Methods
1. Mix and sift flour, baking soda and baking powder and set aside.
2. Preheat oven to 180 degrees Celsius.
3. Put the shortening and sugar into a bowl and beat with a whisk until creamy, then add the beaten egg and mix well.
4: Put 1 into 3 and roll into a non-sticky dough. If the dough feels sticky, make up some more flour.
5: Divide 4 into several parts, knead them into small balls, place them 2cm apart on a baking sheet, flatten them, brush the tops with egg wash, and decorate with almonds. Bake in preheated oven for 20 minutes or until bottom of cookie turns light brown.
* You can also add chopped chocolate or nuts to the dough to make chocolate chip cookies or nutella cookies.
Practice 2 Edit
Ingredients
Accessories: low gluten flour, vanilla extract, ground egg, milk powder, baking powder
Seasoning: powdered sugar, butter, salt
Almond Cookies
Almond Cookies
Methods
1. Prepare all the ingredients.
2. Soften butter at room temperature, add powdered sugar and salt.
3. Beat well with a whisk.
4: Add vanilla extract and add egg mixture in two batches.
5: Beat until a homogeneous creamy paste is formed.
6: Sift the low-flour, baking powder and milk powder into a bowl.
7: Mix with a rubber spatula until there is no dry powder.
8: Knead by hand to form a smooth dough, wrap in plastic wrap and refrigerate for 30 minutes.
9: Remove the dough from the refrigerator, divide it into 10-11 grams pieces, roll them into balls, and arrange them evenly on a baking sheet.
10: Brush the surface with a layer of egg white wash, then place the marzipan in the center of the dough and flatten it with your fingers.
11, preheat the oven, 150 degrees, upper and lower heat, middle layer, 20 minutes, after coloring and cover with tinfoil, turn off the heat and simmer for 10 minutes after the remaining heat can be.
12, take out can eat. [2]
Practice three editing
Materials
Ingredients
Low-gluten flour 100g
Corn starch 70g
Almond flour 30g
Egg yolks 2
Almonds 40
Seasoning
Salt 1g
Butter 100g
Powdered sugar 60g
Methods
1. Prepare all the ingredients
2. Put the egg yolks on a sieve, and press them with a spoon so that the yolks pass through the sieve to make fine egg yolk powder
3. Sieve the fine powdered egg yolks
4. After the butter is softened at room temperature, add the powdered sugar and salt, and beat the butter at low speed with a wire whisk. Beat with a whisk on low speed until slightly enlarged, slightly lighter in color and fluffy
5. Pour in the sifted egg yolk powder and mix well
6. Sift in the low-gluten flour, cornstarch and almond flour
7. Wrap the bowl in plastic wrap and refrigerate for 1 hour
9. Line a baking sheet with tinfoil (matte side), remove the chilled dough, divide into equal-sized pieces, and knead the pieces by hand into balls (about 10 grams apiece). When the cookies will appear natural cracks (be sure to use your thumbs to press evenly, the cookies will come out beautiful)
13. preheat the oven, put the baking sheet in the upper middle of the oven
14. 170 degrees, 15 minutes, the edges of the slightly browned can be
Cooking tips
1, cooked egg yolks are not good to sieve, if you want to be quick and easy, the Wash your hands and press the yolks hard with your fingers to squeeze the yolks through the sieve;
2. When whipping the butter, it is best to use a low speed whisk, otherwise the butter will splatter everywhere around you;
3. The state of the good dough should be slightly dry, but not excessively wet, and will not be spread out because of the dryness;
4. Chill the dough and divide it into equal-sized pieces, about 10 grams a piece, this recipe is a very good way to make the dough. About 10 grams a piece, this recipe can be divided into about 40;
5, be sure to use your thumbs to press the cookies, so that the strength of the press is even, out of the cookies is beautiful.