First, butter cookies:
1, ingredients preparation: softened butter 80g, powdered sugar 30g, egg liquid 30g, low-gluten flour110g;
2. Production process: the butter is softened, the powdered sugar is added and stirred smoothly, then it is sent to fluffy and soft by electric egg beater, and the egg liquid is poured in twice, and then it is sent to be completely mixed. Semi-automatic flour sieve is used to sieve the low-gluten flour, and then it is mixed with a scraper until there is no dry powder. At this time, the oven is turned on, preheated at 170 degrees, covered with two layers of paper bags, put into a paper pasting nozzle, put the batter into a baking tray and put it into the oven.
Second, chocolate cookies:
1, ingredients preparation: softened butter 70g, powdered sugar15g, an egg, low-gluten flour100g, and chocolate 55g;
2. Production process: the chocolate is melted in insulating water, the butter is softened, the powdered sugar is added and stirred smoothly, and electric egg beater is used to make it fluffy and white, then the egg liquid is poured in twice until it is completely mixed, then the melted chocolate is poured in, and the baking is continued. Semi-automatic flour sifting is carried out, and the flour is mixed with a scraper until there is no dry powder. At this time, the oven is turned on, preheated at 170 degrees, covered with two layers of paper bags, and placed in paper pasting.
Third, matcha cookies:
1, ingredients preparation: softened yellow 80g, powdered sugar 35g, milk 25g, low-gluten flour105g, and matcha powder 5g;
2. Production process: the butter is softened, the powdered sugar is added and stirred to be smooth, and electric egg beater is used to make it fluffy and white, and milk is poured in twice until the mixing is finished. Semi-automatic flour sieve is used to sieve the low-gluten flour and matcha powder, and then the mixture is mixed with a scraper until it is smooth without dry powder. At this time, the oven is turned on, preheated at 170 degrees, and the flower bag is covered with two layers, put into a flower pasting nozzle, filled with batter and squeezed into a baking oven.
Fourth, onion cookies:
1, ingredients preparation: softened butter 60g, sugar powder 26g, salt1.5g, milk15g, low-gluten flour 79g, almond powder 1 1 g;
2. Production process: wash and chop shallots, add sugar, salt and milk, stir evenly for later use, soften the butter, slightly stir with electric egg beater, pour the mixed liquid of shallots twice, and stir until it is completely mixed. At this time, open the oven, preheat at 165℃, sieve in the powder, stir with a scraper until it is smooth without dry powder, cover it with two layers of paper bags, put it into a paper pasting mouth, put it into batter, and squeeze it into a baking tray.
Put it in the middle layer of the oven and bake at 165 for 25 minutes.
Five, earl black tea cookies:
1, ingredients preparation: softened butter 80g, powdered sugar 35g, salt 1g, milk 20g, low-gluten flour100g, almond flour 20g, black tea powder1.5g;
2. Production process: the butter softens until it is lightly pressed for hand printing, add powdered sugar and salt, stir it smoothly with a spatula, add milk, send it to fluffy and white with electric egg beater, sieve in half of low-gluten flour, pour in almond flour and black tea powder, and stir it evenly. At this time, turn on the oven 170 degrees for preheating, sieve in the remaining flour, stir it with a spatula until it is smooth without dry powder, and put it in a paper pasting bag for two layers.
Six, Oreo cookies:
1, ingredients preparation: 80g of soft butter, 35g of powdered sugar, 1g of salt, 20g of milk, 80g of low-gluten flour, 20g of almond powder and 20g of Oreo crumbs;
2. Production process: the butter is softened until it is lightly pressed for hand printing, add powdered sugar, salt and milk, stir with a spatula until it is smooth, then send it with electric egg beater until it is fluffy and white, pour in almond powder and Oreo crumbs, and stir evenly. At this time, turn on the oven 170 degrees for preheating, sieve in the flour, stir with a spatula until it is smooth without dry powder, put two layers of piping bags into a piping mouth, put in batter, and squeeze on a baking tray.
Seven, butter cookies:
1, ingredients preparation: softened butter 80g, sugar 35g, salt 1g, milk 20g, low-gluten flour100g, almond flour 20g;
2, the production process: butter cut into small pieces, softened to easy, according to the hand print, first smooth with a spatula, add sugar, salt and milk, electric egg beater to fluffy and white, pour almond powder, sieve in flour, preheat in the oven 165 degrees, mix the batter with a spatula until it is smooth without dry powder, put two layers of flower tape into a pasting mouth, put the batter, and squeeze it on a baking tray.
Eight, raw coconut latte cookies:
1, ingredients preparation: salt-free butter100g, sugar powder 45g, coconut milk 50g, coffee powder 7g, low-gluten flour120g, almond powder 20g;
2, the production process: the butter softener can be lightly pressed by hand printing, and the powdered sugar is poured in, and then it is smoothed with a scraper, and then it is sent to fluffy and white with electric egg beater. Coconut milk is added into the butter three times, and each time it is sent to be completely mixed. At this time, the oven is turned on 165 degrees, and the flour is sifted in, and the coffee powder and almond powder are poured in, and mixed with a scraper until it is smooth without dry powder, and the two layers of paper bags are placed in a paper pasting mouth.
Nine, raspberry fruit chopped take it:
1, ingredients preparation: softened butter100g, sugar 25g, salt 0.5g, raspberry paste 23g, low-gluten flour 60g, high-gluten flour 45g, corn starch 30g and red rice flour 3g;
2. Production process: 60g of raspberry is washed and put into the pot, then stir-fry with 20g of sugar, then stir-fry with 2.5g of lemon juice to make juice for later use, the butter is softened until it is lightly pressed for hand printing, then bear, sugar and salt are added and stirred into a smooth state, electric egg beater is used to make it fluffy, and 23g of raspberry fruit paste is added to make it evenly mixed. At this time, the oven is turned on 165 degree for preheating, and all powders are sieved and mixed with a scraper.
Ten, cream cookies:
1, ingredients preparation: salt-free butter100g, powdered sugar 30g, salt 1g, whipped cream 50g, low-gluten flour120g, corn starch 20g;
2. Production process: the butter is softened until it can be lightly printed, and the powdered sugar and salt are poured in. First, it is smooth with a scraper, and then it is sent to fluffy and white with electric egg beater. The light cream is heated to about 30 degrees, and then it is added into the butter three times, and the hair quality is completely mixed each time. At this time, the oven is turned on 160 degrees for preheating, all powders are stuffed in, and mixed with a scraper until it is smooth without dry powder, and the flower bag is covered with two layers.
Eleven, lemon cookies:
1, ingredients preparation: 80g of unsalted butter, 60g of sugar powder, 5g of salt1.5g, 6g of lemon juice15g, 6g of lemon juice, 0g of low-gluten flour100g, and 0g of almond powder15g;
2. Production process: the butter is softened to the point where it can be printed lightly, and then the powdered sugar and salt are poured in. First, it is mixed with a spatula to be smooth, then it is sent with electric egg beater to be fluffy and white, and the lemon juice and lemon crumbs are poured into the butter and sent to be completely mixed. At this time, the oven is turned on 170 degrees for preheating, and the flour is added, and the almond powder is poured in. Then it is mixed with a spatula to be smooth without dry powder, and the flower bag is covered with two layers, and put into a flower pasting nozzle.
XII. coffee cookies:
1, ingredients preparation: 80g of butter, 38g of powdered sugar, 1g of salt, 22g of milk, 0/00g of low-gluten flour, 20g of almond powder and 2.5g of coffee;
2, the production process: butter softened enough to gently press the hand print, mixed into a smooth state, milk, powdered sugar. Mix salt and coffee evenly, pour into butter for three times, stir with electric egg beater until evenly mixed, pour in almond powder, sieve in half flour, stir well, then turn on the oven, preheat at 165, sieve in the remaining flour, and stir with a scraper until it is smooth without dry powder.
Cover the bag with two layers, put it into the pasting nozzle, put it into the batter, squeeze it on the baking tray, and bake it in the middle layer of the oven at 165 for 25 minutes.
Thirteen, coconut cookies:
1, ingredients preparation: salt-free butter100g, powdered sugar 50g, salt 1g, coconut sauce 50g, low-gluten flour 140, and coconut milk 20g.
2. Making process: after the butter is softened, it is fluffy, and the powdered sugar and salt are poured into it, and then it is evenly mixed. At this time, the oven is turned on 165 degree for preheating, and the flour is sieved, mixed evenly, and then the coconut paste is poured into it, and then it is evenly mixed. Then it is covered with two layers of paper bags, put into a paper pasting nozzle, put into batter, squeezed onto a baking tray and put into the middle layer of the oven/kloc.
Fourteen, five-color butter cookies:
1, ingredients preparation: no salt, butter160g, powdered sugar 70g, salt 1g, egg liquid 60g,
Original flavor, low gluten flour 44g, low strawberry flavor, low gluten flour 40g, strawberry 4g, chocolate low gluten flour 40g, cocoa powder 4g, matcha low gluten flour 40g, matcha powder 4g, Earl black tea 4g, low gluten flour 4g and black tea 4g;
2. Production process: after the butter is softened, it is fluffy, and the powdered sugar and salt are poured in to make it uniform. The egg liquid is added in three times, and each time it is completely mixed. The batter is divided into five parts, and the flour and natural toner are sieved respectively, and mixed until it is smooth without dry powder. The oven 180 degrees, fully preheat the piping bag, cover two piping nozzles, load the batter, squeeze it on a baking tray, and put it in the oven.
Fifteen, mandarin duck cookies:
1, ingredients preparation: coffee flavor, 80g of salt-free butter, 60g of sugar powder, 1g of salt, low-gluten flour110g, almond powder, 20g of coffee liquid,100g of instant coffee powder, mixed with 30g of hot water, milk tea flavor, salt-free, butter.
2. Production process: butter is softened and fluffy, then sugar powder and salt are poured in, and the milk tea leaves are evenly mixed. Each time, the milk tea leaves are completely mixed, and the flour and almond powder are sieved and mixed until they are smooth without dry powder. Two pieces of batter are preheated in the oven and put into paper bags respectively. After small cuts, they are put into paper bags with paper nozzles, squeezed on a baking tray, and baked in the middle of the oven 165 degrees.
Sixteen, fresh green tea cookies:
1, ingredients preparation: softened butter160g, sugar powder 70g, salt 2g, milk 40g, low-gluten flour 20g, almond powder 40g and Longjing green tea powder 5g;
2. Production process: the butter is softened to the point where it can be printed by hand, add sugar powder and salt, stir it with a spatula until smooth, then send it slightly, add milk to send it until fluffy and white, stuff half of low-gluten flour and mix it evenly, add almond powder and green tea powder, stuff the remaining flour, stir it with a spatula until it is smooth without dry powder, put it in a flower-pasting bag for two layers, put it into a flower-pasting mouth twice, and squeeze it on a baking tray. In summer, it is recommended to put it in the refrigerator for 25 minutes.
Seventeen, caramel cookies:
1, ingredients preparation: salt-free butter100g, homemade caramel sauce 57g, milk 38g, low-gluten flour140g, almond powder 25g, homemade caramel sauce, about 80g of finished product, 50g of white sugar and10g of clear water, put into the pot, and stir evenly. Just heated with hot water, stir the whipped cream evenly, pour it in first, then stir it, and be careful of burns. After turning off the fire, add one gram of sea salt and five grams of sea butter, stir it evenly, cool it, seal it and store it in cold storage for later use.
2. Production process: butter is softened and fluffy, and caramel is poured in to make it uniform. Milk is poured in twice, and each time it is completely consistent. At this time, the oven is opened 165 degrees, and the flour is preheated and mixed evenly until it is smooth without dry powder. The flower bag is covered with two layers, put into the flower pasting mouth, put the batter into the baking tray and put it into the middle layer of the oven/kloc.
Eighteen, black sesame cookies:
1, ingredients preparation: salt-free butter100g, sugar powder 25g, salt 1g, black sesame paste12g, chicken heart flour15g, almond powder 20g, it is suggested to increase it by 5 5~ 10.
2. Production process: butter is softened and fluffy, then sugar powder and salt are poured in and beaten evenly, then black sesame paste is added and beaten until completely mixed. At this time, the oven is turned on, and the three-in-one flour and almond powder are preheated at 165 degree and mixed until there is no dry powder. The two layers of the flower-mounting bag are put into the flower-mounting nozzle, and the batter is put into the baking tray, and then put into the middle layer of the oven and baked at 165 degree for 25 minutes.
Nineteen, osmanthus oolong cookies:
1, ingredients preparation: softened butter100g, sugar powder 47g, salt1.2g, milk 25g, low-gluten flour,125g, almond powder 25g, osmanthus fragrans and oolong tea 3g;
2, the production process: milk, sugar and salt mixed with butter to soften and fluffy, divided into two times, poured into the milk mixture, stuffed into low-gluten flour until completely mixed, poured into almond powder and tea bags and stirred with a scraper, no dry powder smooth state. Put the two layers of piping bag into the piping mouth, put the batter into it twice, and squeeze it on the baking tray. In summer, it is recommended to put it in the refrigerator for 20 minutes, and the oven 165 degrees, fully preheat it in advance, put it in the middle layer of the oven and bake it for 25 minutes.
Twenty, cheese cookies:
1, ingredients preparation: softened butter100g, sugar powder 47g, salt1.2g, milk 25g, chicken flour10g, almond powder 25g, cheese powder10g.
2, the production process: milk sugar and salt are mixed and softened by butter, and fluffy, twice, and the milk is poured in, and the mixture is poured for eight to complete mixing, and then the low-gluten flour is stuffed, and almond powder and cheese powder are poured in, and the dry powder is mixed with a scraper, and the two layers in a smooth state are put into a decorating nozzle, and then the batter is put into a baking tray twice, and the baking tray is fully preheated in advance at 165 degrees, and placed.
Twenty-one, jasmine tea cookies:
1, ingredients preparation: softened butter100g, sugar powder 47g, salt1.2g, milk 2g, low-gluten flour120g, almond powder 25g and jasmine powder 4g;
2. Production process: milk sugar and salt are evenly mixed, butter is used to soften and fluffy, milk is poured in twice, the mixture is completely mixed and sieved into low gluten, almond powder and tea powder are poured into flour, and a paper bag is made in a smooth state without dry powder by a scraper, two layers of which are put into a paper pasting mouth, and batter is put in twice, squeezed on a baking tray, and refrigerated for 20 minutes in an oven1.
Twenty-two, peanut cookies:
1, ingredients preparation: butter, softened butter120g, sugar 30g, egg liquid 30g, peanut butter 50g, low-gluten flour130g, almond powder 20g;
2. Production process: the butter is cut into pieces and softened, which can only be smooth with a spatula. Add sugar to make it fluffy, add peanut butter to make it completely mixed, and then pour in egg liquid twice to make it even. Fill in low-gluten flour, pour in almond powder, and mix with a spatula. When there is no dry powder, put two layers of piping bags into a piping mouth, put the batter twice, and squeeze it on a baking tray. The oven wind furnace mode is 170 degrees ahead of schedule.
Twenty-three, lemon yogurt cookies:
1, ingredients preparation: butter100g, sugar powder 50g, salt1.2g, lemon crab10g, normal-temperature yogurt 35g, low-gluten flour120g, almond powder 25g;
2, the production process: butter cut into small pieces to soften, smooth, add salt and sugar, send fluffy, pour yogurt, send until it is completely mixed and stuffed with low-gluten flour, pour almond powder and lemon crab, use a scraper to make it semi-smooth without liver powder, put it into a flower-mounting bag, put the batter on a baking tray, refrigerate for 20 minutes, set the oven 165 degrees, and fully preheat it in advance.
Twenty-four, cheese coffee cookies:
1, ingredients preparation: butter100g, sugar 60g, salt 1g, cream cheese 4g, milk 40g, coffee acne 20g, low-gluten flour135g, almond flour 20g;
2. Production process: the cream cheese is softened at room temperature, the milk is poured in and mixed until it is smooth, the butter is cut into small pieces to soften, sugar and salt are added to make it smooth, then fluffy cheese sauce is sent, butter is added twice, and it is sent to be completely mixed, then low-gluten flour is stuffed, almond powder and instant coffee are poured in, and it is mixed with a spatula until it is smooth without dry powder, and then it is put into a piping bag, and the road surface is squeezed on a baking tray, refrigerated for 20 minutes and shaped.
Twenty-five, butter cut into small pieces to soften:
1, using the oven fermentation mode, accelerate the softening of butter at 40 degrees 10 minutes, smooth the butter softener to the state shown in the figure with a scraper, add sugar and salt to smooth it, prevent splashing when it is sent, and electric egg beater will send it fluffy. The added liquid needs to be sent and mixed in place at room temperature;
2, three doors 7092, two layers of flower mounting bag, a small amount of multiple times into the batter, to prevent excessive force, squeezing can also be used cotton flower mounting bag in the refrigerator, about 20 minutes to finalize the design.
Twenty-six, the oven should be fully preheated in advance:
1, the two layers are baked in the same oven mode, and the lines after the test are still clear. The cookies after the test are slightly soft, and they will become crisp after cooling, sealed and preserved to prevent moisture. Coconut fragrance is always the favorite.
27. Butter cookie, chocolate cookie, butter cookie, raw coconut latte cookie, matcha cookie, onion cookie, raspberry fruit cookie, butter cookie, Earl black tea cookie, Oreo cookie, lemon cookie, coffee cookies, coconut cookie, five-color butter cookie, osmanthus oolong cookie, cheese cookie, Yuanyang cookie, red Longjing green tea cookie, jasmine tea cookie, peanut butter cookie, caramel cookie, black tea cookie.
Twenty-eight, delicious cookies, dry many delicious cookies, look at the home page collection album here, delicious cookies:
1, cheese coffee cookies, coffee newcomers try it quickly;
2, hickory snowball, private explosion pecan fruit, hickory snowball lock this formula.