material
Coconut shreds, 50g, coconut shreds (on the surface) 10g, milk.
40g, 50g of low-gluten flour, whole egg liquid 1 piece, 20g of fine sugar.
step
1. Coconut shreds+milk low powder sugar and mix well;
2. Break the eggs with chopsticks and pour them into 1 and mix well.
3. Mix well with your hands to form dough, then divide it into small balls of equal size, roll coconut shreds on a coconut disk and gently press them into small round cakes, and then discharge them into a baking tray.
4. Preheat the oven, middle layer, 150 degrees, about 20-25 minutes (just observe that it turns yellow).
Second, butter cookies
Materials:
Butter 1 00g, powdered sugar 60g, egg1piece, vanilla.
3 drops of refined flour, low-gluten flour120g
step
1. Soften the butter at room temperature, mix it with powdered sugar evenly, and stir until it starts slightly (slightly white in color).
2. Beat the eggs into a bowl, stir them into egg liquid, and sieve them for later use.
3. Add the egg liquid into the whipped butter one by one and mix thoroughly.
4. Then sift in low-gluten flour and vanilla extract several times, and continue to stir evenly to make batter.
5. Put a layer of cooking paper on the baking tray, and squeeze the prepared batter into a cake shape with a flower squeezing bag and a flower nozzle (leave enough distance between the cakes).
6. Preheat the oven in advance 180 degrees, 10 minute. Put the oven on fire 15 minutes.
Third, cookies
material
Low flour 130g, butter 100g, egg liquid 30g and sugar.
40g, 30g of coconut powder, a spoonful of milk, and proper amount of salt.
Steps:
1. Butter is softened indoors several hours in advance!
2. Add sugar and beat until fluffy and white.
3. Add the egg mixture and continue to beat it.
4. Add more milk and keep beating.
5. Send, sift coconut powder, flour and a little salt, and stir with a hanging knife.
6. Put the mixed batter into a paper bag.
7. Squeeze on the baking tray with oiled paper.
8. Put it in a preheated oven, 180 degrees, and bake for about 20 minutes!
Four, walnut almond butter biscuits
Materials:
Butter 1 40g, sugar 40g, egg 50g (1
), American almond 50 grams, peach kernel 50 grams, low
200 grams of gluten flour
step
1. After the butter is softened, break it up with an eggbeater first.
2. Add white sugar twice and beat well with an egg beater;
3. Slowly add the egg mixture and continue to mix evenly to prevent oil-water separation.
4. Add the sieved low-gluten flour;
5. Add almond kernels and walnut kernels to make dough;
6. Knead the dough long, wrap it with plastic wrap, and freeze it in the refrigerator (at minus 18 degrees) for one hour.
7. After an hour, take out and cut into pieces of about 5 mm.
8. Preheat the oven to 180 degrees, put the baking tray in the middle layer, 180 degrees for 20 minutes.
Five, cheese soda cookies
material
90ml of milk, yeast 1 and12 tsp, salad oil.
30g, baking soda powder 1/8 tsp, salt 1/4 tsp, low flour.
150g, mozzarella 20g
step
1. Weigh the required raw materials, put the milk in a milk pot and heat it to about 40 degrees, or sit in the water.
2. Add yeast and stir well until the yeast melts. Pour all the other materials into a bowl and mix well.
3. Knead into smooth dough and let it stand 10- 15 minutes.
4. Roll into large slices and carve out the shape of cookies.
5. Put the biscuits into the baking tray, fork out small holes with a fork, preheat the oven at 190 degrees, and fire up and down the middle layer for about 13 minutes.
Six, sweet and sour lemon biscuits
material
Low flour100g, 60g butter, 50g powdered sugar, new
Fresh lemon juice15g, lemon crumbs 5g, salt1.5g.
step
Soften butter, add powdered sugar and mix. Don't beat it. Then add lemon juice and mix well. Don't beat it.
2. Sieve the low flour and salt into 1 and mix well. Add lemon crumbs and mix well.
3. Roll the dough into a cylinder or a rectangular strip, put it in a plastic wrap, freeze it in the refrigerator for one and a half hours, and take out the slice for about 5 mm.
4. Oven 180 degree middle layer 15 minutes or so.
Seven, brown sugar oatmeal cookies
material
Flour 100, oats 35, raisins, eggs 1 piece.
Brown sugar 35, baking powder 4 1 spoon, baking powder 4/ 1
Small evenly, oil 50
step
1. Pour the oil into a container, add eggs and brown sugar, and beat well.
2. All the powders are very close together, pour them into 1 and stir them into batter.
3. Press into a circle by hand and bake at 170℃ for 20 minutes.
Eight, coconut egg crisp biscuits
material
Butter125g, sugar 60g, 2 eggs, low flour.
150g, 20g milk powder, 2g salt and 50g coconut milk.
step
1. Soften the butter and add sugar to make it slightly white.
2. Add the egg liquid in three times until the volume increases and turns white.
3. Mix the low flour, milk powder and salt with a spatula, then add the coconut and mix well.
4. Take a small dough, flatten it, put it in a baking tray, lightly brush a layer of water on the surface of the biscuit with a brush, and sprinkle some coconut milk on it.
5. Middle layer of oven, 180 degrees, 15 minutes.
Nine, small flower biscuits
material
80g of butter, 30g of white sugar and 0/00g of milk powder/kloc.
Egg liquid 2 eggs, yolk 1 each, flour10g.
Salt 1 4 spoon, powdered sugar1spoon.
step
1. Put the softened butter in a large bowl until the color becomes lighter and the volume becomes fluffy, and put it in a small bowl for later use.
2. Add salt and sugar to the egg mixture. Add milk powder and flour to the egg mixture and soften evenly.
3. Spread the plastic wrap on the chopping board, roll the kneaded dough with a rolling pin to a thickness of 3 to 5 mm, and print the flower shape with a mold.
4. Add the egg yolk to the powdered sugar and the prepared butter and mix well.
5. Pour the paste stirred in the last step on the pressed pattern with a small spoon.
6. spread oil paper on the baking tray, preheat the oven 180 degrees, and bake the middle and upper layers for about 15 minutes.
Ten, blueberry cookies
Materials:
Butter 1 00g, fine sugar 80g, egg yolk 2, low-gluten flour160g, almond powder 40g, almond slice 50g, blueberry jam 50g, and protein1piece.
step
1. Crush the almond slices and beat the egg whites loosely. Preheat the oven 190 degrees, and the baking tray pad will not stick to cloth or paper. Soften the butter at room temperature, add sugar to make it loose, and add egg yolks into the butter one by one, stirring well every time.
2. After sieving, the low-gluten flour is added to the butter together with almond powder, and it is simply mixed into dough, so as to avoid gluten.
3. Take a small piece of dough, round it by hand, put it in the egg white liquid, roll it in the almond slice, put it on a baking tray and press a concave fingerprint in the middle of the dough with your index finger.
4. Put the baking tray in the middle and upper layer of the oven, and bake for 10- 12 minutes according to the size.
5. Then take out the baking tray and put it in the middle groove of the biscuit.