Butter cookies

Butter cookies

Introduction:

Production steps:

Step 1: prepare the electric egg beater.

Step 2: squeeze flower bag and mouth (I use the biggest one in the package, but I still think the export is not big enough).

The third step: butter at room temperature to soften, add a large bowl of butter and vegetable oil, and then turn it into cream, then add sugar, flavor, milk, salt, eggs, egg yolk rubbed, add the bowl to fight together, the sugar should be added in three or four times, so that sugar can be fully dissolved.

Step 4: sift the flour four to five times, and mix it evenly.

Step 5: put the squeeze nozzle into the bag in advance, and put the powder paste into the squeeze bag.

Step 6: rub a layer of vegetable oil on the baking plate, and then directly extrude the cookies on the baking plate. I looked at the real blue can cookies as a model, but my skill was too low, and the hole of the squeeze nozzle was smaller, so I couldn't extrude the authentic cookies, so I made some tricks with my own ingenuity.

Step 7: in theory, it's 400F for 10 minutes. My oven is crazy. It's very hot. I can only preheat the oven for 300F, and then bake it for 10 minutes at 250F. The first dish is a little paste, and the second dish is 200F. It's better.

Step 8: look, if you beat the butter well, the texture of the extruded blank is very clear.

Materials required:

Butter: 113g

Vegetable oil: 25g

Sugar: 60g

Condensed milk: 3 tbsp

Egg: 1

Salt: 1 / 8 teaspoon

Flavor: 1/4 teaspoon

Egg yolk: 2

Low gluten powder: 250g

Note: try not to make cookies damp, so that there is no sense of crispness, with a more dense can collection.

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: sweet