Crispy cream cookies

Crispy cream cookies

Introduction:

"My colleague's child once ate the cookies I made by chance. He saw all kinds of desserts I made in her mother's circle of friends and told her mother to make an appointment for the cookies I made several times. Recently, the child was found to be allergic to eggs. Poor Xiao Bao will say goodbye to the eggs later. The child called the roll to eat the cookies again. I made a batch of egg free biscuits for Bao during the new year's Day holiday, but it was full of milk fragrance It's a good cookie. Making delicious food is also a parent-child activity for Feibao and me. Every time we make delicious food, she will be a little assistant beside us. Only she can squeeze out strange biscuits and share them with children in kindergarten. "

Production steps:

Step 1: heat the butter in water and whisk it warm; add sugar and cream three times and whisk until feathery;

Step 2: sift in the low flour, stir evenly, put it into the flower mounting bag, and squeeze it into the baking pan

Step 3: bake in oven at 170 ℃ for 20 minutes.

Materials required:

Low powder: 360g

Butter: 200g

Light cream: 150g

White granulated sugar: 90g

Note: this time I use oil paper and tin foil two kinds of pad plate out of the effect is also different, with oil paper biscuit pattern is more clear.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: milk flavor