Cookies

Cookies

Introduction:

Production steps:

Step 1: soften the butter at room temperature, pour in sugar powder and sugar, and stir well.

Step 2: beat the mixture of butter and powdered sugar with an egg beater to beat the butter. Beat the butter until it is bulky and slightly lighter.

Step 3: add the egg liquid in two or three times, and beat evenly with the beater. Each time, wait until the butter and egg are completely blended before adding the next one. The butter must be completely mixed with the egg without separation. The butter is light and bulky. Pour vanilla in the butter paste and stir well.

Step 4: sift low gluten flour into butter paste.

Step 5: make chocolate cookies and sift the cocoa powder into the bowl.

Step 6: the same goes for Matcha cookies.

Step 7: mix the flour and butter paste with a rubber scraper to make a uniform cookie paste.

Step 8: after the cookie batter is finished, you can squeeze the cookie batter on the baking plate with the flower mounting bag. Cut an opening at one end of the mounting bag with scissors, put the mounting mouth into the inside of the mounting bag, and then extend the mounting mouth from the tip.

Step 9: fill the cookie paste into the flower mounting bag, pad tin foil or oil paper on the baking plate, and extrude the cookie paste on the baking plate.

Step 10: the shape of the cookie is DIY shaped according to personal preference.

Step 11: put the squeezed cookies into the preheated oven, bake at 190 ℃ for about 10 minutes, and the surface will be golden.

Step 12: seal after cooling.

Materials required:

Low gluten flour: 200g

Butter: 130g

Fine granulated sugar: 90g

Egg: 50g

Vanilla extract: 1 / 4 tsp

Cocoa powder: 20g

Matcha powder: 10g

Note: if there is no vanilla essence can not add, the taste is very fragrant, very crisp oh~~

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: milk flavor