Butter cookies

Butter cookies

Introduction:

"I've wanted to make some cookies for a long time. According to Jun Zhi's prescription, the effect is not bad, but it's hard to squeeze. It's said that this egg beater is really light enough to use. It's easy to use. It's good to butter."

Production steps:

Step 1: get the ingredients ready.

Step 2: soften the butter at room temperature, pour in sugar powder and sugar, and stir well.

Step 3: beat the mixture of butter and powdered sugar with the egg beater, and beat the butter until the volume is enlarged and the color is slightly lighter.

Step 4: add the egg liquid in two or three times, and beat evenly with the egg beater. Each time, wait until the butter and egg are completely mixed, and then add the next time.

Step 5: sift with low powder.

Step 6: add in the butter paste.

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

Step 8: put it into the flower mounting bag.

Step 9: squeeze out the middle layer of the circular cookie oven, heat up and down 200 degrees, about 25 minutes.

Materials required:

Low powder: 200g

Butter: 130g

Fine granulated sugar: 35g

Powdered sugar: 40g

Egg: 50g

Note: if the room temperature is relatively low, the butter may be solidified at low temperature and make the batter dry and hard, which is difficult to extrude from the decorative bag. In this case, you can add more egg liquid to make the batter easier to extrude.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: milk flavor