Cream cookies

Cream cookies

Introduction:

"I had planned to make light cream cookies for a long time. I found several recipes and finally chose one. However, there are always unexpected things. After a little delay, I decided to finish the light cream plan. Just, suddenly some impetuous up, looking at those names of many ingredients, suddenly some impatience. At this moment, it was decided to change the original side and merge the similar items. In the end, it looks good and tastes crispy. Cookies made with light cream are lighter than butter cookies, not as thick as butter. "

Production steps:

Step 1: Materials

Step 2: pour cream, powdered sugar and sugar into a bowl

Step 3: beat with an egg beater

Step 4: add corn oil in three times and stir

Step 5: make a thick paste

Step 6: add vanilla powder

Step 7: beat evenly

Step 8: mix the low gluten powder and baking powder and sift them into the cream paste

Step 9: mix well

Step 10: put it into the decoration bag

Step 11: extrude the pattern

Step 12: put in the oven, middle layer, heat up and down 190 degrees, bake for about 15 minutes

Step 13: the surface is golden, and it's out of the oven

Materials required:

Cream: 60g

Powdered sugar: 30g

Fine granulated sugar: 10g

Corn oil: 20g

Low gluten powder: 90g

Baking powder: 0.2g

Vanilla powder: 1 / 8 TSP

Note: Refrigerated cream can be used immediately without rewarming. Corn oil can be replaced by colorless and tasteless salad oil. The pattern can be changed as you like.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet