Almond Cookies

Almond Cookies

1. Mix 170 grams of low-gluten flour with 10 grams of milk powder

2. Mix 180 grams of softened butter (softening refers to the process of thawing the butter at room temperature to become a creamy solid like wax), 35 grams of powdered sugar and 30 grams of fine sugar, and beat until the volume becomes larger and the color turns white.

3. Add a few drops of vanilla extract and 1 gram of salt to the butter cream and mix well

4. Add 20 grams of egg liquid into the butter cream twice to ensure that the first egg liquid is evenly mixed before adding the next egg liquid (the egg liquid should be kept at room temperature, and the egg liquid should be added twice to ensure that the egg liquid and butter The cream can be mixed well)

5. Sieve the mixed low powder and milk powder mixture into the butter cream with a sieve, and then sieve the almond flour with a sieve (the almond flour particles are larger, and a larger mesh is recommended)

6. Use a spatula to cut and mix and mix the powder and butter cream evenly (avoid over-mixing, which may cause the batter to become gluten, as long as it is evenly mixed)

7. Put the piping mouth into the piping bag, and fill the cookie batter into the piping bag

8. Squeeze the cookies in the piping bag into the baking tray lined with baking grease paper, adjust the oven to 155 degrees, and preheat for 10 minutes

9. Put the squeezed cookie batter into the middle of the oven and bake at 155 degrees for 11 minutes.

Tips:

1. To soften the butter, you can choose to soften the butter by itself at room temperature. As long as you press it with your fingers, the butter can be pressed out of the pit, that is, it is softened. You can also use microwave heating to melt the butter, and then put it in the refrigerator to let the butter solidify on its own.
2. When mixing the batter, you must use a scraper instead of an egg beater. The batter should be stirred by turning and cutting to prevent the batter from becoming gluten due to excessive mixing.
3. The eggs used should be warmed up at room temperature, and ice-cold egg and egg liquid should not be used to prevent the egg liquid and butter from being unable to fuse.
4. Due to the different water absorption of flour, the amount of butter used in the formula can be adjusted as appropriate.
5. Due to different oven temperatures, the baking temperature and baking time can be adjusted appropriately.