Bean Scented Sakura Cookies

Name: Bean Scented Sakura Cookies
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 50g Whole egg liquid; 40g Soy flour; 80g Low-gluten flour; 85g butter; 50g Powdered sugar

by Rare Reviews

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

4

Every Friday is the sharing day of the baby school. You can bring toys and snacks to share with the children.
Sharing is always a happy thing, and taking the things that mom has done will always attract the envy of many children. Baby is very happy.
This week, the children told their mother early that they would take the biscuits made by their mother to share with the children. I really wanted to eat them too.
The powder made from fried soybeans contains a lot of dietary fiber. This is not an ordinary noodle, but a food with high nutritional value. It can be added to soup or cake. Soybean powder is rich in protein, which is very suitable for some teenagers.
We can also add hot water to the soybean powder and drink it directly. We can also add an appropriate amount of soybean powder to the milk, which is also very nutritious.
Because of its high nutritional value, this time I want to add soy flour that was previously beaten with a wall breaker into the cookie recipe, and make some adjustments to the flour type of the cookie recipe. . .
Unexpectedly, the taste is amazing. Worth a try.

Ingredients

Bean Scented Sakura Cookies

1. Soybean flour and low-gluten flour are mixed evenly and sieved for later use

2. Cut the butter into small pieces at room temperature and soften until the fingers are pressed and pitted

3. Beat the whisk at low level, add icing sugar, and beat evenly at low level

4. Add the whole egg liquid in several times and beat evenly at medium speed. The previous time should be beaten until it is completely uniform before adding the next time.

5. In good condition, Peng Song, increase in volume

6. Pour in the sifted mixed flour

7. Use a spatula to reproduce the version evenly into a batter, use the cherry blossom piping nozzle to put it into the piping bag, put the piping bag on the cup, and put the batter

8. Use a scraper to help push the batter in the direction of the decorating mouth

9. Squeeze the batter into a cherry blossom shape, with random sizes and patterns. I squeezed the rest into a plate.

10. Put it into the middle layer of the preheated oven at 170°C and bake for 10-15 minutes

11. Just take it out and let it cool.

Tips:
1. The butter must be softened to the point where you press a pit with your fingers, so that it can be easily dispensed. If the eggs are stored in the refrigerator, they must be taken out to warm up, otherwise the cold egg liquid will harden the butter, making it difficult to mix evenly, and it is more difficult to squeeze the batter.
2. When loading the batter, it will be very convenient to put the piping bag on a cup.
3. Sakura biscuits are of random size, but are relatively thin, so they will quickly reach golden yellow after coloring. Therefore, it is best to keep them by the oven when they are baked for 7-8 minutes. When the color is even, turn off the fire and take it out immediately , So as to prevent the biscuits from being overly colored or even baked. The temperature and time are also adjusted according to your own oven.
4. Suitable for babies over 3 years old with teeth.