Bear Butter Cookies
1.
The materials are in place.
2.
Put the softened butter in the egg-beating bowl (the quality of the egg-beating bowl is great with the points exchanged by Gourmet Jie), add all the sugar, and mix well.
3.
Start the whisk to beat the butter.
4.
Obviously the color becomes white, and the lines are already formed.
5.
Add the egg liquid in several times. Note: The egg liquid must be added in batches, each time it must be fused with the butter before adding the next time.
6.
Just make the lines.
7.
Add sifted low-gluten flour.
8.
Mix the low-flour and whipped butter and eggs evenly and knead into a dough, put it in the refrigerator for half an hour and take it out.
9.
Prepare a tarp and roll the dough into slices. You can also flatten it with your hands.
10.
Use a bear mold to print out the shape of a bear, and peel off the extra side of the edge.
11.
Use a chopstick to print out the bear's eyes.
12.
The eyes are printed and arranged neatly. However, it is best not to move it after the shape is printed. It is easy to crack when the butter is added.
13.
Preheat the oven, fire up and down in the middle, at 160 degrees for 15-20 minutes, and bake. My oven is 38 liters of Changdi. You can set the temperature according to your own oven.
14.
Coming out!
15.
Isn't it cute
Tips:
The oven temperature is set according to your own oven.
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