Cheese Cookies

Cheese Cookies

1. After the butter is softened by cutting into small pieces, add the powdered sugar and beat with a whisk. Whip until the butter is fluffy and lighter in color. Add the beaten whole egg liquid (can be added all at once). Continue to beat with a whisk until the eggs and butter are completely fused and become fluffy and delicate as shown in the picture. Sift the low-gluten flour into the butter. Pour the cheese powder.

2. Use a rubber spatula to mix well to mix the flour, cheese powder and butter completely. After mixing, it becomes a moist batter. Put the batter into a squeeze bag, and use a medium or large cookie spout to squeeze out the S-shaped pattern. When squeezing, squeeze out an S shape in the direction of the arrow in the figure. Squeeze the cookies one by one, leaving enough distance between each cookie batter. Put it in a preheated and heated oven at 170°C and lower heat at 140°C, the middle layer (the second layer from the top), and bake for about 15 minutes until the surface is golden.

Tips:

1. This cookie has a crispy texture and a relatively large batter. It is not easy to maintain the shape when baked, so the pattern will not be as clear as butter cookies. Don't whip the butter too much, otherwise the pattern may become lighter;
2. The bottom of this cookie is easy to be colored when baking, so the temperature of the lower fire is lower than the upper fire. If your oven can't adjust the temperature of the upper and lower tubes separately, you can use the upper and lower fire 165℃. If the bottom color is too fast, you can turn off the fire first and use the upper fire to continue baking. The temperature of the oven I use is a bit high. When you bake, the temperature given by the recipe needs to be adjusted according to the actual situation;
3. Cheese powder, you can buy it in supermarkets or Taobao. There are many varieties. Different varieties of cheese powder have different flavors. You can choose according to your needs.