Chive Cookies
1.
Prepare all kinds of raw materials, powdered sugar I am pure powdered sugar made by putting white sugar into the broken wall cooking machine;
2.
Wash the chives first and then chop them. Remember that fine chives will taste better;
3.
The butter needs to be softened at room temperature in advance for easy dispensation;
4.
Put the softened butter in the egg-beater bowl, add powdered sugar and salt together;
5.
Use an electric whisk to beat the butter, the butter will be whitish in color;
6.
Then add a little milk to the butter bowl. The milk is pure milk. You cannot put all the milk in the ingredient list at one time. Add it to the butter four to five times, whipping until it is completely integrated, and then put the milk again. ；
7.
The color of the butter after being sent is whiter, and the whole is much fluffy;
8.
Sift the Arowana low-gluten wheat flour into the butter. The flour must be sifted;
9.
Stir evenly with a spatula to form a very soft buttery dough;
10.
Then put the chopped chives into the butter dough;
11.
Continue to stir evenly with a spatula, and the biscuit dough will be mixed and soft;
12.
The piping bag is equipped with the piping mouth, and then the mixed cookie dough is put into the piping bag, and then squeezed onto the baking tray lined with baking grease paper; because the dough is not easy to squeeze, it is recommended to use a cloth piping bag. Better to use;
13.
I squeezed two plates of biscuits, put them in the oven, set the air to bake at 150 degrees, 30 minutes; using the air baking function, you can bake two plates of biscuits at the same time, the oven without this function can only bake one plate, please put it in The middle level of the oven. In addition, each oven will have a temperature difference, please adjust according to your own oven;
14.
When the time is up, the biscuits are baked, and the room is filled with a mixture of chives and butter;
15.
The baked biscuits need to be placed on the drying net for cooling, and the biscuits after cooling will be crispy and crispy, so pay attention to this.
16.
The scallion-flavored cookies are ready, isn’t it simple? Choose a sunny afternoon, personally bake a plate of biscuits with a pot of scented tea, and have an afternoon tea alone or with a friend or two. Isn't it pleasant to have afternoon tea?
17.
Every time a baking recipe is shared, there are always friends asking which type of flour should be used? Here is a brief introduction. High-gluten flour is used to make bread, medium-gluten flour is mainly used for steamed buns and pancakes, and low-gluten flour is used for biscuits and cakes. What I use here is Arowana low-gluten wheat flour, which is specially used to make pastries. It is also the official baking flour for the 2018 China International Family Baking Masters.
18.
The classification of high-gluten flour and low-gluten flour is related to the amount of protein in the flour. The protein content of high-gluten flour is more than 10%, and the protein of low-gluten flour is 6.5~8.5%. Because the low-gluten flour has low strength, the cookies made can be crispy and delicious, and the volume will be slightly expanded. It has a crispy feeling when eating, so you must remember to use the right flour when making cookies. Friends who like this scallion cookie, quickly prepare the ingredients and make it!
Tips:
When making this biscuit, the butter must be softened at room temperature in advance, and it must not be heated to a liquid state. In addition, small scallions must be used. If the color of the scallions is not good, the taste will be much worse.
