Christmas Milk Cookie Cup
1.
Prepare the early materials and soften the butter in advance;
2.
Cut the butter into small pieces and pour it into the basin, soften it to a non-liquid state, and press it without resistance;
3.
Pour in the sifted powdered sugar and brown sugar powder, and stir to mix with an egg beater; (to prevent splashing)
4.
Use an electric whisk at a low speed and then a medium-high speed to beat until the butter color becomes lighter and the physical strength becomes more fluffy; (the first low speed is also to prevent splashing, and then there is no special requirement for the speed)
5.
Knock an egg into the bowl and beat evenly;
6.
Pour a small amount into the butter for several times, and beat each time until it is completely absorbed and then pour into the next time; (to prevent the separation of water and oil)
7.
Mix the egg yolks, pour in the sifted low-gluten flour, and stir until there is no dry powder;
8.
Chopped chocolate coins for later use;
9.
Pour chocolate chips and oatmeal into a basin;
10.
Mix evenly into a dough, relax for more than half an hour;
11.
Take a small dose and press to flatten it, and then gently roll it out with the help of a dough roll;
12.
Use the tiger's mouth to slightly gather the dough and put it into the paper cup, and then turn the paper cup with the left-hand tiger's mouth, and turn the thumb and index finger of the right hand back and forth to make the surrounding and bottom thickness the same; if a place is too thin, pinch the dough of the corresponding size to fill it. If it is too thick, take out part of the dough and knead it evenly;
13.
Preheat the oven at 180 degrees and process all the dough;
14.
Bake in the oven at 180 degrees for about 20 minutes, take it out and let cool;
15.
During the cooling period, let it cool slightly, gently tear off the paper cup and demould, and melt the chocolate coins in water;
16.
Brush the inner wall and bottom evenly with a brush;
17.
Carefully roll the mouth of the cup in the melted white chocolate to make it evenly covered with white chocolate;
18.
Take advantage of the melted state, quickly decorate with sugar beads;
19.
After cooling thoroughly or refrigerating, pour in yogurt, milk, etc.;
Tips:
1. The actual temperature and time may vary from oven to oven, as well as the thickness of the individual pinch.
2. The brown sugar powder is added to make the cookies look better, and at the same time to make the cookies taste unique. Since chocolate coins are added, it will be slightly bitter, so you can increase it appropriately according to your own needs;
3. Be sure to use room temperature eggs, otherwise the butter will become lumpy when cold.
4. The chocolate operation must be fast, the temperature is low in winter, and the newly melted chocolate is easy to solidify again; please heat and melt again when it solidifies again;
5. When brushing the chocolate melt, don't miss the brush, a small hole will soak the cookie with milk, and the milk will leak out;
6. Due to the different water absorption of flour, it feels very dry when kneading the dough, you can add an appropriate amount of milk or water, but this operation is not recommended;
