Creamy Cookies
1.
1. Soften the butter at room temperature in advance, just press it down with a little resistance, and don't put it in the air-conditioning port or overheated place to prevent the separation of water and milk.
2.
2. Melt milk, whipped cream, and sugar with low heat or boiling water and stir evenly. Cool the milk sauce for later use.
3.
3. Weigh and mix almond flour, low flour, medium flour, and salt for later use.
4.
4. Beat the butter to 6 minutes, evenly. Put in the milk sauce in step 2 again in 4-5 times. Beat well.
5.
5. Pour the whole egg liquid into the milk sauce and butter, and stir evenly. At the beginning, it will become scum. The resistance should be even, and the butter should be sent slowly at a constant speed. Beat the butter until it is white and down. It is necessary to master the state. The beat is uneven, and you can't beat it too much.
6.
The whipped butter is whitish, smooth and feather-like.
7.
6. Use a sieve to sieve the weighed and stirred powder into the butter.
8.
7. Use a spatula to mix evenly, consistent with the method in the Cantonese-style mooncake mixing video uploaded by Aijia. Mix, pat, and press lightly. Don't grab it with your hands, don't stir in circles. Don't over-mix, so that the flour will become gluten, which will affect the clarity and taste of the pattern.
9.
8. Put the evenly mixed batter into the piping bag and squeeze it out with your favorite flower mouth. Generally I will use: SN7102, 7092, 7093, Wharton 4b.
10.
9. Fire: middle level, upper and lower fire, 190 degrees. About 20 minutes, the color is even, each oven is different, just for reference. Preheat the oven 15 minutes in advance. After it is out of the oven, place it on the grill to cool, and then seal it for storage.
11.
Cookie florets
12.
Cookie Flower
13.
Put it in a tin box and keep it sealed.
14.
4b, ring flower.
Tips:
Butter should not be softened too much, and there should be a little resistance when you press it down with your hands. Hard beating of butter is to prevent over-whipping. The middle fan cannot be left behind or replaced to blend the malleability of the cookies. The amount of liquid can also be fine-tuned according to the water absorption of your own flour. The whole egg liquid makes the cookies slightly softer, so the amount used is small in order to make the cookies more crispy
