Creamy Shortbread Cookies

Name: Creamy Shortbread Cookies
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Low-gluten flour; 80g butter; 80g Powdered sugar; 1 piece egg; 1 tbsp milk powder; 1 tbsp Coconut milk powder

by Junzhi

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

A simple, fast, and tasteful biscuits. Because of its simplicity, its failure rate is almost zero, making it extremely suitable for home production. It takes less than 20 minutes from preparing the materials to putting them in the oven. Then, wait for others to praise you "Wow, you made cookies as delicious as the ones you bought!" Let's! But-wait a while. I just say no failure, but no failure does not mean success: the same creamy biscuits, if they are put in the hands of different people, the taste of the finished product may be a lot worse. We need to improve the biscuits' crispness, appearance, and most importantly-the fragrance. The simpler it is, the harder it is to achieve the ultimate. This is the eternal truth. Therefore, I highly recommend that you make these small biscuits several times, until one day, everyone who eats it says: Oh my God, the biscuits you made are so much better than the ones you bought outside! ! !

Ingredients

Creamy Shortbread Cookies

1. Weigh all kinds of raw materials, and the butter is softened at room temperature. The picture shows the coconut milk powder packaging. Beat the softened butter with a whisk until it becomes white. After the volume becomes larger, add sugar and beat evenly; add the egg liquid in three times, each time After whipping evenly, add the next time, add milk powder and coconut milk powder in sequence, whipping evenly

2. After whipping evenly, it should be thick and smooth. Add low-gluten flour and gently stir until the flour is completely moist. Don’t over-mix. (The above process is consistent with the production of coconut shredded balls, so some process diagrams use coconut. Skein production diagram); take a small piece of batter, knead it into a round shape, then gently flatten it, knead all the biscuits, brush a layer of egg liquid on the surface, and put it into the preheated oven Bake (If you like the golden and shiny surface, you can brush with egg yolk liquid) Bake at 180 degrees for 20 minutes

Tips:
1.Coconut cream powder (COCONUT CREAM POWDER) is a powder made from concentrated coconut milk (similar to the relationship between milk and milk powder, not the kind of coconut powder used to make beverages in supermarkets). It has a fragrance-lifting effect and can make Milk biscuits are more fragrant, if you can't buy them, you can use the same amount of milk powder instead;
2. This biscuits do not use baking powder, and rely entirely on whipped butter to act as a leavening agent. Therefore, the degree of butter whipping directly determines the crispness and taste of the biscuits;
3. When the biscuits are not completely cooled, the inside will be softer and will become crispy after cooling. If the inside of the biscuits is still relatively soft after being completely cooled, it means that the baking time is not enough, and you can return to the oven for a while;
4. When adding the egg liquid, it should be added in batches and fully whipped evenly, otherwise it will be easy to separate oil and water, which will affect the taste of the finished product;
5. After adding the low-gluten flour, mix it gently, don't over-mix, so as to prevent the flour from becoming gluten.