Crisp to Slag Cookie Double
1.
Prepare materials.
2.
Soften the butter at room temperature, so that it can be pressed down with a light touch with a spatula.
3.
Add 1g of salt to the butter and beat with an electric whisk.
4.
Add the sugar to the butter twice, beating evenly each time.
5.
Whisk the egg yolks into egg yolk liquid, add the butter paste in two batches, as above, use an electric whisk to mix well each time.
6.
Then add 2g vanilla extract and mix well. If you don't like it, you can skip it.
7.
Sift the low-gluten flour, add it to the butter paste and mix well with a spatula.
8.
Cookie paste after mixing well.
9.
Use scissors to cut a mouth at one end of the piping bag, put the piping mouth into the inside of the piping bag, and then extend the piping mouth from the tip, insert the cookie paste, and squeeze out the air.
10.
Easily squeeze out cookies as shown in the figure. This paste is super squeezed! !
11.
According to this method, a large plate of beautiful cookies is obtained. It’s hot in summer. After squeezing the cookies into the refrigerator, it will effectively prevent the lines from disappearing.
12.
Preheat the oven to 150 degrees, up and down, put in the squeezed cookies, and bake for 20 minutes.
13.
After 20 minutes, take it out and let it dry.
14.
Cookie Shuangpin is powerful! ! Next, let’s talk about how to make cocoa cookies. Add 5g of cocoa powder to the original cookie paste. Mix well
15.
Squeeze out cookies in the same way. The baking temperature method is the same as above.
16.
After the cookies are allowed to cool, a piece of original flavor and a piece of cocoa are staggered and placed in a tin box. Store the cookies in a tin box, which has a good moisture-proof effect! !
Tips:
This recipe uses a Midea smart electric oven, the model is T7-L382B second generation, the capacity is 38L, the power is 1800W, please adjust the heating time appropriately according to the power and temperature difference of your own oven.
