Crispy Cookies

Name: Crispy Cookies
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 50g butter; 20g Powdered sugar; 18g grams Light cream; 45g High-gluten flour; 10g corn starch; 15g Almond powder; A small amount Dried fruit; A small amount Walnuts (dry); 0.5g salt

by Zidi

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

5

Speaking of cookies, the bear brand suddenly became famous, and it is said to be incredibly crispy. It was a great honor to have the opportunity to taste a piece a while ago. To be honest, I don't like the shape very much, it feels rather rough. But it's really crispy, it's too fluffy to lightly. It's delicious, everyone said it was super delicious.
But I can still taste the essence of my mouth.
Made some adjustments to his previous recipe. Recently I have made a variety of flavors: chives, hazel, matcha, original flavor. Very fragrant and crispy, melts in the mouth. What about non-Xiao Xiong, the thoughts and materials used by his own hands are actually much more than the so-called famous brands.

Ingredients

50g Butter
20g Powdered Sugar
18g grams Light Cream
45g High-gluten Flour
10g Corn Starch
15g Almond Powder
A small amount Dried Fruit
A small amount Walnuts (dry)
0.5g Salt

Crispy Cookies

1. Soften the butter and beat well

2. Add powdered sugar and salt and continue to beat until the color is slightly white and the volume is slightly enlarged, about 2 minutes

3. Add light cream and beat well

4. Sift in all the flours and mix well; the almond particles are too coarse to sieve, just pour them in

5. Put it into a piping bag and squeeze out

6. Sprinkle dried fruit and walnuts on the surface, roast: 170 degrees for 20 minutes or 175 degrees for 16 minutes

7. The finished product is dripping like this, very crispy

8. You can do more at one time, double it

9. Can be packaged like this

Tips:
1. It is recommended to use President fermented butter for butter, the gap is quite big;

2. The nut particles in the recipe are relatively thick, so it is best to use the cookie mouth more extensively, so as not to block it and affect the pattern; the flower mouth I used is Sanneng medium (should be) 6 teeth mouth, the hole is slightly larger Just fine

3. Almond flour can be added to 20 grams, and high flour is reduced to 40 grams at the same time; the taste is crisper, but the blockage may be greater;

4. Dried fruits and nuts on the surface are squeezed out and sprinkled, and then put in the oven.