Crispy Original Cookies
1.
1. After the butter has softened at room temperature, add powdered sugar and salt, and beat with an electric whisk until it is slightly whitish;
2.
2. Then add milk in portions and beat until it is completely whitish and fluffy with feather tips;
3.
3. Add fine sugar, beat a few times with an electric whisk, and stir evenly;
4.
4. Add almond flour, beat a few times with an electric whisk, and stir evenly;
5.
5. Sift in the low-gluten flour, stir and mix with a spatula until the dry powder is invisible;
6.
6. Put the medium-sized piping nozzle into the piping bag, then put the batter into it, and squeeze out the cookie shape on the baking pan filled with oil paper/oil cloth;
7.
7. Select the function mode of hot air convection for the steam oven, set the temperature to 150C, and start the program;
8. When the temperature reaches 150℃, put the biscuits in the lower layer and bake for about 25 minutes;
9. After the cookies are baked, take them out and put them on the drying rack. After they are completely cooled, they should be sealed and stored;
Tips:
1. The butter needs to be sent in place for the biscuits to be crispy;
2. The fine granulated sugar added at the end is melted to create small holes during baking, which can increase the crisp taste of the biscuits;
3. It is best for cookies to have the same thickness, size, and pattern on each plate, otherwise the raw and cooked cookies will be different;
Home made, the oven is Whirlpool's 341T, with hot air convection function, it is a very friendly steaming oven for Bao Ma who loves baking cakes;
The made cookies are crispy and refreshing, with a light milky aroma mixed with a crunchy texture. Not to mention the baby can't put it down, as a mother, I can't help but want to eat two more!
