Crispy Small Cookies
1.
First soften the ghee and butter at room temperature, then cut into pieces and put them in a cooking bowl to weigh
2.
Then we put the powdered sugar into the oil
3.
Beat the oil and powdered sugar evenly, not too much,
4.
After the butter is evenly beaten, we add the milk to it, and add the milk in two batches. If you add too much at one time, the oil will not dissolve in so much liquid.
5.
Beat the butter and milk evenly, not over-whipping, just beat it evenly
6.
Now we sift the salt, low powder and high powder mixture to make the powder more fluffy and not easy to agglomerate
7.
Let's pour the flour in the basin
8.
Mix the flour and butter into a dough, turning from the outside to the inside, scraping from the inside out, and mix in all the dry powder
9.
Take a piping bag and put a serrated head flower mouth, and put the cookie material into the piping bag
10.
Extrude a circle on a baking tray lined with parchment paper, with a little space in the middle. The eye in the middle of the extruded circle should not be too small. If it is too small, you may not see the eye when the biscuits are expanded.
11.
Preheat the oven at 180℃, and the surface will be golden after 12-15 minutes in the oven.
12.
carry out
Tips:
1. Many friends don’t understand why the cookies they made are fat, and why the lines disappeared after the test. In fact, the main reason is the butter. The butter is too high and the expansion is strong during baking. So the lines are gone
2. When baking, it may be old without paying attention. Cookies are usually colored from the bottom. If your stove is too hot, you must pay attention to adjustments, otherwise the cookies will be burnt.
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