Double Flavor Cookies
1.
Prepare all the ingredients, flour + almond flour, sieve 2 to 3 times and set aside. If you make matcha flavor, then matcha powder should be sifted together with flour. Butter, eggs, whipped cream, etc. must be taken out of the refrigerator in advance to warm up
2.
After the butter has softened to make a mark easily with your fingers, beat it with a whisk until it is smooth, then add half of the powdered sugar and salt. Whipped evenly
3.
Then add the remaining salt, powdered sugar and caster sugar, continue to beat until the volume expands and the color turns white
4.
Add whipped cream and egg liquid in portions, and beat until completely combined. Each time you have to wait until the previously added liquid has been completely blended before adding the next time. My whipped cream has some frostbite, so it's solidified, but it won't affect the finished product.
5.
The final whipped mixture should be fine, shiny, fluffy and soft
6.
Add the sieved powder mixture
7.
Use a spatula to cut or stir evenly, there should be no dry powder at the end, and the batter is moist
8.
Preheat the oven 180 degrees. Put the batter into the piping bag with the piping nozzle installed, and then squeeze out the pattern in the baking pan. I put a layer of silicone mat in the baking tray, you can also omit it
9.
After the preheating is over, put the baking pan into the oven, the middle level, the upper and lower heat, 180 degrees, bake for about 5 minutes, after the bottom is slightly colored, transfer the baking pan to the upper level, 140 degrees, the upper and lower heat, and continue to bake 8 ~10 minutes. If the coloring is too fast, you can cover it with tin foil
10.
After baking, take it out of the oven immediately, let it cool for a while, transfer the biscuits to the drying net, and eat them after they have cooled down completely or store them in an airtight seal.
Tips:
1. The powder must be sieved in advance, and various materials must be warmed to room temperature in advance before they can be used
2. Buttering is the key to cookie making, it must be fully passed, but at the same time, it must not be oversent.
3. The specific baking time and temperature should be adjusted according to the actual situation of the respective oven. If you don't want to change the temperature and bake, you can also use the method of 150-160, middle, upper and lower fire, and bake for 12-15 minutes. If the color is fast, it should also be covered with tin foil
4. If you make matcha-flavored cookies, you can omit the egg. Because the addition of eggs may affect the color of the final biscuit
