Flower Butter Cookies
1.
Prepare the ingredients and soften the butter at room temperature
2.
Whisk the butter at low speed with an electric whisk
3.
Add salt, vanilla extract and powdered sugar to the butter, continue to beat the butter at low speed until the ingredients are completely mixed
4.
Add the egg liquid to the butter in two portions, and only when it is blended at a medium speed can add the next time. All the egg liquid is completely blended, and the butter is white.
5.
Add the sieved low powder and milk powder, and mix until there is no dry powder (you can preheat the oven at this time, and the upper and lower heat is 170 degrees)
6.
Wharton 2D flower spout is put into a disposable piping bag
7.
Use a tall cup to hold up the piping bag and put the cookie batter into the piping bag
8.
Drain the air in the piping bag and push the batter forward into the piping mouth
9.
Squeeze the batter clockwise in the mold, and press it down slightly in the middle to finish the batter and then lift it up.
10.
Put the Wharton 4B flower spout into another new disposable piping bag, and put the batter in the same way to remove the air
11.
Squeeze the batter on the mold, squeeze it in a small area clockwise and lift it up, press it down and lift it up at the end.
12.
Put the baking tray into the middle of the preheated oven. Because the two types of cookies have different thicknesses, the baking time is also different. The baking time of the cookies extruded from the 2D flower mouth is about 12 minutes, and the 4B flower mouth The baking time of the squeezed out cookies is about 15 minutes, mainly depending on the degree of coloring
13.
Add chopped cranberries to the cookie batter, and you will get another flavor of cookie
14.
A new shape can be obtained by extruding the batter into a W shape with a Wheertong six-tooth flower mouth
Tips:
1. The butter must be completely softened before it can be used, otherwise it will affect the shape of the finished product
2. Remember that the butter is softened, not melted into liquid
3. In winter, the softened butter can achieve the best effect through the oven fermentation function. Cut the butter into pieces and let it stand for 30 minutes under the oven fermentation function.
4. The role of salt is to adjust the taste, it is not recommended to subtract; the role of vanilla extract is to increase the aroma, you can leave it alone
5. A converter can be used to replace the flower mouth. If there is no converter, it is recommended to use a new piping bag. It is not recommended to use a piping bag to replace different flower mouths. The flower mouth is easy to fall off.
6. About the influence of granulated sugar and powdered sugar on cookie molding:
First of all, the malleability of the dough affects the molding of the cookie. The malleability is strong, and the pattern is not easy to shape; the malleability is low, the pattern is easy to shape, the thicker the sugar, the more the malleability of the dough, but on the contrary, the finer the particles The more sugar, the more it can reduce the ductility of the dough. When all other conditions have been determined, the use of sugar directly determines the ductility of the dough.
With fine sugar, the pattern of cookies is not strong, and severely it may disappear. You can dissolve the fine sugar by blowing the butter for a long time, which acts as close to the powdered sugar, and the ductility of the dough is reduced to a certain extent. .
However, although this method can ensure that the pattern does not disappear, the pattern will not be too clear, because the butter is over-spread, and the ductility of the dough will not be low.
7. The butter does not need to be completely beaten, only the ingredients in each step are mixed completely, and the volume of the butter is slightly expanded and white. Excessive beatenness of the butter will increase the ductility of the dough and cause the pattern to be unclear.
