Flower Cookies
1.
Material preparation. The butter is fully softened at room temperature, the salt is added to the milk to melt, and the sugar and powdered sugar are mixed.
2.
Beat the butter smoothly first, then add icing sugar in batches to whip, the color becomes whiter and the volume expands.
3.
Add milk powder four or five times and beat well.
4.
Sift in the low-gluten flour, use a rubber spatula or a flat spoon to mix the flour and butter until the flour is completely moist. Don't over-mix.
5.
The state of the batter after mixing is as shown in the figure, and it can be basically shaped. Because the concentration of milk is not the same, please adjust the amount of powder by yourself.
6.
Select the ten-tooth flower mouth, and put the batter into the decorating tape.
7.
Extrude the pattern on the baking sheet.
8.
Put it in the middle of the preheated oven, 180 degrees, about 12 minutes. The bottom of the cookie is easy to color, and another plate can be baked as long as the lower and upper layers are 175 degrees.
Tips:
Taken from Junzhi's Blog: Sugar plays an important role in cookies: its properties are very special. The coarser the sugar, the more the dough can increase the ductility, but on the contrary, the finer the sugar, the more it can be reduced. The ductility of the dough. When all other conditions have been determined, the use of sugar directly determines whether the ductility of the dough is good or bad. In the cookie recipe, caster sugar and powdered sugar are present at the same time, which is to balance the malleability of the cookie. Cookies that only use powdered sugar have too low malleability and the biscuits will not be crisp enough; but cookies that do not use powdered sugar have too high malleability and the pattern is not easy to shape.
