Ice Cream Cookies

Name: Ice Cream Cookies
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 250g Low-gluten flour; 30g Almond powder; 30g Egg liquid; 90g Powdered sugar; Some Pigment or natural fruit and vegetable powder; 5g Purple Sweet Potato Powder; 5g Matcha powder; 5g cocoa powder

by Ling Beixia

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

3

The success of a cookie may require the temperature, technique, and shape in the production process, but the real good taste comes from a good formula and good raw materials. Now this formula is available, plus Anjia’s new black technology, easy to spread soft butter , Must get twice the result with half the effort! No need to soften it at room temperature for several hours in advance, and it's quick and convenient, and no longer be afraid of softening too much, holding the watch and poking the butter with your hands!

Ingredients

250g Low-gluten Flour
30g Almond Powder
30g Egg Liquid
90g Powdered Sugar
Some Pigment Or Natural Fruit And Vegetable Powder
5g Purple Sweet Potato Powder
5g Matcha Powder
5g Cocoa Powder

Ice Cream Cookies

1. 1. Take out the Anjia Hei Technology directly from the refrigerator to apply soft butter, no need to soften the hole in advance to check the status, directly take out the required amount of butter and put it in the egg-beating bowl.

2. 2. Mix low-gluten flour and almond flour, sift and set aside.

3. 3. The icing mixed with butter is whipped smoothly. Anjia's new butter can be beaten quickly and smoothly without any lumps.

4. 4. Pour the egg liquid in portions, stir and absorb to avoid separation of water and oil, and do not over-beat the butter, pay attention to the state, if necessary, put it in the refrigerator for a while before operating.

5. 5. Take four bowls of appropriate size, divide the first few mixed egg and butter frosting into four equal parts, and then add fruit and vegetable powder or pigments.

6. 6. Divide the average mixed powder of low-gluten flour and almond flour into four bowls, and mix them evenly until there is no dry powder. At this time, the dough is moderately soft and hard, and it is obvious even if you use a skateboard to scratch the surface of the dough. "Ice cream" profile.

7. 7. Four colors of dough, separate the colors and put them into the same darker container together, compact them, and prepare the ball digger.

8. 8. Randomly match to dig out colorful ice cream balls.

9. 9. The oven is preheated well, try the middle level, and bake at low temperature for a long time. My oven is 32 liters, which is a little close to the heating tube, and the temperature is a bit high. I am afraid that the color will affect the effect. The temperature is set to 125 degrees for 30 minutes.

Tips:
Personally, I still recommend using fruit and vegetable powder, because the parts of different colors can really have different tastes, rich in taste, and more importantly, healthy. After all, the original intention of baking for the family is definitely to stay away from some unnecessary additives. If you don’t have fruit and vegetable powder, you can use pigment instead, and the color will be brighter.