Jenny Cookies, Melt in The Mouth, Crisp to Slag, and Milky Flavor Ten

Name: Jenny Cookies, Melt in The Mouth, Crisp to Slag, and Milky Flavor Ten
Total time: 30 min
Yield: 1
Cuisine: Chinese
Ingredients: 100g Unsalted butter; 25g Powdered sugar; 1g salt; 60g Low-gluten flour; 32g High-gluten flour; 32g corn starch; 3g Milk powder (optional); 3g Matcha powder (optional)

by Homestay foodie JACKERLU

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

This is the second time to make Jenny cookies. I changed the recipe. The production and raw materials are simple, and the success rate of novices is high. The milk is full of fragrance and taste excellent. The texture of the batter after baking is clear, and it will be broken when you pinch it. Take it lightly o(*￣︶￣*)o.

Ingredients

Jenny Cookies, Melt in The Mouth, Crisp to Slag, and Milky Flavor Ten

1. First take 100 grams of unsalted butter softened at room temperature (softened to a pit with a finger lightly), and use a spatula to mix the butter evenly into a paste.

2. Add 25 grams of powdered sugar and 1 gram of salt, and mix well with a spatula.

3. Then use an electric whisk until the color becomes lighter and the volume becomes larger.

4. Sift in 60 grams of low-gluten flour, 32 grams of high-gluten flour, 3 grams of milk powder (optional), 32 grams of corn starch, and 3 grams of matcha powder (optional).

5. First use an electric whisk to beat evenly into a dough.

6. Stir with a spatula until smooth.

7. Squeeze a little batter or butter on the four spots on the baking tray to help fix the silicone oil paper.

8. Put the prepared batter into a piping bag to squeeze out the shape. I am still not good at squeezing the pattern. I won’t say anything here. You can use it freely. After squeezing the shape, put it in the refrigerator for about half an hour, so that it can be baked. Help the pattern shape.

9. Preheat the oven at 150°C in advance and bake for 30-40 minutes. The temperature of each oven is different, so pay attention to the change of the cookies when baking, and the edge can be almost taken out with a slight zoom.

10. The cookies that have just been baked will be a bit soft, but will become crispy after cooling.

11. The preservation method is sealed preservation, it can be stored for half a month at room temperature, but basically it can be destroyed when it is baked, and the taste is best when it is baked.

12. Melt in the mouth, crisp to the point of dregs.

13. The milk is full of flavour and the taste is excellent.

14. Come and make desserts for your loved ones.

Tips:
1. Do not bake immediately after squeezing, refrigerate for half an hour and then bake, to keep the pattern intact to a certain extent.
2. It is best to use a silicone pad for baking. If you use silicone oil paper, you can squeeze a little batter or butter on the four points of the baking tray to help fix it, because the silicone oil paper is too light and may slip when squeezed.