Kitty Cookies
1.
Sift the low-gluten flour and set aside.
2.
The butter is softened to the point where you can poke a hole with your hands.
3.
Add powdered sugar.
4.
Stir evenly with a spatula.
5.
Beat the electric whisk at low speed until the color is whitish and feathery, then add a few drops of vanilla extract and mix well.
6.
Add the whole egg liquid in three times, whipping evenly each time, and then add the next time.
7.
Add the sifted low-gluten flour in two batches and mix well.
8.
Knead into a smooth dough.
9.
Divide the dough into two equal parts, take one part and add a drop of red velvet solution.
10.
Knead until even.
11.
Put the original color dough into the fresh-keeping bag and roll it into a rectangular shape.
12.
Put the pink dough into the fresh-keeping bag and roll it into a rectangular shape.
13.
Use the Kitty biscuit mold to first press out the outline, and then press out the details of the nose, eyes, mouth, and bows.
14.
Put it in a preheated oven and bake at 140 degrees for 15 to 20 minutes.
15.
The amount of the recipe is exactly four pans baked in an air oven.
16.
Lovely Kitty.
17.
Began to eat
Tips:
Note ⚠️1. I use queen low-gluten flour, which is super absorbent, so the dough that comes out is very dry. I didn’t refrigerate it and rolled out the laminated one directly. If everyone’s flour is weak in water absorption, it is kneading into a dough. Put it in the refrigerator for an hour before rolling it out.
2. When baking, pay attention to the temperature not too high, and watch for the last 5 minutes to avoid serious staining.
