Light Cream Cookies

Name: Light Cream Cookies
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 220g Arowana low-gluten flour; 100g Light cream; 120g butter; 50g Powdered sugar; 1~2g salt

by Fengyi Painting

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Whipped cream cookies are one of my favorite cookies. They are rich in milk, crispy and delicious. They are so delicious that they can’t stop. They are great as afternoon tea snacks or drama snacks!
Arowana low-gluten flour is used in the recipe, 100% imported wheat, finely ground, and the flour is fine, retaining the original aroma and nutrients of the wheat germ as much as possible. The baked cookies are very crisp, bright in color and wheat flavor. Mellow.

Ingredients

Light Cream Cookies

1. Prepare the ingredients you need.

2. Sift the arowana low-gluten flour and set aside.

3. Cut the butter to soften at room temperature and press it gently with your fingers.

4. Add salt and use an electric whisk to beat the butter evenly and softly.

5. Sift the powdered sugar and add it to the butter three times, whipping evenly after each addition.

6. Heat the whipped cream to 50 degrees, cool it to about 30 degrees, and add it to the whipped butter three times.

7. Whisk evenly each time and then add the next amount. In the middle, you can use a spatula to scrape the butter that cannot be beaten on the side to the middle.

8. Add sifted low-gluten flour.

9. Stir evenly with a spatula until no dry powder is visible.

10. Put the mixed batter into the piping bag.

11. Squeeze them into the baking tray one by one, the same size, leaving a space in the middle.

12. Put it into the preheated oven and heat it up and down at 180 degrees for about 18-20 minutes.

Tips:
1. Please adjust the baking temperature and time according to the respective oven conditions.
2. In winter, heat the whipped cream to 60-70 degrees, let it cool to about 50 degrees and add it to the butter.