Light Cream Cookies

Name: Light Cream Cookies
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 60g Light cream; 10g Caster sugar; 30g Powdered sugar; 20g Corn oil; 90g Low-gluten flour; 1/8 teaspoon vanilla powder; 0.2g Baking powder

by Food·Color

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

I had planned to make light cream cookies a long time ago, found a few recipes, and finally chose one. However, there will always be something unexpected. After delaying some time, I decided to complete the whipped cream project. It's just that, suddenly a little impetuous, looking at the many ingredients, suddenly a little impatient. At this moment, it was decided to change the original one and merge similar items. In the end, it looks good, and it tastes very crispy. Cookies made with whipped cream have a lighter taste than butter cookies, not as heavy as butter.

Ingredients

Light Cream Cookies

1. Ingredients: 60 grams of whipped cream, 30 grams of powdered sugar, 10 grams of caster sugar, 20 grams of corn oil, 90 grams of low-gluten flour, 1/8 teaspoon of vanilla powder, 0.2 grams of baking powder

2. Add icing sugar and granulated sugar to the whipped cream and beat with a whisk. Add corn oil three times and beat until a thick paste.

3. Add vanilla powder and beat evenly. Mix baking powder and low-gluten powder, sift into the cream paste, mix well

4. Put the batter into a piping bag, squeeze out the pattern in the baking tray, put it in the oven, middle layer, up and down at 190 degrees, bake for about 15 minutes, the surface is golden, and out

Tips:
The refrigerated whipped cream can be used immediately without reheating.
Corn oil can be replaced with colorless and odorless salad oil.
The pattern can be changed as you like.