Original Cookies-zero Failure Formula

Name: Original Cookies-zero Failure Formula
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 140g Low-gluten flour; 100g Unsalted butter; 45g milk; 20g milk powder; 60g Powdered sugar; 10g Corn oil

by mature11

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

It’s the first time to make cookies, and it’s also the first time to try the decorating mouth. I didn't dare to eat this kind of high-calorie food, but my family likes Western-style biscuits and the taste of butter, so I made one for my dad as an afternoon tea. My dad's evaluation is not bad.
This cookie tastes non-greasy, the sugar content is not very high, and it is easier to operate successfully. My room temperature was around 24 degrees. If the room temperature is not very low, it wouldn't be difficult to squeeze according to the recipe.
Although the oven was converted during the production process, the oven was too small and the color was uneven. Please ignore it.

Ingredients

Original Cookies-zero Failure Formula

1. Weighing of required materials

Original Cookies-zero Failure Formula recipe

2. The butter is softened at room temperature and beaten until fluffy and whitish with a whisk

3. Add powdered sugar and beat evenly with a whisk. Note that when the powdered sugar is just added, use a rubber spatula to stir to avoid dusting when the whisk is beaten.

4. Add the milk in two to three times and mix well

5. Add corn oil emulsified butter to make it smooth again

6. Sift in low-gluten flour and milk powder and mix well with a rubber spatula. Put the batter into a piping bag, squeeze out the shape on the baking tray, and put it in the refrigerator for 10 minutes

7. Preheat the oven to 175 degrees and bake the middle and upper layer for 15 minutes. Because the bottom of the cookies is easier to color, it is best to bake the middle and upper layer. Turn the baking tray in the middle to avoid uneven coloring. The temperature of the oven is set according to your own oven, and you can see that the edges of the cookies are golden yellow, and they will be slightly colored during the cooling process.

Tips:
1. The butter should be completely softened before whipping, otherwise the batter will be very thick and will not be squeezed out when put in a piping bag.
2. The butter must be fully beaten to make it crispy.
3. The biscuits will puff during baking, so leave enough puffing space when squeezing the batter.
4. After the cookie batter is squeezed on the baking tray, it is best to put it in the refrigerator for 10 minutes, so that the pattern of the baked cookies is very obvious. When the cookies are baked, the bottom is easy to color, so put it in the upper layer of the oven and bake it. The color is more appropriate. Pay attention to the coloring in the last few minutes of baking. The biscuits can be baked when the edges are golden, and they will be slightly colored during the cooling process.