Red Velvet Cookies

Name: Red Velvet Cookies
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 30g egg; 130g Flour; 25g Cream cheese; 50g Sugar; 50g butter; 1g Baking powder; 8g cocoa powder; 8g Red yeast powder; 1 drop Food coloring; a little Powdered sugar

by COUSS

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

4

Red Velvet Cookies! The color is elegant, the inside is moist and soft, and the taste is slightly different from ordinary butter cookies. This time I used a large 60-liter oven to bake. You can put a lot of pieces on a baking tray, so you don’t need to bother to bake it one by one. And the baking color is very even. Great~~~
by@找桃花岛69523

30 grams of eggs, 130 grams of flour, 25 grams of cream cheese, 50 grams of sugar, 50 grams of butter, 1 gram of aluminum-free baking powder, 8 grams of cocoa powder, 8 grams of red yeast rice powder, 1 drop of food coloring, a little powdered sugar

Red Velvet Cookies

1. Paste flour, cocoa powder, red yeast rice powder and aluminum-free baking powder, mix and sieve.

2. Scrape the butter and cream cheese into thin slices. After softening at room temperature, add in caster sugar and beat until smooth.

3. Add egg liquid one by one and beat until fully integrated.

4. Sift in powder materials, add two drops of red food coloring and two drops of vanilla extract, and mix well.

5. Knead them into thin round cakes with your hands and place them on the baking tray. Leave a little swelling distance in the middle.

6. In the COUSS CO-6001 oven, the upper and lower fires are preheated at 150 degrees and the baking tray is put into the middle layer, and bake for about 18 minutes.

7. Take it out and place it on a drying net. After allowing it to cool, sift a little powdered sugar on the surface.

8. Finished product

Tips:
1. Because the room temperature in the north is still low, I sit in warm water to beat the pot. No need to send it, just hit it smoothly.
2. Reduced the amount of aluminum-free baking powder, not the crispy taste of ordinary butter cookies, the outside is crispy, and the inside is slightly moist and soft. If you like crispy, you can replace all cream cheese with butter, whip the butter, and increase the amount of aluminum-free baking powder.
3. The baking temperature and time are for reference only, and the specifics should be increased or decreased according to the oven performance and the size and thickness of the biscuits.