Rose Bicolor Cookies

Name: Rose Bicolor Cookies
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g butter; 40g Caster sugar; 30g Powdered sugar; 1 piece yolk; 80g Light cream; 220g Low-gluten flour; 10g cocoa powder

by Looking for Peach Blossom Island

4.8 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

What is marked is the amount of 30 non-stick cookie baking pans for 1 plate of Xuechu.
This mold has outstanding non-stick performance, and only needs to push the cookie to release the mold. Clean the mold with a paper towel.
According to the round size of the mold, the cookies of the same size are extruded, which is not only more beautiful, but also the maturity is consistent during baking, and the coloring is more uniform. "

Ingredients

Rose Bicolor Cookies

1. Cut the butter into small pieces and fully soften it at room temperature. Weigh other materials.

2. Pour the caster sugar and powdered sugar into the softened butter and beat with a whisk.

3. Send it to the picture, the color becomes lighter, and it is fluffy and smooth.

4. Add the egg yolk and beat until fully incorporated.

5. Pour in whipped cream and beat until fully incorporated.

6. Sift in low-gluten flour and mix well.

7. Divide into any two portions, add an appropriate amount of cocoa powder to one portion and mix well.

8. Put the prepared batter into a large piping bag, and use a six-tooth flower mouth to squeeze out the pattern from the heart in a spiral shape from the heart of the non-stick cookie baking pan according to Xuechu 30. For mixed-color roses, put the batter of two colors into the piping bag at the same time on both sides.

9. Put it into the middle layer of the preheated oven, heat up and down at 165 degrees, bake for about 10-15 minutes, and then color it.

10. Take out the Xuechu 30 non-stick cookie baking tray, and place the cookies on the drying net to cool down after a while.

Tips:
A little knowledge about the constant and loose pattern of cookies:
1. The combination of granulated sugar and powdered sugar can control the ductility of the batter, which can not only keep the pattern unchanged after baking, but also balance the sweetness and crisp taste.
2. The butter should be completely softened at room temperature so that it can easily be poke holes with your hands. Do not heat it to melt to a liquid state. In addition, add fine sugar and powdered sugar to the butter and blend it until it is smooth, without over-whipping. Then add the egg liquid and stir to mix completely, and there is no separation of water and oil.
3. After sifting in the low-powder powder, use the method of grinding and mixing, and the dry powder is not visible. Don't over-mix until the tendons appear, which will affect the crispy taste.
4. The oil-to-sugar ratio is related to the taste of the finished product, with more oil and less sugar and loose taste; less oil and more sugar and hard taste. In addition, the ratio of sugar also directly affects the degree of coloring.