Scallion Cookies [arowana Rice Oil Trial]

Name: Scallion Cookies [arowana Rice Oil Trial]
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 75g butter; 50g Rice oil; 50g water; 50g Powdered sugar; 3g salt; 25g Chopped green onion leaves; 200g Low powder

by Liaonan Crab

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

【Scallion Cookies】
This flavored cookie is my girl’s favorite. It is salty, crispy, and green onion. Part of the vegetable oil and water are used instead of butter. The taste is lighter and it tastes very good. I have done it several times. This time I used Arowana rice oil. The rice oil itself has a green fragrance and no peculiar smell, so it is very suitable for baking. Rice oil only contains oryzanol, and the content of vitamin E is much higher than other edible oils. This is also an important point that I like. Arowana rice oil can be used in future cookie bread cakes.
Ingredients: 75 grams of butter, 50 grams of Arowana rice oil, 50 grams of water, 50 grams of powdered sugar, 3 grams of salt, 25 grams of chopped green onion leaves, 200 grams of low powder

Ingredients

Scallion Cookies [arowana Rice Oil Trial]

1. Material drawing, sifted flour for later use.

2. Add powdered sugar to softened butter, mix well with beaten eggs, and beat until the volume becomes larger and the color turns white.

3. Add rice oil in portions and beat evenly.

4. Add water in portions and find evenly.

5. Add the sifted flour into it.

6. Mix evenly with irregular methods and add chopped shallots,

7. Mix evenly and put it into a piping bag.

8. I use Sanneng SN7092 flower mouth. This amount is about 32 yuan.

9. Spread greased paper on the baking tray, squeeze out the cookies, preheat the oven in advance, 185 degrees, about 20 minutes, the color is evenly out of the oven.

Tips:
1. If there is no powdered sugar, white sugar can be used. It can be melted in water and then added to the butter paste. Powdered sugar is better to handle.
2. No matter what kind of liquid, it must be added several times in small amounts when adding, and then added after fully fusing.
3. This cookie is suitable for making small pieces. I suddenly thought of it after I made it this time. The pieces are too there, and it is easy to have a soft heart in the middle. In other words, either change the flower mouth or squeeze it into a particularly small one.