Simple Butter Cookies
1.
Honestly, this picture up to the middle picture where the pattern is squeezed are all embezzled by others! Because I was the only one in the production process, it was so oily and powdery that I couldn't take pictures. Please forgive me! 1. The butter is softened and passed at room temperature; salted butter is added to make the taste richer, it doesn't matter if there is none. Beat until smooth, add sugar, and beat again.
2.
Add the egg liquid in three batches. Each time you add it, you have to beat it and wait until the butter and egg liquid are perfectly mixed before adding it. Dispatch until the butter is whitish in color and bulky.
3.
Drip in vanilla extract (no or not), sift in low flour, cut up and down, and mix without over-mixing. Mix until the powder is low and moist.
4.
Put it in the piping bag and use your five-finger Zen to squeeze slowly! I squeeze for the first time, so tired! The bag was also squeezed. Preheat the oven, 190 degrees, middle level, 10 minutes. Each person's stove situation is different, just for reference. Mine is Changdi.
5.
Regarding the pattern, some comrades said that the pattern is very beautiful when it is squeezed. Why does it disappear after baking? Junzhijun said that this is a problem of the ductility of the batter material. The flour and butter are over-blended. There is no fine sugar and only sugar is added. Fans and the like will cause it. To sum up, the batter will have no pattern if it is malleable.
6.
The last one has only a little bit of experience about squeezing flowers. At the beginning, I deliberately went around in circles. In fact, it is not. Just squeeze and it will naturally become one! Tuo! ~~~ This analogy is disgusting, but it is indeed a lot more beautiful to form a natural shape than to squeeze into a circle by yourself.
Tips:
1. The whole process of sending butter is controlled within 5 minutes;
2. Don't think that you just add sugar when you add sugar, or just don't have any kind of sugar on hand. According to Junzhijun, the sugar in baking is also very knowledgeable. So I also honestly added two kinds of sugar.
3. Don't stir the flours too hard, just cut and mix it once on top, and it will become more gluten.
4. Cookies can't be baked at low temperature, please adjust it at around 190-200.
The above tips, veterans just laughed. Everyone is welcome to add and communicate.
