The Simpler, The More Classic: Vanilla Cookies

The Simpler, The More Classic: Vanilla Cookies

1. Cut the butter into small pieces and soften at room temperature.

2. Beat with an electric whisk until it turns white, becomes lighter in color, and has a slightly larger volume and feather-like.

3. Add powdered sugar and granulated sugar to the butter in portions, and beat well.

4. Add the egg liquid to the butter in portions and beat well.

5. Mix low-gluten flour, salt, and milk powder, sift into the basin, cut and mix evenly.

6. After mixing evenly, put it into a squeezing bag.

7. Extrude patterns on baking paper.

8. Preheat the oven 180°, put the upper layer (or middle layer) of the oven and bake until the edges are colored, about 10-15 minutes.

Tips:

Vanilla sugar recipe

1. Open the vanilla bean pod with a knife first, and then carefully scrape out the seeds inside. (The scent of vanilla is mainly from the seeds)

2. Mix the scraped vanilla seeds with the fine sugar, cut the shell of the remaining vanilla pods into small pieces and put them in the sugar together, then find a well-sealed jar, and then seal the sugar bowl for a few weeks and open the sugar bowl. The vanilla scent and white sugar turned a little bit yellow to make it happen. The vanilla seeds in the sugar are edible. The vanilla pods need to be picked out. They can be put back in the sugar bottle, or boiled in milk or fresh cream, fish stewed, soup, etc. (Putting the milk in the milk can remove eggs and milk You can use it again if the fishy smell is still lingering.)

3. Two vanilla sticks and one bag of Taikoo granulated sugar 454g can make vanilla sugar for 6 weeks.

4. Fine sugar can give cookies a crunchy taste, and powdered sugar can keep the pattern of cookies, so powdered sugar and fine sugar are indispensable when making cookies.

5. When whipping the butter, beat until the ingredients are fused smoothly and the volume is slightly larger, no need to beat.

6. After the cookies are baked and cooled, sealed and stored.