Two-color Butter Cookies

Name: Two-color Butter Cookies
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 195g Low-gluten flour; 130g Unsalted butter; 50g Whole egg liquid; 35g Caster sugar; 65g Powdered sugar; 5g Aolan Matcha Powder

by Q pig baby

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Many students complained that they were handicapped and couldn't make beautiful cookies, either the pattern was not clear or the roundness was not enough. Now, we can buy special cookie molds, 6 continuous molds, 12 continuous molds for your choice, learn to cook large cookie molds, non-stick materials. Just squeeze the batter into the mold to bake, and the cookies will be baked in uniform specifications. Since then, handmade cookies can also be beautiful, and gifts are more decent!
Baking: The middle layer of the oven is heated at 185 degrees for 20 minutes. Mold: Xuechu large non-stick doughnut cookie mold 12 continuous mold and 6 continuous mold each

Ingredients

Two-color Butter Cookies

1. After the butter has softened, add powdered sugar and granulated sugar, and beat evenly.

2. Add the whole egg liquid in two batches, each time stirring and fusion, and then adding the next time.

3. Divide the butter batter into two equal parts (it is better to weigh the total amount first, and then divide equally).

4. Prepare low-gluten flour. One part is 100 grams of pure low-gluten flour, and one part is 95 grams of low-gluten flour mixed with 5 grams of Qinglan matcha powder.

5. Sift into the batter separately and mix until there is no dry powder.

6. Put the two batters into small piping bags, squeeze them slightly, and cut out a small opening in the piping bag.

7. Put the large piping bag into the chrysanthemum mouth, and then put two small piping bags into it, as shown in the picture.

8. Extrude the cookie dough on the mold, don't squeeze it too thin.

9. Put it in the middle layer of the preheated oven, heat up and down at 185 degrees, and bake for 20 minutes until the surface is golden.

10. After being out of the furnace, the mold can be demoulded after being reversed, and sealed and stored after cooling.

Tips:
1. It is not suitable to squeeze the cake dough too thin, otherwise it is easy to burn around.
2. Cookies are generally best baked at 180 degrees to 190 degrees, and the temperature should not be too low.
3. In the cookie recipe, confectioner's sugar and powdered sugar are present at the same time, which is to balance the malleability of the cookie. Cookies that only use powdered sugar have too low malleability and the biscuits will not be crisp enough; but cookies that do not use powdered sugar have too high malleability and the pattern is not easy to shape.