Word Cookies
1.
Cut the butter into small pieces at room temperature and soften until it can be gently pierced into a finger, then add the fine sugar
2.
Use the whisk of an electric whisk to mix the butter and sugar a little, then beat it at low speed until it puffs, the volume is twice as large, and the color becomes lighter and creamy
3.
After the egg yolks are beaten, add them to the whipped butter three times. After each addition, beat until the oil and water are mixed before adding again
4.
Look at the egg yolk, the color is much yellower
5.
Sift the low-gluten flour and baking powder into the basin together, and mix well with a rubber spatula. When you start mixing, it is powdery. Turn over and mix more often. You can also turn over and press, and mix until there are lumps as shown in the figure. Squeeze it with your hands
6.
After kneading into a dough, wrap it in plastic wrap and put it in the refrigerator for half an hour
7.
After taking it out, use a rolling pin to roll into a piece. The thickness can be controlled by yourself, not too thick. When rolling, you need to roll it slowly, little by little, otherwise it will break easily and easily peel. You can roll it horizontally and then roll it upright. Roll
8.
Then use a biscuit mold to make a shape, then use the unused ones around it to form a dough, roll it out, and press it again. Repeat the operation until the dough is finished
9.
Put the pressed biscuits into a baking tray covered with tarp, and put them in the middle layer of the preheated oven, top the heat at 170 degrees and lower the heat at 150 degrees, and bake for 12-15 minutes.
Tips:
1. The dough can be kneaded into a ball, no need to knead, and it needs to be rolled slowly when rolling, otherwise it will not be difficult to shape;
2. After the biscuits are pressed, they can be operated with the help of a rubber scraper when they are taken out into the baking tray.
