Favorite cookie recipe, added almond flour, baked out cookies fragrant, crispy especially delicious mold with the kitchen cookie 30 consecutive molds, there is a circular mold mark, cookies are particularly good to squeeze, the flower type out is also beautiful and regular
By Nianxin
Butter 105 g
Low gluten flour 53 g
High gluten flour 52 g
Powdered sugar 25 g
Cornstarch 8 g
Whole egg mixture 8 g
Beetroot powder 1 g
Pumpkin powder 1 g
1: Slice the butter to soften at room temperature, then beat it with an egg beater
2, add sugar powder, stir well with a spatula, no dry powder particles
3: Beat with an egg beater until fluffy, the butter color becomes lighter
4: Add whole egg mixture
5. Continue to spread evenly
6. Sift low flour, high powder, corn starch, almond flour, milk powder, mix and press evenly with a spatula
7, take out a small part of the batter mixed evenly, add pumpkin powder to the batter, mix and press evenly with a spatula [Praise R]
8, the batter in the small bowl added beetroot powder, the same mix evenly, and then put two parts of the batter into the mounting bag, the mounting spout can be used with small 8 teeth and 10 teeth
9, in the kitchen cookie mold squeezed a circle of yellow batter, squeeze the time to pay attention to each small part of the flowers superimposed together, so that the baked cookie flowers will stick together, forming a large flower
10: Preheat the oven at 165 degrees Celsius, heat at 160 degrees Celsius, and squeeze the red batter into the middle of the flowers
11: After all is done, put it in the oven and bake for 10 minutes, the surface can be slightly colored
12, out of the oven to take out to cool down, cool through the light take the cookie flowers down, crispy taste, sweet and delicious, the shape of the flowers will also increase appetite
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