
Today, I would like to share with you a butter cookie that melts in the mouth, not only crispy, but also full of milk, and can't stop eating one bite at a time. And this cookie is very simple to make, the materials are also easy to obtain, and it is easy to buy in supermarkets. I used The Original Anjia butter for my cookies today, which is also a common ingredient in my home. It has a high milk fat content, contains a variety of minerals and vitamins, eats soft taste, refreshing and non-greasy, very suitable for making cookies, and makes cookies milky and milky. Let's take a look at how to make this butter cookie.
By chihiroting 【Official Certified Master of Bean Fruit Cuisine】
<h2>Royalties</h2>
Anjia original butter 100 g
Powdered sugar 40 g
Whole egg mixture 30 g
Low gluten flour 62 g
High gluten flour 32 g
Cornstarch 32 g
<h2>Practice steps</h2>
1. Prepare the required materials.
2, Anjia butter softens at room temperature in advance, and a hole can appear with a light poke of the finger.
3: Put the butter and powdered sugar together in a bowl, beat with an egg beater and stir well.
4, add the beaten egg liquid, egg liquid should be added in batches, each time is the egg liquid and butter mixed and then add the next time.
5: Use a spatula to sort out the butter paste.
6: Add sifted low gluten flour, high gluten flour and corn starch and mix well.
7: Put the mixed cookie batter into the framed bag.
8: Squeeze the cookie evenly onto the baking sheet.
9: Preheat the oven in advance, heat up and down at 150 degrees, bake for 30 minutes.
10: After baking, take it out and let it cool.
11, simple fast butter cookie is completed, the entrance is melted, come and try it.
12. Crispy until it is crushed with a light pinch.
<h2>Tips</h2>
1, Anjia butter needs to be softened in advance, softened to the point that a pit appears with a light press of the finger. 2. Slow down when beating powdered sugar and butter to avoid splashing powdered sugar. 3, Anjia butter preservation tips, can be cut into small pieces sealed frozen preservation.
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