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Butter cookies, perfect recipe, easy to squeeze, crispy to the slag, dare not touch. It's still very crispy to leave for a month

author:Delicious to eat up

When I was a child, I ate a butter cookie that my father bought from out of town.

It is particularly crispy and has a very mellow milk flavor. Just forgot what brand it was.

Later, I ate all kinds of butter cookies, but I never ate that taste again.

Try to make it yourself today, as if I met the cookie in my mind.

Butter cookies, perfect recipe, easy to squeeze, crispy to the slag, dare not touch. It's still very crispy to leave for a month

I have made cookies before, and the hardest thing is to squeeze cookies, because it takes a lot of effort to squeeze out the solution inside, and it is even more difficult to squeeze out the shape.

This time, using butter and peanut oil, the solution is not too viscous and easy to operate. The point is, it tastes good too!

ingredient:

1: 50 g butter

2: Peanut oil or corn oil 50g

3, powdered sugar 25g, salt 2g, milk powder 5g

4: Low gluten flour 115g

5: 30 g milk

When you're ready, let's get started!

Mix the milk + peanut oil together and stir in an egg mixer until milky white.

Butter cookies, perfect recipe, easy to squeeze, crispy to the slag, dare not touch. It's still very crispy to leave for a month

Butter melts at room temperature + powdered sugar + salt, and the electric stirrer beats at high speed until it turns white.

Butter cookies, perfect recipe, easy to squeeze, crispy to the slag, dare not touch. It's still very crispy to leave for a month
Butter cookies, perfect recipe, easy to squeeze, crispy to the slag, dare not touch. It's still very crispy to leave for a month

Add the mixture of milk and peanut oil, add in 3 divided doses, stir well each time, and then add again.

Butter cookies, perfect recipe, easy to squeeze, crispy to the slag, dare not touch. It's still very crispy to leave for a month

Milk powder + low gluten flour sifted and added to the pot (sifting is the key to crispiness)

Butter cookies, perfect recipe, easy to squeeze, crispy to the slag, dare not touch. It's still very crispy to leave for a month

Stir them well with a spatula.

Butter cookies, perfect recipe, easy to squeeze, crispy to the slag, dare not touch. It's still very crispy to leave for a month

Put it in a framed bag, pick a favorite garging mouth, and start styling.

Butter cookies, perfect recipe, easy to squeeze, crispy to the slag, dare not touch. It's still very crispy to leave for a month

Preheat oven, 160 degrees, 20 minutes, delicious and ready to go!

Butter cookies, perfect recipe, easy to squeeze, crispy to the slag, dare not touch. It's still very crispy to leave for a month

summary:

1, difficulty: level 1 (the reason why the cookie was not successful before was that it was particularly difficult to squeeze, and the disposable mounting bag would be broken, but the solution in this formula was relatively thin, and it was relatively good to do modeling)

2, taste: not exaggerated to say: crisp to the slag, put a few days and then eat, still very crispy and crispy! The milk is fragrant and melts in the mouth.

Don't reduce the amount of powdered sugar, I don't like to eat sweet, this cookie tastes just right. Because of the addition of salt, it is a little salty.

Butter cookies, perfect recipe, easy to squeeze, crispy to the slag, dare not touch. It's still very crispy to leave for a month

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