Colleagues in the unit are very fond of eating my baked cookies, today just have time to bake two large plates of cookies, this square is particularly good to send, squeezing cookies is also particularly smooth, will not squeeze the framed flower bag, and the pattern after baking is also very clear, bite a crisp and delicious, a touch off the slag, full of milk flavor.
Ingredients required:
Butter: 200 g, powdered sugar: 100 g, light cream: 140 g, low gluten flour: 250 g, corn starch 30 g, milk powder: 20 g, salt: 2 g
Specific production steps:
Prepare the desired ingredients and weigh well
After mixing the low gluten flour and corn starch, sifted, the butter softens at room temperature and the light cream is heated to 30-40 degrees
Put the butter in a basin, add powdered sugar and salt, and mix well with a spatula to prevent powdered sugar from splashing when whipping
Whisk until the butter becomes larger and the color is white, add the light cream in 3-4 divided doses, each time needing to be whisked until fully absorbed before adding the next time
Lower the gluten flour, corn starch and milk powder in 2 times, and stir with a spatula until there is no dry powder
The 18-tooth laminated spout is placed in the garg, the batter is added and the pattern is squeezed out on the baking sheet
Preheat the oven to 170 degrees in advance and bake for about 18 minutes
After cooling, seal and store and consume as soon as possible
The formula can make 50-60 pieces;
If the weather is hot, put the unscrammed batter into the refrigerator for refrigeration to avoid water and oil separation;
I used the 85-liter oven of The Parkross 6080, with independent temperature control up and down, M-shaped heat pipe, and immediately after one plate was baked, it was sent to the second plate of the squeezed plate and continued baking.