True flavor, the first place cheese cookie in the cheese category of the year 2018!
There are many varieties of biscuits, and the cookie shape is even more varied, and the flavor is very popular with adults and children
Cheese, which is used in many bakery products, is rich in calcium and high-quality protein, and is used to make cookies, nutritious and fragrant, whether it is for children to eat or made into a small gift box to give away
Butter 120g
Cream cheese 100g
Caster sugar 100g
Salt 2 g
Egg yolks 65g
Low gluten flour 250g
Whole milk powder 25g
120g butter cut into small pieces. 100g cream cheese cut into small pieces. Soften together at room temperature, if the room temperature is low in winter and cannot be softened, you can use the microwave oven for 30-60 seconds.
Beat the butter and cheese. Add 100g of caster sugar and 2g of salt, stirring slightly with a spatula first to avoid splashing when whipping.
Whisk the butter at high speed until the color becomes lighter and the volume expands.
Add 65 g of egg yolks, which is approximately equal to 3 egg yolks. Continue to beat evenly.
Sift 250 g of low gluten flour and 25 g of whole milk powder together. Add the sifted powder.
Stir well until dry powder is not visible.
Spread the oil paper on top and bottom, sandwich the biscuit paste in the middle, and roll out flat with a rolling pin, which is about the size of a 28*28 square plate.
Move the cookie batter into a square dish and smooth it out with oil paper and rolling pin.
Use a fork or needle to poke the biscuit evenly all over the small pores.
Place in preheated oven, heat up and down at 180 degrees and bake for 22 minutes. (Cookies will show a state of first expansion and then retraction, in fact, many biscuits and cakes in baking, have a similar state of first expansion and then retraction, if there is no retraction, indicating that the internal moisture has not been dried, may not be baked thoroughly)
When baked, let cool, the cookies become crispy, then cut into chunks and the creamy cheese cookies are ready.
Tips
1, because of the difference in oven temperature here baking temperature time is only for reference, specific to their own oven temperature to make a slight adjustment.
2, in addition to laying flat and cutting blocks, you can also use cartoon biscuit molds for cutting and shaping, pay attention not to place too densely when baking.
Recently I have loved this cookie, it is very tasty and tastes very fresh
Experimented several times, it has been proved that the taste is not crispy, the flour mixing method is very important, and the whole cutting method (scraper is like cutting vegetables) and the mixing method will be very different!
The cut out is very crispy, the mixture is a little crisp, and I personally prefer the texture of the cut
Unsalted butter (room temperature) 120g
Icing sugar 60g
Egg yolks (room temperature) 2 pcs
Lemon zest 1 pcs
Salt 1g
Low gluten flour 175g
Parmesan cheese powder (kaf parmesan cheese powder) 35g
Protein a little
Parmesan cheese powder (for dipping in dough) 20g
Granulated sugar (for dipping in dough) 15g
Room temperature unsalted butter add frosting, salt and whisk together at low speed
Turn high speed to send until the color begins to whiten Volume expansion
Egg yolks are added twice at low speed and mixed well (this step of the egg white remembers to stay for later!). ）
Cut into a lemon flakes mix well with a spatula (lemons should be fresh and smooth It is recommended to cut the chips directly on the butter so that the lemon flavor will be more prominent!). ）
Sift in the low gluten flour Add parmesan cheese powder
Cut evenly with a spatula (note that it is cut!). Cut through the whole process try not to mix! Cut like a vegetable! Roughly cut well into dry powder
Push into a ball with a spatula and refrigerate for 20 minutes
Take a large sheet of plastic wrap and put it into the dough, roughly arrange the dough into long strips, put it in a kitchen-lengthen U-shaped cookie shaper, and put it in the refrigerator for 2 hours or more
Mix Parmesan cheese powder and granulated sugar well Frozen set after taking out, tear off the plastic wrap, brush a layer of protein on the surface, and evenly coat each side with a layer of cheese powder and granulated sugar
Cut into about 5mm thick slices and place on a baking sheet (keep a distance of 2-3cm between the biscuits)
Place in the middle of a preheated 140-degree oven and bake for about 25 minutes Remove and let cool and serve
It's crispy! Really delicious Must try!
Notice the techniques mentioned above: cut!