Garlic bread has always been the white moonlight in the mind This sudden thought of using Anjia butter to make a garlic cookie Mixed with garlic thyme in the traditional cookie dough Unexpectedly but unexpectedly delicious The finished product is sweet and salty, sweet and salty, mixed with the aroma of garlic and thyme Simply, this time it is 0 cardai sugar Mid-Autumn Festival eating greasy high oil and high sugar traditional mooncakes Do not prevent try this flavor hunting garlic butter cookie
By Trick Cat Ben Meow
<h2>Royalties</h2>
Anjia butter 50 g
Low gluten flour 100 g
Sugar substitute 8 g
1 whole egg mixture
6 cloves of garlic
Crushed thyme to taste
Salt 2 g
<h2>Practice steps</h2>
1, 50g butter softened at room temperature in advance
2, an egg beaten in advance from the refrigerator to take out the room temperature placed (do not then while beating the butter and add egg liquid when the egg liquid is too cold butter low temperature solidification affects the beating)
3, thyme washed with kitchen paper to control the dry water, pluck the leaves (stems do not) for later
4, 6 cloves of garlic minced (the amount of garlic can be increased or decreased according to people's preferences, I used 6 cloves here)
5, cut to half a big time to enter the prepared thyme leaves and continue to cut
6, cut as fine as possible, cut well and set aside
7: Add 8 grams of sugar substitute to the softened butter
8. Mix the butter and sugar substitute evenly with a spatula to prevent the next step from splashing the sugar substitute particles
9: After mixing, the electric whisk whisk is sent to fluffy
10. After the butter is beaten, add the egg liquid that has reached room temperature several times, and then mix well with an electric whisk
11: Mix the egg mixture with an electric whisk each time until the egg liquid is completely sucked up by the butter and then add the next egg liquid
12: Repeat until all the egg mixture is mixed with butter
13: Add minced garlic to the mixed butter egg mixture and stir well
14: Sift in the low gluten flour, add a pinch of salt, and stir it with a spatula a few times to fuse the butter and flour
15: Then knead a dough by hand
16, the desktop spread a piece of oil paper, put the dough on the oil paper to shape, I have a whole triangle here, into a circle can also be
17, the shape of the dough wrapped in oil paper wrapped in oil paper, frozen in the refrigerator for about 15 minutes to set, frozen to the touch of a little it can be
18: After the dough is frozen, take it out and cut it into small pieces of uniform thickness
19: Bake at 170 degrees celsius in the middle of the oven for about 20 minutes until the edges of the biscuits change color
20, thick garlic flavor plus the milk aroma of Anjia butter, the taste is novel, both can eat the taste of garlic bread, there is a mixture of butter cookies crisp and milky aroma, milk thoughts ~
<h2>Tips</h2>
1, the egg liquid needs to be put to room temperature to use, can not be taken out of the refrigerator to use; 2, when adding egg liquid must be added in a small number of times, and then add the next time each time the mixture is even; 3, due to the large temperature difference between different brands of ovens, the oven temperature time is for reference only, when baking need to observe the biscuit status at any time; 4, cookies are cooled after sealing and preservation, overnight after the taste is more crisp,
There are skills in cooking delicious dishes, each of my dishes has a little trick, everyone search for "bean fruit" can directly view my recipe!
Like this recipe remember to collect, pay attention to Oh! Feel free to leave a comment below to share your suggestions for this cuisine.