"Soft cookies", isn't it just a cookie? Yes, as a snack lover, Xiaobian also has a big love for cookies, soft and delicious, sweet and not greasy, such as cranberries, fun and lots of cheers, very much in line with Xiaobian's appetite!
In addition to buying this kind of packaged cookies, we can also make our own, and now, Wuli Ben editors will take you foodie babies step by step to make a cookie with good words, as follows
Low gluten flour 100g butter 65g brown sugar 30g caster sugar 10g +10g fresh black cherries 12
30ml brandy 1/2 scoop of baking powder (about 2.5ml)
Finely chop the cherry bean size and mix it with 10g of caster sugar in a container
Prepare plastic wrap to spread on it, marinate for two hours, note that the cherries will ooze juice, strain it out, and set aside
Pour in the broccy liquor that can survive the cherry and steep for 5 minutes
The softened butter syrup is added to the brown sugar and caster and feathered with an egg beater
Then crush the sugar-soaked cherries, slowly drain them, pour a large spoonful of cherry-soaked brandy into the feathered butter, and beat well with an egg beater or chopsticks
Then you can mix the baking powder with the low gluten flour into a container and sift it with a noodle sieve and set aside
Add water to the filtered black cherry juice water, increase the weight to about 40g, ready to use the noodle water, and then pour half of the sugar water into the butter, remember, do not stir, and then continue to add the remaining half of the sifted flour, scrape well with an edible spatula to make it a cookie pulp
Continue pouring the remaining half of the sugar water and flour and stir again to form a smooth and delicate batter
Sprinkle the filtered cherries into the batter mixed on top, mix well with the batter, then put the batter into a framed bag, grease the baking pan, and put the batter on top of the appropriate size (remember not to get too close, in case of swelling and sticking)
Using a flat spoon dampened with water, gently press the batter into the shape of a biscuit and bake it in a preheated oven at a temperature of 180 degrees for 10 to 12 minutes, until the cookies in the oven have fully expanded and are slightly on fire before they can be removed from the refrigerator.