Danish cookies(dan mai qu qi )

Danish cookies

Introduction:

Production steps:

Step 1: raw materials.

Step 2: tools.

Step 3: after the butter softens naturally at room temperature, whisk it until the color becomes lighter, the volume becomes larger and feather like.

Step 4: add fine granulated sugar, sugar powder, salt and other materials in several times.

Step 5: continue beating until sugar dissolves.

Step 6: add the egg liquid and stir evenly with electric beater.

Step 7: add a little flour, milk powder and vanilla powder.

Step 8: stir evenly with a scraper to make a cookie batter.

Step 9: put the flower mouth in the flower mounting bag and put the batter into the flower mounting bag.

Step 10: spread baking oil paper or silica gel pad on the baking tray in advance. Squeeze the cookie batter on top. You can squeeze all kinds of patterns, but pay attention to the uniform size. If there is no oil paper and silicone pad, please spread a layer of butter on the baking plate or sprinkle some flour to prevent sticking.

Step 11: preheat the oven, bake in the middle of the oven until the edge is colored, 180 degrees, about 10-15 minutes. After baking, immediately put it on the shelf to cool, completely cool and seal.

Materials required:

Low gluten flour: 200g (common flour 160g + corn starch 40g)

Butter: 130g

Powdered sugar: 60g

Fine granulated sugar: 30g

Egg: 1

Salt: 2G

Milk powder: 10g (25ml)

Vanilla powder: 2G

Precautions: 1. It turns out that the temperature of my oven is a little higher, and it goes back to 170 ℃. The actual temperature of each person's oven is slightly different, and the baking temperature should be adjusted appropriately. 2. It turns out that my dosage is slightly dry, but it can be adjusted by adding eggs. I didn't add, hehe. 3. The butter should be softened at room temperature and then beaten for 1-2 minutes. The more you beat, the more crisp the taste, but the pattern may not be clear. 4. The thinness and consistency of the batter should not stick to the hand, but still not form a dough.

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Dan Mai Qu Qi