Flower cookies(hua duo xiao qu qi )

Flower cookies

Introduction:

"My son once ate a cookie made by a friend and repeatedly praised it as delicious. I'm very jealous. I don't usually make it because I use a lot of butter, so I just bought some group cookies and I'm willing to waste them. Cookies are usually adjusted by adding light cream, increasing the amount of powder per gram and reducing the proportion of butter. I use milk instead, and the effect is good, and the cost is lower. "

Production steps:

Step 1: material preparation. Soften butter at room temperature, add salt to milk, and mix sugar and powdered sugar.

Step 2: smooth the butter first, then add powdered sugar in several times to make it white and bulky.

Step 3: add milk powder four or five times and beat well.

Step 4: sift in the low gluten flour, mix the flour and butter evenly with a rubber scraper or a flat spoon until the flour is all wet. Don't over stir.

Step 5: the batter state after mixing is as shown in the figure, which can be basically formed. Because the concentration of milk is not the same, so please adjust the amount of powder.

Step 6: select the ten tooth flower mouth and put the paste into the mounting belt.

Step 7: extrude the pattern on the baking plate.

Step 8: put in the middle layer of preheated oven, 180 degrees, about 12 minutes. It's easy to color the bottom of the cookie, but it's also easy to bake the bottom and top of the cookie for 175 degrees.

Materials required:

Butter: 90g

Low powder: 135g

Milk: 50g

Powdered sugar: 30g

Soft sugar: 5g

Salt: 1g

Note: from Junzhi blog: sugar plays an important role in cookies: its properties are very special. The coarser the grains, the more extensible the dough is. On the contrary, the finer the grains, the less extensible the dough is. When all other conditions have been determined, the use of sugar directly determines whether the dough ductility is good or bad. In the recipe of the cookie, the fine granulated sugar and powdered sugar exist at the same time, which is to balance the extensibility of the cookie. The cookie with only sugar powder has too low ductility, and the biscuit will not be crisp enough; but the cookie without sugar powder has too high ductility, and the pattern is not easy to shape.

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: milk flavor

Chinese PinYin : Hua Duo Xiao Qu Qi