Cookies from the stars(lai zi xing xing de qu qi )

Cookies from the stars

Introduction:

"You from the stars, which is popular all over the world, is still hot. My customers and friends all ask me to only make related food. This star cookie has exceeded 1000 yuan. If I continue to make it, I will become friendless, ha ha."

Production steps:

Step 1: take the butter out of the refrigerator in advance to restore the room temperature (3 hours in winter and 1 hour in summer)

Step 2: cut into small pieces, put into the basin, and beat with medium speed until soft and fluffy

Step 3: add sugar powder in several times and beat until the volume expands

Step 4: add the egg in two times, beat until swollen, drop in vanilla essence, beat until permeated

Step 5: mix the low gluten flour and salt, sift into the basin, and cut evenly with a scraper

Step 6: knead the dough, wrap the plastic film, and let it stand for 1 hour

Step 7: sprinkle some dry powder on the chopping board and knead the dough into small balls

Step 8: roll it into 0.4-0.6cm thick sheet, and press out the figure with the die

Step 9: after the 170 degree automatic preheating bell of couss oven rings, put it in the middle layer, put it on and off the fire for 11-12 minutes, and the corners will be slightly burnt

Materials required:

Low gluten flour: 150g

Salt free butter: 75g

Eggs: half of them

Powdered sugar: 60g

Salt: 1g

Vanilla extract: 3 drops

Note: 1. When adding sugar powder, every time you add it, you must send it until it is completely absorbed, and then add it a second time. 2. Do not add egg liquid at one time to avoid separation of egg oil. 3. Step 5, you can use the scraper to mix evenly, and knead with your hands, but remember to refrigerate for 1 hour after kneading, let it stand still, and let the kneading muscle drop. 4. If the biscuit is too thin and the color is too fast, you can change a piece of tin foil on it. 5. Let the baked biscuit spread flat and cool thoroughly, otherwise put it into the jar in advance, the biscuit will not be crisp. Nearly 10 batches of biscuits were baked, the color was uniform, and the temperature was a little higher near the inside and the glass door. 2. Easy to handle, remember to turn on the light to observe the color of biscuit when it is ready to bake, to avoid too deep coloring. 3. The temperature adjustment mode of up and down 5 degrees is very intimate and convenient to use. 37l volume space, most of the recipes can be baked at one time, to avoid the embarrassment of repeated small volume need to bake twice. 5. If you want to talk about the shortcomings, maybe my ears are too sensitive. When I plug in the socket, there will be a very subtle sound of the machine. Fei's mother says I'm too sensitive. Who made me work with the chorus when I was in primary school!

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Lai Zi Xing Xing De Qu Qi