Cherry butter cookies(ying hua huang you qu qi bing gan )

Cherry butter cookies

Introduction:

"This one is made of high flour, more crispy, cherry blossom shape, good-looking and delicious"

Production steps:

Step 1: put the butter in a clean basin, soften at room temperature, add sugar powder, beat with egg pump until the butter is light and feathery

Step 2: knock the eggs into a bowl, break them up and add them into the butter twice. Mix well each time and then add the remaining egg liquid

Step 3: Whipped feathery butter

Step 4: mix corn flour and high gluten flour and sift into the butter

Step 5: mix the flour and butter evenly by cutting and mixing;

Step 6: put the bag into the flower mouth, put the cookie paste into the bag and squeeze it into the baking tray

Step 7: put into a 200 ℃ preheated oven, turn to 190 ℃ and bake for 12-13 minutes;

Step 8: put into a 200 ℃ preheated oven, turn to 190 ℃ and bake for 12-13 minutes;

Materials required:

Anjia butter: 100g

GAOJIN powder: 100g

Corn starch: 50g

Sugar powder: 50g

Whole egg liquid: 30g

Precautions: 1. Don't over stir the flour; 2. Leave a certain gap between the cookies to prevent expansion and adhesion after baking; 3. Squeeze the cookies as evenly as possible, and the baking maturity will be the same; 4. The baking time will increase or decrease according to the actual situation, and you can see the golden color around the cookies;

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Ying Hua Huang You Qu Qi Bing Gan