Butter cookies (huang you qu qi )

Butter cookies

Introduction:

"Take dad to school for a tooth beating ceremony, and use up all the baking materials by the way."

Production steps:

Step 1: soften the butter at room temperature, add sugar and salt to make it fluffy and white, add low flour, because the low flour is not enough, add medium flour and corn starch, I don't care about the proportion of flour, as long as how to knead the flour and butter into a relatively dry and hard dough, if it is too dry, add some water, add raisins and continue to knead into a dough. Refrigerate

Step 2: take the dough out of the refrigerator and cut it into pieces. In the process of cutting, the dough is soft again, so I put it into the refrigerator before I put it into the oven. If the dough is soft and put into the oven, the butter will overflow, so the biscuits will be hard and not crisp. As long as the dough is hard, the proportion of butter and flour is not so important, and I want to be healthy Just a little less butter

Step 3: preheat oven at 200 ℃ for 15 minutes, bake for 15 minutes, take out to cool and pack

Materials required:

Butter: 217g

Low gluten flour: right amount

Medium gluten flour: right amount

Corn starch: right amount

Salt: right amount

Sugar: right amount

Egg: 1

Raisins: moderate

Note: it's best to go to the refrigerator before putting the biscuits in the oven

Production difficulty: simple

Process: Baking

Production time: 20 minutes

Taste: salty and sweet

Chinese PinYin : Huang You Qu Qi