Classic cookies(jing dian qu qi )

Classic cookies

Introduction:

Production steps:

Step 1: butter should be very soft, fingers gently press very soft (weather is too cold, you can use the microwave oven for 10 seconds each time). To have a very small amount of butter melt into a liquid state. In case of overheating, refrigerate for a while.)

Step 2: soften the butter, sugar and salt, beat with electric beater (medium speed) until the volume expands and the color turns white

Step 3: divide the eggs and whisk the egg white a little

Step 4: divide the egg white into 2-3 times and add butter. Beat until the egg is absorbed

Step 5: sift in the powder

Step 6: mix well until there is no dry powder (you can use a hard rubber scraper, spoon or hand)

Step 7: choose your favorite flower mouth (my Sanneng sn7092)

Step 8: load a small amount of batter each time. If the weather is too cold and the batter is too hard, you can soften it with the temperature of your hand, or put it on a warm hot water bag for a while, so that it can be squeezed out (usually at the beginning, but later)

Step 9: squeeze out the pattern you like

Step 10: squeeze into a circle

Step 11: the flower mouth is upright and squeezed out

Step 12: 180 degrees, the middle layer of the oven, 12-15 minutes, color satisfaction on the line

Step 13: completely cool, seal the box or bag and keep it

Materials required:

Low powder: 130g

Cocoa powder: 15g

Salt free butter: 125g

Sugar powder or soft white sugar: 50g

Protein: one

Salt: 1 pinch

Note: the cookie temperature can not be adjusted down at will, it will affect the formation of the pattern

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: milk flavor

Chinese PinYin : Jing Dian Qu Qi