Danish cookies(dan mai qu qi )

Danish cookies

Introduction:

"I'm a very ordinary girl born in the 90s. I love food. I like to see my family eating their own food. Who said that girls born in the 90s would not go into the kitchen? This is a crisp cookie. The amount of this recipe can be made into 3 plates (60), because it is for the Spring Festival home, so the amount is relatively large. If you don't need to make so many recipes, divide the amount of all recipes by 3. Tools: electric egg beater, flower mounting bag, rubber scraper

Production steps:

Step 1: cut the butter into small pieces, soften it at room temperature, and beat it with an electric beater at low speed.

Step 2: add white granulated sugar, sugar and salt, stir slightly by hand, then stir evenly at low speed, and turn to high speed to loosen hair.

Step 3: add a small amount of egg liquid at room temperature into the butter in several times, beat each time until the egg oil is fused, and then add the second time.

Step 4: add fresh milk in two more times and beat until smooth and fine cream like.

Step 5: sift the medium gluten flour, low gluten flour and baking powder, and add them to the whipped butter.

Step 6: gently mix the flour and butter with a rubber scraper.

Step 7: put batter into the flower mounting bag, extrude the flower shape on the baking plate with medium chrysanthemum mouth, and leave some space in the middle.

Step 8: preheat the oven at 180 degrees, heat above 180 degrees, bake in the middle for 10 minutes. Then move to the upper layer, turn to 150 ℃ and bake for 5 minutes.

Materials required:

Butter: 225g

Fine granulated sugar: 60g

Powdered sugar: 75g

Salt: 0.9g

Eggs: 75g

Fresh milk: 30g

Medium gluten flour: 150g

Low gluten flour: 150g

Baking powder: 0.9g

Note: due to the low temperature in winter, softened butter will become dry and hard after adding liquid and powder, and the batter can not be squeezed out. You can seal the basin with batter near the hot water to let the steam soften the dough, but remember not to let the batter directly contact the hot water to cause the dough to melt.

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: milk flavor

Chinese PinYin : Dan Mai Qu Qi