butter cookies (huang you bing gan )

butter cookies

Introduction:

"This is a recipe developed by Ido bakery. For the first time, I made the original cookies myself. Maybe I was anxious and didn't wait for the butter to soften. As a result, the pattern was not obvious and could not meet the standard of cookies. However, this butter biscuit is delicious, fragrant and sweet, crispy and delicious. Relatives are all scrambling to eat! "

Production steps:

Step 1: weigh the butter.

Step 2: soften the butter and break it with an electric egg beater.

Step 3: add salt, granulated sugar and powdered sugar (SIFT) and stir evenly (don't beat for too long, stir for 2 times).

Step 4: add the egg liquid in three times to beat evenly, so as to avoid oil-water separation.

Step 5: sift in flour and milk powder (add 5g more flour in summer).

Step 6: mix evenly with scraper.

Step 7: put the dough into the squeeze bag and squeeze the cookie germ on the baking plate.

Step 8: oven 150-160 degrees, up and down the fire preheating, the top 10 minutes or so.

Materials required:

Low powder: 80g

Butter: 80g

Sugar: 8g

Powdered sugar: 12g

Eggs: 30g

Milk powder: 6 g

Salt: 2 / 10 teaspoon

Note: 1 egg to break up, several times into the butter, beat evenly, to avoid oil-water separation. 2. The baking time should be controlled at home.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Huang You Bing Gan