Cherry cookies: a good place for surplus butter(ying hua qu qi bing gan sheng yu huang you de hao qu chu )

Cherry cookies: a good place for surplus butter

Introduction:

"I made a lot of cream flowers last time. The rest of the cream can not be wasted, to "she" to find a good place, so that "she" can continue to be beautiful and elegant. The flowers are red and green, so after washing them with water, they still have some light color. So triggered my inspiration, just can be made into flower like, two colors of butter is a good match. There is a cherry biscuit mold in my hand. Instead of making traditional flower squeezing cookies, I made this kind of biscuit like cherry biscuit now. "

Production steps:

Step 1: wash the green butter with water to remove the excess color. Beat the egg beater to make it bulky and bulky

Step 2: add 40g sugar powder and 30g sugar, mix well

Step 3: add 60g egg liquid in three times and mix well

Step 4: sift in cake powder and stir well

Step 5: stir evenly without dry powder

Step 6: put it on the plastic film, wrap it, refrigerate for 15 minutes, set aside

Step 7: finish the pink butter and biscuit dough. The operation method is the same as above. 20 grams of sugar powder, 15 grams of fine granulated sugar, 30 grams of whole egg liquid. Wrap in plastic wrap and refrigerate for 15 minutes

Step 8: roll the green dough into a large piece about 7mm thick

Step 9: roll the pink dough into large pieces about 7mm thick

Step 10: carve flowers with cherry shaped biscuit mold

Step 11: Pink also carves flowers according to law

Step 12: engrave the center of the flower with a round mouth

Step 13: put the two kinds of flowers into the baking tray respectively, exchange the flower cores, and press out the petal pattern with a spoon

Step 14: look at the green cherry blossom. It's also elegant

Step 15: knead the leftover materials into a ball, roll them into pieces and carve out flowers

Step 16: put into the preheated oven, 200 degrees, middle layer, heat up and down, about 17 minutes, surface and edge golden

Step 17: get out of the oven, cool on the air rack, and seal the can for storage

Step 18: beautiful, isn't it beautiful

Materials required:

Butter: 90g

Cake powder: 120g

Whole egg liquid: 90g

Fine granulated sugar: 45g

Powdered sugar: 60g

Salt: 3 G

Note: 1. Because the cream flower is washed with clean water again, and a lot of protein and a little sugar water are used to make cream flower, there is no more liquid material such as milk in the cookie; 2. The dough is soft, so it needs to be refrigerated and hardened for better operation; 3. When carving, dip some cake in the bottom of the mold The baking time and temperature should be adjusted according to your oven.

Production difficulty: Advanced

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Ying Hua Qu Qi Bing Gan Sheng Yu Huang You De Hao Qu Chu