Cream cookies
Introduction:
"I had planned to make light cream cookies for a long time. I found several recipes and finally chose one. However, there are always unexpected things. After a little delay, I decided to finish the light cream plan. Just, suddenly some impetuous up, looking at those names of many ingredients, suddenly some impatience. At this moment, it was decided to change the original side and merge the similar items. In the end, it looks good and tastes crispy. Cookies made with light cream are lighter than butter cookies, not as thick as butter. "
Production steps:
Step 1: Materials
Step 2: pour cream, powdered sugar and sugar into a bowl
Step 3: beat with an egg beater
Step 4: add corn oil in three times and stir
Step 5: make a thick paste
Step 6: add vanilla powder
Step 7: beat evenly
Step 8: mix the low gluten powder and baking powder and sift them into the cream paste
Step 9: mix well
Step 10: put it into the decoration bag
Step 11: extrude the pattern
Step 12: put in the oven, middle layer, heat up and down 190 degrees, bake for about 15 minutes
Step 13: the surface is golden, and it's out of the oven
Materials required:
Cream: 60g
Powdered sugar: 30g
Fine granulated sugar: 10g
Corn oil: 20g
Low gluten powder: 90g
Baking powder: 0.2g
Vanilla powder: 1 / 8 TSP
Note: Refrigerated cream can be used immediately without rewarming. Corn oil can be replaced by colorless and tasteless salad oil. The pattern can be changed as you like.
Production difficulty: simple
Process: Baking
Production time: one hour
Taste: sweet
Chinese PinYin : Dan Nai You Qu Qi
Cream cookies
[hot winter, sweet dining hall] - Orleans chicken wings. La La De Dong Tian Tian Mi De Fan Tang Ao Er Liang Ji Chi
Fried noodles with mixed vegetables. Za Shu Chao Mian
Steamed bread with wine. Xiao Kou Chang Kai Jiu Niang Man Tou