The simpler, the more classic: Vanilla cookies(yue jian dan yue jing dian xiang cao qu qi )

The simpler, the more classic: Vanilla cookies

Introduction:

"It can not only make you taste crisp and delicious biscuits, enjoy the fun of baking, but also increase your confidence in baking."

Production steps:

Step 1: cut the butter into small pieces and soften at room temperature.

Step 2: use the electric egg beater to make the egg white, light in color, slightly larger in volume and feathery.

Step 3: add sugar powder and sugar into the butter, beat well.

Step 4: add the egg liquid into the butter several times and beat well.

Step 5: mix low gluten flour, salt and milk powder, sift into the basin, cut and mix evenly.

Step 6: stir evenly and put it into the flower belt bag.

Step 7: extrude the pattern on the baking paper.

Step 8: preheat the oven 180 ° and bake the upper layer (or middle layer) of the oven until the edge is colored, about 10-15 minutes.

Materials required:

Low gluten flour: 145g

Egg liquid: 35g

Butter: 120g

Milk powder: 15g

Sugar powder: 40g

Vanilla sugar: 30g

Salt: 1 / 4 spoon

Milk: 20ml

Note: Vanilla Sugar method 1, first use a knife to cut vanilla pods, and then carefully scrape out the seeds inside. (the fragrance of vanilla is mainly from seeds) 2. Mix the scraped vanilla seeds with fine granulated sugar, cut the shell of the remaining vanilla pods into small pieces and put them into the sugar together, then find a well sealed jar, seal the sugar jar for a few weeks, open the sugar jar to have vanilla fragrance and the sugar turns yellow. The seeds of vanilla in sugar are edible. If you want to pick out the shell of vanilla, you can put it back into the sugar bottle, or boil it in milk or fresh cream, stew fish, or make soup 3. Two vanilla sticks and a bag of archaic sugar 454g can be used to make vanilla sugar for 6 weeks. 4. Fine granulated sugar can bring crisp taste to cookies, while powdered sugar can keep the pattern of cookies, so both powdered sugar and fine granulated sugar are indispensable in making cookies. 5. When whipping the butter, beat until the material is smooth and the volume is a little larger, no need to beat. 6. After the cookies are baked and cooled, store them in a sealed container.

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: Vanilla

Chinese PinYin : Yue Jian Dan Yue Jing Dian Xiang Cao Qu Qi