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The practice of buttered cookies

Next, sift the low-gluten flour, baking powder and salt, add to the butter paste, and stir until there is no dry powder with a scraper. Don't stir too much. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. After refrigerating, take out the dough and roll it into a thick piece of about 6mm on a table sprinkled with a small amount of flour, rolling as evenly as possible. Then, press out the shape you like with a cookie mold and put the pressed cookies on a baking pan covered with baking paper.

Ingredients: 200 grams of low-gluten flour, 120 grams of butter, 90 grams of fine sugar, 1 egg, 1 scoop of vanilla powder. Remove the butter from the refrigerator and place it in a deep container to soften at room temperature. Weigh out 90 grams of fine sugar. Prepare 200 grams of low-gluten flour. Use an egg beater to whisk the softened butter until smooth. Add the sugar and continue to beat until the butter is smooth and the volume expands slightly.

Pour the whole egg into a butter bowl three times, beating well each time so that they are fully mixed together. Sift in the low gluten flour. Mix well with a scraper to make cookie batter. The baking pan is covered with grease paper. Prepare the laminating mouth and bag you want to use. Put the batter into a laminating bag and squeeze out the cookie biscuit. After preheating the oven at 170 degrees, put the baking pan in the oven. After baking for 20 minutes, the delicious and crisp butter cookies are baked.

Add the butter to the egg 3-4 times, then sift in the low powder and milk powder; mix well with a scraper; put the flower bag into the laminating mouth in advance, I use a 6-toothed laminating mouth; then evenly squeeze in the baking pan; preheat the oven in advance; bake at 180 degrees for 5 minutes, then turn to 170 degrees for 15 minutes; such super crisp original cookies will be fine.

Butter cookies are a delicious traditional pastry. Here is a common practice: ingredients:-225 grams of unsalted butter, softened-150 grams of granulated sugar-1 teaspoon vanilla essence-1 egg-275 grams of flour-1 tablespoon baking soda-1 hand 4 teaspoons salt step: preheat oven to 180 degrees Celsius.

The softening of the butter can be pressed, but it will not shine. Don't melt too much, it will cause the baked cookies to collapse. Laminate the bag with a stronger one, the batter can be less decorated and easy to squeeze, and when the hand is too hot and squeezed, the oil can cool down and wear gloves, otherwise the oil comes out and the batter dries up and it will be more difficult to squeeze. Bake at a low temperature of 140 degrees, about 40 minutes, you can break one to see the same color.

The ingredients and practices of cookies

Chocolate soft cookie preparation materials: 2 eggs, 100g butter, 100g sugar, 3G salt, 4G baking soda, 220g low-gluten flour, 20g cocoa powder, a few drops of vanilla essence, heat-resistant chocolate production process: add sugar and salt after melting butter until sugar melts, cool and beat eggs, a few drops of vanilla essence stir well.

Materials: butter, powdered sugar, high gluten powder, milk powder, whole egg liquid, corn starch.

Tool raw materials butter 100g, low powder 120g, powdered sugar 30g. One small egg, 20 grams of milk powder. Method step to prepare 100 grams of butter, first soften it, soften until the fingers can be easily pressed, sift in 30 grams of powdered sugar, use an electric egg beater to beat until the color becomes lighter and bigger.

The main ingredients for making Danish cookies are: low-gluten flour, milk, butter, fine sugar, eggs and salt. Soften the butter at room temperature, then add sugar, salt and whisk the butter. Then add egg liquid and milk to the butter step by step, and after mixing them all with an egg beater, you can sift in the low-gluten flour. Be careful to mix the flour and other ingredients well.

Cookie ingredients mainly include: low-gluten flour, butter, powdered sugar, eggs and so on. The manufacturing steps generally include material mixing, molding, baking and cooling. First of all, let's learn more about the ingredients. Low-gluten flour is the main raw material for making cookies. it has low protein content and less gluten, and the cookies are more crisp. Butter not only provides a rich taste, but also gives cookies a charming milky flavor.

How do you make lazy buttered cookies?

Step 1: prepare the pastry: in a large bowl, mix the low-gluten flour, powdered sugar and salt well. Add the softened butter and rub the butter and flour with your fingers until the mixture is finely grained. Beat in an egg and continue to knead until the dough can be gathered together, but do not knead too much, lest the dough become too tight and affect the crispness of the finished product. Put the dough on the board and roll it into a crust about 3-5 mm thick with a rolling pin.

2. the process of making lazy hand-torn bread is actually very simple, just prepare all the ingredients (except folding butter), then pour into a home blender and stir until the surface of the dough is smooth and elastic, then flatten the dough and freeze for two hours. Next, wrap the dough in folded butter, give a 70% discount twice, then freeze and relax for 30 minutes. Then discount the last 70% of the dough three times and press the rod to 5 cm thick.

3. Ingredients: 3 eggs, 90 grams of sugar, 280 grams of pure milk, 520 grams of light cream, 20 grams of butter, 120 grams of low-gluten flour, 300 grams of durian, 1 gram of salt, 3 drops of lemon juice. Practice: beat the eggs into a bowl, then add fine salt and sugar, stir until the sugar melts. Stir in the whipped cream and milk, then stir the butter which melts into a liquid. Add the low-gluten flour and stir well.

How do you make cream cookies in rice cookers?

1. Butter cookies: cut the butter into small pieces and let it soften and melt at room temperature. Soften the butter and add powdered sugar. Whisk the butter until it is lighter and somewhat fluffy. Beat the egg well and lighten it. Add it to the butter in 3 times. Mix the eggs with butter with a scraper, and be sure to mix well each time before adding the remaining eggs. Sift in the mixture of high gluten flour and corn starch.

2. the practice is as follows: prepare the eggs and separate the egg whites. milk. Sugar, flour; put a little sugar in the egg yolk. Stir well; put milk in the egg yolk and stir well; pour the right amount of flour into the yolk basin and stir into a thicker batter; stir the batter; put sugar in the egg essence and stir left and right; stir the egg white creamy.

3, electric rice cooker cake preparation materials as follows, materials include: 4 eggs, flour, sugar, salt, oil, milk PS: this process do not touch water to separate egg yolk and egg white. Beat the egg whites with three chopsticks for two or three times, add a little salt to highlight the sweetness of sugar, add a big spoon of sugar and continue to stir and add a big spoon of sugar when it gets a little thick.

4. Squeeze a few drops of lemon juice into the egg white (it is said that acidity can reduce defoaming, and also remove the smell of eggs), add a spoonful of sugar (it is recommended to use an electric egg beater), and then add two spoonfuls of sugar in stages until it is creamy. Add the beaten egg whites to the yolk, turn them from the bottom up, and avoid stirring. Spread the biscuit paste on the baking paper (even better if there is a mold).

5. the practice of electric rice cooker cake step 1 get the ingredients ready. Step 2 Egg yolk egg white separation (yolk has a loose yolk, does not affect). Step 3 add 30g fine sugar to the egg yolk. Step 4 stir the sugar and egg yolk until the sugar melts. Step 5 add pure milk, salad oil and cake powder. Step 6 uses the method of turning and cutting to mix all the ingredients evenly.

The practice of cookies

Production ingredients: butter 100g low powder 120g sugar powder 30g small eggs 1 20g milk powder. Prepare 100 grams of butter, soften it first; soften until your fingers can be easily pressed. Sift in 30 grams of powdered sugar and beat it with an electric egg beater until the color becomes lighter and the volume becomes larger. Whisk the butter into 3-4 times and add the egg, each time and then again; until all is added.

The simple way to make cookies is to cut the butter into small pieces and soften them in a pot. Add powdered sugar and beat with an egg beater until fluffy and creamy. Add the egg yolk, add a few drops of lemon juice, and keep beating until the egg is fully integrated. Sift in the low gluten flour and salt and stir well. Preheat the oven at 180 degrees and put a layer of oil paper on the baking pan. Put the batter into the flower bag with a scraper and squeeze out the pattern you like.

Soften the butter and stir: cut the butter into small pieces and soften it at room temperature until there are traces at the touch of the finger. Then put the softened butter into a mixing bowl and beat with an egg beater until the color becomes lighter and the volume is fluffy. This step can mix more air into the butter and make the cookies more crisp. Then add the powdered sugar and salt and continue to whisk until the powdered sugar is fully integrated into the butter and the mixture is feathered.

First of all, we should soften the butter slightly at room temperature, then beat the butter with an egg beater and add the right amount of salad oil and beat well. Add the right amount of powdered sugar and sifted low-gluten flour to the whipped butter and mix well. Put the well-stirred batter into a laminating bag and squeeze it on a baking pan, then put it in the oven and bake at 160 degrees for 15 minutes.

Mix the low-gluten flour and baking powder and sift into a bowl. Use a scraper to stir well until there is no dry flour, showing the paste as shown in the picture. Put the batter into a framed flower bag and use a medium star-shaped beak to squeeze out the round cookie dough. Leave some space between each dough. Put the baking pan in the middle of the preheated oven and bake for about 15 minutes until the surface is slightly golden brown.