Ingredients
Low-gluten flour ( 200g ) | Whipping cream ( 130g ) |
1.Prepare 200g of low-gluten flour, 130g of butter, 35g of sugar, 65g of powdered sugar, and one egg
2. Beat 130g of light cream until smooth, then add sugar and powdered sugar to the light cream several times and use a whisk to beat until white and fluffy
3.Add the eggs in two batches and continue stirring with a whisk, each time the eggs and whipping cream should be completely blended
4.At this time, sift in the low-gluten flour and stir with a spatula until there is no dry powder
5.Put the dough into a piping bag
6.Put it on a baking sheet lined with greaseproof paper
7.You can add some dried fruits, raisins, etc.for decoration.Put it in a 180-degree oven that has been preheated for 10 minutes in advance, and bake for about 20 minutes with up and down heat.Keep an eye on it to prevent it from burning
8.Evaporated milk cookies are out of the oven!
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