Health benefits
Butter: low protein
Ingredients
Butter ( 100g ) | Cake flour (cake flour) ( 108g ) |
Almond powder ( 20g ) | Powdered sugar (or icing sugar) ( 30g ) |
Egg yolk ( 1 piece ) | Salt ( 1g ) |
1.Prepare the ingredients and weigh the required amount
2. in advance Bring the butter indoors to soften.If the indoor temperature is not enough, you can soften it with hot water (add salt and powdered sugar together).Remember that the softened butter cannot become liquid and is inconvenient to whip!
3. Start beating the butter with a whisk (first at medium-high speed, then at low speed), and beat well The butter is as shown below (the butter is light yellow and you can see the lines)
4.Add egg yolk, Continue to send
5.Press until very clear lines can be seen, as shown below
6.Put the low flour and almond flour into a flour sieve and sift into the whipped butter.Use a spatula.Stir (remember not to stir in circles when stirring, stir from the bottom up, so that the cake flour will not easily form gluten), stir until the cake flour is no longer visible
7.Put the mixed butter ball into the piping bag with a spatula
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8. Start to remove the air from the piping bag (hold the mouth of the piping bag with your right hand, just like twisting), as shown below
9. All the air in the decorating bag needs to be discharged.The bottom of the decorating bag will look full when it is twisted.
10. Start by preheating the oven: 180°C for the upper and lower tubes, 10 minutes.
While the oven is preheating, start piping.
Put the lower end of the decorating bag into the decorating nozzle (I use an 8-hole decorating nozzle).Hold the lower end of the decorating bag vertically, hold the lower end with your left hand, and tighten the top with your right hand
11.A very important step: wait for the butter ball to come out about 3 cm before starting to squeeze the flower shape (the length as shown above).
Don’t squeeze in circles, hold it vertically to the left and then to the right, and then lift the decorating tip upwards toward the middle, and the pattern will come out (a medium shape is fine, but it will be difficult to cook if it is too large).
12.The whole plate of packed cookies
13. Once the oven is preheated, you can place the squeezed cookies into the middle shelf of the oven.The upper tube is 180°C and the lower tube is 170°C.Bake for 20 minutes.
14. Once the cookies are baked, they can be taken out of the oven and plated
Tips
1.The oven time can be determined according to your oven Small temper adjustments.
2.If you don’t have almond flour, you can use almond flour instead (if you don’t have either of these, you can directly replace it with low flour).Adding almond flour will make the texture crisper.
3.Chocolate and matcha cookies (the original 108g of cake flour is changed to 100g of cake flour, 8g of cocoa powder or 8g of matcha powder).
3.Remember that the butter containers and piping bags must be water-free and oil-free.
4.If you use fine sugar instead of powdered sugar, the amount should be reduced by 5g and softened with hot water.
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