Health benefits
Butter: low protein
Ingredients
Whipped cream ( 100g ) | Arowana low-gluten flour ( 220g ) |
Butter ( 120g ) | Powdered sugar ( 50g ) |
Salt ( 1～2g ) |
How to make light cream cookies
1. Prepare the required ingredients.
2. Sift the Arowana low-gluten flour and set aside.
3. Cut the butter into cubes and soften at room temperature.You can press it gently with your fingers.
4. Add salt and beat the butter evenly with an electric whisk until it is soft.state.
5.Sift the powdered sugar and add it to the butter in three batches, beating after each addition Evenly.
6. Heat the whipped cream to 50 degrees, cool to about 30 degrees, add in three times and beat of butter.
7. Beat evenly each time before adding the next amount.You can use a spatula in the middle.Scrape the butter that cannot be beaten from the sides into the middle.
8.Add sifted low-gluten flour.
9.Use a spatula to stir evenly until no dry powder is visible.
10.Put the mixed batter into a piping bag.
11. Squeeze them into the baking pan one by one, with the same size, leaving a gap in the middle.
12.Put it into the preheated oven and heat it up and down at 180 degrees for about 18 to 20 minutes.
13.Picture of the finished product.
14.Picture of the finished product.
Tips
1.The decorating nozzle is a three-function SN7092 eight-toothed one.
2.Please adjust the baking temperature and time according to the conditions of your respective ovens.
3.In winter, heat the light cream to 60-70 degrees, cool it to about 50 degrees and add it to the butter.
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