Health benefits
Butter: low protein
Ingredients
Butter ( 125g ) | Whipping cream ( 90g span> ) |
White sugar ( 25g ) | Powdered sugar ( 30g ) |
Salt ( 2 grams ) | Low-gluten flour ( 180g ) |
How to make butter cookies
1.Finished product picture
2. All ingredients are accurately weighed (novices are advised not to add more at will) Reduce the amount of recipe)
3. After the butter is softened at room temperature, add salt, white sugar, and powdered sugar ( Soften until it can be easily penetrated with chopsticks)
4.Use an electric whisk to beat until White and fluffy state
5.Add light cream in three times (after each addition of light cream, use Beat the butter and light cream with an electric mixer until combined and then add another beat)
6.Added The state after all the whipping cream
7.Sift in low-gluten flour at one time
8.Use a spatula to press and stir until there is no dry powder
9. Cut off the tip of the piping bag and put it into the eight-tooth piping nozzle, so that all the teeth of the piping nozzle are exposed
10.Turn over the mouth of the piping bag and put it on the tiger's mouth of your left hand, and put the batter in your right hand
11.Install the batter, gently squeeze the batter to the piping tip, and turn the bag mouth several times to tighten p>
12. Line a baking sheet with oil-absorbing paper or tin foil, place the piping nozzle perpendicular to the baking sheet, and squeeze out Form the batter into an octagonal flower (the shape of the flower is up to you, you can squeeze it into whatever you want)
13. Place the upper layer of the oven at 160°C for the upper tube and 140°C for the lower tube.Bake for 18 minutes until the surface of the baked biscuits is slightly golden (this is the temperament of my oven.The temperature and time are for reference only.Others put it in the middle layer and set the temperature of the upper and lower tubes.Same, but not suitable for me)
14.It will be soft after baking, let it cool.Hard
15.A very crispy and fragrant cookie
Tips
It is a good idea to soften butter in cold weather It’s a long process.I melted it in water and then whipped it.Then I put it in the refrigerator to freeze for a few minutes.After it solidified, I whipped it until it was white and fluffy.It was quickly and easily whipped into a fluffy and white state.It must be whipped.It needs to be fluffy and white, otherwise the batter will be thin and not hard enough, and the flowers will not be formed, and will collapse when heated in the oven.This is only understood after failure.Many friends say that it is difficult to squeeze, which is not good.Squeeze, but not so much that it cannot be squeezed out.The degree of softened butter is very important.The portions of ingredients are also prepared by many masters.Be sure not to have too much of this or too little of that, otherwise it will become the reason why it does not look good.
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