Health benefits
Butter: low protein
Ingredients
Low-gluten flour ( 200g ) | Butter ( 130g ) |
Fine sugar ( 35g ) | Powdered sugar ( 65g ) | Whole egg liquid ( 50g ) | Vanilla extract ( 1.25ml ) |
1.Weigh all ingredients
2. After the butter is softened at room temperature, add powdered sugar , fine granulated sugar and stir evenly.
3.Use an electric whisk to beat until the color becomes lighter and the volume expands.
4.Add the egg liquid in three times, beating with a whisk evenly after each addition.Add next time.Whipped butter has a light, fluffy texture.
5. Add vanilla extract to the butter paste and stir evenly.
6.Sift in low-gluten flour and stir into batter with a rubber spatula.
7.The mixture looks good.
8. Fit a piping bag with a chrysanthemum-shaped piping nozzle and fill it with batter.
9. Spread oil paper on the baking sheet, squeeze the batter onto the oil paper, and squeeze out as much as you like flower pattern.Preheat the oven in advance, middle layer, upper and lower heat, 190 degrees, bake for 10 minutes.
10.After baking, take it out and let it cool.
Tips
1.The amount I had was relatively large and I couldn’t finish baking it at one time, so I baked it in three batches.
2.The mouth of the piping bag is too small to put the batter in.Put the piping bag in the cup so that it is easier to put the batter.
3.Everyone’s oven temperature is different, so pay attention when baking and don’t color it too heavily.
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