Ingredients
Unsalted butter ( 150g ) | Salt ( 1g ) |
Soft white sugar ( 50g ) | Vanilla extract ( 1g ) |
Egg yolk ( 2 pieces ) | Low-gluten flour ( 140g ) |
How to make crispy butter cookies
1. Prepare the ingredients, take out the butter in advance and soften it naturally, and weigh other ingredients for later use
2.Put the butter in a clean basin without water to soften it
3.First add one gram of salt and beat with an electric egg beater until smooth
4.Then add the soft sugar and continue beating until white and puffy
6.Add egg yolk, add the egg yolk in two times,
7.Then add sifted low-gluten flour in two batches
8.Use a rubber spatula to stir evenly, and use your fingers to pinch out the dry powder particles
9. Prepare a piping bag and a chrysanthemum nozzle, put it into a cup and fill it with egg yolk paste
10. Install and drain the air from the piping bag, close the mouth of the piping bag and set aside
11.Put a layer of tin foil on a baking sheet, squeeze out chrysanthemum-shaped cookies, leaving a gap in the middle
12. Preheat 150 degrees in advance and bake over medium heat for 20 minutes
13.After baking, let it dry naturally, and it will be crispy and fragrant and melt in your mouth
14.Finally decorated cookies that are so crisp that they fall apart
5.Add vanilla extract and continue beating.If you don’t have it, you can omit it
Tips
Tip, this cookie is really very different from the past.I I have a personal experience.When I first arrived in Xiangha, I also made egg yolk cookies.When I ate them, they tasted very chewy.They were not crispy and had small particles.After seeing this, I baked them and they were very crispy.The crumbs fell out when I ate them.It melts in your mouth, and if you don’t have vanilla extract, you don’t need to add it.The oven temperature and time are determined by the individual.I have slightly changed the ingredients, but remember not to overbake it!
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
