Cookies-You Are Foodie

By Agnes
65

Cookies

Main Ingredients

1. The mouth of the flower mounting mouth should not be cut too large, because the batter is thick, it will squeeze out the flower mounting mouth together; If it is too small, the batter will seep around the flower mounting mouth, and it will not squeeze out in the end2. Here is a simple way to mount a flower bag with batter. It is very convenient to find a cup of moderate size, put the flower bag with the flower mounting mouth, and then pour the batter3. When you squeeze out the batter, it's right if you feel a little laborious. If it's easy, it means that the batter is too thin and the patterns of baked cookies are not obvious

Step 1 . All materials are ready for standby

Step 2 . Soften the butter at room temperature and beat it with an electric egg beater until smooth

Step 3 . Add powdered sugar and granulated sugar and beat well at low speed until the volume increases

Step 4 . Add egg liquid three times

Step 5 . Continue to use the egg beater to beat evenly at low speed

Step 6 . Sift in low flour, vanilla powder and baking powder with a mesh sieve

Step 7 . Stir to make it mixed evenly

Step 8 . Divide the batter into two parts and add cocoa powder to the other part

Step 9 . Mix well and put them into flower mounting bags respectively

Step 10 . Extrude shape on baking pan

Step 11 . Preheat the oven at 200 ℃ for 10 minutes, put in the extruded biscuits, bake at 180 ℃ for 10 minutes, bake at 160 ℃ for 5 minutes, and then cool

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