Cheese cookies
I've made cookies many times, but I still haven't seriously sent out the recipe. Today's cookie is made with light cream instead of eggs. It has a strong milk flavor with cheese powder. Those who like milk can try it. Anyway, it's highly praised in my family. My old man's face is shocked when he eats it!1: Take out the butter in advance and soften it at room temperature until your fingers can easily poke a mark;2: Beating butter with powdered sugar can prevent the cookies from stretching and the lines from disappearing when baking;3: Cheese powder can also be replaced by almond powder and hazelnut powder, which is another flavor!
Step 1 . Weigh the raw materials: 100g low gluten flour, 80g butter, 15g Kraft cheese powder, 20g light cream, 40g powdered sugar
Step 2 . Take the butter out of the refrigerator in advance, soften it at room temperature until it can be easily pressed out with your fingers, and add powdered sugar to the butter
Step 3 . Beat the butter with an egg beater until it is fluffy and white, as shown in the figure
Step 4 . Add light cream to the butter and continue to beat
Step 5 . Whipped butter cream paste
Step 6 . Sift the low gluten flour into the butter paste,
Step 7 . Add cheese powder,
Step 8 . Mix well with silicone knife
Step 9 . Preheat the oven 180 degrees, put an 8-tooth flower mounting mouth into the flower mounting bag, cut the opening, and put the batter into the flower mounting bag,
Step 10 . Squeeze into the baking pan,
Step 11 . After all squeezed, send it to the oven and bake it in the middle at 180 degrees for 15 minutes until the surface is golden yellow. After cooling, eat it or seal it for storage!
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