Chrysanthemum butter cookies
This is a cookie made on site when helping a friend with baking activities. Due to the limited space and conditions, I just took some photos in time; Soon it was all robbed~~~This recipe is from Jun Zhi, and has not been changed at all, so I feel that the dry humidity of the dough is very good, it is easy to squeeze cookies, and the sweetness is just right~~~1. When making this recipe Cookie: sugar powder and fine granulated sugar are the same; Sugar powder is to increase the fluffy and crispy feeling, while fine granulated sugar is to set the shape and look beautiful2. The whole egg liquid must be added several times, and each time it needs to be beaten until it is completely fused, and then the next time; Don't rush to avoid egg oil separation3. Cookies are easy to burn because of the short baking time. In the last few minutes, you must watch and bake them to your favorite color
Step 1 . Dice the softened butter
Step 2 . Beat with an electric egg beater until smooth
Step 3 . First stir slowly to avoid splashing sugar powder, and then continue to stir until the butter is smooth and the volume is slightly expanded
Step 4 . Add the beaten whole egg liquid three times
Step 5 . Stir until the volume is fluffy
Step 6 . Sift in low gluten flour, mix the flour and butter evenly with a rubber scraper and put them into a flower mounting bag
Step 7 . Spread oil paper on the baking tray and squeeze out chrysanthemum shape
Step 8 . Send to the middle layer of the preheated oven: 190 degrees, bake for about 12 minutes
Step 9 . Time to open the oven
Step 10 . Take out the baking tray and move it to the baking net to cool
Step 11 . And baked another flower shape
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