Recipe: Bean dipping cookie

Home Cooking Recipe: Bean dipping cookie

Notes:

After the end of the soy milk, the remaining bean dregs always felt thrown away. Unfortunately, the bean paste was used to steam the steamed buns, and I always wanted to use it for baking cookies. Soy products, regardless of age, have inspired my curiosity. The formula is applicable to cookie guns, decorating mouths, etc.

Ingredients:

Steps:

  1. Home Cooking Recipe: The bean dregs are fried in advance, this is the most laborious and time-consuming. So after the soy milk is finished, drain the bean dregs.

    The bean dregs are fried in advance, this is the most laborious and time-consuming. So after the soy milk is finished, drain the bean dregs.

  2. After the butter is warmed to a soft condition at room temperature, mix it with sugar in an eggbeater and send it to a slight white. Hit an egg and continue to send it a few times.

  3. Put the bean dregs together with the low powder and stir to avoid uneven powder. Add the powder to the liquid in portions, stir well and then add it again.

  4. Use your cookie gun to make your favorite shape. The oven is preheated at 180 degrees, 16-18 minutes, and the edge of the cookie is slightly darker. The time can be adjusted according to different ovens.

Tips:

You can press the cookie to a thinner shape. It is crunchy when it is baked, and it will be a bit softer when it is thicker. You can also try to turn the egg into a light cream, and the milk will be a little thicker.


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