Recipe: Crisp to the slag of cocoa almond cookies

Home Cooking Recipe: Crisp to the slag of cocoa almond cookies

Notes:

There are many recipes for butter cookies, the taste is different, some are crispy, some are crispy, some are crispy, and I prefer the crispy taste. Like me, I like the taste of the cookie cutters, you must try this, crisp to the slag, the entrance is instant. The amount of the square can be 3 to 2.5 discs (depending on the size of the squeezing flower), too much can be reduced by half. Pay attention to the tips!

Ingredients:

Steps:

  1. Soften the butter at room temperature + sugar powder + milk powder + salt, mix it with electric egg beater without plugging in, so as not to directly whipped the powdered sugar to fly. Then hit the low speed and turn to the high speed.

  2. Add whipped cream and beat evenly.

  3. Sift in low-powder, cocoa powder, almond powder (usually I just sieve almond powder), mix well with a spatula, install a flower bag, and squeeze flowers.

  4. Place in the middle layer of the preheated 180 degree oven and bake for 15 to 16 minutes.

Tips:

1, the method of softening the butter, I like to take the butter out of the refrigerator in the morning, put it at room temperature for one day, and come back from work at night. This softened butter is not a simple finger that can be pushed out of the pit, but you feel that it is about to become, but it is still a critical state of solidity. The cookies made at this level will not be difficult to squeeze at all. Really, when they start to squeeze, they are very smooth and will not be burrs. 2, like to eat the original taste, do not add cocoa powder, directly add 150g low-gluten flour. 3. If you squeeze the flowers vertically (like me), it will be almost 15 minutes of baking. If the squeezing is larger (such as squeezing), the baking time can be increased to 16 minutes.


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