Durian has always been a hot commodity that people love and hate! Durian pudding, durian mousse, durian cheese, durian cake are all done, and I want to make a cookie to try!
The butter is softened at room temperature, poured into powdered sugar and fine sugar, and stirred evenly.
Use a whisk to whipped the mixture of butter and powdered sugar and beat the butter. The butter is sent to a volume that is swollen and the color is slightly lighter. Minute
Add egg liquid two or three times and beat evenly with an egg beater. Every time you have to wait for the butter and eggs to blend together and add the next time, the butter is a light, bulky texture.
Using the material machine to make the durian meat beaten mud (I don't have a cooking machine to directly use the fresh-keeping bag to squeeze it, so the back batter is not delicate enough, there is fiber, it is more difficult to squeeze flowers)
Sift the low-gluten flour into the butter paste and mix well with a spatula. The batter is finished.
Put the prepared cookie batter into the enamel bag and squeeze the cookie batter on the baking tray with a crepe bag. I use a regular chrysanthemum mouth that can squeeze out all the colors I like.
Put the squeezed cookies into the preheated oven and bake them at 180 degrees for about 15 minutes. The surface is golden yellow and ready to be baked. (It is necessary to control the baking time according to the coloring condition). After cooling, it is sealed and stored.
The above formula refers to the recipe of Junzhi, which reduces sugar. However, the biscuits baked on this side are not crisp. I wonder if it is a relationship with durian pulp. Hope that experienced masters give pointers one or two!