Recipe: Original Cookie (Egg Cream Edition)

Home Cooking Recipe: Original Cookie (Egg Cream Edition)

Notes:

I tried the whole egg and the egg-free recipe and felt that it was not good enough. The milk of the whole egg was not enough, and it fell into the oven. It seems that it is no match... although the cream is full, but I feel too oily. Try mixing the whole egg liquid with the light cream, then add some milk, so that the cookie milk is not very oily, and the batter is smooth when the flowers are squeezed~

Ingredients:

Steps:

  1. Home Cooking Recipe: The butter is cut into small pieces and the greenhouse softens without a hard core. The egg beater is smooth.

    The butter is cut into small pieces and the greenhouse softens without a hard core. The egg beater is smooth.

  2. Add salt and powdered sugar in turn and mix evenly.

  3. Add whipped cream, whole egg liquid, and milk in three portions, and whipped evenly each time.

  4. Sift in low powder and stir the knife to a powder-free state.

  5. The batter is placed in a flower bag and squeezed. Preheat the oven to 180 degrees and bake until colored.

Tips:

#Everyone likes sweetness is not the same as sugar powder can be adjusted. # Each oven temperature is not the same, so it is better than the time or the color level is relatively accurate. #再再步骤 Step 3 Finally add some vanilla extract ~as you wish~!


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