I have quietly researched and sold nothing. I quietly studied and wrote some new recipes. I saw the yogurt in the refrigerator when I was doing lunch today. I still didn’t finish it. The home whipping cream was just gone. Then I gave birth in the afternoon. Cookie. Although there is no difference between the appearance and the original cookie, but under the mouth to remove the crisp to the residue, you will experience the taste of yogurt + cheese salty + almond flavor. You can also try it! I use this square plate for 36 pieces. I can do about 77 pieces. I can do more than half of it. But I think it is best not to halve it. I am afraid that you are not enough.
Come to Zhang Da
The degree of softening of the butter. I feel that it is very difficult for you to take pictures. Look at the picture!
1. Beat the butter at a low speed with a whisk.
Add sugar powder. Use a whisk to press a few times to avoid flying sand.
I sent it into a feather. I took a shot with a close-up shot. See it clearly!
Add egg liquid and vanilla extract. Change to medium and low speed to fully absorb.
Use a spatula to trim the edges to the middle. Add yogurt. Continue to absorb at low and medium speeds.
Re-slurry into the middle with a spatula. Take a few more turns.
The butter that is in place is dripping like this. It is like a smooth and creamy cream.
Low powder is sifted 3 times in advance. It is 3 times. 3 times! This flour contains a lot of air. It can increase the fluffiness of the cookie.
Continue to add milk powder. Almond powder. Cheese powder.
I am afraid that you can't understand why I can't blame me. Look at the picture!
When the dough is almost the same, it will be faster to blend the flour into the butter.
The dough is soft and sticky. If your dough is not sticky, it is a little hard to press it with a spatula. That means the butter is not softened and not in place. Then you will squeeze your hand. ????
At this time, preheat the oven 180 degrees for 20 minutes.
Go back and put the silicone flower bag in the mouth of the flower. Set it in a large-caliber cup. Load half of the dough.
Use a scraper to scrape the dough and squeeze the air out.
Extrude a uniform size on the baking sheet.
I don’t know why it’s so dark and reversed.
Squeeze a plate into a preheated oven. 180 ° C for 20 minutes or 170 ° C for 25 minutes.
I will stare at the back. I will be out when I am satisfied with the color.
A faint color on the side is the most appropriate.
Matcha flavor. Low powder minus 10 grams. Change to 20g matcha powder. Others unchanged. 170 ° C for 20 minutes. Last 5 minutes with tin foil.
1. It is recommended to use powdered sugar, because fine sugar will increase the ductility of the dough, and it is best to fight it yourself. The outside will usually add starch. 2, pay attention to the softening and firing of butter really do, or else, do not want to succeed in the back. 3, the whole time of butter pass: ordinary butter 1.5~2 minutes, fermented butter 1~1.5 minutes, your own check-in!