I always feel that the butter cookies I made are slightly rough. Not enough fluffy, brush this simple and difficult butter cookie over and over again, after N times, I finally feel the point! It is crisp, crisp and fragrant, which is my request for cookies. Crisp, originally the characteristics of almond powder snacks, but can not be crispy to the soft point, crisp, can not be the kind of hard state of the crisp, but also have a thick milky fragrance and have a good fluffy taste... It’s all good by butter. 2333....
The butter is cut into small pieces and softened at room temperature. When it is soft enough to poke a hole with a finger, it is sent to the white and fluffy color with an electric egg beater. Add erythritol powder twice.
Add 1 gram of salt to the egg yolk, break up and let it stand at room temperature.
Pour the egg yolk into the butter well three times, and mix it evenly with an electric egg beater, then add it again.
Add one gram of vanilla extract to the butter and mix well with an electric egg beater. Finally pour in (sift through better) almond powder and mix well with a silicone spatula.
The oven is preheated to 200 degrees for 10 minutes. Then prepare the flower bag, the flower mouth (medium or large), and start to squeeze the flowers. Can't squeeze it, it's butter, it's not good, there is no way to squeeze it with your hands; the batter is too thin and too good to squeeze and you have to chill it in the refrigerator. Do you want to squeeze? Make a piece, believe me, the block is absolutely not squeezed into the crisp of the cookie flower...
After being squeezed, put it in the lower layer of the oven, 190 degrees up and down, and bake for about 10 minutes.
In the last few minutes, I kept the oven and painted it very quickly. After you paint, you can take it! This cookie is sealed and stored at room temperature immediately after cooling. It must be taken after 24 hours! Better flavor!
Crisp to the slag ... have to be lightly handled ~ fluffy, crisp ~ crisp.
Also made this dish for her daughter, sticking brown sugar. It is said that it is very popular in school! Ketones don't add granulated sugar when they eat themselves! Butter and powder almost 1:1 energy bomb, in addition to ketones and adolescent children, who dare to eat? ! Haha!
It’s cold outside, two small, full-bodied biscuits, and a cup of hot coffee! The simplest raw materials make the most fragrant biscuits.
Butter: It must be softened in place, and the soft one can easily be wiped off with a spatula. Butter time: Don't take too long. After adding egg yolk and vanilla extract, stir the electric egg beater a few times and mix well. Too long to pass will cause the biscuit pattern to disappear easily. Flower bag: use silicone material