Recipe: Vienna cookies [small scent]

Home Cooking Recipe: Vienna cookies [small scent]

Notes:

The recipe is from "Dinner's Dim Sum Classroom". After taking it out of the oven, there is only two words [stunning]. Because the butter is very fluffy, the taste of the biscuits is super crispy! Black vanilla seeds dotted with stars, occasionally taste the taste of salt, and mention the sweetness to a higher level. The smooth curve that is slowly drawn out with the star-shaped flower mouth is like a streamer, in one go. Thanks to the fermented butter, the milk is more intense and slowly melts into the mouth, just like enjoying a symphony in the golden hall of Vienna, rustic, pure and gorgeous. The batter of this cookie is so wet that it won't be hard to die when the flower is squeezed and then the flower bag will burst. And all the raw materials require room temperature, it is very suitable for doing it in the summer~~anyway I can do this, you can do better! [There are some precautions, look at the tips! 】

Ingredients:

Steps:

  1. Home Cooking Recipe: The first step: put the butter at room temperature, it is very soft and soft

    The first step: put the butter at room temperature, it is very soft and soft

  2. Home Cooking Recipe: Soft to use a spatula to easily mix into a paste

    Soft to use a spatula to easily mix into a paste

  3. Home Cooking Recipe: Step 2: Sifting through powdered sugar

    Step 2: Sifting through powdered sugar

  4. Home Cooking Recipe: The third step: adding white sugar

    The third step: adding white sugar

  5. Home Cooking Recipe: Step 4: Cut the vanilla pods and scrape the vanilla seeds. [I only used 1/4 of the seeds here, and the vanilla flavor is not very rich. Friends who like vanilla flavor can choose to add a little vanilla seed or a few drops of vanilla extract~]

    Step 4: Cut the vanilla pods and scrape the vanilla seeds. [I only used 1/4 of the seeds here, and the vanilla flavor is not very rich. Friends who like vanilla flavor can choose to add a little vanilla seed or a few drops of vanilla extract~]

  6. Home Cooking Recipe: Step 5: Add vanilla seeds and a pinch of salt [salt is just a icing on the cake, so just throw it away! If you are not sure, you can ignore it directly~

    Step 5: Add vanilla seeds and a pinch of salt [salt is just a icing on the cake, so just throw it away! If you are not sure, you can ignore it directly~

  7. Home Cooking Recipe: Step 6: Mix together!

    Step 6: Mix together!

  8. Home Cooking Recipe: It should be very smooth after mixing.

    It should be very smooth after mixing.

  9. Home Cooking Recipe: Take a closer look, very delicate~ [If the temperature of the butter is low, it will be difficult to send it later! 】

    Take a closer look, very delicate~ [If the temperature of the butter is low, it will be difficult to send it later! 】

  10. Home Cooking Recipe: Step 7: Take the butter cream and send it~

    Step 7: Take the butter cream and send it~

  11. Home Cooking Recipe: It takes about 5 to 6 minutes to see the butter turn white and the volume is enlarged. [The color of the fermented butter itself is too shallow. After the completion of the dyeing, it is almost white.]

    It takes about 5 to 6 minutes to see the butter turn white and the volume is enlarged. [The color of the fermented butter itself is too shallow. After the completion of the dyeing, it is almost white.]

  12. Home Cooking Recipe: I can see such a sharp corner by lifting the eggbeater.

    I can see such a sharp corner by lifting the eggbeater.

  13. Home Cooking Recipe: Step 8: Add half the amount of protein and pass for 30 seconds to 1 minute.

    Step 8: Add half the amount of protein and pass for 30 seconds to 1 minute.

  14. Home Cooking Recipe: Step 9: Add another half of the protein and give it for 30 to 1 minute.

    Step 9: Add another half of the protein and give it for 30 to 1 minute.

  15. Home Cooking Recipe: The butter after the completion of the hairing was light yellow and very fluffy.

    The butter after the completion of the hairing was light yellow and very fluffy.

  16. Home Cooking Recipe: Step 10: Sifting into low-gluten flour

    Step 10: Sifting into low-gluten flour

  17. Home Cooking Recipe: Step 11: Mix evenly

    Step 11: Mix evenly

  18. Home Cooking Recipe: Step 12: After you can't see the dry powder, mix it for 4 or 5, and don't over-mix.

    Step 12: After you can't see the dry powder, mix it for 4 or 5, and don't over-mix.

  19. Home Cooking Recipe: Step 13: Put half the amount of batter into the flower bag [half the amount will be better control] [the other half can be covered with plastic wrap and keep it moist]

    Step 13: Put half the amount of batter into the flower bag [half the amount will be better control] [the other half can be covered with plastic wrap and keep it moist]

  20. Home Cooking Recipe: Step 14: It’s a flower! I used three shapes, but they are all 10mm eight-star garland. The first one is like this, three turns

    Step 14: It’s a flower! I used three shapes, but they are all 10mm eight-star garland. The first one is like this, three turns

  21. Home Cooking Recipe: Detail map [The focus of the flower is the smooth movement, it is best not to have a slap in the face, coordination of the two hands]

    Detail map [The focus of the flower is the smooth movement, it is best not to have a slap in the face, coordination of the two hands]

  22. Home Cooking Recipe: The second is to imitate the silk flower method in the book, with three turns at both ends, it looks beautiful, natural, and slimmer~

    The second is to imitate the silk flower method in the book, with three turns at both ends, it looks beautiful, natural, and slimmer~

  23. Home Cooking Recipe: Detail image

    Detail image

  24. Home Cooking Recipe: The third type is an erect flower, which is made into a small cookie.

    The third type is an erect flower, which is made into a small cookie.

  25. Home Cooking Recipe: Step 15: The oven should be preheated to 180 ° C, then put the biscuits into the oven for 8 minutes.

    Step 15: The oven should be preheated to 180 ° C, then put the biscuits into the oven for 8 minutes.

  26. Home Cooking Recipe: Step 16: Turn to 170 ° C for 6 to 10 minutes

    Step 16: Turn to 170 ° C for 6 to 10 minutes

  27. Home Cooking Recipe: The final effect is this: the bottom and edges have a noticeable focus, but the center portion is still relatively light. If over-baked, the aroma of butter and vanilla will be covered with a scorching odor! And the taste will become very dry.

    The final effect is this: the bottom and edges have a noticeable focus, but the center portion is still relatively light. If over-baked, the aroma of butter and vanilla will be covered with a scorching odor! And the taste will become very dry.

  28. Home Cooking Recipe: Step 17: Put it on the net to cool

    Step 17: Put it on the net to cool

  29. Home Cooking Recipe: Save the cookies with a sealed box, otherwise it will absorb moisture and damp ~

    Save the cookies with a sealed box, otherwise it will absorb moisture and damp ~

  30. Home Cooking Recipe: Then brew a pot of black tea, invite three or five friends, and taste this milky and crispy snack together!

    Then brew a pot of black tea, invite three or five friends, and taste this milky and crispy snack together!

Tips:

Finally, I must seriously write tips! 1. Regarding fermented butter, I didn't know what was called "fermented butter" before. I still had to worry about "How do you make this snack without fermented butter?" After all, the teacher in the book is very sincerely recommending the use of fermented butter... By chance, I found that the presidential butter I used is the fermented butter! Happy me~~[Not an advertisement...] If you want to know more about the difference between fermented butter and ordinary butter, you can ask the girl~~Sanbai here first briefly and rudely introduce: Fermented butter has a unique Sour, the aroma is more mellow and the milk is stronger. The main character of the Vienna cookie is the aroma of butter! Therefore, I strongly recommend that you use fermented butter to make this snack, absolutely amazing! 2, about the vanilla sugar three white here changed the original recipe ... is the original Xiao Yan teacher used [vanilla sugar], and I separated the vanilla and sugar. Therefore, here, Sanbai sent Xiaozhu’s [vanilla sugar practice] to make a sin.... Vanilla sugar practice: Raw material: vanilla pod 10g fine sugar 40g Steps: 1 Vanilla pods cut into small pieces of about 5mm 2 The cooking machine is broken and sieved, it is finished! 3, on the protein of the protein of this biscuit requires room temperature Oh, otherwise it may be a loss of butter. Then 24g of egg white sounds very strange, but I used a soil egg, egg white just happens to be 24g! Everyone can refer to it~4. In the book about sending butter, the speed of [10 seconds 25~30 turns] is detailed. But my hand-held single-headed eggbeater has no speed file at all... um... anyway, it’s right to send it to fluffy! 5, about mixing flour and butter is recommended to use the method of pressing and mixing, and can not be over-extended! 6, must pay attention to the color of the biscuits. If the whole biscuit is turned into brown, it will be finished!


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