First make coking butter: put 50g of butter into the pan, heat over medium-low heat until melted, and then as the temperature rises, the butter will slowly coke. Turn off the heat and filter out the butter and set aside.

drop~

Scan the Guangdong moisture card~

I sincerely invite everyone to experience the feeling of 100% moisture: the clothes are not dripping but they cannot be dried, the air bangs become strands in a short time, and the potato chips will soften soon...

If the temperature in summer is the enemy of baking, then the moisture in winter is definitely an enemy.

When I was shooting today, I was crazily urging the photographer to take it quickly, take it quickly... Otherwise, this baby would not be so delicious.

Butter Cookies

Babies who know Japanese desserts should have seen it. That's right, it's the day when Taobao is priced at ¥328/12 yuan. Price cookies, I have made the recipe for you~

The effect of making yourself is super good, it crisps layer by layer, and the eyes are radiant as soon as you enter the mouth. The burnt hazelnut fragrance and milk fragrance are lingering in your mouth, and happiness is about to take off~

Don’t be afraid to open the crisp when you see the layered feeling. In fact, it only has one more part than ordinary cookies: that is, the burnt butter.

The coking butter has a mellow hazelnut aroma. Adding it to the beaten cookie paste can not only increase the fragrance, but also help it become fluffy. The color is super restored~

almond powder has always been a good partner for cookies. This time I changed the ratio of it to flour to 1:3, which can not only increase the aroma of nuts, but also prevent it from occupying the home field. It is just right~

butter cookies

made Time

5min

cooking utensils ingredient

smilli milk pot Oven

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butter 150g / sugar 75g
sea salt 3g / egg yolk 3
low-gluten flour 150g / almond flour 50g

made

. First make coking butter: add 50g butter to a pot, heat over medium-low heat until melted, and then as the temperature rises, the butter will slowly coke. Turn off the heat, filter out the butter and set aside

html l0 . In another bowl, add 150g softened butter, add 75g sugar and 3g sea salt, beat evenly at low speed, beat at medium and high speed until the color turns white and the volume increases. Add 3 egg yolks in batches, beat each time until mixing, and then add the next time

Pour the cooled coking butter into it and beat evenly. Sift in 150g low-gluten flour and 50g almond flour, cut and mix well with soft scraper, put it in a piping bag and set aside

. Squeeze the batter into the mold, the height is about 1cm, put it in the refrigerator for 10 minutes, take out the meter and gently flatten it. Put the noodles in the preheated oven, heat up to 165℃, bake for 25-30 minutes, adjust the color according to the specific coloring conditions

When baking, the short batter rose high and sizzled with oil.

The buttery milk aroma penetrated into the office area through the gap, making the friends in the office itchy. When

When you see the excellent level, you guess how crispy it is, but after entering it, you will still be shocked by it again~Woo, does this crispy feeling really exist?

When the tip of the tongue is pressed, it spreads out in the mouth like a plate of gravel, so delicate that it melts slightly, which makes me praise it repeatedly.

Strong milky fragrance mixed with the aroma of almonds kept drilling into the nose. The slightly salty sea salt makes people feel endless aftertaste. Who can resist this~

Before making this cookie, I was still wondering how delicious it was and how it could be sold for this price? After making it, I found that the taste and taste are certainly the bonus of the price, but what determines its price may be the transportation cost:

It is so crispy that I always take care of it when I eat it. It is indeed a technical job to want to deliver it to China intact from Japan to the country. ~

Tips:

. Coking butter must be kept free of water in the pot and boiled slowly on low heat to avoid the butter splashing.

2. When it is cold, it is difficult to squeeze cookies. You can put them a little less each time and add them after squeeze.

3. This portion can be made of 20 pieces. Baked cookies, please seal them immediately after cooling. They can be stored at room temperature for half a month. If it is already damp, you can put them back in the oven and bake them at 180 degrees for 3 minutes to dry the moisture.