Cookies are really a delicacy. Although the oil is relatively high, its crispy and fragrant taste makes people unable to stop eating a piece. It is really not possible without some self-control!
This is what, after baking a plate of yogurt cookies today, I baked this plate of light cream cookies again.
Added light cream cookies, which have a stronger milky aroma and a crispier and tender texture. A pumpkin seed was placed on each cookie, and it suddenly became "lit" and a fresh breath rushed towards you. The New Year is coming soon, and a plate of cookies is packed, so it is very respectful to give it to people. The box for
cookies is still a candy box from N years ago. It is just right to put cookies. If you are more delicate, you will not be willing to eat them. This can also reduce the frequency of eating cookies. Otherwise, it will satisfy the desire for the mouth and stomach, and this butter will completely change the fat on the body.
---[White cream pumpkin seed cookies]----
[Ingredients] 100 grams of unsalted butter, 50 grams of powdered sugar, 50 grams of light cream, 10 grams of milk powder, 115 grams of low-gluten flour, 20 grams of pumpkin seeds
[Making]
1. The ingredients are ready;
2. Cut butter into pieces and weigh them, soften at room temperature, and gently press your finger to have obvious finger pits; use a spatula to mix the powdered sugar and butter, and then use an electric egg whisk to beat evenly at low speed;
3. Add the light cream to butter in three times, and add the next time after each time;
4. The beaten butter paste cannot be separated by oil and water; the cookies with light cream have a crispy texture. If you want a fluffy texture, you can beat it for a while to make the butter paste light white feathers;
5. Sift flour and milk powder into the butter paste;
6. Cut and stir first with a spatula, stir evenly, do not over-stirrect;
7. Put the 10-tooth flower mouth in a flower squeezing bag, put it on a cup, and put it in a cookie paste;
8. Use a scraper to push the flower bag from the tail to the tip so that the cookie paste will not be wasted;
9. The flower mouth is 0.5 cm high from the baking tray, and squeeze the green body vertically, with a diameter of about 2.5 cm; then put a raw pumpkin seed on the top;
10. Send it to the middle layer of the preheated oven, heat it up to 160/120 degrees, 25 minutes, and simmer for 5 minutes.
[Apple Private Talk]
1. After softening the butter, use it, press the finger pit with your finger to beat it well and mix it evenly with the ingredients;
2. Stir the powdered sugar with a spatula and butter to prevent the powdered sugar from splashing when whipping the egg whisk;
3. The baking time and temperature are adjusted according to the actual situation of the oven and the size of the cookies; if the color is too light when it is released or it is soft with your hands, you can continue to bake for a few more minutes; do not have too high the base heat, and if the bottom edge is browned before it is roasted, it means that the bottom heat is too high.
"Make food with love and record the beauty carefully; use simple methods to present the mellow taste of the ingredients." I am Apple dancing in Meggy. I have been an English teacher for 18 years. Now I am a family cooker, food writer, multi-platform special food original author, health manager, and ACI International registered nutritionist. The food book "Home-Cooked Cuisine with Million Clicks".
