A while ago, I always missed Hong Kong's bear biscuits, a collection of four flavors, and Da Lao Yuan can seduce the taste buds away. So I thought about trying to make cookies myself. Very simple steps, with careful operation, you can keep cookies with beautiful patterns during the baking process. The following recipe uses original cookies as an example, and can make about 70 pieces. If it is changed to coffee or cocoa flavor, just change the low powder reduction of 30g to coffee or cocoa powder.
Material
| butter | 130g |
| Powdered sugar | 65g |
| granulated sugar | 35g |
| Whole egg liquid | 50ml |
| Vanilla extract | 1 /2t |
| Low-gluten flour | 200g |
Butter softened at room temperature, beaten with eggbeater until slightly expanded
Add powdered sugar and granulated sugar in batches
Add the whole egg liquid in batches and continue to stir and send, but pay attention to not pass too much, the final presentation should be soft and swollen butter egg
Add vanilla extract, sift into the flour, and mix well with a rubber spatula. Remember not to rotate or over-mix. Generally, the visual observation is that the flour and egg liquid are basically mixed, and the batter can be slag-like.
Take the decorating bag, install the decorating mouth, pour the batter into the decorating bag, and extrude the pattern on the baking tray lined with oil paper
Preheat the oven. The upper layer of 195 ° C should be heated for about 12 minutes. In the last 2 minutes, the hot air circulation can be enhanced to highlight the coloring effect. Of course, if it is a coffee or cocoa-flavored cookie, the coloring is not obvious, so you should pay attention to whether there is cracking in about 10 minutes. Generally, there is no pattern collapse phenomenon at the end of baking for 4 minutes, which indicates that the batter is successful.
After cooling, keep in a sealed state