Christmas tree cookies for 36 months and above

Overview

Cookies are actually relatively simple to bake. This time I’m doing the modeling, so the steps may seem a bit cumbersome, but in fact it’s not difficult if I separate them. I use this recipe often. You can also make it into ordinary cookies and they are super delicious. The texture is also very clear, which will definitely surprise you! I have reduced the sugar in this recipe to the minimum. Don’t reduce the sugar any more. It tastes super good and is easy to shape without becoming weird or shapeless. If you fail, think about whether the proportions are wrong and whether the butter is softened enough. These two points are very important! ! Today we will focus on the issue of butter softening. Ninety percent of the failures of many people in making biscuits are due to butter softening. For example, butter at room temperature in winter may be hard, so what should I do? We can cut the butter into small pieces and soak it in warm water at 35 degrees. After soaking for a while, it will soften. Never use very hot water, it will melt. The melting point of butter is about 28 degrees, and it will liquefy above 34 degrees. So why sometimes there are problems with express butter in summer, it is because it is too hot! If it is frozen butter, it is not suitable to soak it in warm water because it will be heated unevenly. Another method is to use a hair dryer to blow the cut butter around the container, and it will slowly soften. It is easy to poke the softened butter with your fingers, but it has not turned into a liquid state yet. When stirred, it looks like whipped cream. If the butter turns into a liquid, it can be refrigerated to become solid before processing

Tags

• baking
• afternoon tea
• cocoa powder
• low gluten flour
• matcha powder
• sugar
• unsalted butter
• white chocolate
• milk
• salt

Ingredients

Steps

1. 1 Prepare the ingredients, the butter must be softened enough

   

2. 2 Stir powdered sugar + salt + warm milk until dissolved, wait until it cools to room temperature before using

   

3. 3 Test the butter with an egg to see if it has softened enough

   

4. 4 Add the milk sugar liquid into the butter in three batches, stirring each time until completely absorbed before adding the next batch

   

5. 5 Stir until the butter is a little white and fluffy

   

6. 6 Sift the flour through a sieve and add it to the butter

   

7. 7 Stir with a spatula, never use your hands, as the warmth of your hands will melt the butter

   

8. 8 Take 50g butter paste and sift in 2g cocoa powder

   

9. 9 After mixing, the batter will be like this, so there will be two colors of batter

   

10. 10 Prepare a piece of oil paper, use a rolling pin to roll the dough into a 2-3mm thickness, refrigerate for 15 minutes to freeze hard, do the same for chocolate

    

11. 11 Use a scraper to cut out triangles from the white ones to make trees

    

12. 12 The cocoa powder comes out in small rectangular shapes to make tree roots

    

13. 13 Prepare a baking sheet and place it some distance apart. The roots of the tree should be slightly close and pinch gently

    

14. 14 Bake in the oven at 160 degrees for 12-15 minutes, take out and let cool and set aside

    

15. 15 Put the white chocolate + matcha powder into a piping bag, simmer it in hot water to soften the chocolate, be careful not to let the chocolate touch the water

    

16. 16 Cut a small opening on the piping bag and squeeze it on the tree to make a shape, then sprinkle sugar beads on it and it’s done

    

17. 17 It will be fine if it is sealed and kept at room temperature for a week