Butter Vanilla Cookies
Overview
Buying an oven is really the beginning of a road to ruin! I have been learning to make biscuits these past few days. Fortunately, I am very easy to learn and have almost never failed. The worst part is that I can still eat them even though they are the focus of baking. Haha! This cookie is made according to Jun Zhi's recipe, with some modifications. If you don't like it too sweet, you have reduced the sugar by more than 3 grams and the butter by 2 grams. It's just that if you look too much and make less, it will be clumsy to operate. But it's okay to bake. The flavor of vanilla is really aftertaste. In the future, I will learn to make more things from my predecessors. Let's practice!
Tags
Ingredients
Steps
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Raw material details
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Soften the butter at room temperature, add powdered sugar and white sugar, stir first before beating to avoid splashing, and beat until the butter is smooth and slightly enlarged.
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Beat the egg liquid and add it to the butter in three batches, beating until completely combined with the butter each time before adding the next time.
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Beat the butter until it becomes fluffy and white in color.
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Sift in the low-gluten flour and use a rubber spatula to quickly mix the two evenly.
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The mixed batter is very light and fluffy.
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Put the batter into a piping bag (install the piping nozzle in advance, it is more convenient if you have a piping nozzle converter, you can switch to your favorite piping nozzle), and squeeze out flower shapes on the baking sheet.
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The remaining small amount of batter was squeezed into small flowers. This is a picture of the finished product. I forgot to take a photo because it was so crowded.
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Bake in the preheated oven, middle rack, 190 degrees, about 10 minutes. I baked it for 10 minutes and the bottom was a little soft, so I baked it for 2 minutes longer. Take out, let cool and put into sealable bag.
