Bean dregs, meat floss and butter cookies

Overview

I have always been relatively consistent in my work, just like this: first I made soybean milk, then I used the filtered soybean dregs to make bean dregs and pork floss, and finally I used bean dregs and pork floss. Lao Fang created this slightly salty ~ bean dregs and pork floss butter cookie, which is really fragrant and delicious. It is definitely different from the butter cookies you usually get~~~ Ingredients

Tags

• baking
• children
• breakfast
• bean dregs and pork floss
• butter
• egg
• low gluten flour
• fine sugar
• milk
• powdered sugar

Ingredients

Steps

1. 1 Prepare ingredients in advance

   

2. 2 Weigh the bean dregs and pork floss

   

3. 3 Cut the softened butter into small cubes and beat until smooth

   

4. 4 Add powdered sugar and caster sugar

   

5. 5 Beat until it becomes white and fluffy, then add the whole egg liquid in batches and beat until smooth

   

6. 6 Add milk one at a time and beat until smooth

   

7. 7 Sift in low-gluten flour

   

8. 8 Finally, pour in bean dregs and meat floss

   

9. 9 Use a spatula to mix gently

   

10. 10 Put into a piping bag equipped with a piping tip and set aside

    

11. 11 Pipe cookie dough onto a non-stick baking sheet

    

12. 12 Place in the preheated oven on the third level: 190 degrees, upper and lower heat, bake for 16 minutes

    

13. 13 When the surface is golden brown, take out the baking sheet and let cool

    

14. 14 Enjoy a different afternoon tea with a glass of milk