Milky, salty, sweet and crispy original cookies (Ingredients suitable for small ovens, texture that does not disappear)

Overview

Cookies with layered texture. Very delicious. Sweet and not too cloying. At a certain moment in the afternoon sunshine, you will feel warm all over your body when you taste the fragrant coffee and a delicious salty-sweet cookie. As a newbie, I am still a little afraid of cookies. The first time I made cookies, I squeezed through several piping bags, and then I changed the recipe. But it's too diluted. It's easy to squeeze out the shape but once it's in the oven, it becomes a pancake. So I took this recipe as a reference and made a few changes. This recipe is a modification I made based on the recipe from a previous cooking friend.

Tags

• baking
• cake flour
• egg
• sugar
• animal butter
• powdered sugar

Ingredients

Steps

1. 1 Melt the butter at room temperature (it can be easily pressed down with a spatula or your fingers)

   

2. 2 Pour granulated sugar and powdered sugar into butter and stir evenly.

   

3. 3 Stir the eggs evenly, pour in one-third of the eggs, and stir evenly each time

   

4. 4 Keep beating the eggs and butter until they are fully blended so that there is no separation of water and oil.

   

5. 5 Sift in 100G low flour, (I added a little salt to make it salty and sweet)

   

6. 6 , stir the dry powder until there are no particles, and it’s ready

   

7. 7 Put it into a piping bag (to learn how to not waste ingredients, push the scraper from the outside in)

   

8. 8 Tighten it in circles, don't worry. If the cookie is very easy to twist off, it will definitely become a pancake when it goes into the oven, so don't be anxious about twisting the cookie.

   

9. 9 Bake on the middle layer at 180 degrees for 12-15 minutes. Because the time is short, try to observe the coloring and ripeness. Cookies after baking. After cooling, it becomes crispy, milky, salty and sweet.