First, cranberry cookies:

1, milk powder 10g/ butter 60g/ sugar powder 25g, egg liquid 30g, low-gluten flour 5g, butter softened at room temperature, sugar added and stirred evenly;

2. Add the egg liquid in three times and stir well. After each absorption, add it, then sieve in the low flour and stir until there is no dry powder dough.

3. Pour the cranberry pieces and wrap them with plastic wrap, or put them in a cranberry biscuit mold for freezing 1 hour, take them out, cut them into pieces, and bake them in an oven 165℃ for 20 minutes. Delicious to crisp to slag.

Second, milk biscuits:

1, milk powder 20g/ butter 80g/ powdered sugar 35g, whole egg liquid 30g, low-gluten flour 93g. The butter is softened at room temperature, and the powdered sugar is stirred evenly until it turns white and swells.

2. Pour the egg liquid in three times, stir evenly, then sieve in the low-gluten flour milk powder and cut and mix evenly;

3. Put it in the piping mouth and pour it into the piping bag. Squeeze out the biscuits, preheat the oven in advance 170 degrees, and bake for 13 minutes.

Third, Margaret cookies:

1, 40g/ milk powder /80g butter /2 cooked egg yolks, 80g corn starch/dried cranberries and 80g low-gluten flour;

2. Put the butter in a water-free and oil-free basin, add milk powder to make it white and swell, filter it in an egg yolk sieve, and then sieve in low-gluten flour and corn starch.

3. Knead into smooth dough, refrigerate for one hour (you can add a little water), evenly divide into small dough of about 10g, knead into a circle, press out cracks with your thumb, add cranberries, preheat the oven to 150 degrees, and bake for 20 minutes.

Fourth, sesame walnut crisp:

1, walnut oil 70g/ milk powder 20g/ egg yolk, cooked walnut 30g/ low flour 85g/ starch 15g, baking powder 1.5g/ sugar 30g/ baking soda1g; ;

2. Mash walnuts for later use, add egg yolk, oil and sugar into a bowl, stir evenly, pour all the powder into the egg yolk, stir and shape, and add chopped walnuts;

3. Knead into balls with even size, press with thumb, sprinkle with black sesame seeds, and bake at 170 degrees 18 minutes.

Five, baby Wangzai steamed buns:

1, butter 30g/ powdered sugar 15g/ yolk 2, corn starch 90g/ milk powder 20g, low-gluten flour 20g;

2. Soften the butter at room temperature, add powdered sugar, stir well, pour in the egg liquid and stir well. Add milk powder and stir well;

3. Sieve in starch and flour and stir into a flocculent shape. Knead the dough into smooth dough, wrap it with plastic wrap for proofing 10 minute, knead it into slender strips, cut into small doses, knead it into circles with the same size, and preheat the oven for 150 degrees for 20 minutes.

Six, ivory lady fingers:

1, milk powder 10g/ 2 eggs/30g sugar, 70g； lemon juice and low-gluten flour;

2. Separate the egg yolk, add 15g sugar to the egg yolk, stir evenly, and add 15g sugar and lemon juice to the egg white until it is sharp;

3. Take 3/ 1 egg white, pour it into the egg yolk paste, then pour it back into the egg white, stir it evenly, sieve in the low powder and milk powder, stir until there are no particles, put it into paper bags, squeeze out fingers, and bake at 170 degrees 13 minutes.

Qifu 3 organic milk powder organic milk-derived calcium organic milk-derived protein powder has excellent quality.

Drink Nene and eat it. It smells good and you are in good health! Milk is very tasty.