Ingredients: 600g butter, 300g sugar, 180g (3 eggs (three and a half pieces), 450g low flour, 450g high flour (50g cocoa powder), (chocolate biscuits with cocoa powder, without butter cookies), 80g. Each extrusion weighs about 20 grams.

Exercise 1. Beat the butter and sugar together for about 20 minutes until it turns white (it must be special, otherwise the biscuits will not be crisp).

2。 Beat the eggs into butter and mix well.

3。 Add the high and low powders and stir well.

4。 Put it in an extrusion bag and extrude the desired flower shape. Get angry 180, get angry 170, which is about 15 minutes, and then 5 minutes.

Tip: If there is no high or low flour, we can use the thick flour that we usually make pasta!

Every oven is different, just pay attention to it when baking, just have a little color on the surface, and it will be good when cooked! ! ! !

Honey cream sandwich biscuit

Ingredients: A. Cookies: 50g butter, 40g powdered sugar, 20g honey, 120g low powder, 1/2 teaspoons baking soda, B. Sandwiches: 60g butter, 10g honey.

Practice butter softening at room temperature.

Add powdered sugar, stir well, and add honey

Beat it into a feather shape with an eggbeater.

Sift in flour and baking soda.

Cut and mix evenly with a scraper.

Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Take out the dough, divide it into 10g/ slice, knead it by hand, put it on a baking tray and press it into round slices, half of which have patterns on the surface and the other half have no decoration, preheat it in the oven at 160℃ for 20-25 minutes, and simmer it for about 10 minute after the flameout.

Sandwich making: After the butter softens at room temperature, add honey and stir until smooth.

Spread it on the biscuit and cover it with another piece.

Brown sugar almond biscuit

Ingredients: unsalted butter 130g, brown sugar 130g, whole egg 1, low flour 330g, and almond.

Practice 1, brown sugar with a rolling pin into fine powder, add softened butter and mix well;

2. Send it from electric egg beater until the color becomes lighter and the volume becomes larger;

3. Add the egg liquid in three times and beat until soft and uniform;

4. Sift in the low-flour coarse powder, add the almond slices, and grasp them evenly into dough. Don't rub them excessively;

5. Arrange it into a rectangle and put it in the refrigerator for about half an hour;

6. Cut into pieces of 0.8cm, preheat the oven to 180 degrees, put it in the middle of the oven for 25 minutes, and then simmer it with residual temperature 10 minutes after turning off the fire.

Tip: 1. Nuts can be almonds or walnuts, depending on personal preference;

2. Put more nuts appropriately. At first, I put a little more almonds, fearing that they would crack easily. Later, I put less walnuts, and I felt that the taste was much worse.

3. You can add a little baking powder when making this biscuit, which makes the biscuit more fluffy, but I am used to not adding baking powder. Although the taste is harder, it is healthier and more fragrant when chewed;

4. When finishing into a rectangle, I first knead the dough into a cylinder, and then use two small panels to assist in finishing and shaping the dough, which is very convenient.

Oatmeal cookies

Ingredients: self-raising flour 100g, oatmeal 50g, fresh milk 30ml, butter 10g, 2 tablespoons honey, 2 tablespoons raisins and 2 eggs.

Exercise 1. Heat the fresh milk to about 40 degrees with low fire, and add butter to melt it.

2. Break the eggs and mix them with honey.

3. Sift the self-raising flour and oat flour, add them into the egg mixture and mix well, then add the melted whipped cream and mix well to form a thin batter.

4. Add oatmeal and raisins into the thin batter and stir evenly to form a thick oatmeal batter for later use.

5. Spread a layer of tin foil or oiled paper in the baking tray, scoop a spoonful of batter with a spoon, spread it thinly on the tin foil, flatten the edge slightly, try to make it into the shape of a round biscuit, and put it into the baking tray every once in a while.

6. Preheat the oven at 200 degrees for 2 minutes, then send it to the baking tray and bake at 200 degrees for about 15 minutes. When the biscuit surface turns light brown, take it out and cool it.

Coarse grain biscuit

Ingredients: 50g low-gluten flour, 85g wheat germ, 45g cranberry, 4 tsp baking powder 1/4 tsp baking soda 1/4 tsp egg, 65g salad oil, 70g fine sugar and 30g brown sugar.

Exercise 1. Prepare raw materials.

2. Pour the vegetable oil into a big bowl and beat the eggs.

3. Pour in brown sugar and fine sugar.

4. Stir well, but don't bubble.

5. In another bowl, mix flour, wheat germ powder, dried cranberries, baking powder and baking soda evenly.

6. Pour the powder mixture in step 5 into the liquid mixture in step 4, and carefully mix with a rubber scraper to form a wet batter.

7. Put some dry powder on your hand, pick up a piece of batter and knead it into a ball.

8. Crush the batter and put it in a baking tray. Bake in a preheated oven. Upper and middle layer of oven, 170 degrees, about 18 minutes.

Japanese matcha biscuit

Ingredients: Emperor 25B has about 40 pieces of two dishes, 80g of butter, 40g of powdered sugar, 1.5 teaspoon of matcha powder (about 7.5g), 2 egg yolks, 140g of low powder and a proper amount of fine sugar (for noodles).

working methods

1. Mix the matcha powder and sugar powder evenly.

2. Soften butter and add powdered sugar.

3. Add the egg yolk liquid several times and stir well.

4. Sift in the low powder several times and mix well.

5. Put in thick slices and refrigerate for half an hour.

6. After cold storage, roll it into 1 cm thick slices, and press the shape with a model.

7. The surface is stained with sugar.

8. spread tin foil on the baking tray, preheat in the oven 160 degrees, and bake in the middle layer 15 minutes.

Tips:

1, butter needs to be softened at room temperature in advance, and it is advisable to poke holes easily with your fingers. Beat with sugar until the butter is big, fluffy and light in color, like a feather. It is suggested that it is more convenient to use electric egg beater, and it is ok to stir eggs, but it is time-consuming and laborious.

2. The dough should not be rolled too thin, which will affect the demoulding of biscuits after molding. 1 cm is appropriate. Refrigeration is also a preparation step of compression molding. The remaining dough pieces can be kneaded again, refrigerated again, pressed again, and repeated for 5-7 steps until all the dough pieces are pressed into biscuits, so don't waste or throw them away.

Macao souffle biscuit

Baking power: upper ignition 170℃, lower ignition 140℃ baking time: 20min Quantity: 70 tablets (about 15g per tablet).

Ingredients: 250g of cream, 50g of powdered sugar 1 50g, 20g of milk powder, whole egg 1 piece, 480g of medium gluten flour, 40g of baking soda1spoon, 40g of pumpkin seeds and 40g of stone fruits.

Exercise 1. Put the softened cream and sieved powdered sugar into a container and beat them with an egg beater until they are loose.

2. After the whole egg is beaten into egg liquid, divide it into 2 parts? 6? 53 times, slowly add to the exercise 1 and mix well.

3. Sift the milk powder, medium gluten powder and baking soda together, put them into practice 2 and stir until there is no dry powder, then add pumpkin seeds and drupes and mix well.

4. Divide the dough of the third method into small dough with the same amount of about15g, then press the small dough into the mold (sprinkle a little high-gluten flour in the container first) and bake it in the ovens of 170℃ and 140℃ for about 20 minutes.

Lemon biscuit

Material a, cream 120g, fine sugar 50g, material b, one whole egg, material c, low-gluten flour 200g, almond powder 50g, baking powder 1/2 teaspoons, and lemon peel/meat 1/4.

Practice 1 Take a mixing basin and put the material A into it. After whipping, add eggs and stir evenly for 2-3 times. Then add the sieved low-gluten flour, add the remaining material C, and stir evenly to form dough.

Method 2: Divide the dough made by method 1 into 20 equal parts, knead it round and flatten it to form a flat dough.

Method 3: Put the dough from Method 2 on a baking tray, move it into an increasingly hot oven, heat it at 170 degrees, 170 degrees, 15- 18 minutes, and then take it out and cool it.

Chessboard biscuit

Ingredients: 75g of butter, 40g of sugar, one egg, 75g of low-gluten flour+5g of cocoa powder, 80g of low-gluten flour, and a plate of Chang Di CKF25B. Heat the upper and lower tubes170 for 20 minutes.

working methods

1.75g butter is softened at room temperature, and 40g white sugar is added to lighten its color and slightly increase its volume.

2. Add 30g broken eggs one by one and mix well. (The remaining 10g egg liquid in the prescription is used as adhesive. )

3. Divide the butter mixed into the egg mixture into 2 parts. Add 80 grams of low-gluten flour to one part and knead it into white dough; In the other part, add 75 grams of low-gluten flour and 5 grams of cocoa powder and knead into black dough. You may feel very dry when rubbing. No matter how you rub it, it's okay. Knead it for a while. Hee hee)

4. Put two doughs in the refrigerator for about 20 minutes.

5. After taking out, roll the white dough and the black dough into pieces with a thickness of about 1CM, brush a layer of egg liquid on the surface, and black-and-white film will stack them together.

6. Cut off the irregular corners around, leaving a regular part in the middle, and cut the regular rectangular piece into a strip with a width of about 1CM.

7, staggered arrangement, brush the egg liquid on the joint surface, and combine well. Finally, as shown.

8. Freeze in the refrigerator for about 30 minutes.

9. Take out and cut into thin slices about 0.7mm thick, and bake in the oven.

Marble biscuit

Ingredients: cream135g, 70g of fine sugar, 200g of low-gluten flour, 3g of vanilla powder and 7g of cocoa powder.

Practice 1: Take a The Mixing Bowl, add cream and fine sugar, beat well with an egg beater, add sifted low-gluten flour, divide the dough into two parts, one with vanilla powder and the other with cocoa powder, and then mix well to make brown dough.

Method 2: Knead the dough of the first method into prototype strips, put them in the refrigerator 1 hour, take them out and brew them into small dough with a thickness of about 1 cm.

Method 3: Put the dough from Method 2 on a baking tray, move it into an increasingly hot oven, heat it at 170 degrees, 170 degrees, test it for 15- 18 minutes, and then take it out to cool.

Scallion flavored milk flavored cheese pepper cake

Ingredients: (about 4*4cm each, 2 plates of Chang Di 25B baking tray) A. Butter 160g, powdered sugar 60g, whipped cream 50g, B. Black pepper 1/2 tsp, delicious, freshly ground white pepper (fine) 1/2 tsp, (not spicy. Fragrant green flowers 12g, C. cream cheese 35g, medium flour 35g, D. medium flour 270g, E. delicious freshly ground white pepper (coarse) in moderation (for decoration).

working methods

Put the butter in (a) into a container to soften at room temperature, add the powdered sugar in (a), stir evenly with an egg beater until the powdered sugar melts, and send it to feather shape at high speed.

Add the light cream in (a) in batches.

After the whipped cream is added, it must be stirred at high speed with an egg beater every time until the whipped cream is completely absorbed. After adding all the whipped cream, it will send a large volume and a white color.

Add all the materials in (b)

Stir well with a rubber knife.

Mix and grinding that material in (c).

Add (6. ) becomes (5. ) and mix evenly.

Add (d) and stir with a rubber knife until it is not sticky.

Divide the dough into two parts, shape it into a cuboid with a cross section of about 4*4cm, wrap it with plastic wrap, and put it in the refrigerator for half an hour.

Preheat the oven160 c, take out a part of frozen dough and cut it into small pieces of 5-7mm with a serrated knife.

Put the dough in a baking tray and sprinkle with coarse fresh pepper.

Put it in the furnace, 160℃, 15- 17 minutes, turn off the fire, stew with residual temperature for 5- 10 minutes, then take it out, cool it and store it in a sealed can.

American chocolate biscuits

Ingredients: chocolate powder 3 10g, brown sugar 10g, ghee 188g, milk 30ml, egg 1g, flour 440g, salt 1g and baking soda 3g.

Exercise 1. Preheat the oven (leave nothing on for a while) to 180℃.

2. Beat in the eggs, add salt, brown sugar, ghee and baking soda, and stir well. Mix chocolate powder and flour in a large bowl.

3. Sieve the flour, pour it into the previous bowl and stir well. The evenly mixed materials should be able to be kneaded into dough by hand. If not, you can add flour properly, but not too much, and knead it into dough. Put it in the refrigerator for 2 hours and take it out.

4. Don't grease the baking tray, you can spread tin foil, roll the chocolate dough flat, print it out with this mold first (small size for sweet potato), then put the movable type biscuit mold on the letters you want and cover it with the letter combination you want.

5. Bake at180c for about 13 minutes (the bottom of the biscuit turns light brown). After baking, put the cookies on the baking tray for 2 minutes before pouring them out. Let it cool at room temperature. Sealed and can be kept for two weeks.