Fermented butter (without salt) 1 10g

Soft sugar (the young sugar I use) 42g.

Egg yolk 12g

Low-gluten flour162g

Vanilla pod (cut into seeds) 2.5cm.

Appropriate amount of fine sugar (surface use)

How to make teacher Xiao Yan's ice cookies?

When the butter becomes soft, add the white sugar and vanilla seeds and stir well with a spatula.

Stir well, then beat the eggs and beat the butter until it turns white according to the triangle stirring method. The black circle is the egg bowl, and the red triangle is the triangle position in your mind. )

Scrape quickly from top to bottom (not from bottom to top) along the left side of the triangle (the blue part in the figure) for 5~7 times.

Then rotate the eggbeater 120 clockwise, and repeat steps 2 and 3. Finally, when the bowl rotates 1, the scratch of the material in the bowl is triangular, and the eggbeater rotates 5 times. (These are all words from books. In fact, I haven't counted how many times I called in a few weeks. I think the state is almost the same, so I will move on to the next step. )

Add the egg yolk twice and stir well. After the yellow color of the yolk disappears, continue to stir with the triangle stirring method until it turns white.

Sieve and add low-gluten flour, cut in from the innermost right side of the basin bottom with a scraper, keep the scraper vertically attached to the basin bottom, and push it down to the left to gather.

Lift the scraper, stagger the scraper position for the first time, then put it down and scrape it 5~6 times in the same way. Dark red is the first time to cut the knife, blue is the second time, and purple is the third time, that is, the position of the knife should be staggered from the last time. )

Rotate the basin 180, and then repeat the scraping and stirring actions until the material appears granular.

Put the material on the bottom of the basin, hold the front end of the scraper and press it upward from the left side, and flatten the dough blank to the body side (yellow is the dough blank, and red is the operation direction of the scraper. )

Then stagger the position and repeat the rolling for 4~5 times to make it uniform. (the whole body should be ground, and it is best to leave a thin layer of embryo at the bottom of the basin after rolling. Note that if you roll the dough in the same position every time, the texture of the dough embryo will be uneven. Rotate the basin to keep the gathered dough embryos inside forever. Red is the first scraper mark, blue is the second, and orange is the third. )

After rotating the basin for 2-3 times and rolling 10- 15 times, the dough embryo has a uniform texture and does not stick to hands.

After material integration, the surface is white and exquisite. At this time, knead it by hand and divide it into two parts.

Put a piece of oiled paper on the desktop and put the dough on it to form a triangular column. At this time, it can be roughly formed.

Wrap the oiled paper in the shape of a dough embryo and roll it up. When the embryo is turned over, the shape will be neat.

Wrap it in oil paper and put it in refrigerator for more than 3 hours. Move it to the refrigerator 30 minutes before baking and thaw it slowly.

Spread the fine sugar evenly on the paper, turn the embryo over and gently press it so that the dough embryo is stained with sugar on three sides. Cut into pieces of about 1 cm. (I didn't cut to the thickness of 1 cm)

Put it in a baking tray and put it in an oven preheated to 170 degrees. Bake the middle layer for about 17 minutes until the bottom and edges are colored. Take it out, put it on a drying net, cool it and seal it for storage.