40 grams of butter

40g of powdered sugar and white sugar will do. I sometimes use all the sugar.

Low powder 145g

I put more than half of the whole egg 35g, and I did it without putting it.

2 grams of salt or little salt or no salt.

Milk16g (one tablespoon)

I didn't put milk powder 15g. It's okay.

(note: there is no baking powder here)

Practice: 1 butter is softened indoors and then sent, which is slightly larger and lighter in color.

2 gradually add sugar powder and salt, and continue to stir until they are mixed.

3. Add the egg liquid and milk in stages, bit by bit, while stirring, so that they are integrated.

Sieve the flour, add it bit by bit, and stir well with a glue knife. Never circle it.

5 put a flower squeezer or a flower bag. , directly on the plate.

6 oven preheating190 c, baking 12 minutes. This should be adjusted by yourself. I am about 180 C, 10 minutes. Please pay attention. Sugar and oil love color, and an oven that can adjust the fire is better.

Danish biscuit

Materials:

Butter:120g (softened at room temperature)

Powdered sugar: 40 grams (5 tablespoons)

Fine sugar: 30g (2+ 1/2 tablespoons).

Eggs: 35g (half)

Milk: 1 6g (1spoon)

Salt:? 0? 4 teaspoons

Milk powder: 15g (2 tablespoons)

Low gluten flour (medium gluten is also acceptable): 145g (about 1+ 1/2 cups, loosen the flour with a spoon before measuring).

Practice: (oven preheating 180 degrees)

1. Beat the cream and ghee softened at room temperature in a large basin, the color becomes lighter, the volume is slightly larger, and it is feathery. Add fine sugar, powdered sugar, salt and other materials in stages and continue stirring until the sugar is dissolved.

2. Add the egg liquid and milk in several times, and mix well with electric egg beater.

3, flour+milk powder after sieving, add a little, cut like a vegetable with a rubber knife, do not stir in circles.

4. spread the baking tray paper in advance. When you put the blanks on the baking tray, leave a gap between each biscuit.

5, 180 degrees, put it in the upper layer (or middle layer) of the oven until the edge is colored, which takes about 15 minutes. Read it several times in the last few minutes to avoid being burned. After baking, immediately put it on a shelf to cool, and seal it after completely cooling.

note:

1, biscuits with different patterns should be baked separately, the spacing between each biscuit should be similar, and the size and thickness of the same plate of biscuits should be similar, otherwise some biscuits are burnt and some are not ripe.

2. After adding flour, stir well, not gluten, and the taste will become hard.

3. Cook the first course. If it is not baked in time, put it in the refrigerator to prevent the cream from melting. The upper baking surface is well colored, and the middle baking surface is hardly colored. See if you like it.

4, put sugar powder is to make the tissue delicate, it is best not to use fine sugar instead. But you can't use all powdered sugar, so it's not easy to shape. Milk powder can make cookies more fragrant. If not, replace it with the same amount of flour.

5. The beating degree of cream determines the taste of biscuits. The more you beat (but you can't melt the cream), the crisper the taste; It's not too fat, and it tastes crisp and hard.

6. Cookies are soft when they are freshly baked, and will harden as soon as the temperature drops. If the bottom of the biscuit is still soft after cooling, it is not enough baking time. Just bake it in the oven for a while. If you don't seal it, or if you haven't eaten it for a long time (this usually doesn't happen, it's delicious ~ ~), it will also become soft. In the same way, just bake it in the oven for a few minutes.

7. I have made both low-gluten flour and medium-gluten flour. They are so delicious that they are almost indistinguishable. Never mix gluten when using medium gluten flour. The amount of sugar has been reduced, so there is no need to reduce sugar.

Cookie making method

Materials:

220g of cream, 200g of powdered sugar, 0/00g of eggs/kloc-(two medium-sized eggs), 400g of low-gluten flour, 0/00g of high-gluten flour/kloc-,300g of pure white chocolate, 200g of bitter-sweet chocolate and a proper amount of food coloring.

Exercise:

1. Sieve the powdered sugar, add the cream, and put it in a steel basin until it is loose and white.

2. Take a small pot, break the eggs into egg liquid, and then add the material 1 in 2 ~ 3 times and mix well.

3. After sieving the low-gluten flour and high-gluten flour respectively, add them into exercise 2 several times and mix them evenly.

4. Take a big plastic bag, put the dough in the bag and flatten it by hand. Use a stick with a thickness of about 0.5 cm to press out the shape of the model, then put it in the oven 180℃ for about 20 minutes, take it out and wait for the biscuits to cool down.

5. Take two small pots and heat the white chocolate and dark chocolate in hot water at about 40℃ separately until they are completely melted. Pigment can be added to the white chocolate according to the situation.

6. Put the chocolate of Method 5 into the tip of the triangular flower squeezing bag and squeeze out the pattern you like.

* Frozen dough has better molding characteristics, and some high-gluten flour can be added to the dough and biscuit model in time to make the molded dough demould faster.

* Cookies should be completely cooled before serving chocolate! This way, the chocolate won't spoil the cookies because it is melted by heat. In addition, don't heat chocolate for too long, otherwise it will cause the separation of water and fat, making chocolate unusable!

Chess biscuit

Recipe: butter 90G, sugar 90G, 1 egg, 130g low-gluten flour+1/0g cocoa powder.

Steps:

1. Soften butter at room temperature and add sugar to make it weak.

2. Add the eggs and mix well. Divided into two parts.

3. One part contains 130g low-gluten flour, and the other part contains 1 10g low-gluten flour and 20g cocoa powder. Knead into two doughs.

4. Put it in the refrigerator for half an hour.

5. Take out the whole shape and play it at will.

6. Preheat the oven 190. Bake cookies for fifteen to twenty minutes. Occasionally, you can take out the baking tray and change the position of the biscuits to make them even in color.

Chocolate Cookies

Material: 1 cup butter

0? 4 teaspoons of salt

5/2 cup flour

3 tablespoons milk

A few drops of essence

Appropriate amount of chocolate, nuts and dried raisins.

Method: (1) Beat butter and sugar until creamy, add milk and essence, then add flour (sieved evenly), salt and half the ingredients, and knead into cylindrical dough.

(2) Roll the other half of the ingredients on the surface of the dough, wrap them with plastic wrap, and put them in the snow to keep them hard.

(3) Take it out and cut it into cookie pieces, preheat it in the oven, spread butter paper on the baking tray, bake it with 375oF/ 180oC 10- 12 minutes until it is golden yellow, and serve lemon butter cookies after cooling.

60G butter 1 10G flour 60G sugar 1/2 eggs 15G lemon juice, a little chopped lemon peel 1G baking powder 1G baking soda.

Practice: 1 butter softens at room temperature, and white sugar is added several times until it turns white.

2 Beat the eggs well and set aside.

3 Add lemon juice and lemon peel to the beaten butter, add 1/2 eggs in stages and stir well.

Sift the flour, baking powder and baking soda evenly.

Add the 5 1/3 flour mixture into the beaten butter, mix it evenly with a scraper, and then add the remaining flour.

6 Preheat the oven to 175℃, spoon the batter into the baking tray and bake for about 10 minutes until the biscuits turn yellow.

7 put it on the shelf to cool.

Cashew nut cookie raw materials

60 grams of bright butter (stored in the refrigerator for many days), 30 grams of soft sugar, 60 grams of jiaozi flour+2 grams of corn starch, and cashew nut paste 1 0. In fact, weight is bullshit, just an estimate. Fortunately, it worked well in the end.

working methods

1, put the butter on the heating to soften, add sugar and beat until milky white, add half an egg and mix well. 2. Add flour and mix well. 3. Add half cashew nuts and stir well. 4. Wrap the dough with plastic wrap and knead it into two long sticks. Then put it in the refrigerator and freeze it until it becomes hard. 5. Preheat the oven. Mine is a microwave oven with oven function, so I can't adjust the temperature. In short, it will be about 5 minutes in advance. 6. At the same time, take out the frozen fried dough sticks, cut them into 5 mm disks, arrange them in a baking tray covered with tin foil, brush the other half of the egg liquid and sprinkle the other half with cashews. 7. Put it in the oven for about 10 minutes. Take it out while it's hot. It's delicious! You can eat it cold.

Almond chocolate biscuit cream pine nut biscuit

Material: butter 125g,

65 grams of sugar,

An egg,

170g low-gluten flour (or120g jiaozi flour+50g corn starch),

A spoonful of cocoa powder

30 grams of almond slices

30 grams of pine nuts

Some dark chocolate and white chocolate

Practice: 1. When the butter softens at room temperature, add sugar and stir until white. Add the eggs and stir well.

2. Add flour and mix well. (Make sure not to stir too hard)

3. Divide the batter into two halves, add half of pine nuts and stir well, and add half of cocoa powder and almond slices and stir well.

4. Wrap the above two doughs with plastic wrap and knead them into two long sticks. Then put it in the refrigerator for 3 hours.

5. Preheat the oven to 200 degrees.

6. Take out the frozen fried dough sticks, cut them into 5 mm discs, arrange them in a baking tray covered with tin foil, put them in the oven, and bake at 200 degrees for about 15 minutes. Take it out to cool, and you can eat it.

7. In order to taste better and look more beautiful, you can heat the chocolate in water, then soak the cooled biscuits in chocolate liquid and arrange them on tin foil. When chocolate solidifies, it becomes chocolate biscuits.