Light Cream Cookies

Overview

Because when I was making honey bean egg rolls today, I failed to whip up the whipping cream for the first time and it turned into tofu dregs. It was a pity that it was poured. Is there any other way? I had an idea and made this cookie. I also used the egg wash left over from today’s bread brushing! So many of the ingredients in this biscuit have strange grams haha😄😄😄

Tags

• baking
• baking powder
• butter
• cake flour
• egg liquid
• whipping cream
• powdered sugar

Ingredients

Steps

1. 1 Didn’t you see this whipped cream that looks like tofu? Fortunately, I regained my youth, otherwise my husband would have called me a prodigal again

   

2. 2 Use my lazy method to weigh butter, light cream, eggs, and powdered sugar into a basin

   

3. 3 After beating the egg evenly with a whisk, sift in the low-gluten flour

   

4. 4 Sift in 1g baking powder

   

5. 5 After mixing evenly, when you see the final state like this, you are ready to squeeze

   

6. 6 Bagging, I found this small scraper is very useful here haha, scraping it all in is effortless

   

7. 7 It takes a little patience here

   

8. 8 Preheat the oven to 180 degrees, then bake it for 20 minutes. It tastes so fragrant and crispy. Because of the addition of light cream, it is full of milky flavor!