Cheese protein cookies (oven cookies)

Overview

Only egg yolks are used to make grape soufflé, so I used the remaining egg whites to make this. The cookies made with only egg whites feel crispier, and with the addition of cheese, they are really milky~

Tags

• baking
• children
• afternoon tea
• dinner with friends
• cookies
• corn starch
• cream cheese
• low gluten flour
• unsalted butter
• fine sugar
• powdered sugar
• protein
• salt

Ingredients

Steps

1. 1 Prepare materials

   

2. 2 Soften the butter and cream cheese at room temperature until you can poke them with your fingers. First stir the butter and cheese with an electric mixer on low speed

   

3. 3 Add fine sugar, powdered sugar and salt, stir it slightly with a spatula, and then use a whisk to beat it, otherwise the powder will fly up

   

4. 4 Use an electric mixer to beat until the color is white and the volume is swollen

   

5. 5 Add the egg whites in batches, waiting until they are completely mixed each time before adding the next time, and stir evenly

   

6. 6 Sift in the low-gluten flour and cornstarch, use a rubber spatula to cut and mix evenly (do not mix too much, just mix until there is no dry powder)

   

7. 7 The mixed batter is moist and sticky

   

8. 8 Put the batter into a piping bag and pipe it onto the baking sheet (if the baking sheet is a regular baking sheet, it is recommended to cover it with a layer of parchment paper)

   

9. 9 Preheat the oven at 180 degrees for 10 minutes, then bake: bake at 190 degrees for 25 minutes in upper and lower heat mode (remember to keep an eye on the last few minutes, as the cookies can easily burn)

   

10. 10 The super crispy cookies are out of the oven (they will become crispy after cooling slightly, if they are still a bit soft, return to the oven and bake a little longer)