Soufflé Cookies

Overview

If you want to make cookies that are crispy, melt-in-the-mouth, oil-free and residue-free, there are several points you need to pay attention to: first, the softening of the butter, which must be soft enough, with an inside and outside temperature of about 20 degrees, and a pit will easily appear when pressed with your fingers. This state is more conducive to emulsification and mixing of flour; second, the addition of sugar, marshmallow (or granulated sugar) plus powdered sugar. Sugar and powdered sugar have different effects on the ductility of the dough. When used together, the cookies made will be crispy and crispy.

Tags

• baking
• afternoon tea
• butter
• egg
• low gluten flour
• white sugar
• milk
• powdered sugar
• salt

Ingredients

Steps

1. 1 First, use an electronic scale to weigh the ingredients you want to use

   

2. 2 Soften the butter at room temperature, add sugar, powdered sugar, and salt, and beat with a whisk

   

3. 3 Then add the beaten eggs one at a time

   

4. 4 Add the milk gradually and continue to stir until even

   

5. 5 Sift the low-gluten flour into the whipped butter, then stir evenly (turn it up and down, do not stir hard)

   

6. 6 Put the mixed batter into a piping bag

   

7. 7 Use a large nozzle to pipe out uniform cookie flowers on a baking sheet lined with greaseproof paper

   

8. 8 Then bake in the oven at 185 degrees, place the baking sheet on the middle shelf of the oven, and bake for about 15 minutes. Take it out and cool it down to make it crispier