Royal Cookies
Overview
The weather has been hot recently, making cookies is a challenge. Because of the high temperature, the butter softens very quickly. I only found the feeling after the third time I made it. The amount of liquid should be reduced when making it in winter, otherwise the pattern will disappear more seriously when baking. This is the summer version of the cookie. If you make it in winter, be sure to read the warm tips at the end. I like to eat this royal cookie very much. I add a little salt to enhance the flavor. The texture is not so greasy and extremely crispy. It is much more delicious than the blue jar cookie. Friends who have tried it say it is very good.
Tags
Ingredients
Steps
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Once the butter has softened, add the salt.
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Beat a few times with an electric mixer on low speed.
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Add powdered sugar and beat with the electric mixer at low speed first, then at medium speed.
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Mix the powdered sugar and butter thoroughly.
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Add the egg liquid and beat in two batches. Beat evenly at medium speed each time. Beat evenly for the first time before adding the next amount.
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Beat until the butter doubles in volume and becomes lighter in color.
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Sift in cake flour and milk powder.
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Use a spatula to stir evenly until there is no dry powder.
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Place a piping tip into a piping bag and then fill it with cookie batter.
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Hold the piping bag in your left hand, squeeze with your right hand, and squeeze out round cookies vertically and clockwise to the baking sheet.
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Put it into the preheated Dongling oven and heat it up and down to 170 degrees for 18 minutes, until the surface of the biscuits is colored. Everyone adjusts the temperature and time according to their own oven conditions.
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Cookies are soft when freshly baked and will become crispy when completely cooled.
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Finished product picture.
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Finished product picture.
