Deer Fawn-Yilin Cookies
Overview
Yilin cookies are a combination of several recipes. Although different cookies have their own characteristics, the recipes are still similar. I didn't like cookies at first, but my daughter likes them, so I specially added almond flour for her. Every time I eat them, I find that the taste is very good.
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Ingredients
Steps
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First prepare 160g of butter, 80g of fine sugar, and 40g of pure milk. The butter can be set aside to soften.
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Melt the milk and sugar in a stainless steel pot, cool and set aside (it is best not to use powdered sugar instead, because the powdered sugar on the market contains starch, which will affect the taste)
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The butter should be softened at room temperature to the point where you can easily poke holes with your fingers. In winter, butter is not easy to soften. You can place it in the microwave and check it every few seconds, otherwise it will easily turn into liquid if it is overheated.
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Use a ukoeo electric whisk to beat until white, add the melted sugar water in the milk pot in 3 batches, and beat until glossy.
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Sift in the low-gluten flour, salt, and almond flour, and stir evenly.
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Put it into the piping nozzle. I usually put it in a cup to facilitate the mixing of the batter.
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Use the most basic six-tooth flower nozzle. It looks great when squeezing and turning in circles. You can also use a cookie gun, which is very convenient.
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I used the ukoeo oven at 160 degrees for 15 to 20 minutes. The color was evenly baked on double layers.
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During the baking process, props for shooting the finished product can be prepared in advance.
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The texture of this recipe is relatively crispy, and the amount of sugar is moderate. You can also increase or decrease it according to your own taste.
