Soufflé Cookies

Overview

I have been making cookies these past few days, preparing small gifts for visiting relatives and friends during the New Year! I have made so many types of cookies, and the most unforgettable one for me is today’s cookie. The recipe is simple, but the taste is really different, crispy, crunchy, and rich in milky flavor! It’s no exaggeration to say that I think it’s comparable to Hong Kong’s famous bear cookies that you have to queue up for!

Tags

• baking
• children
• afternoon tea
• butter
• cake flour
• corn starch
• egg yolk
• milk powder
• whipping cream
• fine sugar
• powdered sugar

Ingredients

Steps

1. 1 Weigh the cake flour, milk powder and corn starch first and mix them

   

2. 2 Add fine granulated sugar and powdered sugar to the fully softened butter, stir continuously with a spatula, and then use a whisk to beat the butter until it becomes fluffy. I beat it in a basin of warm water

   

3. 3 Add 1 egg yolk to butter in batches and beat with an electric mixer until fluffy

   

4. 4 Pour in the light cream and beat with an electric mixer to combine with the butter

   

5. 5 Sift the mixed flour, cornstarch, and milk powder into the whipped butter, and use a spatula to stir the flour and butter thoroughly

   

6. 6 After inserting the pasting nozzle, put the batter into the pasting bag

   

7. 7 Use the batter piping bag to squeeze out patterned cookies onto oil paper

   

8. 8 Preheat the oven to 185 degrees, set the middle layer, and bake on the upper and lower heat for about 15 minutes. Turn off the heat when the surface starts to color

   

9. 9 After cooling completely, the crispy cookies are completed