Light Cream Cookies

Overview

This is my second time making cookies, and I haven’t tried it yet. It turns out it’s not that difficult. Sometimes we just need to be bold and try. I used to worry about the butter being whipped well. What’s more, I was making cookies in this cold weather with the air conditioner on, and it was quite easy to squeeze in the end. And this soft butter is not easy to make. There are two tips for softening butter in winter: one is to bite it in the microwave. I have not tried this. There is another method that does not completely melt it into a liquid. After it cools, put it in the refrigerator freezer for a few minutes. The surface is mirror-like and can be mixed with a manual egg beater. When the bottom is slightly wet, add powdered sugar and mix well. In the past, I saw that the way to deal with tofu residue was to add a little flour and continue to beat, and this solved the problem. I didn’t want to give it a try myself and my memory improved. Last time I was panicked and didn’t know what to do. When adding cream to this one, if it looks like bean dregs, just continue to whip it. Don't worry. If you are not worried, add a little bit of cake flour and continue whipping. With the addition of light cream, it has a rich milky flavor and is super delicious. 100g butter, 150g cake flour, 50g cornstarch, 50g powdered sugar, 100g whipping cream, 1g salt

Tags

• baking
• children
• afternoon tea
• butter
• cake flour
• corn starch
• whipping cream
• powdered sugar
• salt

Ingredients

Steps

1. 1 Measure the butter first and soften it. If it's cold, you can melt it completely in water first. Place in the freezer of the refrigerator for a few minutes.

   

2. 2 Then prepare other ingredients.

   

3. 3 Melt the butter into liquid, put it in the freezer for about 10 minutes, and take it out.

   

4. 4 Add powdered sugar, mix well and beat.

   

5. 5 Beat until smooth, fluffy and white in color. Add light cream gradually.

   

6. 6 Add each time absorbed before adding the next. After adding everything, quickly send it to a loose state.

   

7. 7 Sift in the flour, starch and salt. Mix well.

   

8. 8 Place into a piping bag. Use a scraper to push tightly and remove the air. Tie the top tightly.

   

9. 9 Squeeze into baking dish.

   

10. 10 Preheat the oven to 180 degrees for upper heat and 160 degrees for lower heat. 18 minutes.

    

11. 11 Baked cookies are sealed and packaged after cooling.