Original Cookies-Zero Failure Recipe

Overview

Biscuits, I like the taste of butter, so I made one for my dad as afternoon tea, and my dad rated it pretty well. This cookie does not taste greasy, has a low sugar content, and is relatively easy to make successfully. My room temperature at that time was about 24 degrees. If the room temperature is not very low, there will be no difficulty in squeezing according to the recipe. Although the oven was switched during the production process, the coloring was uneven due to the oven being too small, so please ignore this.

Tags

• baking
• corn oil
• low gluten flour
• milk powder
• unsalted butter
• milk
• powdered sugar

Ingredients

Steps

1. 1 Weigh the required materials

   

2. 2 Soften butter at room temperature and beat with a whisk until fluffy and white

   

3. 3 Add powdered sugar and beat evenly with a whisk. Note that when the powdered sugar is just added, stir it with a rubber spatula to avoid dust flying when beating with a whisk

   

4. 4 Add milk in two or three times and mix well

   

5. 5 Add corn oil to emulsify the butter and make it smooth again

   

6. 6 Sift in the low-gluten flour and milk powder and mix well with a rubber spatula. Put the batter into a piping bag, pipe it into a shape on the baking sheet, and put it in the refrigerator for 10 minutes

   

7. 7 Preheat the oven to 175 degrees and bake the middle and upper layers for 15 minutes. Because the bottom of the cookie is easier to color, it is best to bake on the middle and upper layers. Rotate the baking sheet halfway to avoid uneven coloring. The oven temperature is determined according to your own oven. You can see that the edges of the cookies are golden brown, and they will color slightly during the cooling process.