Cookies

Overview

I originally planned to make piping cookies, but due to the low indoor temperature, the piping bag could not squeeze out the cookies, so I had to temporarily use a mooncake mold to make cookies. The only change was the shape, but the taste and texture of the cookies were still the same.

Tags

• baking
• afternoon tea
• all-purpose flour
• butter
• low gluten flour
• starch
• milk
• powdered sugar
• salt

Ingredients

Steps

1. 1 Cut 200g butter into cubes.

   

2. 2 Beat the indoor softened butter into a feathery texture with a whisk.

   

3. 3 Add powdered sugar, milk and salt.

   

4. 4 Beat well and then add sifted flour (mix well first).

   

5. 5 Mix flour and butter until smooth.

   

6. 6 It was originally meant to be made into cookies, but after squeezing two out, it was OK, but later I couldn't squeeze them out (the indoor temperature was not high), so I simply kneaded them into balls and temporarily changed them into mooncake-shaped cookies.

   

7. 7 Find the mooncake mold, rinse it (newly bought), and wipe dry.

   

8. 8 Divide the dough evenly into 8 portions (over-weighed) and knead into a ball.

   

9. 9 The mooncake mold is relatively deep, so it is impossible to make such thick biscuits. Make hand flour from the fried flour, put a little in the mold and shake it well, then pour out the remaining flour. After placing the dough, hold the handle of the mold with your right hand so that the dough is even with the mouth of the mold. Press it gently and push the biscuit base out of the mold.

   

10. 10 Make the biscuits one by one and place them on the parchment paper on the baking sheet.

    

11. 11 Preheat the oven to 170 degrees for 5 to 10 minutes, place the baking sheet in the oven and bake for 30 minutes.

    

12. 12 Take out the baked cookies and let cool.

    

13. 13 The cookies are beautiful in shape, crispy and delicious.