Mushroom Cookies
Overview
When making cookies before, I prepared a lot of dough, but I used it all immediately and kept the rest in the refrigerator for a few days. I don’t know what changes have taken place in the dough. It was originally dough for shaping biscuits. The effect is completely different this time, but it is just right for this shape. What a surprise~ Ingredients: 150g low-gluten flour, 100g butter, 20g egg liquid, 50g powdered sugar, appropriate amount of vanilla extract
Tags
Ingredients
Steps
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After the butter is softened, add powdered sugar and beat until the color becomes lighter and the volume increases
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Add egg liquid in portions
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Beat evenly
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Drop in appropriate amount of vanilla extract
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Beat evenly
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Sift in low-gluten flour
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Mix well until there is no dry powder, then put the dough into a bag and put it in the refrigerator for about 1 hour
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Take out the refrigerated dough and knead it with your hands for a while
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Roll the dough into a long strip, then divide it into small portions weighing about 5g
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Take a small piece of dough and roll it into a cylindrical shape. This part will be used as the mushroom handle; take another small piece of dough and roll it into a round shape and use your fingers to make a dimple in the center. This part will be used as the mushroom umbrella;
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Put the two parts together and stick them together, and the mushroom shape is ready
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Shape each small piece of dough one by one and place it in the baking pan
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Place in the middle rack of the preheated oven at 180 degrees for about 15 minutes
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Leave to cool and set aside
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Take an appropriate amount of dark chocolate, heat it over water and melt it into a liquid state
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Dip the mushroom head of the biscuit into dark chocolate, then place it on the drying net to dry
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Melt a little white chocolate
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Use a toothpick to dip into the white chocolate, decorate the mushroom head decorated with dark chocolate, and let it dry
