Genting Cookies
Overview
For some reason, my circle of friends went crazy for showing off Yunding cookies. Looking at the blossoming cookies, they were so tender and tender, and I was instantly attracted to them. Another reminder, the number of layers of this kind of cookie should be about 3, not too high, otherwise it will not be easy to bake through the middle, which will also cause it to be difficult to cook
Tags
Ingredients
Steps
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The butter is softened at room temperature until you can easily rub it with your fingers to make a fingerprint
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Then add salt and beat at low speed until smooth, then add powdered sugar in three batches and continue to beat until the color becomes lighter and the volume becomes swollen
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Use an induction cooker to heat the whipped cream over low heat to about 50-60 degrees (heat to 70-80 degrees if the weather is cold. Adding the heated whipped cream cookies will make it easier to squeeze)
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Sift low-gluten flour in advance and set aside
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After it cools down, add it to the butter in batches and beat until evenly mixed
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Add the sifted flour at one time and mix well with a spatula until there are no dry powder or particles
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Then put the batter into a piping bag with a piping nozzle, and squeeze out the Genting cookies evenly and spaced in the baking pan. The piping nozzle should be vertical to the baking pan and gently squeeze out and slightly swing to the left and right. Pipe out about three and a half layers
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Place the squeezed cookies into the middle rack of the preheated oven, bake at 180 degrees for 20 minutes
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Bake until golden brown and take it out of the oven
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If you want to make matcha or cocoa flavor, just replace about 7 grams of low-gluten flour with the same amount
