Light Cream Cookies

Overview

Crispy and crunchy, it’s so delicious that you can’t stop eating it. It’s acceptable to both adults and children. Adults should eat less, as they will gain weight

Tags

• baking
• animal butter
• low gluten flour
• matcha powder
• vanilla extract
• whipping cream
• fine sugar
• salt

Ingredients

Steps

1. 1 Material diagram

   

2. 2 Soften the butter into a paste and beat it smoothly with a whisk (it was already past 11pm when I made it, so I used a fork to avoid waking up the two little guys. I don’t have a manual whisk). You can use salted butter or unsalted butter, but with salted butter, you don’t need to add the 1g of salt. The taste is the same

   

3. 3 Add salt and fine sugar and beat slightly until smooth (it is best to use half fine sugar and half icing sugar for cookies. If there is no icing sugar, use fine sugar instead. If there is no fine sugar, use soft white sugar. But be sure to remove the big particles, otherwise you will not be able to squeeze out the pattern)

   

4. 4 The beaten butter has increased in volume and is slightly white in color. When I can’t see the sugar, I stop the whisk (I just stir it)

   

5. 5 Add half of the light cream, or replace it with an equal amount of whole egg liquid (either light cream or whole egg liquid must be poured into the butter in two batches. If you add it all at once, the oil and water may separate)

   

6. 6 When all the light cream is added to the butter and mixed well, you can add 1 drop of vanilla extract to enhance the flavor, so that the cookies are not just a simple sweetness

   

7. 7 Sift in the low-gluten flour. Be sure to sift it. It doesn’t matter how many times you sift it. After sifting, the flour will bring in air and the cookies will be crisper

   

8. 8 Prepared cookie batter

   

9. 9 It’s time to squeeze cookies. I squeezed them so ugly, but I still squeezed them and took them one by one. I wasn’t afraid of jokes. Even after squeezing for an hour, I was still disliked by someone. At this time, you can preheat the oven to 160°C and bake for 12-15 minutes. You can adjust it according to the conditions of your own oven. Let me share with you a tip to prevent cookies from being too heavily colored: when the cookies are about to bake, turn off the heat of the oven until the cookies are baked. Because lowering the heat will cause the cookies to color too quickly. If you feel that the cookies are coloring satisfactorily, you can turn off the lower heat and wait for the cookies to come out of the oven (taught by a senior baking sister, I share it with you here)

   

10. 10 Finished product (this was made by the sister, borrow the picture below. It was already 2 o'clock that night after I finished it, so I forgot to take a photo)