This biscuit has been made many times, and the original, matcha-flavored, chocolate-flavored ones have been used, and different recipes have been used. So far, I think this recipe is the best, and the batter is just right. Fang Zi is referring to Guo Mingjie, and he changed the sugar into sugar powder. This feels easier to melt, and the pattern that is squeezed out is clearer, which is more convenient for my rookie.
Prepare the materials.
The butter was taken out of the refrigerator, cut into small pieces, and placed in a microwave oven for 30 seconds to soften. Add the powdered sugar to the fluffy creamy shape with an electric egg beater.
Add the egg yolk, you can drop a few drops of lemon juice, continue to stir with an electric egg beater until the egg liquid is completely melted in.
Sift in low-gluten flour and salt and mix well with a rubber spatula.
The oven is preheated to 180 degrees and the baking sheet is padded with oil paper. Put the cookie in the silicone flower bag, put the bag in a cup, and put the batter into the bag with a spatula.
Finally, squeeze out your favorite pattern in the baking tray. If the middle layer of the oven is 180 degrees for about 12 minutes, the surface will be slightly colored.
1. Since the cookie batter is relatively dry, it is not recommended to use a disposable flower bag. When it is squeezed, it will burst. Although the cloth bag of the cloth will not burst, it will leak oil and the oil will be full after the squeeze. Silicone flower bags are recommended and are easy to clean. 2. Preservation of the cookie: After baking and letting it cool, put it in a sealed can. If it is soft, it can be placed in a preheated oven and baked for a few minutes.