Because children especially like to eat
Make it a point to rush to eat them all
Crispy and crunchy, children’s favorite~
Low gluten flour 200g
Almond flour 20g
Fine sugar 30g
1️. Prepare materials in advance. The butter will be more fragrant if you use fermented butter, almond flour, and rose sea salt for sea salt. (Himalayan pink salt can also be used instead)
After sifting the low-gluten flour, mix it with the almond flour and set aside. Use egg beaters to mix it faster~
2️. First, pour the fine sugar and rose sea salt into the milk.
3️. Whether you heat it over water or in a small milk pot over low heat, just let the fine sugar and salt melt in the milk here. have to be aware of is! ! The melted milk must be cooled before proceeding to the next step.
4️. After the milk has cooled down, pay attention! Softening butter is the most important thing when making butter cookies! ! Too soft will cause the pattern to disappear, and too hard will make it difficult and laborious to squeeze the cookies later. So be sure to control the softening degree of the butter! Pay attention to the status, use a spatula to spread it out, and then proceed to the next step~
5️. Start beating the butter with an electric whisk and break up the butter.
6️. Pour in the cooled milk (a mixture of milk, sugar and salt)
7️. Then send it away. Pour the milk into the butter several times, whipping it thoroughly each time so that the liquid and butter are well blended together.
8️. Finally, add milk several times until the whipped butter becomes white, shiny, and feathery as shown in the picture. That’s it.
9️. Pour the pre-sifted low-gluten flour and almond flour into the butter in three batches.
10. Add the powder in three times. Use the cutting and pressing techniques to mix evenly each time, and turn up the flour at the bottom. In short, mix evenly and finely as in the picture.
11. Preheat the oven with the upper and lower tubes at 190 degrees. Start piping flowers. This step is up to you, just squeeze out your favorite flowers~
12. Put it in the oven and adjust the temperature: 180 degrees for the upper tube and 170 degrees for the lower tube for about 25 minutes, middle layer. If you don’t want the surface color to be too dark, you can bake it at 150 degrees for about 45 minutes. The color of the cookies baked slowly at low temperature is very suitable for taking pictures.
13. Observe the status of the cookies at any time, especially when making cookies for the first time. Be sure to observe the entire process to avoid burning. When you see that the cookie is colored and you can see that the entire surface is golden, you can take it out and break it apart to see if there is no wet part in the middle. If there is a wet part, add more time.
Then it’s ready to go