Milk Flavor Shortbread Cookies - Easy Recipe
ingredients
200g butter, 80g powdered sugar, 1g salt, 60g egg liquid, 400g low-gluten flour, cocoa powder as needed, black cocoa powder as needed, golden cheese powder as needed, matcha powder as needed
Vanilla-flavored Cookie RecipeIncludes cookie tips for flat and distinct patterns, can be used as a sugar cookie base
1Melt the butter, not too soft, if it's too soft, it's easy to deform. Soften it to the point where you can press a small pit with some force with your finger.
2Sift in powdered sugar and salt, do not use granulated sugar.
3Then use a scraper to vigorously mix the butter and powdered sugar, in order to prevent powdered sugar from splashing during whipping.
4Then beat the eggs, here do not use refrigerated eggs, the temperature should be around 20 degrees Celsius.
5Add the butter in small portions, and whisk at medium speed with a whisk, without over-whipping, add the egg liquid each time until it is fully absorbed.
6Finally whip until the butter is fully absorbed, the texture should be smooth and does not need to be particularly fluffy.
7Sift in low-gluten flour.
8Then you can use your hands or a scraper, mix until no dry powder remains.
9I made another four flavors, the ratio is about 100g dough plus 1g of other flavors, such as cocoa powder, black cocoa powder, golden cheese powder, matcha powder, etc. Operate according to the ratio of 100:1 dough and powder.
10Then put it into a zip-lock bag and flatten it, refrigerate for half an hour, it's essential to refrigerate, otherwise the texture will not be crispy.
11After refrigeration, take it out and press it with your finger to create a small pit, this is the best way to operate. If the room temperature is high, either turn on a cold air conditioner or repeat refrigeration, the dough should not be too soft, or it will deform easily.
12Then use a rolling pin to roll it out. I rolled it out to a thickness of 6mm, this is less likely to break and the patterns are more distinct, making the cookie look three-dimensional. If you want a crispier cookie, roll it to 3-4mm.
13Then use your cookie mold to press out the shape, the dough can be operated repeatedly, knead the scraps and re-roll them for continued pressing.
14After pressing, place it on a baking sheet, the baking sheet is padded with a silicone mesh ventilation pad, baking cookies with this pad will be especially flat, then after shaping, don't press the pattern immediately, put it back into the refrigerator for 10 minutes.
15After 10 minutes, take it out and press the pattern again, then you can press it very clearly and it will not deform easily. If you encounter particularly fine patterns, you can also brush a very thin layer of dry powder on the surface of the cookie and then press it, which is also very easy to demold. Ah I’m totally obsessed with this little dinosaur.
16After pressing all the shapes, place them on a baking sheet, isn't it super cute?
17Put it into a preheated oven. I suggest everyone to bake at low temperature, this can prevent the color from darkening, and also ensure that the inside and outside are baked through.
18After baking, it is a weapon to appease babies, and I like it too.
19Cookie molds are countless, cuteness is the most important!
