It's not as delicious as a cookie, and it's not as fancy as a cookie, but it's just as simple, underpinned by the delicacy and softness of tiramisu, and it's a snack that children love to eat, it's not so sweet, it's so low-key.In contrast to cookies, this type of cookie does not use as much butter, but the amount of egg yolk is increased, it is not as sweet, the taste is lighter, in fact the taste is a bit close to the egg yolk cookies in childhood memories, but it is not as crunchy, the taste is a bit soft, between cookies and cakes.

WHAT YOU NEED

Ingredients

50 grams of butter
45 grams of flour
1/4 teaspoon of vanilla powder
A little bit of salt
43 grams of egg
57 grams of flour
10 grams of wheat flour (if there is no substitutable equivalent flour)
10 grams of cornstarch

How TO MADE Gold finger biscuits - tiramisu is a must

Steps 1 to 4

1. The butter is cut into small pieces to soften, and the white sugar is weighed to be ground into sugar powder in a cooking machine.

2. Add sugar powdered salt (a little squeezed and sweet) and vanilla powder to the butter, stir until light in color at low speed, add egg juice in stages, stir until fully mixed after each addition and add again.

3. The proportion of this egg juice is higher than that of the cookie, so after adding it all, you will feel that the butter and egg juice are not so delicate, and if you open it at high speed, it will be completely mixed, and the final state is relatively rare.

4. A mixture of flour, wheat flour (for increased lubrication and flavoring, if there is no flour that can be exchanged for the same amount) and cornstarch is mixed and sifted into the butter.

Steps 5 to 8

5. The flour and butter are mixed by pressing until they are dry, but do not over-stir.

6. I used a 0.7 cm bubble wrapper to put the flower's mouth in the bottom of the bag.

7. Put the bag of flowers in a large cup and put the dough in the bag of flowers.

8. It is squeezed into a pan of oil paper or tin paper or high-temperature oil cloth, and the thickness and length are squeezed as evenly as possible.

Steps 9 to 12

9. When the surface is just squeezed, there will be a lot of patterns, ignore it, it will disappear when the baking expands.

10. I'm not tired of being a kid, I'm tired of being a kid, I'm tired of being a kid.

11. Put it in a preheated oven at 180 ° C or 130 ° C, bake it for 12 to 15 minutes, depending on the actual situation, remember, after 10 minutes do not move away from the oven, otherwise it will be baked without noticing.

12. Note that a circle of color around the biscuits is enough, do not touch the biscuits immediately, let them cool naturally, they will become crispy.

13. Let's take a picture.

14.

Handy cooking tips

　　The mixing method is: take the bottom of the shovel and fold it, you don't need to wipe it, then turn the angle and take the bottom of the shovel and fold it, repeat this action, mix until there is no dry powder, the dough is fluffy and soft, the biscuits made in this state are just porridge, if you mix too much, the air in the butter is completely pressed, the taste of the porridge will be greatly reduced.