WHAT YOU NEED

Ingredients

70 grams of butter
135 grams of low-fat flour
90 grams of cheese
15 grams of egg juice
25 grams of fine sugar
A little egg juice.
A little cuff cheese powder

How TO MADE Cheddar cheese flower cookies

Steps 1 to 4

1. First process the cheddar cheese.

2. Use it as a backup.

3. This looks like carrot silk, take out 90 grams of spare, put the rest in a sealed bag, refrigerate and store.

4. After the butter is softened at room temperature, fine sugar is added and sent to a fluffy state.

Steps 5 to 8

5. It is poured into the egg juice and then spread evenly with the egg beater.

6. I poured it into the cheddar cheese, and to make the biscuits more delicate, I cut some of the cheese into pieces.

7. The cheddar cheese and butter are then mixed evenly with the egg beater.

8. It is then sifted into low-strength powder.

9. Stir evenly with a scraper, and it will look a bit like coarse cornmeal.

10. It is then packed in a bag and made into a dough with a handkerchief.

11. Then add the oily paper or preservative film to a large slice about 0.8 cm thick.

12. I used a plum-shaped cutter, you can use other shapes.

13. The remaining slices can be re-mixed and continued to be pressed, but the thickness must be consistent with the original, otherwise it is easy to get stuck after entering the oven.

14. The finished biscuit slices are placed in a pan covered with oil paper or tin paper, and the surface is first brushed with a layer of egg juice.

15. And then I added a little bit of cheese powder, and I used the cufflinks.

16. The oven upper and lower pipes are preheated to 175 degrees, the temperature is reached and the biscuits are put in later.

17. After preheating, the pan is placed in the middle layer, placed on high heat, baked for 15 minutes, and the surface turns golden yellow.

18. This is the look of the biscuits swelling up after about ten minutes of baking, and the room is filled with the smell of cheese.

19. After cooking, it is cooled and then sealed for preservation.

20. But I can't wait to start eating while it's hot.

21. A bite of ghee, with fine particles of cheddar cheese between the teeth.

22. Compared to butter biscuits, this salty, slightly sweet and full of cheese flavored biscuit really gave me no strength to fight, I ate five or six pieces in one breath.

23. Open your mouth and look.

Handy cooking tips

　　Because the cheddar cheese I use has a salty taste, I don't add any more salt, and I don't add much sugar.If the cheddar cheese you buy is sweet, add about 4 grams of salt.Because cheddar cheese melts in the heat, it is best to use it after grinding, if too large a piece is placed in the biscuit, there will be holes after melting affecting the beauty.3 Once the packaging of cheddar cheese is opened, please finish it within a week to ensure the taste and flavor of the cheese.The leftover cheddar cheese is wrapped tightly in a preservative film and stored in the refrigerator.Subscribe to my public number: xizhenyishen, which has not only the most culinary tutorials, but also good-looking mental notes and handicraft tutorials.