Cookies are made by mixing and baking two components, divided into dry powder and liquid (not necessarily liquid, the name is for comparison).Dry flours include: low starch flour, milk flour, almond flour, corn starch, etc. Liquid types include: butter, eggs, milk, light cream, cream cheese, etc.Note: Sugar is used as a flavoring plastic (to clarify that the article is very much, so don't repeat it), you can add or subtract it according to your preference, so it doesn't count in these two parts, because cookies made with fine sugar will have granular sugar, and I prefer a delicate taste, so after trying fine sugar once, I definitely use sugar powder.Regarding dry flour, it is generally recommended in recipes to use low-fiber flour, but I have also used high-fiber flour from coconut flour and the taster found it delicious, but among the many flours used, the most typical is the low-fiber flour of a certain rose.Milk powder can be scented, I haven't experimented specifically with starch, but look at the low-flour ingredients of some roses that contain starch, so starch should have some plasticity.Finally, the almond powder is high in oil, which can act as a condiment, and the almond powder here is actually almond powder, not some green-filled almond cream. Oh, about the liquid type, I used to keep the dry powder unchanged, the liquid type was blinded with egg, milk, and soft cream in addition to butter.And in the end, my recipe was to use cream cheese, which has the same fat content as cream cheese, but has a stronger flavor.If you prefer a harder taste, you can choose one of three: 1. liquid type choose eggs or milk instead of cream cheese; 2. do not use almond powder, replace it with the same amount of low flour; 3. reduce the amount of butter, it is better to have a ratio of 0.6:1 or more, if it is below this ratio it may be drier, but the corresponding taste will be slightly lighter.

WHAT YOU NEED

Ingredients

60 grams of low-fat flour
20 grams of milk powder
20 grams of almond flour
30 grams of flour
80 grams of butter
20 grams of cheese

How TO MADE You can make delicious butter biscuits without adding butter.

Steps 1 to 4

1. Butter, cream and cheese should be removed from the refrigerator in advance to soften at room temperature, and should not be heated in isolation or directly heated to liquid oil.

2. Low-fat flour, milk flour, almond flour are mixed after sifting.

3. Low-powder and milk powder can be screened with fine pores, almond powder particles are slightly larger and the oil content is higher, preferably with larger pores and screened separately from low-powder milk powder.

4. The sugar powder and the softened butter are mixed first and then slightly stirred until the swelling turns white, because this recipe uses a small amount of sugar, and the first stirring prevents the splashing of sugar powder when applied directly.

Steps 5 to 8

5. Add a little bit of cheese to the cheese.

6. You can open the cheese first and then put it in the pan, and the baked cookies don't have the particle feel of cheese.

7. Pour the prepared 1 into 4 and mix with a rubber scraper, choosing your favorite flower bouquet on a grilled plate with oil cloth or oil paper.

8. It is baked in a preheated 180-degree oven for 5 to 10 minutes, then the fire is turned off and it continues to simmer for about 5 minutes until the color is uniform.

9. (This is the time of my 70L oven)

10. If you're still bothered by the disappearance of the patterns after many attempts, here's a simple, crude solution: use a round macaroni flower mouth to squeeze out a circle with a diameter of about 2 cm, squeeze the circle by hand into small round cakes, and you can just give up the annoying patterns and bake cute little round cookies.

Handy cooking tips

　　1. The ratio of dry powder to liquid in the recipe is 1:1, which is a relatively simple and clear ratio, and it is convenient for everyone to adjust the use of the two main types of ingredients according to their tastes.2. Since ovens vary in size and nature, it is recommended that you put an oven thermometer in the oven.During the few minutes of baking the biscuits, I usually observe the change in temperature and the color of the biscuits on the side at any time, after all, it is difficult to maintain the temperature of the home oven, if you do not try hard for half a day, the hope is that it may turn into a small black cake, even if you do not eat it, and more importantly, it is a blow to our heart that loves baking...What's going on?