The following is the practice of cookie hong kong
Ingredients
(Main ingredient) Low powder 70g
(Main ingredient) Corn starch 10g
(Main ingredient) Butter 70g
(Main ingredient) 25g powdered sugar
(Main ingredient) Cocoa powder 8g (if you want to make two colors)
(Main ingredient) 2 tablespoons of peanut butter
Steps
1.
Heat the butter to melt into a liquid state, turn off the heat + powdered sugar, and wait for the sugar to melt
2.
Mix the low amount of flour and starch thoroughly, add butter, and stir evenly with a spatula (mix to a powder-free state).
3.
After mixing, add peanut butter, mix it slightly, and put it in a piping bag. (It is not recommended to use plastic pipes to make biscuits, because the biscuits are not as soft as the liquid in the cake, the plastic is less squeezable, and the rubber pipe is safer.)
4.
Put greased paper on the baking tray and start squeezing. The cookie-making culture is actually the key issue lies in decorating flowers. I use an 8-claw chrysanthemum head. No matter what kind of head you have, you can frame a different shape, so we don’t have to deliberately buy any piping head. The key is the method of squeezing cookies. Grab the piping bag with one hand and the head with the other hand. Start squeezing at 0.5cm away from the greased paper. Then, by pressing down, students can learn to end their overall shape. The key is to keep your hands at an important local government in China.
5.
I'm going to make it again, I'm going to turn peanut butter into cocoa, I'm going to make cocoa-flavored biscuits, and I have a new cushion, so it looks different.
6.
Preheat the oven at 180/160℃ for 12 minutes.
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