6 Assorted Cookies – No More Boredom at Home
Three-color cookies
Ingredients:
Low-gluten flour 150g, butter 85g, powdered sugar 65g, egg liquid 30g, cocoa powder 5g, instant coffee powder 2g.
Steps:
1, Prepare the ingredients, soften the butter in advance.
2, Add powdered sugar to the softened butter and beat with an electric beater until the volume expands and the color becomes lighter.
3, While beating the butter, add the egg liquid in three times, adding it until the butter is fully absorbed before adding the next time
4, Add sifted low-gluten flour and knead into a ball.
5, Divide the flour into 3 equal parts, and add different colors of cocoa powder and coffee powder to two parts respectively.
6, Spread a sheet of parchment paper on the table, and separately roll out different colored doughs into long rectangular shapes.
7, Fold the cocoa powder dough to the bottom layer, then fold the coffee powder dough and the original flavor dough.
8, Roll the dough from one end to the other, and it must be rolled tightly with no gaps, using the method of rolling cake rolls.
9, After freezing, take it out and cut it into small pieces, put a baking tray with parchment paper, evenly spread the cookies.
10, Preheat the oven for 10 minutes, upper and lower heat 180 degrees, bake for 15-20 minutes.
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Vanilla Salt Chocolate Cookies
Ingredients:
Low flour 115g, medium flour 100g, soda powder 3g, baking powder 3g, sea salt 4g, butter 140g, granulated sugar 120g, egg 1, vanilla extract 5ml, chocolate 200g.
Steps:
1, Butter and egg both preheat, butter soften in advance. Chocolate cut into pieces.
2, Sift flour into two types of flour, then add soda powder, baking powder and sea salt, and stir evenly.
3, In a large bowl, sift two types of flour, then add soda powder, baking powder and sea salt, and stir evenly.
4, In a large bowl, put softened butter and white sugar, and beat with an electric beater for 5 minutes until the butter paste is light and fluffy.
5, Add egg liquid and vanilla extract, continue to beat for 1 minute until completely mixed.
6, Mix flour and beaten butter, use a scraper to cut and mix until no dry powder remains.
7, Add chocolate pieces and stir evenly, then wrap the cookie dough with plastic wrap and put it in the refrigerator for 24 hours or more.
8, Form cookie balls about 50g each, separate and arrange them with intervals, then sprinkle a little sea salt on the surface of the dough.
9, Choose hot air baking mode, 145 degrees, put in the middle layer, bake for 30 minutes.
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Matcha Cookies
Ingredients:
Flour 75g, cornstarch 20g, butter 65g, powdered sugar 40g, milk 25g, matcha powder 5g.
Steps:
1, Ingredients: powdered sugar, matcha powder, cornstarch, common flour, butter, milk.
2, Weigh the butter, soften at room temperature, and beat with an electric beater until smooth.
3, Add powdered sugar, beat until smooth.
4, Add milk three times, each time stir the butter and milk evenly.
5, Sift in cornstarch, common flour and matcha powder, and stir evenly.
6, Use a scraper to mix evenly, no dry powder remains.
7, Put into a piping bag, cut off the tip, and put a piping nozzle.
8, Press the flour paste into the cookie dough vertically and horizontally, and bake it for 15 minutes.
9, Take out the cookie and let it cool.
Small tips:
1, Adjust the temperature of the oven according to the characteristics of your own oven.
2, The last few minutes of baking, you must keep an eye on the oven to prevent overbaking.
3, If you use low-gluten flour, you don't need to use cornstarch and common flour, and you can exchange them with an equal amount.
4, Butter does not need to be beaten, just beat it smoothly.
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Watermelon Cookies
Ingredients:
Butter 100g, low gluten flour 200g, powdered sugar 50g, egg liquid 25g, strawberry powder 10g, matcha powder 10g.
Steps:
1, Prepare the ingredients, soften the butter in advance.
2, Cut the butter into small pieces and put it into a large bowl, add powdered sugar and stir until it is smooth.
3, Add egg liquid and stir until smooth, sift low-gluten flour and stir until it is smooth.
4, Take 1/4 out and knead into a small ball, use fruit powder or color to make the large dough red, and the small dough green.
5, Divide the small dough in half, take half and roll it out into a long strip and press it into the cookie mold, the length is about 20CM, it is best to use parchment paper to pad, so it can be easily demolded.
6, Then press the red dough long and thin into the mold, and the length must be the same as the green one.
7, Then press the green one long and thin into the mold, and put it in the refrigerator for 1 hour, then take it out and demold.
8, Divide each part into triangles, and put it in the oven with middle layer, upper and lower heat 175 degrees, preheat, and then put the baking tray into the oven, bake for 20 minutes, the bottom of the cookie is evenly colored, take it out and let it cool.
Small tips:
1, Adjust the temperature of the oven according to the characteristics of your own oven.
2, The last few minutes of baking, you must keep an eye on the oven to prevent overbaking.
3, If you use low-gluten flour, you don't need to use cornstarch and common flour, and you can exchange them with an equal amount.
4, Butter does not need to be beaten, just beat it smoothly.
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Purple Sweet Potato Cookies
Ingredients:
Purple sweet potato 100g, low gluten flour 140g, light cream 10g, butter 100g, powdered sugar 54g, water 24g, salt 1g.
Steps:
1, Purple sweet potato steamed and peeled (if you want to save time, you can peel and slice and steam), 100g.
2, Use a fork to press the purple sweet potato into a puree.
3, Put the purple sweet potato puree into a blender and add 24g of water and beat into a puree.
4, Use a spoon to press the purple sweet potato puree through a sieve.
5, Take out 100g of the filtered purple sweet potato puree.
6, Butter softens at room temperature.
7, Add powdered sugar, salt and beat until white.
8, Add light cream and stir evenly.
9, Add purple sweet potato puree and stir with a scraper.
10, Mix in low gluten flour and stir evenly.
11, Put the dough into a piping bag, cut off the tip and put a piping nozzle.
12, Press the dough into the cookie mold, cool in the refrigerator for a while.
13, Put the cookie dough into the oven with the middle layer, upper and lower heat 160 degrees, bake for 22 minutes.
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Salted Caramel Cookies
Ingredients:
Low gluten flour 100g, white sugar 20g, egg yolk 1, butter 70g, sea salt 2g.
Steps:
