Salt-free butter 130g, brown sugar 130g, whole egg 1, low-gluten flour 330g and almond.

Exercise:

1. Roll the brown sugar into fine powder with a rolling pin, add softened butter and mix well;

2. Send it from electric egg beater until the color becomes lighter and the volume becomes larger;

3. Add the egg liquid in three times and beat until soft and uniform;

4. Sift in the low-flour coarse powder, add the almond slices, and grasp them evenly into dough. Don't rub them excessively;

5. Arrange it into a rectangle and put it in the refrigerator for about half an hour;

6. Cut into pieces of 0.8cm, preheat the oven to 180 degrees, put it in the middle of the oven for 25 minutes, and then simmer it with residual temperature 10 minutes after turning off the fire.

Tips:

1. Nuts can be almonds or walnuts, according to personal preference.

2. Put more nuts appropriately. At first, I put a little more almonds, fearing that they would crack easily. Later, I put less walnuts, and I felt that the taste was much worse.

3. You can add a little baking powder when making this biscuit, which makes the biscuit more fluffy, but I am used to not adding baking powder. Although the taste is harder, it is healthier and more fragrant when chewed;

4. When finishing into a rectangle, I first knead the dough into a cylinder, and then use two small panels to assist in finishing and shaping the dough, which is very convenient. If plastic surgery is too troublesome, you can also knead the dough into small balls and make it into the following shape, which is also very fun.

Peanut butter biscuit material:

200g of common flour, 0/50g of peanut butter/kloc-,50g of peanut oil and 80g of fine sugar.

Exercise:

1. Pour peanut oil into peanut butter and stir well with an egg beater (if peanut butter is too dry, increase the amount of oil).

2. Add fine sugar and mix well.

3. Add flour (not sifted) and knead into dough (not refrigerated).

4. Roll the dough into a cake with a thickness of about 0.8CM, and cut out the pattern with a biscuit mold.

5. Preheat the oven at 170 degrees for 20 minutes (please adjust the temperature and time according to your oven).

Tips:

After baking in the box for a while, the room began to smell delicious peanut butter. When the baking tray is taken out, the cookies will still be soft, but they will become crisp and delicious after a while. Take a bite, there are not only cookies in your mouth, but also happiness.

Crispy soda biscuit material:

Low-gluten flour 150g, salt 1g, soda 1g, dry yeast 4.5g, warm water 90g and butter 25g.

Exercise:

1. Yeast is dissolved in warm water and stirred evenly; Mix with flour, soda and salt and knead into dough.

2. Knead the dough together with butter (it was difficult to knead at first, and there was oil everywhere, but after 3 or 5 minutes, the butter was absorbed by the dough, so it was easy to knead) and knead it into soft dough.

Step 3 add butter and knead the dough

4. Roll the dough into a thin dough with a rolling pin and shape it with a biscuit impression (there is no model, you can shape it freely. You can also print a small cover circle.

5. Spread a thin layer of butter on the baking tray and arrange the printed biscuits; Add some salt water to make it salty. Spray some salt water on the biscuit surface according to your preference (there is no watering can, you can gently wipe some with your hands. ) fermentation for 5- 10 minutes.

6. During this period, the oven is preheated to about 220-230 degrees. Into the oven, fire up and down, 240 degrees, the upper layer, 10 minutes or so (you can turn off the power when you are satisfied with coloring and bake with residual temperature)

7. Bake, plate and eat. It's crisp. And it is very suitable for people who don't like sweets.

Honey cream sandwich biscuit material:

Ingredients: A. Cookies: 50g butter, 40g powdered sugar, 20g honey, 120g low powder, 1/2 teaspoons baking soda, B. Sandwiches: 60g butter, 10g honey.

Exercise:

Softening of butter at room temperature

Add powdered sugar, stir well, and add honey

Beat it into a feather shape with an eggbeater.

Sift in flour and baking soda.

Cut and mix evenly with a scraper.

Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Take out the dough, divide it into 10g/ slice, knead it by hand, put it on a baking tray and press it into round slices, half of which have patterns on the surface and the other half have no decoration, preheat it in the oven at 160℃ for 20-25 minutes, and simmer it for about 10 minute after the flameout.

Sandwich making: After the butter softens at room temperature, add honey and stir until smooth.

Spread it on the biscuit and cover it with another piece.

Tips:

Crazy talk:

You can choose other sesame seeds or broken nuts to decorate the surface of cookies to increase the richness of taste levels.

When the cookie is shaped, please press it as thin as possible, otherwise it will be combined with a sandwich, which is too thick.

Macao souffle biscuit material:

250g of cream, powdered sugar 150g, 20g of milk powder, whole egg 1, 480g of medium-gluten flour, baking soda 1 spoon, 40g of pumpkin seeds and 40g of stone fruits.

Exercise:

1. Put the softened cream and the sieved powdered sugar together in a container and beat them with an egg beater until they are loose.

2. After the whole egg is beaten into egg liquid, divide it into 2 parts? 6? 53 times, slowly add to the exercise 1 and mix well.

3. Sift the milk powder, medium gluten powder and baking soda together, put them into practice 2 and stir until there is no dry powder, then add pumpkin seeds and drupes and mix well.

4. Divide the dough of the third method into small dough with the same amount of about15g, then press the small dough into the mold (sprinkle a little high-gluten flour in the container first) and bake it in the ovens of 170℃ and 140℃ for about 20 minutes.

Honey coconut love sandwich biscuit material:

Cookie making materials: 60g butter, 55g powdered sugar, 2 eggs 1/(about 40-50g each), and some egg liquid for later use, low-gluten flour 1 10g, baking powder 1/4 tsp, and honey 1 0g.

Exercise:

1。 After the butter is softened, add the powdered sugar and beat it with an egg beater until it swells into a feather shape and is milky white.

2。 Beat the eggs and add them in three times. Stir well.

3。 Add a tablespoon of honey and shredded coconut and stir well.

4。 Mix the low-gluten flour and baking powder and sieve them evenly.

5。 Add the dried mixed powder into the mixed dough, stir well and knead into dough.

Don't rub it hard, just knead it into dough. At this time, if the butter melts a little, there will be more oil on your hands.

6。 At this time, you can prepare shredded coconut stuffing and mix all the raw materials without sending them away.

7。 Put the kneaded dough in the refrigerator for 20-30 minutes to solidify the butter.

8。 Take the dough out of the refrigerator and roll it thin with a rolling pin until it is about 3mm thick.

9。 Cut out the shape with your favorite mold.

(I use a heart shape. If mm wants to have sex with gg, this is very representative. )

10。 Put oiled paper on the baking tray and cut bread on oiled paper.

1 1。 After the oven is preheated to 190, put it in a baking tray and bake for 7-8 minutes until the cake has begun to change color.

12。 Take out the baking tray (be sure to wear gloves and burn your hands carefully) and wrap a piece of bread with shredded coconut.

Smooth it with a spatula (I dropped it by hand, hehe) and cover it with a piece of bread (just like the sandwich biscuits we often eat)

Continue to spread the stuffing on the second side of the bread and cover it with a piece of bread. * * * Cookies have three layers.

13。 Sweep the egg liquid on the top of the three-layer biscuit and sprinkle with appropriate coconut shreds.

14。 Put it back in the oven, and bake it at 190 until golden brown, and then bake it.

Tips:

The final product is about the amount of one baking tray (Qi and 35L), but two baking trays are needed for the first baking.

When the dough is taken out of the refrigerator after refrigeration, if the whole dough may not be rolled to an ideal state, the butter will melt, especially in hot days, and it can be put back into the refrigerator for refrigeration and solidification. But it can be divided into several small doughs first, so that the rolling time will not be too long and it will not be fragile.

Mold can be selected according to your own preferences, round, heart-shaped, free to choose.

Cookies can be made in two or three layers; Originally, I wanted to make a few more layers, but I gave up because I was afraid that it would be baked unevenly, but maybe I will try making thick biscuits layer by layer next time (I am so curious that I want to try everything)

Be sure to look at yourself when baking, or you may burn (it will turn into chocolate biscuits, but it will look good, but it will not taste like chocolate)

Soft candy biscuit material:

Cookie material: salt-free cream, powdered sugar, vanilla extract, whole egg low-gluten flour, milk powder, baking powder, soft candy material: powdered sugar, Taylor powder, egg white, tool material: oven, tin foil, egg beater, soft candy anti-sticking rolling pin, soft candy anti-sticking indexing wheel, plastic wrap, and soft candy biscuit forming mold.

Exercise:

After the unsalted cream is softened, add the powdered sugar and beat well.

Add eggs and vanilla extract. Beat quickly into a paste with a blender. Note: Add the eggs in several times, and stir them more evenly.

Sift the low-gluten flour, milk powder and baking powder, then pour them into 2 and stir them into a uniform dough.

Put the kneaded dough on the plastic wrap and knead it into a cylinder with a diameter of about 4cm. Leave it at room temperature for a period of time.

After the dough is formed, it is cut with a knife, and the remaining biscuits are wrapped with plastic wrap to prevent water loss.

Put the dough on the dividing wheel, roll it out with a rolling pin, and press the shape on the biscuit with a setting die.

Put the cookies on tin foil and put them in the oven, and bake them at 180 and 160. The time depends on the thickness of the biscuit, which can be baked.

Take a proper amount of soft candy, roll it thin and shape it with soft candy.

After baking, take out the cookies and let them dry at room temperature for a period of time.

Decoration of sugar skin (if the sugar skin itself needs to be colored, it should be completed before setting)

Cover the decorated sugar skin on the biscuit and glue it with edible glue.

Tips:

Be patient when decorating cookies.

Small patterns are suggested to be filled in with colored pens.

Two-color biscuit material:

Low flour 240g, butter 135g, egg 1, sugar 100G, and cocoa powder 20G.

Exercise:

1. Beat the butter and sugar until fluffy, then add the eggs and stir well.

2. Divide the butter into two parts, one part is sieved into 130g low flour, and the other part is sieved into 1 10g low flour +20g cocoa powder, and knead into two doughs respectively.

3. Then plastic surgery according to your own preferences. I made it into a lattice, a windmill and two nameless ones.

4. Freeze the whole dough in the refrigerator. I took it out and cooked it the next day. I take it out, cut it into small pieces and bake it.

5. 180 degrees for about 20 minutes.

Chessboard biscuit material:

75g of butter, 40g of sugar, one egg, 75g of low-gluten flour+5g of cocoa powder, 80g of low-gluten flour, and one plate of Chang Di CKF25B. Heat the upper and lower tubes170 for 20 minutes.

Exercise:

1.75g butter is softened at room temperature, and 40g white sugar is added to lighten its color and slightly increase its volume.

2. Add 30g broken eggs one by one and mix well. (The remaining 10g egg liquid in the prescription is used as adhesive. )

3. Divide the butter mixed into the egg mixture into 2 parts. Add 80 grams of low-gluten flour to one part and knead it into white dough; In the other part, add 75 grams of low-gluten flour and 5 grams of cocoa powder and knead into black dough. You may feel very dry when rubbing. No matter how you rub it, it's okay. Knead it for a while. Hee hee)

4. Put two doughs in the refrigerator for about 20 minutes.

5. After taking out, roll the white dough and the black dough into pieces with a thickness of about 1CM, brush a layer of egg liquid on the surface, and black-and-white film will stack them together.

6. Cut off the irregular corners around, leaving a regular part in the middle, and cut the regular rectangular piece into a strip with a width of about 1CM.

7, staggered arrangement, brush the egg liquid on the joint surface, and combine well. Finally, as shown.

8. Freeze in the refrigerator for about 30 minutes.

9. Take out and cut into thin slices about 0.7mm thick, and bake in the oven.

Italian fennel biscuit material:

2 eggs, powdered sugar 150g, fennel seeds 5g, flour 100g.

Exercise:

1. Preheat the oven to 190℃. Take a deep dish of toast (23x 12cm), brush with thin oil and sprinkle with a little flour.

2. Stir the eggs and sugar in the baking pan. Add fennel seeds and mix in flour. Scrape the flour off the edge of the bread plate. The prepared dough will only take up 1/2 of the plate.

3. Bake the baking tray in the oven for about 20 minutes or until the chopsticks are inserted into the center, and there is no surface adhesion after taking it out. Take out the baking tray, pour out the baked dough and cut it into 16 pieces. Bake the thin slices flat on a shallow baking tray for 5 minutes until the bottom turns brown. Turn it over and bake for another 5 minutes until the bottom turns brown.

Japanese matcha biscuit material:

Dosage: about 40 slices in two dishes of Huang25b, 80g butter, 40g sugar powder, 7.5g teaspoon of matcha powder 1.5, 2 egg yolks, low flour 140g, and appropriate amount of fine sugar (for noodles).

Exercise:

1. Mix the matcha powder and sugar powder evenly.

2. Soften butter and add powdered sugar.

3. Add the egg yolk liquid several times and stir well.

4. Sift in the low powder several times and mix well.

5. Put in thick slices and refrigerate for half an hour.

6. After cold storage, roll it into 1 cm thick slices, and press the shape with a model.

7. The surface is stained with sugar.

8. spread tin foil on the baking tray, preheat in the oven 160 degrees, and bake in the middle layer 15 minutes.

Tips:

1, butter needs to be softened at room temperature in advance, and it is advisable to poke holes easily with your fingers. Beat with sugar until the butter is big, fluffy and light in color, like a feather. It is suggested that it is more convenient to use electric egg beater, and it is ok to stir eggs, but it is time-consuming and laborious.

2. The dough should not be rolled too thin, which will affect the demoulding of biscuits after molding. 1 cm is appropriate. Refrigeration is also a preparation step of compression molding. The remaining dough pieces can be kneaded again, refrigerated again, pressed again, and repeated for 5-7 steps until all the dough pieces are pressed into biscuits, so don't waste or throw them away.

Cookie material:

Butter 120g, milk powder 15g, low powder 145g, sugar powder 35g, milk 16g, salt 0.25g, fine sugar 30g and eggs 35g.

Exercise:

1. Put the butter softened at room temperature into a large basin for beating, add fine sugar, powdered sugar, salt and other materials in stages, and continue beating until the sugar is dissolved.

2. Add the egg liquid and milk in several times, and mix well with electric egg beater.

3. After sieving the flour and milk powder, add it bit by bit, then cut it evenly, and don't stir in circles.

4. Cut the batter evenly, put it in the piping tape, and then squeeze it on the baking tray. The size of each tray should be uniform, leaving appropriate space in the middle.

5. oven 180 degrees, which takes about 15 minutes. In the last five minutes, I often watch it. It's easy to bake if you're not careful at this time. Be careful!

6. After baking and cooling, it can be sealed and stored. You can also take some chocolate, melt it in water, then pick up biscuits and dip them in it, then let them cool and let the chocolate solidify.

Butter biscuit material:

Butter 1 25g (butter 250g is exactly half a block), sugar 3/4 cups (about 1 80g, which can be reduced as appropriate), vanilla extract 1 spoon, egg1piece, and medium-gluten flour 2 cups (about 250g),/.

Exercise:

1. Stir butter, sugar and vanilla extract until white. (Hold electric egg beater for about 1-2 minutes. )

2. Add the eggs (stir well) (please refer to Sina Romance-Couple Bear Cake for the flow chart).

3. Sieve flour and baking powder

4. Add 3 to 2, and the biscuit paste is ready.

5. Pad the baking tray with silica gel or apply thin oil, and knead the batter into small balls and put them on the baking tray.

6. Squeeze gently, and then press out the impression with a fork.

7. Preheat the oven to 190 degrees and bake for 12 minutes. Until it turns golden yellow.

Tips:

If you mix some raisins into the biscuit batter in the fourth step, it will become raisin batter. Then, you can make raisin cookies. If you mix some chocolate chips in it, it becomes a chocolate biscuit.

Italian biscuit biscuit material:

200 grams of low flour, 40 grams of walnuts, 40 grams of almonds, 2 eggs, 20 grams of cereal, 20 grams of rum, 40 grams of raisins and 50 grams of brown sugar.

Exercise:

1. Cut walnuts and almonds into appropriate sizes and bake them in the oven first.

2. Mix all the materials together and stir well.

3. The shape is on the baking tray, which is probably rectangular.

4. The oven is 200 degrees for 20 minutes.

5. Take out and cool, cut a piece of cake into pieces, grasp the thickness of the piece, which is almost 1, 2 cm, and then bake it in the oven 180 degrees for 20 minutes.

Tips:

If we want to trace this formula back, it should be from KINOMOTO SAKURA. Thank you. It's really good, simple and healthy. It is really good with coffee, and it is also good with milk tea, hehe!

Egg yolk is crisp-Margaret biscuit material:

50g butter, 50g low-gluten flour, 50g corn starch, 30g powdered sugar, 1 cooked egg yolk.

Exercise:

1, corn starch and low flour are mixed and sieved, and the cooked egg yolk is ground into paste with the original sieve.

2. Soften butter and add powdered sugar. Add the eggs and Huang Rong and mix well.

3. Add the sieved powder and stir well.

4. Knead into strips and divide into 16 small portions, knead into balls and refrigerate for 20 minutes.

5. flatten the frozen ball with your thumb.

6, 160 degrees, middle layer, baked for 20 minutes.

Tips:

I put two egg yolks, and the result is very, very dry, which is not easy to agglomerate, and it is particularly easy to break when pressed. Now I think it might be better to put an egg yolk. While baking, the movie channel was playing (Forrest Gump), and I ran to watch TV. The color is not very tender after a long time, which may be one of the reasons for the bad taste. Despite these shortcomings, the taste is still very punctual and the operation is relatively simple.

Black sesame salty biscuit material:

Low-gluten flour 150g, butter 30g, egg 1 piece (50g), milk 20g, fine sugar 20g, fried black sesame 20g, salt12 tsp, baking powder12 tsp.

Exercise:

1, low-gluten flour, baking powder and salt, mix and sieve, then add fine sugar and softened butter, and knead by hand to get coarse corn flour.

2. Pour in the broken eggs, and then pour in the milk.

3. Knead the dough by hand and gently knead it until the surface is smooth. Don't rub it for too long.

4. Pour in the black sesame seeds and knead for about 1 min to make the black sesame seeds evenly distributed in the dough.

5. Cover the kneaded dough with plastic wrap and let it stand for half an hour.

6. Sprinkle a thin layer of low-gluten flour on the chopping board, put the loose dough on the chopping board, and roll it into a thin sheet with a thickness of about 0.2CM.

7. Cut off the irregular corners of the patch and trim it into a rectangle. Then cut the dough into small squares with a side length of about 3.5CM with a wheel cutter.

8. Spread the cut small square dough pieces on the baking tray, leaving a certain distance between each dough piece. Put the baking tray in the preheated oven at 180 degrees, and bake in the middle layer for about 15 minutes until the surface is slightly golden yellow.

Gingerbread material:

Sugar 100g, molasses syrup 120ml, ginger juice 1 teaspoon, vanilla extract 1 teaspoon, cinnamon powder 1 teaspoon, baking soda powder 2 teaspoons, butter 15g and eggs/kloc.

Exercise:

1. Take a large pot, add sugar, molasses syrup, ginger juice, vanilla extract and cinnamon powder, and stir well. Put the pot on medium heat and heat the mixture until it begins to bubble. Turn off the fire immediately and continue to stir.

2. Remove the pan from the heat source and add baking soda to stir. Add butter and stir gently until it melts. Add the eggs, stir well with a fork, and then slowly add a little flour. At this point, the dough looks a little scattered and not completely caked. But once you start kneading, the dough will be well kneaded together.

3. Wrap the kneaded dough in half with plastic wrap to prevent it from drying, but don't put it in the refrigerator, otherwise it will be too hard. Place the other half of the dough on a wooden board sprinkled with dry flour and roll it into a cake about 0.5 cm thick with a rolling pin (the thickness of the cake can be adjusted according to personal preference). Cut the bread into rabbit shapes or other shapes you like with a biscuit mold and put it on the biscuit baking tray.

4. Preheat the oven to 165 degrees Celsius. Put it in a baking tray, bake for about 10 minutes, take it out and let it cool.

5. Repeat the above steps to complete the second plate of biscuits.