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Views: 35 Author: Site Editor Publish Time: 2025-01-21 Origin: Site
As the bells of the Spring Festival ring, the family sits together, and a plate of crispy and delicious butter cookies is indispensable in the warm atmosphere. Butter cookies, with their soft, crispy and fragrant characteristics, have become a common dessert on every festive table, especially at festive times like the New Year. Its unique buttery aroma and delicate taste, whether paired with a cup of hot tea or as a tea snack, can bring you a full sense of warmth and happiness. Moreover, the production process of butter cookies is simple, and the ingredients are very easy to find. It is a baked delicacy that beginners can easily master. Whether sharing with relatives and friends, or giving them to others as New Year gifts, butter cookies can add a touch of sweetness and blessings to your New Year. Next, follow this article to learn the detailed production tutorial of this classic butter cookie, which will help you easily create this irresistible festive delicacy.
165g butter
90g powdered sugar
50g egg liquid (room temperature)
320g low-gluten flour
7g red velvet liquid
5g pumpkin powder
5g cocoa powder
5g matcha powder
1. Soften the butter until it can be easily poked with your fingers and stir until smooth
2. Add powdered sugar and stir until there is no dry powder
3. Add egg liquid three times, beat each time until the egg liquid is absorbed before adding the next time
4. Beat until feathery, sift in low-gluten flour and stir evenly until there is no dry powder
5. Divide into 5 portions and add red velvet liquid, pumpkin powder, cocoa powder and matcha powder respectively, knead evenly. The red velvet liquid part needs 5 to 10 grams of flour to adjust according to the softness of the dough
6. Wrap it with plastic wrap to prevent air drying, put wax paper on the upper and lower sides and roll it into a rectangle with a thickness of about 3mm
7. Use the mold you like to press out the shape and transfer it to a baking tray with a silicone mat
8. Put it in a preheated oven at 150 degrees for 15 minutes, cover with tin foil in the middle to prevent the color from being too dark, put it on the wire rack to cool after it comes out of the oven, and seal it for storage
Tips:
1. The butter is softened, not melted, and the eggs should be at room temperature to avoid water and oil separation when adding egg liquid
2. Each flour has different water absorption, and the amount of flour should be increased according to the state of the dough.
