Main Ingredients:
Butter: 60g; Egg Liquid: 25g; Low Gluten Flour: 125g.
Auxiliary Ingredients:
Powdered Sugar: 50g.
Flavor: Sweet; Cooking Method: Baking; Time: Half an Hour; Difficulty: Moderate.
Detailed Steps for Making Sunflower Cookies (Approximately 34 Pieces)
Soften the butter (cut into small pieces in winter, microwave for 10 seconds each time), add powdered sugar, and stir slightly to prevent splashing.
Whisk with an electric egg beater until fluffy.
Add egg liquid three times, beating evenly each time.
Add sifted low gluten flour, mix slowly with a scraper, and then knead into a dough by hand.
Wrap the dough with plastic wrap, press it into an even dough, and refrigerate for 1 hour.
Sprinkle low gluten flour on the operating table, roll the dough into a cylindrical shape.
Press it into an even dough sheet (about 2mm) with a rolling pin, and press out small cookie embryos with a cookie mold.
Place them in a non-stick baking pan, leaving a distance of 2cm. Use the bottom of a large flower mouth to press a circle in the middle of the cookie embryo, being careful not to press too hard.
Use a small fork to evenly prick a small hole in the middle and press out the marks around it.
Preheat the oven to 170°C, place the baking pan on the second layer, and bake for about 15 minutes.
Finished product
Finished product
Finished product
