Main Ingredients:
165g low-gluten flour; 1 egg; 30g powdered sugar; 30g granulated sugar; 100g corn oil.
Auxiliary Ingredients:
1g salt.
Taste: Sweet; Technique: Baking; Time: One hour; Difficulty: Normal.
Detailed Steps for Making Vegetable Oil Cookies
Weigh the ingredients.
Add the egg to the corn oil.
Add the powdered sugar, granulated sugar, and salt together.
Use an electric egg beater to mix the egg and sugar mixture a few times to avoid the powdered sugar from flying around.
Beat at low speed until there are obvious patterns and no oil flowers.
Use a scraper to scrape the sides and continue beating.
The color becomes lighter, a light yellow, and the mixture becomes sticky. It takes about 6 minutes to beat at low speed.
Add the sifted low-gluten flour.
Cut and mix evenly. Preheat the oven to 160 degrees Celsius with upper and lower heat.
Put it into a piping bag, I used the ZY7221 cherry blossom mouth from Zhan Yi.
Squeeze it vertically onto a non-stick baking tray. If it comes with a tray, please use oil paper, oil cloth, or high-temperature resistant silicone pad.
Put it on the middle layer of the preheated oven, and bake at 160 degrees Celsius for 18 minutes with upper and lower heat of 140 degrees Celsius.
Take it out of the oven, cool it, and store it in a sealed container.
The finished product.
