The method was already well-memorized (actually, I memorized it by reciting a recipe book at the bookstore).recipe, hehe), checking the ingredients at home,
butter；eggs；lacking baking powder, just use self-rising flour instead;I found a jar of coconut sauce bought from Hangzhou,coconutsauce,
so I decided to add it in;It seemed like some nuts should be added too, but after searching around, all I could find was just a little bit of watermelon seeds,
watermelon seed..
Starting the process:
1. Soften half of the 125-gram butter at room temperature.
2. Meanwhile, peel the watermelon seeds; my hands were aching from peeling them.
3. Mix the softened butter until it becomes creamy with an electric mixer.
4. Gradually add sugar and mix thoroughly.sugar.
5. Beat one egg and pour into the butter, mixing well.
6. Add three tablespoons of coconut sauce and mix.
7. Add watermelon seeds and mix.
8. Add self-rising flour and mix.I used a rice cooker measuring cup, almost a full cup; it should yield about 20 cookies.
9. Cover the dough with plastic wrap, shape into a long strip.
10. Place in the refrigerator to ferment for one hour.After an hour, you'll find that the dough has hardened slightly.
Prepare the baking tray; I placed a layer of aluminum foil on it.
I first cut a piece and directly put it on the tray, then decided to scoop a spoonful with another spoon to form round cookies,cookie
. Finally, I used my hands to grab a small piece, shape it into a ball, and press it onto the tray to make round cookies.
11. Bake for 10 minutes at 180 degrees; the surface should be golden with slight cracks.
Take out and let it cool on a board, just like a cookie; the taste is really good.
Unfortunately, my baking tray was too small, so I had to bake three times to make all 20 cookies.I gave some to my mom while driving; she held the bag and sniffed, it smelled so good.Ah, this little oven, this little guy, I'm really satisfied with you, hehe... Danishcookies..
The materials (for about 30 cookies):
butter: 120 grams (softened at room temperature)sugar powder: 40 grams (5 tablespoons)granulated sugar: 30 grams (2+1/2 tablespoons)
egg: 35 grams (half an egg)

milk: 16 grams (1 tablespoon)salt: 1/4 teaspoon
milk powder15 grams (2 tablespoons)all-purpose flour(can use medium wheat flour) 145 grams (about 1+1/2 cups, measure with a spoon to loosen the flour first)
steps:1. Mix softened butter and cream in a large bowl until light and fluffy; gradually add sugar powder, granulated sugar, salt, etc., continue mixing until the sugar dissolves.
2. Add egg liquid and milk, mix well with an electric mixer.
3. Sift flour and milk powder together, then gradually incorporate into the mixture as if cutting vegetables, without stirring in circles.
4. Line the baking tray with parchment paper.
Leave space between each cookie dough on the tray to prevent sticking.
5. Bake at 180 degrees on the upper or middle rack of the oven until the edges are golden; about 15 minutes.
Keep an eye on it for the last few minutes to avoid burning.
After baking, transfer to a cooling rack immediately and let them cool completely before sealing in a container.
Notes:1. Different types of cookies should be baked separately; maintain consistent spacing between each cookie and ensure uniform size and thickness within the same batch.
2. After adding flour, mix until well combined but do not overmix to prevent toughening.3. If you have not baked the first batch yet, refrigerate it to prevent butter from melting.Baking on the upper rack results in better surface coloration; middle rack gives less coloration; choose based on preference.
4. Using sugar powder makes for a finer texture; avoid substituting with granulated sugar entirely as it is not easy to shape.
If no milk powder is available, use an equivalent amount of flour instead.5. The degree of butter whipping affects the cookie's texture; overwhipped results in a crisper texture while under-whipped gives a fluffier mouthfeel.6. Cookies are soft when freshly baked but harden as they cool down.
If cookies remain soft at the bottom after cooling, increase baking time slightly.
Re-baking if not sealed properly or left for an extended period will also cause them to soften; re-bake briefly in the oven again.
7. I used both low and medium wheat flour with good results; there's no noticeable difference between the two as long as you avoid overmixing when using medium wheat flour.Reduced sugar levels are sufficient, so no further reduction is needed.Pork spare ribs.Place them on the baking tray with spacing between each piece.
5. Bake at 180 degrees, place in the upper-middle rack (or middle rack) of the oven until the edges are colored, approximately 15 minutes.Check a few times during the last few minutes to prevent over-baking.After baking, immediately transfer them to a wire rack to cool. Seal and store when completely cooled.
Note:
1. Separate cookies with different patterns for baking; ensure equal spacing between each cookie, and similar size and thickness within the same batch to avoid uneven baking.
2. Mix well after adding flour, do not overwork or develop gluten, as it will make the texture tough.
3. Refrigerate the first batch if you cannot bake immediately to prevent the cream from melting.Place on upper rack for better surface color, middle rack for less surface browning; choose based on personal preference.
4. Adding sugar powder makes the texture smoother, do not substitute with granulated sugar as it will affect the shape.But do not use entirely, as it is difficult to shape.Milk powder enhances the fragrance of cookies; if unavailable, replace with an equal amount of flour.
5. The cream's whipping degree determines the texture of the cookies.The more whipped (but do not over-whip), the crispier and fluffier the cookies will be.Less whipped results in a crunchier texture.
6. Cookies are soft when fresh out of the oven; they harden as they cool down.If the bottom is still soft after cooling, it means the baking time was insufficient; return to the oven for a few more minutes.Cookies will also become soft if not sealed or left unused for a long period (though this usually does not happen, as they are delicious~~).Re-bake in the oven for a few more minutes to resolve this issue.
7. I have baked using low-gluten flour andmiddling gluten flour,both with good results; there is little difference between them, but be sure not to develop gluten when using middling gluten flour.The sugar quantity has already been reduced, so no further reduction is needed.