CheeseMilkSmallCookie
Haven't updated in a while, so I was criticized by M student today.555~~I have reasons, M. The baby is sick, and I've been taking care of it.PeachTissue necrosis, I've been busy taking care of the baby, so... Next time, I'll pay more attention to updating the cheese cookies. This was made during a cheese disaster because the photo wasn't taken well enough, so I never posted it.However, thisCookiehas a very good taste, crispy and flaky with a cheese flavor.Kelpthread, thank you very much.By the way, the missing Sis is now giving birth. I finally updated my blog just two days ago, so I'm excited.
Ingredients:
Flour160 grams, 1 tablespoon milk, 30 grams whole egg liquid,ButterCheese100 grams,Cornstarch30 grams,Butter100 grams, 1/2 teaspoon baking powder, 60 grams sugar, 1/8 teaspoon salt
Steps:
1. Soften the cream cheese and butter at room temperature first, then beat them until smooth with an electric mixer.
2. Add sugar and salt, continue beating until evenly mixed.
3. Add whole egg liquid and milk, beat until well combined.
4. Mix corn starch and flour together, sift into the mixture, and knead by hand (do not knead like dough; just grab it to mix) then wrap in a plastic bag and refrigerate for 30 minutes.
5. Take out the chilled dough and shape it into long strips. Freeze them in the freezer for about 20 minutes (until firm).
6. Cut the frozen dough into small pieces, about 5 mm thick.
7.Preheat the oven to 175 degrees Celsius, bake on middle rack for 18-20 minutes until surface turns golden.Tip:

I baked this recipe in two trays of Liebherr.
This amount I baked in two Long baking trays.