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Teddy Bear Butter Cookies . Crispy, crumbly, melts in your mouth, easy to squeeze.
- Preheat the oven in advance.
- Butter used must be soft and still cold. Unsalted or salted butter, as desired
- beaten eggs, weighing 50-55 grams, more than this, cut off the egg whites
- Powdered milk, if you don't have it, skip it.
- Squeeze bag, if not thick, should stack the bag to prevent splitting, breaking
- Cookie Batter Shouldn't fill the bag until it's full. Divide it in half. will make it easy to squeeze
- Technique to make the cookies crispy longer, bake twice, first time at 170 ° C for 15 minutes (until light brown edges), then change to 80 ° C for another 10 minutes.
Baking time depends on the size of the cookies. Notice whether it's cooked well or not. Look at the brown edges of the cookies. No need to bake according to the time in the recipe.
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Teddy Bear Butter Cookies Makes 13-15 depending on the size you squeeze.
● Salted butter, softened and cold 144 g.
● 55 g icing sugar
● Chicken eggs 50-55 g.
● All purpose flour 160 g.
● Corn starch 35 g.
● Milk powder 5 g.
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