Cookies are my favorite, not to mention strawberries. Apart from occasionally worrying about pesticide residues (isn’t that disappointing!), I will definitely buy them again and again.
I have always been looking forward to what kind of sparks will come out when the two are combined into one. Will it have the aroma and juiciness of strawberries and the crunch and mellowness of cookies?
Let’s try it together and see how this strawberry soft cookie tastes. I’m looking forward to it~
Ingredients: 50g strawberry sugar water, 110g low-gluten flour, 1 teaspoon baking powder, 50g cooking oil, 1 drop of vanilla extract.
Baking: Upper and lower heat, middle layer, 180 degrees, 10 minutes.
Production steps:
1. Prepare the strawberry syrup first. Cut half a pound of fresh strawberries into cubes and put them into a bowl. Add about 120g of white sugar. Stir evenly. Seal with plastic wrap and marinate in the refrigerator for 2 hours. When the strawberries produce red juice, they become strawberry syrup. If you think its not rich enough, you can also take some soaked strawberry pieces and squeeze out the juice to make the strawberries grown in sugar water more intense~
2. Put 50g of prepared strawberry syrup and 50g of cooking oil into a bowlMix with vanilla extract;
3. Sift the low-gluten flour and baking powder into the liquid mixed in step 2;
4. Mix the dry and wet ingredients in steps 2 and 3 evenly with a spatula, then put them into the decorating tape and set aside;
5. Preheat the oven to 180 degrees, place tin foil on the baking sheet, squeeze the mixed strawberry batter onto the tin foil, then put it in the oven and bake for 10 minutes.
This biscuit is simple to make and a very worry-free menu. The finished strawberry has a strong flavor and a good texture. But next time, try adjusting the cooking oil to butter or something else to see if it can be increased. Some milky flavor~The fun of cooking lies in constantly experimenting with new ideas, there is rice and there is the rush of a wizard mixing potions~hoho~
