Singapore cookies, recipes from Teacher Tum☘️☘️

Singapore Cookies (Legendary)

Ingredients (cookie body)

1.200g kite badge versatile flour

2. 90 grams of icing sugar

3. 3 grams of salt

4. 50 grams of ground roasted peanuts

5. Rice bran oil 105 grams

6. 1 teaspoon baking powder

7.Cashew for Cookie Makeup

How to do

1.Sifting flour, baking powder, icing sugar into a mixing tub, adding salt and roasted peanuts, using the hand of a person to give the mixture a wide distribution, and then adding rice bran oil to massage the mixture well and clot.

2. Cut 50 grams of weight and squeeze and mold it into pieces to keep the mixture tight (must be tight)

Molding like this until the powder runs out.

3. Use a knife to cut the size of the thickness as you like, will get about 5-6 pieces and make the shape look pretty round.

4. Apply the egg 1 round, paste it with cashew nuts, and then apply the egg over again.

5. Bake with a temperature of 170 degrees Celsial Fire Upper, Lower, about 22 minutes or until cooked.

Facial egg mixture

1 chicken egg, any number, 1 egg

2. A little salt

3. 1 tablespoon rice bran oil

4. Yellow eggs as you like

Note

1. Peanuts should be roasted by themselves. The snacks will be very fragrant.

2. If you want to stiff the cookies, use only 20 grams of roasted peanuts.

3. If you want to taste poppy, use black roasted and then spin 20 grams. Mix it down.

4. When molding, must be tight. If not sure, it may break after baking.

5. Molding may iron the dough and then use the press, or weigh small, large as needed, mold round and press slightly.

6. May be baking candle smoke or not baking

If baking takes 20 minutes

Thank you for the formula from Teacher Tum Rashkrit.