Composition / ingredients
Step-by-step cooking
Step 1:
Start by softening the butter in a convenient way. But it is better if you put it out of the refrigerator a couple of hours before this process. And now we'll take a comfortable vessel. Having driven in one egg here, we will add sugar.
Step 2:
We need to connect these two components. I coped successfully with this task by picking up a whisk. If it is not there, do not worry – with a fork you can achieve the same effect, i.e. uniformity.
Step 3:
Soft, but not melted butter, put in a bowl to the egg-sugar mixture.
Step 4:
Let's arm ourselves again with what you have at hand, and mix the oil with the resulting mixture before that. See. what a nice mass we have organized!
Step 5:
Then pour in quick soda and vanilla sugar. And then we'll sift the flour right here.
Step 6:
It's time to knead the dough. With a spoon, gently and gradually grab the flour and combine it with the mass.
Step 7:
The dough should be soft, but not stick to your hands. Having hidden the bun in a bag, we will send it to the refrigerator for an hour so that the butter will catch and it will be easy for us to form cookies.
Step 8:
In an hour we will sprinkle the board with flour. Put the bun on the board. Roll out a layer with a thickness of 0.5-0.7 (no less!) see and cut out cookies of any shape.
Step 9:
Put the cookies on the bottom of the bowl of the slow cooker, smeared with literally a drop of vegetable oil. Bake in the "baking" mode for 20 minutes. You can bake on both sides, but I turned out great.
Step 10:
I just sprinkled powdered sugar and couldn't wait for the coffee to boil.
And more tips
To combine an egg with sugar, you do not need to work hard, because this is not the case when you need a thick, stable foam. You just need to shake it.
Oil. Butter can be heated a little in the microwave or in a water bath. But keep in mind, it should not spread. And we do not pour vegetable oil, but drip it to the bottom of the bowl before baking!
Flour. I wrote 180 g in the recipe . But in each case, the situation may be different. After all, eggs can be of different sizes, flour can be different from different manufacturers. Therefore, sift from a hundred grams, and add until you achieve the desired consistency.
Dough. You can not put the dough in the cold if you are in a hurry. But then the finished products will not be crumbly and crispy. If you roll out the dough thinly, they will turn out dry and brittle. And too thick will bake for a long time.
Baking. We bake according to our feelings, because each slow cooker bakes differently. One, like mine, baked cookies in 25 minutes. I think 20 would be enough. The other will bake on both sides for 20 minutes. So, be more attentive to the time, and leave a gap between the cookies so that, having blurred, they do not stick together.
Decoration. Any glaze is perfect, nuts, powders. Powdered sugar was enough for me.
Caloric content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Baking soda - 0 kcal/100g
- Vanilla sugar - 379 kcal/100g
