Old-fashioned soft cookies

Place all-purpose flour into a bowl, first add the dry ingredients, then add yeast, baking powder, and granulated sugar to the flour and mix evenly.

Next, add the wet ingredients, including milk, beaten eggs, and corn oil, and first stir with chopsticks until it forms a lumpy texture.

Then knead it into a smooth dough, cover it with plastic wrap, and let it rest for half an hour. It's okay if the dough is a bit sticky when you start kneading; knead a little longer and it will become smooth.

The rested dough does not need to be kneaded again. Roll it out into a thin sheet about half a centimeter thick, and use a mold to cut out the cookie shapes. If you don't have a mold, just cut it into pieces with a knife.

Place the cookie dough on the baking tray, select the 'fermentation' mode on the Gaobike 80S convection oven, and set the time to 30 minutes. Professional equipment can make the fermentation faster.

Brush the fermented cookie dough surface with egg yolk, and it can go into the oven for baking.

The Gaobike 80S flat wind oven integrated machine is preheated to 170 degrees in advance, baked in the middle layer for 18 minutes, and can be taken out once the surface color is satisfactory.

The baked cookies are taken out to cool, stored in an airtight container; they are also delicious when eaten warm. After cooling, they have a bit of a crispy texture on the outside, and the inside is soft, very tasty.

A bowl of flour made a big plate, which is also great for entertaining guests during the holiday~

The outer layer is slightly crispy, and the inside is soft. Taking a bite, you taste a light milky flavor, with a rich wheat aroma and a hint of sweetness. The more you chew, the more fragrant it becomes, leaving a long-lasting aftertaste.