Vienna cookies

Vienna cookies

Introduction:

"Cookies are coming. I like to squeeze them into flowers every time. I can't bear to eat them. Master pH's biscuit formula has been around for many years, until Shuai Chef (@ Shuai Shuai Chef) recommended it again a few days ago. I decided to try her out. The taste of the finished product will definitely surprise you, It's worthy of being Picasso of American baking industry. The flower shape is not fixed. It can be W-shaped, S-shaped or like me. I chose favna's pure cocoa powder. Its mellow fragrance and slight bitterness hide a trace of sweetness. It's refreshing! If you haven't operated this formula, you must try it. Surprise is always unexpected

Production steps:

Step 1: prepare raw butter to soften in advance; mix and sift low gluten flour, salt and cocoa powder

Step 2: stir the butter to smooth state, add it in two times, and stir evenly

Step 3: add the protein in two times, mix thoroughly, then add the next time, and beat until the fine and glossy pointed down state

Step 4: add the sifted powder mixture

Step 5: stir into a ball without dry powder

Step 6: put it into the flower mounting bag, flower mouth: Medium 8 teeth

Step 7: squeeze the flowers, put them into the preheated oven, and heat them up and down at 170 ℃ for about 15 minutes

Step 8: after baking, put the biscuits in the heat insulation rack at room temperature and seal them

Materials required:

Salt free butter: 125g

Sugar powder: 50g

Protein: 30g

Low gluten flour: 130g

Cocoa powder: 15g

A pinch of salt

Notes: the middle layer of the oven is heated at 170 ℃ for about 15 minutes. 1. Soften the butter. I usually take it out before going to bed and use it the next day. 2. Sift the flour for more than 4 times. It is recommended to mix it better. 3. Squeeze the pattern from inside to outside. It can be W-shaped, S-shaped or like me. 4. During the process of squeezing the pattern, keep your hands relaxed to squeeze out smoother patterns. The finished product will be more beautiful after baking. 5 Cocoa powder I choose pure cocoa, slightly bitter, strong fragrance, reduce the sweetness of biscuits

Production difficulty: simple

Baking technology

Production time: 10 minutes

Taste: sweet