[original cookie] - the most basic cookie making

[original cookie] - the most basic cookie making

Introduction:

"Cookies, with their special crispness and fragrance, are very popular. They not only have various shapes, but also have many tastes, such as coffee, chocolate and green tea. As a novice, it's natural to first learn the simplest and most classic original cookies. After mastering the key points and techniques of various production, you can start the colorful process of change. In fact, the simplest and most classic original butter cookies have always been my favorite flavor. "

Production steps:

Step 1: weigh the butter and soften at room temperature.

Step 2: beat egg beater at low speed until loose. (three or five seconds is OK)

Step 3: add fine granulated sugar and powdered sugar at one time.

Step 4: whisk until the butter is bigger and lighter.

Step 5: add the egg liquid in three times, 1 / 3 of each time. After adding the egg liquid in each time, stir until the butter and egg liquid are completely mixed, and then add the egg liquid in the next time.

Step 6: the whipped butter and eggs are completely integrated without separation, and the state is fluffy and light.

Step 7: sift the low gluten flour into the whipped butter paste.

Step 8: gently mix with a rubber scraper. (do not over cut)

Step 9: put the flower mounting mouth into the flower mounting bag (I use chrysanthemum shaped flower mounting mouth), then put the flower mounting bag in a deep cup, open the mouth of the flower mounting bag, so that the cookie batter can be easily put in, which is clean and not wasted.

Step 10: in the baking tray covered with oil paper, squeeze out the cookie germ of your favorite size, put it into the preheated oven, 200 degrees, middle layer, up and down the fire, about 15 minutes, bake until the cookie surface is golden, then it can be out of the oven.

Materials required:

Low gluten flour: 100g

Butter: 65g

Egg liquid: 25g

Sugar: 18g

Powdered sugar: 32g

Note: in the whole process of making cookies, the most common problem is that the pattern is not clear enough after baking. It is clear that when making cookies, they are beautiful, but they are blurred as soon as they come out. This is really disappointing. I've also experienced it, and I can understand that kind of mood (in fact, I'm not very satisfied with the cookies I've made, so I need to continue to explore and do better!). How to make the baked cookies keep the clear lines when they are put into the oven? I may not be able to give a comprehensive answer to this, but I can say something about my own experience. 1: No matter which formula you use, you should learn to watch the state of the dough. If the moisture content of the dough is too high and relatively thin, then its ductility will be better. That is to say, during the baking process, the lines of the cookies will easily disappear. On the contrary, if the dough is too dry and difficult to extrude, it is also undesirable. 2: The higher the degree of butter, the better its ductility, which is also a reason for the disappearance of the texture. (I usually control the stirring process at about 5 minutes) 3: the temperature of baking cookies should not be too low, because the higher the temperature is, the lower the extensibility of the dough is, so the temperature of baking cookies is 190 to 200 degrees. (popular point, that is to say, in the case of higher temperature, the surface of cookies will be more quickly shaped, but it is not the higher the better, it needs a suitable environment.) 4: the thicker the sugar particles in the formula, the more extensible the dough can be, while the finer the sugar particles, the less extensible the dough can be. So I use fine granulated sugar instead of sugar to make cookies It's common coarse sugar. 5: Powdered sugar is finer than fine granulated sugar. If all the sugar is replaced by powdered sugar, the dough will have lower ductility? In fact, it will, but if only sugar powder is used, the baked cookies will not be so crisp due to the reduction of ductility. Therefore, in the recipe of cookies, fine granulated sugar and powdered sugar exist at the same time, which is to balance the extensibility of cookies.

Production difficulty: Advanced

Process: Baking

Production time: half an hour

Taste: sweet