The method for making cookies
CookiesBiscuits"Cookie" comes from English, a Cantonese transliteration of "cookie". With the improvement of living standards, the consumption of high-sugar, high-fat foods has also increased. However, excessive consumption of these foods leads to a reduction in the intake of dietary fiber. Therefore, it is positive to develop cookies with dietary fiber.Biscuits In the making of cookies, dietary fiber is added, making the cookies more soft, fluffy, and effectively reducing fat and calories.
Cookies Recipe
Needed Ingredients
Butter, Sugar,Eggs and Milk and Flour.
Recipe steps
1. In softened butter, gradually add sugar and mix until it is light and fluffy, then add Vanilla extract and continue to mix. 2. Add egg liquid and mix thoroughly, then add milk and butter, and sift in flour in 2-3 times, mixing evenly.
3. Put the mixed dough into a piping bag and squeeze onto a baking sheet.
4.
Oven Preheat to 175 degrees, place in the oven with both top and bottom heat at 175 degrees for 15 minutes. If using two baking sheets, bake for 15 minutes after baking, then swap the positions of the two baking sheets. Tips
When making cookies, if you make a lot, it is better to bake one at a time.
Introduction to the recipe for cookies
Needed ingredients
Low-gluten flour, butter,
Egg yolk and Water, cocoa powder, vanilla extract, whole egg liquid, fine sugar.
Recipe steps
1. Soften the butter, add fine sugar and mix until uniform, then add egg yolk and mix thoroughly, then add vanilla extract and sift in low-gluten flour and mix evenly.
2. Add appropriate amount of water, knead into a dough and let it rest for 15 minutes.
3. Roll out the dough to a thickness of 0.5 cm and cut into a square.
4.Chocolate The dough making method is the same as the vanilla dough. The chocolate dough is also rolled out to the same thickness as the vanilla dough, cut into the same size, and brushed with a layer of whole egg liquid as an adhesive.
5. Place the vanilla dough on top of the chocolate dough.
6. Cut into 1cm wide strips and overlap them, using the whole egg liquid as an adhesive.
7. The remaining vanilla dough is rolled into a thin slice, brushed with whole egg liquid, and the folded dough is wrapped, and the excess vanilla dough is cut off.
8. Place in the baking sheet, leaving some gaps, and bake in the oven for about 15 minutes.
Cooking tips
1. In the making of this cookie, the water in the ingredients can be added or not, and the softness of the dough can be adjusted.
2. The cookie made from whipped butter is relatively loose. If the cookie is not whipped, it will be relatively firm. To prevent the baked cookies from being too loose, it is recommended to lightly mix the fine sugar in the first step.
3. The cookies will become soft after baking, which is probably because the cookies are not fully baked. You can bake them at 150 degrees for 5-10 minutes.
Notes on the recipe for cookies
Needed ingredients
70g butter, 60g sugar, 10g cocoa powder, 155g low-gluten flour, 1 egg.
Recipe steps
1. Soften the butter at room temperature, divide the flour into two portions, 80g and 75g, add 10g cocoa powder to the 75g portion, and sift separately.
2. Whip the butter with a whisk and gradually add sugar until it is light and fluffy.
3. Beat the eggs and add half of the egg liquid to the butter and continue to whip.
4. Divide the whipped butter into two equal portions. Take one portion of the low-gluten flour and knead into a white dough. The other half with cocoa powder flour is also kneaded into a cocoa dough. Note: Do not over-knead to avoid toughening the dough.
5. Place the two doughs in separate bags and press into thin sheets, and refrigerate for 20 minutes or more.
6. Place the two doughs on a baking sheet and roll them into the same thickness. Take out the cookie cutter. Use the dark dough to press out the body shape, and use the white dough to press out the face and other shapes of the body, and place them in the correct position. When attaching, brush a small amount of water on the white dough to prevent it from falling off during baking.
7. After completing the entire shaping, place it in the baking sheet, leaving a gap, and preheat the oven to 170 degrees. Bake for about 10 minutes, then turn off the heat and let it cool in the oven for 5 minutes.
8. After cooling, pack it in a sealed box or bag to prevent it from becoming soft.
Notes
1. When making panda cookies, the dough should not be too wet, otherwise it will deform after baking.
2. When taking out the dough from the refrigerator, it is easy to crack when rolled out thinly. Just knead it with your hands and it will become soft and stick together.
