Chinese Food
Original Jenny cookies
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Jenny cookie is the most famous Jenny bear pie in Tsimshatsui, Hong Kong. In order to eat it, many people are willing to wait in long lines for six or seven hours. It can be imagined that this cookie has its attractive place. Do you know what's special about it? A sip on the broken. Crisp to slag. Excellent taste. And clear three-dimensional pattern. No eggs. So can be very crisp and delicious. I used to have a cocoa version of Jenny cookie. My friends always came to ask me for the original Jenny cookie recipe. Last night, I made a special effort to record the original cookie recipe, so that my friends can refer to it.
Cooking ingredients
Cooking Steps
Step1:Butter softens at room temperature. You can press it gently with your fingers. Remember not to turn into water. The softening degree of cookie butter is very important.
Step2:Beat with electric beater until it turns white. Butter softened in place is very easy to beat.
Step3:Add sugar powder in one time, and then whisk until the volume becomes larger and the color turns white. Add salt and water to make salt water. Add butter. Whisk evenly.
Step4:Add corn starch. Use scraper to press and mix until there is no dry powder.
Step5:Electric eggbeater until light.
Step6:Sift in the flour with low gluten and press it with a scraper until there is no dry flour.
Step7:Jenny's cookie mouth is put into the decoration bag, and the mixed cookie dough is put into the decoration bag.
Step8:Vertically pick up the mounting bag. Draw a circle from the middle to the outside. Squeeze one side and lift it up. 4 circles are suitable.
Step9:Squeeze all the cookies into the pan.
Step10:Preheat the oven for 120 degrees. Heat it up and down for 50 minutes. Turn it 180 degrees for 10 minutes.
Step11:The cookies out of the oven should be kept cool before they can be stored in sealed boxes.
Step12:You can put a cube of sugar in the sealed box. It's moisture-proof.
Step13:Finished product drawin
Step14:Finished product drawin
Cooking tips:Here's a note for making this cookie - the texture is not clear because the butter softens too much. It becomes liquid or has no shape, which leads to insufficient support. When baking, it will collapse. Don't you know how to make this cookie? The most important thing is to soften and beat the butter. If you find that the texture is not very clear when squeezing, you can put it in the refrigerator for refrigeration. This can at least maintain the integrity of the pattern. The best way to squeeze cookies is in summer. If you can develop a fermentation box in winter, set it to about 30 degrees, put it in for a few minutes, and make the cookies soft. Otherwise, you will be crowded to doubt your life. As long as you carefully follow the above operation method and carefully read the main points, the recipe of this cookie is very suitable for novices to operate. The material is simple. There is no production. It can almost be said that it is a recipe with zero failure. There are skills in making delicious dishes.
