Chinese Food
Cookies
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Cooking ingredients
Cooking Steps
Step1:Prepare the material in advance. Soften the butter in advance. Pay attention to the softened state, that is, the butter is matte. In the formula, medium gluten flour can be used instead of high and low gluten flour.
Step2:Butter softened - you can pick up the whole butter by hand. Never soften it into paste.
Step3:Mix the cream and salt well. Cream can be changed into milk or not. If the main liquid is refrigerated, please put it at room temperature before use.
Step4:After mixing high gluten flour and low gluten flour, sift them for two to three times. This step must be sifted for 23 times. Do not omit.
Step5:Pour all the sugar powder into the butter. Stir it with the beater for a few turns, then turn on the whisk to avoid spilling.
Step6:Beat the butter until it's swollen and white. Add milk powder. Beat until it's free of particles. Then add cornstarch and beat until it's feathery. Add salt and cream. Beat well.
Step7:Sift in high and low powder. Make sure that the high powder and low powder are evenly mixed before sifting in and mixing. If there is no high powder and low powder, it can be replaced with medium powder.
Step8:First cut and then press. Mix until it is completely mixed.
Step9:Then scoop a scoop of batter with a spatula, spread it on the wall of the basin until it is fine, and then shovel it into another basin until all batter is fine. If the pursuit of a more delicate batter can be wiped again. If the scraper is not hard enough, it is recommended to pour the batter onto the chopping board for kneading. The palm root is close to the surface of the chopping board. Knead the batter forward. Knead each dough about twice. Do not knead it more than once.
Step10:Mix the batter and put it into a mounting bag to squeeze the flowers. It is recommended to use a cloth or silica gel mounting bag or two disposable mounting bags
Step11:It's not recommended to put all the batter in at one time. Hand temperature will affect the batter state, melt the butter, and the final cookies will collapse.
Step12:Many people say it's hard to squeeze when you're tired. Please note that it's a matter of batter handling.
Step13:Preheat the oven in advance. Bake at 160 ° C for about 20 minutes. Let cool and serve. Is it cooked? Look at the surface. Don't be too burnt. It's completely dry after cooling. You need to adjust the time according to your oven temper.
Cooking tips:Remarks - want to have a good taste. First recommend the president's butter and milk powder. All the steps have been completed. Actually, making biscuits is really fast. Baking time and baking process are simpler than cake. But we must follow the above process. Because Kwai Ding cookies are easy to lose. 1. I think it's OK to use the chef to stir the batter. In fact, the making of batter has a great influence on the extrusion of cookies. As long as the batter is well mixed, it will be relatively simple. 2. After many people bake cookies, they find that they are shorter than before they go into the oven and collapse. The softening degree of the first butter is not reached. The softening state is not a completely sticky paste, but a slightly hard one. Second, most of them are not enough. Many people are worried that too much and too much will lead to collapse. But this one needs to be fully dismissed. Of course, it's better to fight not enough than to dismiss too much. We need to take good control of it. Excessive dismissal will also lead to collapse. We can put it into practice
