Chinese Food
Low fat cookies
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For the first time baking, I chose a simple biscuit to make. This low-fat one won't be afraid of being fat. I made it with less sugar in the original formula. It only tastes light sweet. If I like the heavy sweet taste, I can add 1020 grams of sugar; in addition, I used all the tender tofu at home. But it feels good to eat.
Cooking ingredients
Cooking Steps
Step1:Prepare the material first. All kinds of ingredients in the ingredients list are very common. The only thing we should pay attention to is that tofu must choose tender tofu with very soft texture. Don't choose other tofu.
Step2:Pour the tender tofu, sugar and broken eggs into a large bowl. Beat evenly with an egg beater.
Step3:Beat until tender tofu is smooth and free of granules. The mixture becomes paste. Add the softened butter and continue to beat evenly.
Step4:Mix low gluten flour and baking powder and sift in.
Step5:Mix well with a scraper. Turn until there is no dry flour.
Step6:Put the batter into the flower mounting bag. Use the medium star flower mouth to extrude the round cookie dough. There should be a certain interval between each dough.
Step7:Put the baking tray in the middle layer of the preheated oven with the temperature of 170 ℃ up and down. Bake for about 15 minutes until the surface is slightly golden. It can be eaten after cooling. It's better to put it in a sealed box and keep it overnight.
Cooking tips:1. Tender tofu, also called nantofu, is delicate, smooth and elastic. At the same time, northern tofu is generally sold in the supermarket. The texture is rough. It is not suitable for making this cookie. 2. If you don't need a flower mounting mouth to squeeze flowers, you can use a small spoon to dig a little batter and put it on the baking tray to flatten it. It's a more convenient plastic method. Although the shape of the baked cookies is plain, the taste is also delicious. 3. Pay attention to the baking temperature. This cookie should not be roasted for a long time. Otherwise, excessive loss of water will cause the cookie not to be soft enough. The taste is hard. If the color change of the cookie surface is not obvious after baking for 15 minutes, move the baking tray to the upper layer. Raise the oven temperature to 200 ℃. Bake for 12 minutes. Take out immediately after coloring. (the specific temperature adjustment depends on the actual temperature of each other's oven. My oven temperature should be about 10 degrees higher.) 4. After the cookies are baked and cooled, they are soft inside and outside. After being sealed for one night, the inside and outside taste will become a unified soft starter
