Chinese Food
Low fat soft cookies
(64229 views)
Recently, it rained continuously in Beijing. At the time of writing this blog, the window was open at home. The cool wind came in. The temperature on my body made me feel like autumn was coming ahead of time. But now, after all, it's summer. If the weather forecast can be believed, in a few days, it's time to recover the hot weather. The weather is changeable. The biscuits are still baked. Like to eat cookies. Especially like to eat soft cookies. Especially like to eat soft cookies and very afraid of high calorie children's shoes. Today's soft cookies are for you. If you have to use precise numbers to describe how low fat this cookie is, it's 62% less butter than the brandy and cherry soft cookie. With it. Sugar consumption also correspondingly reduced a lot. Afraid of sweet children's shoes. You should not reduce sugar this time.
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:Use the scraper to mix evenly.
Step6:Turn it over until there is no dry flour. It's just like the batter as shown in the picture.
Step7: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.
Step8:Put the baking tray in the middle layer of the preheated oven with the temperature of 190 ℃ 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 220 ℃. Bake for 12 minutes. Take out immediately after coloring. 4. Just after the cookies are roasted and cooled, they are soft inside and outside. After being sealed for one night, the inside and outside taste will become a unified soft cookie taste. If you like a softer taste, put it in the microwave oven for about 15 seconds before eating (the specific time depends on the microwave
