[Video] crispy & original cookie~ recipe-Chinese Food-best chinese food recipes-cooking food

[Video] crispy & original cookie~

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Video address - Tips-1. If you want clear patterns, you can change 40g low gluten flour into high gluten flour. Use sugar instead of sugar powder. But the crispness of biscuits will be reduced. 2. The butter needs to be softened to the extent that it can be pressed easily. The room temperature is low in winter. You can adjust the oven to the fermentation function to soften the butter. At the same time, beat it in place (the volume becomes larger and the color turns white). So it won't take much effort to squeeze cookies. 3. If the room temperature is too low in winter, the batter will be difficult to squeeze. You can soften the butter for a little longer. Or you can turn it in the microwave for about 5 seconds before squeezing. Let the batter soften a little. 4. Cookies with 8 teeth and large mouth.

Cooking ingredients

butter:120g

low gluten flour:120g

coffee powder (original flavor omitted):5g

sugar powder:50g

whole egg liquid:20g

salt:1g

Cooking Steps

Step1:Butter softens to a point where it can be pressed easily.

Step2:For about 2 minutes, until the color turns white and the volume becomes larger.

Step3:Add sugar powder, salt, coffee powder and egg liquid. Mix slightly with a scraper first to prevent the powder from flying out.

Step4:Whisk at low speed. Mix well.

Step5:Sift in the low gluten flour.

Step6:Mix well.

Step7:Load the mounting bag. Use the 8-tooth cookie mouth to extrude the cookie (squeeze the mouth and lift it up. See the video for details). If you think the paste is hard to squeeze, you can see the tips 2 and 3 at the beginning.

Step8:Origina

Step9:Preheat the oven 135 degrees. Bake the middle layer for about 35 minutes. (the cookies just baked are soft and easy to break. They will be crispy when they are completely cooled.