How to make crispy cookies without making the pattern disappear? Today, I will talk to you about the skills of making crispy cookies. The lines will not fade, and the batter is very easy to squeeze. Remember these points to ensure success. 1, butter must be softened as early as possible, and it must be softened in time, based on the degree to which fingers can squeeze out dents. 2, butter can not be sent too much, but you can not send enough.

How to send butter: beat the butter melted at room temperature with electric egg beater until the volume expands and the color turns white. Add sugar and salt in batches and stir until the sugar is completely dissolved; Finally, the butter will look fluffy and soft, and the color will become lighter and the volume will become larger. When there are feathers on the surface, it means that the butter has been sent out. Sandy oil mixed with wheat flour is easy to mix, and it is easy to squeeze out the particles when squeezing cookies.

3. Adding liquid raw materials must be added in batches, and the liquid must be heated in winter, otherwise water-oil separation will easily occur. Butter and egg delivery: "Small quantity and many times" is the key point of butter and egg delivery.

That is, add a little at a time and add the egg mixture in several times. The purpose of this is to completely emulsify raw eggs and butter, and it is not easy to separate oil from eggs. 4. When the powder is mixed with liquid raw materials, it can remove lumps and prevent pimples.

After sieving the wheat flour, you should not stir too much, otherwise the batter will easily produce gluten. Sugar also plays an important role in the process of making cookies. The thicker the particles, the better the ductility of the batter.

Ingredients: 80g whipped cream, 25g powdered sugar, 2g salt, egg yolk 1, animal whipped cream 15-20ml, onion powder 16g, and low-gluten flour 100g. Cake baking: high-rise electric oven, 190 degrees, fire up and down, about 15min. Practice: 1. Butter softens at room temperature, add powdered sugar, stir well and beat until fluffy.

Step 1: Add egg yolk and stir until it is smooth and delicate. Add whipped cream and stir well. Add the sieved wheat flour to the whipped butter. Add chopped chives in advance.

Step 2: Stir evenly with a rubber scraper. Put the dough into a mounting nozzle, a medium-sized 8-tooth mounting nozzle. Squeeze into a baking tray, put it in an electric oven heated at 190℃, and bake at middle and high level for 15 minutes until golden brown.