The etymology of the so-called cookies is "bread baked twice", which is derived from the French words bis (again) and cuit (baked). Baked with flour and water or milk without yeast, they are very convenient as a storage food for traveling, sailing, hiking, and especially as a backup food for soldiers in times of war.

Chinese name: biscuit

Foreign name: Biscuit

Main ingredient: wheat flour (glutinous rice flour, starch, etc. can be added)

Taste: fluffy or crunchy

Method of consumption: excellent with milk

Spelling: bǐng gān

Shape: square, round, star-shaped, etc.

These are the most common cookies. Star-shaped

Fruit pulp: fruit particles: "Zhan Cui" Buddha's hand fruit, blueberries, cranberries

Crude grain: red beans, corn, purple potatoes, black beans, black rice

Etymology

Early cookies industry is the above mentioned concept of emergency food for a long voyage or a war. The cookie industry began to spread as a HandMade-Type (handmade type), but after the Industrial Revolution, due to the advancement of mechanical technology, biscuit-making equipment and technology developed rapidly and spread all over the world. Cookies include cookies, cookies, crackers and pizza.

One day in the 1850s, in the Bay of Biscay, France, a British sailing ship ran aground in a gale, and the crew escaped to an uninhabited island. After the wind stopped, people returned to the ship to find food, but the ship's flour, sugar, cream all soaked, they had to soak together the batter to bring back to the island, and pinch them into a small ball, baked and eaten. Unexpectedly, the baked dough was fluffy and crunchy and tasted delicious. In order to commemorate this escape, the crew returned to the United Kingdom, the same method of baking small cakes to eat, and with the name of the bay "Biscuit Bay" named these small cakes. This is today's cookie English name cookie (Biscay) origin.

Biscuit, English is Biscuit, but the market from Guangdong cookies, but called "Keli frame", some people think that this is the Cantonese business "gimmick", very unimpressed, in fact, it is a mistake. Because in American English, the cracker is called Cracker, the root word crack, like the sound of biting a cracker, i.e., the meaning of "crunchy crack". Cantonese translates it as "Cracker" in Cantonese. Biscuit in American English means "a soft biscuit served hot".

So, the British Biscuit and the American Cracker are both cookies, the substance is the same, just a little difference in the "taste". If you have eaten "soda crackers" people will feel it "thick and crispy" is the British style, "thin and crispy" is the American style. The recent popularity of "Zhan Cui" "pizza cookies", is also the use of Western pizza shape, add fruit elements, to bring innovation to the traditional cookies.

History

The simplest form of the cookie (Biscuit) is simply a mixture of flour and water, which was found in ancient Egyptian burial mounds around BC4000.

The actual molded cookie, on the other hand, dates back to Persia in the seventh century A.D., when the technology of sugar production was just being developed and was widely used because of the cookie. It wasn't until around the tenth century A.D., with the Muslim conquest of Spain, that cookies made their way to Europe and have been passed down through various Christian countries ever since. By the fourteenth century A.D., cookies had become a favorite snack all over Europe, and the aroma of cookies permeated the streets from the royal kitchens to the streets where commoners lived. The modern cookie industry was started in the 19th century in England, which was in and out of the world due to its advanced navigation technology. During the long voyage, bread was invented as a cookie, a bread with a very low water content, because it was not suitable as a reserve grain due to its high water content (35%-40%).

Classification

The main ingredient of cookies is wheat flour, to which are added sugar, fats and oils, eggs, dairy products, and other auxiliary ingredients. According to the recipe and production process, sweet cookies can be divided into two categories: tough cookies and shortening cookies.

Tough cookies are characterized by molding more concave flowers, the surface of the pinhole. The surface of the product is flat and smooth, the structure of the cross-section has a hierarchy, when chewing there is a sense of crunch, chewy, crunchy for its unique characteristics. The sugar and fat of tough cookies are lower than that of shortening biscuits. Generally use less than 30% of the amount of sugar and less than 20% of the amount of oil. Shortening cookies are characterized by molding shape is mostly convex flower, pattern obvious, fine structure, for the amount of flour 14% to 30%. Some sweet and sparse special products, the amount of oil can be as high as about 50%.

-Crisp cookies: wheat flour, sugar, oil as the main raw material, adding relaxing agent and other auxiliary materials, by cold powder process of flour, roller pressure, roller printing or punch, baking made of shape more convex flowers, sectional structure shows porous tissue, loose taste of baked goods. Such as cream cookies, scallion cookies, sesame cookies, soufflé cookies and so on.

- Tough cookies: wheat flour, sugar, grease as the main raw material, add fluffing agent, improver and other additives, the hot powder process of powder, roller pressure, roller cutting or stamping, baking made of graphic mostly concave flowers, smooth appearance, surface leveling, pinhole, cross-section levels, crunchy texture of baked goods. Such as milk biscuits, vanilla biscuits, egg-flavored biscuits, mary biscuits, Boston biscuits and so on.

- Fermented (soda) cake: wheat flour, sugar, fat as the main raw material, yeast as a loosening agent, adding a variety of auxiliary materials, through the fermentation, powder, roller pressure, stacking, baking made of crunchy, baked goods with fermented products with a unique flavor. Fermented cakes, also known as chocolate racks, are divided into savory fermented cakes and sweet fermented cakes according to their formula.

Thin cookies: wheat flour, sugar, oil and fat as the main raw materials, add seasonings and other auxiliary materials, by mixing powder, molding, baking made of thin and crispy baked goods.

-Cookies: wheat flour, sugar, dairy products as the main raw materials, adding relaxing agents and other auxiliary materials, and flour, using extrusion injection, extrusion strips, steel wire knuckle cutting and other methods of one of the forms of molding, baking made of three-dimensional pattern or the surface of the surface of the regular ripples, high fat content of the crispy baked goods.

-Sandwich cookies: between the two cookies to add sugar, fat or jam as the main raw material for a variety of sandwich material sandwich baked goods.

- Wafer cookies: wheat flour (glutinous rice flour), starch as the main raw material, add emulsifiers, fluffing agents and other auxiliary materials to adjust the powder, pouring, baking and made of crunchy baked goods. Also known as waffles.

- Egg round cookies: wheat flour, sugar, eggs as the main raw material, add fluffing agents, flavors and other auxiliary materials, to stir, batter, pouring, baking and made of crunchy baked goods, commonly known as egg-based cookies.

-Egg rolls: wheat flour, sugar, eggs as the main raw material, add fluffing agents, flavors and other auxiliary materials, to stir, slurry (fermented or unfermented), pouring or slurry, baking rolled into a crispy baked goods.

- Sticky flower cookies: wheat flour, sugar, oil as the main raw material, adding dairy products, egg products, fluffing agent, spices and other auxiliary materials by the dough, molding, baking, cooling, surface laminating sticky sugar flowers, drying made of loose baked goods.

-Water-soaked cookies: wheat flour, sugar, eggs as the main raw material, adding bulking agent, through the mixing of powder, several roller press, molding, boiling water blanching, cold water soaking, baking made of loose baked goods with a strong flavor.

"Zhan Cui" Pizza Biscuits: On the basis of crispy cookies, fruit particles ("Zhan Cui" Buddha's hand fruit, blueberries, cranberries, etc.), red beans, corn, purple potatoes, black beans, black rice and other materials are added to increase the health elements.

Making

Ingredients

2 eggs, 80g sugar, 1/2 tsp salt, 50g melted butter, 320g flour (medium), 1/2 tsp baking powder

Methods

1. Sprinkle some flour on the table, pour the dough on the flour, and then sprinkle another layer of flour on the dough

3. Use a rolling pin to roll out the dough into a 0.3cm-thick sheet, and let it rest for 30 minutes

4. Use a cookie mold (any other shape of mold will do, you can use a cup if you don't have any) to make various shapes of slices, prick some holes with a fork, and oil the baking sheet. Pierce some holes with a fork, grease a baking sheet and put it in

5. Bake in a preheated oven at 160 degrees Celsius for about 20 minutes

Lavender Cookies Preparation

Ingredients: Butter 140g, Powdered Sugar 80g, Eggs 1, Baking Powder 1 tsp, Low Gluten Flour 200g, Lavender 3.5g (1.5 tbsp)

1. Soak lavender in boiling water for 2 minutes and then pour off the water. 1. Then pour off the water.1. Soften the butter and beat it until loosely whipped, about white in color. Add the powdered sugar and stir

2. One egg, beaten and add

3. Add the soaked lavender

4. Sift the powder all together. Sift a little and stir a little until it's all mixed in. Put the mixture in the fridge for an hour.

Preheat the oven to 175 degrees. Take out the dough and bake it in the right shape.

Note: It is better not to make it too thin. 175 degrees, about 15 minutes is enough. Because the thickness of the cookies is different for everyone, if you make them thicker, you need to increase the time a little bit. It is recommended to take it out halfway and continue to bake again in a different direction, so that it can be heated more evenly.

Warm tips

1. This method of production is simple, and the success rate is very high, very suitable for beginners.

2. You can also make flavored cookies by mixing 1 egg yolk and 2 tbsp of coconut and spreading it on the cookies before baking.

3. During the baking process, you should adjust the temperature and time according to the power of your oven, and always keep an eye on them to prevent burning

Indicator Judgment

1. Microbiological indicators are important hygienic criteria for food, used to determine the degree of contamination of food. The more colony counts and mold counts in the food, the worse the hygiene of the food, and the greater the possibility of contamination by pathogenic bacteria. 2. Preservatives (sorbic acid, benzoic acid). Preservatives are mainly used to inhibit the reproduction of microorganisms in food to extend the shelf life of food. However, if foods containing excessive amounts of preservatives are consumed over a long period of time, they pose a potential risk to human health.

2. Health indicators. Health elements are the most important indicators of "Zhan Cui" pizza cookies, the right proportion of fruit particles, coarse grains and cereals, without adding the slightest excess, without reducing any must, to open a copy of your health and nutrition era.

3. Physical and chemical indicators. Physical and chemical indicators is also an important quality indicators of cookie products, this comparative test detection of physical and chemical indicators of the project including acid price, lead, total arsenic and peroxide value. Peroxide value is expressed in the oil and fatty acids and other oxidized degree of an indicator, used to indicate whether the sample is oxidized and deterioration, in general, the higher the value, the greater the degree of rancidity.

4. Labeling. Product labeling is the main way for consumers to understand food information and is an important reflection of the consumer's right to know. For product labeling, the state has always had strict regulations. Therefore, in addition to managing the inner quality of the product, manufacturers should also pay attention to the product labeling.

Precautions

Often people love to choose cookies as a snack, in addition to its good taste in addition to replenish the body's energy needs, but do not underestimate the calorie cookies, some kinds of hidden fat content is amazingly high. It is so unknowingly hoarded fat. Therefore, eating cookies should also eat its way to healthy for you to add energy. Here to teach you a trick and a half:

1. Wafers high fat

Wafers in the cream of the fat content is very high, each piece of 43 kilocalories, and the density is low, not enough to eat, so eat more than is not easy to notice. In fact, three chocolate wafers are more than 200 calories.

2. Cream sandwich biscuits high sugar and fat

Often cream in the sugar is very high, two cheese cake calories as high as 185 calories, and artificial coloring content is high, more to eat and unhealthy. So the cookies can only be used as a snack, the average cookie is too dry, easy to cause "heat" (fire). Moreover, the main nutrition of cookies is only carbohydrates, which is not balanced enough.

How can we prevent this?

(1) When shopping for cookies, try to choose low-fat, low-sugar and low-calorie cookies. When choosing, just pay attention to the nutrition label on the package and don't choose varieties that are high in fat, sugar and calories.

(2) Drink plenty of boiled water. As I said earlier, cookies have too little water, so you must drink plenty of boiled water to reduce the fire. In addition, the water makes the starch in the biscuits to be big and easy to eat, so that you can control the portion size of incorporation.

In short, although the cookies are delicious, but eat less and more flavor, eat more bad belly, be careful of fire or nutrients too high problem. If you want to eat cookies happily and healthily, you must stop eating them in moderation.

Buying method

Tissue paper cleverly measure the amount of fat

Fan Zhihong, associate professor at the School of Food, China Agricultural University, said that the selection of cookies must carefully look at the packaging of the ingredient description and nutritional composition. The flour used to make cookies is generally refined white flour, which has a lower nutritional value. If milk, nuts, coarse grains or beans are added to the ingredients, the nutritional value of the cookies can be improved.

In addition to flour, you should also distinguish the fats and oils used in cookies. Ordinary vegetable oils are relatively good, while animal fats such as butter, lard and butter are higher in saturated fatty acids and slightly lower in nutritional value. And shortening, vegetable cream, and hydrogenated vegetable oils, which may contain trans fatty acids, are the most unhealthy.

Want to know the fat content is not difficult, with a tissue paper wrapped cookies, with a heavy weight on the pressure, such as a short period of time seeped into the paper a lot of oil, indicating that the saturated fatty acid content of which is very high, is not conducive to health.

The ingredients of the cookies should also be carefully viewed, the various flavors of the cookies basically come from flavors and colors. Chocolate-flavored cookies are not necessarily made from real cocoa butter, but are likely to be imitation chocolate made from cocoa butter, which often contains trans fatty acids. Comparatively, cookies that contain vegetables, are lighter in savory and sweet flavors, and lower in fat are healthier.

Grain crackers to see the fiber content

Eating grains is good for health has been y rooted in people's minds, and there are also a lot of claims of "high-fiber" graham crackers on the market. But if the package boasts the so-called whole wheat, oats, rye, grains crackers and other ingredients, in the list of ingredients ranked in the bottom few, it may not be the real graham crackers.

Fan Zhihong analyzed a cookie as an example, and its ingredient list is "wheat flour, sugar, cream, vegetable shortening, peanuts, whey powder, salt, etc.". From this list of ingredients, we can see that the first component of this cookie is wheat flour, the second is sugar, and the third is vegetable shortening. And so on, the less the content the lower the ranking. Therefore, when buying high-fiber graham crackers, look at the fiber content in the nutrition facts table, less than 5 grams is not a high-fiber cracker. And sugar. Whether sugar, glucose syrup, maltose syrup, starch syrup, corn syrup, are simple sugars containing energy, the health effects are the same, some companies use other syrups to replace sugar, then called "sugar-free food", sugar-free cookies really sugar-free? In fact, it is not, we should be careful when buying.

Types of biscuits

Biscuits are a common snack, as a snack or added to the diet, easy to eat and easy to carry, has become an indispensable food in daily life. However, with the increasing variety of cookies, consumers are becoming more and more dazzled and unable to choose. Coupled with the increased health awareness of modern people, based solely on personal taste preferences, but also afraid of the health of the body is not conducive. So, what kind of cookie varieties should be chosen by different groups of people?

Soda biscuits

Soda cookies are made by adding yeast to a portion of wheat flour, then mixing it into a dough, adding the rest of the wheat flour after a long fermentation period, and then rectifying the whole thing after a short fermentation period.

Advantages: Contains less sugar and oil.

Note:

1) Eating soda crackers increases sodium intake, which can raise blood pressure and aggravate edema.

2)Eating soda crackers increases fat intake, making it easier to gain weight and increasing the risk of chronic diseases such as diabetes.

Whole wheat, digestive biscuits

Whole wheat, digestive cookies are cookies made from wheat milled into flour without removing the bran, which is a little darker in color and rougher in taste than the refined flour with the bran removed such as the rich and strong flour that we generally eat, but it is a little more nutritious due to the retention of a large number of vitamins, minerals, and fibers in the bran.

Advantage: higher fiber content.

Note:

Because cellulose taste is very poor, in order to improve the taste of cellulose, there is a crispy effect, may add a lot of oil, thus making the oil content is relatively high, easy to make the blood lipids rise, is not conducive to the prevention of heart disease.

Sandwich cookies

To make sandwich cookies with different flavors, the key is to add different excipients, such as oil, sugar, milk, eggs and other flavors of seasoning.

Ordinary cookies are not high in fat, but with a sandwich, the fat and sugar content increases significantly, making it a high-calorie type of food. 100 grams of steamed buns have a calorie content of about 226 kilocalories (945 kilojoules), while 100 grams of cookies have a calorie content of more than one times higher than that of steamed buns! When making cookies, fat and sugar are added to the flour, which is high in calories, especially for cookies and sweet pastry sandwich cookies.

Advantages: Sweet taste and rich flavor.

Note: If it is for people who need to supplement calories in a short period of time, cookies are a good choice, such as for junior and senior high school students to add meals between classes, heavy laborers calorie supplementation, etc.; if it is the need to control the weight of the people, as well as patients with high cholesterol, high blood sugar, you should try to eat as little as possible or do not eat cookies.

Nutritionally fortified cookies

There are also some cookies on the market that are fortified with nutrients. The most common varieties are fortified with minerals and vitamins, such as calcium, iron, zinc, vitamin A, vitamin D, etc. There are also those that are added with bran, which belongs to the increase in dietary fiber.

Like "Zhan Cui" pizza cookies, selected five kinds of grains, including red beans, black beans, black rice, purple potatoes, corn, etc., increased dietary fiber. At the same time, the surface is sprinkled with cranberries, blueberries, berries, cranberries contain vitamin C, blueberries contain anthocyanins, berries with the same source of food and medicine. While enjoying the delicious flavor, you also get more health.

Advantage: some formulas cookies added calcium, iron, etc. can reach a certain amount, relative to some cookies some nutrition.

Note:

Parasitic, picky eaters children, often eat some fortified with calcium, iron, zinc cookies are some benefits. But as an ordinary person, if you can do a balanced diet, and there is no obvious nutrient deficiencies, or you have been taking nutritional supplements, then choose to fortify nutrient cookies, we must be alert to two situations: first, the nutrients are not absorbed, wasted; the second is that the nutrients are over-absorbed, the human body has an adverse effect.

Keep in mind the four elements

□ Should be in the larger shopping malls and supermarkets to buy products. Because the distributors in these places will be more strict in the purchase channels, the quality of the product is more guaranteed.

□ Look carefully at the product label. Look at the factory name, address, phone number, the implementation of standards are complete; whether the product is in the shelf life; pay attention to whether the product is affixed with the "QS" logo; whether the ingredient list is detailed. Should pay more attention to the accumulation of knowledge of food additives and other chemical terms, do not let the labeling of the ingredients added to the label as a bunch of meaningless strange terms.

□ Check the packaging. In addition to checking whether there is damage to the packaging, conditions allow, look at the inner layer of the package whether there is moisture, because cookie products are susceptible to moisture, if the cookie moisture content is too high, it is easy to bacteria, mold reproduction, especially in Guangzhou's rainy season is more prone to oxidation of fats and oils, which will shorten the shelf life of the product.

□ Attention to preservation. Good quality cookies should be complete in appearance, clear pattern, no shrinkage, deformation, and have the product's unique fluffy and crispy. After opening the package should be consumed as soon as possible, once consumed should be stored in sealed containers, placed in a cool and dry place.

The harder the cookie, the less oil it contains

Cookies, digestive biscuits, soda cookies, sandwich cookies ...... supermarkets of various flavors, all kinds of cookies can be full to occupy two or three shelves. In the face of so many different kinds of cookies, you know how to choose the most healthy?

First, let's look at what the cookies are actually made of.

1. Flour. The key to making cookies extra crispy is to choose "low-gluten flour," which is wheat flour with less protein.

So, cookies are low-protein foods, not as high in protein as steamed bread.

2. Fats and oils. In the cookie production of fats and oils used, ordinary vegetable oil is relatively good; and butter, lard, butter and other animal fats due to high saturated fat, low nutritional value; and contains trans fatty acids, "shortening", "vegetable cream", "Hydrogenated vegetable oil" is the most unhealthy.

3. Sugar. Whether it's white sugar or glucose syrup, or maltose syrup, "starch syrup," or "corn syrup," they are all simple sugars that contain energy and have the same health effects. Beware of companies that replace sugar with other syrups and then call them "sugar-free foods".

4. Other ingredients. The flavors in cookies come from flavors and colors. The richer and more novel the flavor, the more unhealthy the cookie may be. For ease of preservation and cost reduction, chocolate cookies are likely to be filled with imitation chocolate made from cocoa butter, which often contains trans fatty acids.

Buffers are a necessary ingredient in many cookies to make them crunchy and flavorful, as represented by waffles and soda crackers. Fluffing agents may contain aluminum, which, when consumed in excess, can promote Alzheimer's disease.

So the key to choosing the healthiest cookies is to go for the ones that are light in flavor and low in fat. It's easy to tell if the flavor is light, but it's a little harder to choose the types with less oil.

The easiest way to do this is to choose crackers that are less crunchy and harder, such as the "animal crackers" and "calcium milk crackers" we used to eat. Or use a piece of white tissue paper wrapped cookies, with a heavy object on the pressure, after 20 minutes to see how much fat on the paper. The more grease on the paper, the higher the fat content. Overall, crackers that contain vegetables, are less savory and sweet, and are lower in fat are healthier. Soda crackers are higher in calories and fat and should not be eaten in large quantities. If you need to use cookies to fill your hunger, it is best to choose a higher fiber-containing easy-to-digest "whole wheat cookies.