After everyone finishes their homework, I will be motivated to study better recipes, hahahaha! ?
This recipe was searched out in Baidu a long time ago, and it was changed several times later. Finally, I found that the current menu is really super three-dimensional and tastes great. Many friends asked me to send a detailed tutorial, but I didn't have time. I have to make more gifts in the last two days, so I took photos and videos by the way, in order to better teach you to make zero-failure cookies.
The taste of this cookie is very crisp, the first bite is very crisp, and it will gradually become brittle at the back. If you like to eat the crisp and dregs-dropping, this formula can also be done, as long as the protein is replaced by egg yolk liquid or whole egg liquid, and all the high-gluten flour is replaced by low-gluten flour, but the grain of the finished product may not be three-dimensional and will be more easily broken.
If there is no almond powder, you don't have to. The amount of other materials remains the same, which has little effect, but the taste and fragrance will be a little worse.
The finished product totals more than 300 grams. I haven't counted how many chefs often ask, but it depends on how crowded you are!
Materials?
Please read the tips carefully before you begin. This is a matter of success or failure. In my diet, the softening degree of butter is particularly important. Too soft and shapeless, too hard to squeeze your hands and cramp.
Tip: When baking cookies, they will be slightly larger than your original size, so don't squeeze too much. It is normal to get bigger, and it is impossible to keep the size unchanged after baking.
Original butter biscuits:
Butter130g
60 grams of powdered sugar (you can reduce a few grams if you don't like sweetness)
Salt1.5g.
Egg white 30 grams
90 grams of low-gluten flour
70 grams of high-gluten flour.
Almond powder 25g
The dividing line-
Matcha butter biscuits:
Butter130g
60 grams of powdered sugar (you can reduce a few grams if you don't like sweetness)
Salt1.5g.
Egg white 30 grams
85 grams of low-gluten flour
70 grams of high-gluten flour.
Almond powder 25g
Matcha powder 10g
The dividing line-
Cocoa butter cookies:
Butter130g
60 grams of powdered sugar (you can reduce a few grams if you don't like sweetness)
Salt1.5g.
Egg white 30 grams
80 grams of low-gluten flour
70 grams of high-gluten flour.
Cocoa powder 15g
Almond powder 25g
Tip: I used three times as much as the picture in the step.
How to make a super three-dimensional butter cookie with zero failure pattern?
1 65438+1October 1 1, steps of making a super three-dimensional butter cookie with scattered failed patterns1.
Kneel down and beg you to read the recipe carefully before you start making butter cookies in zero failure mode. Second step
Before we begin, we should popularize the knowledge of flour. When we bake, we mean the gluten of flour. Don't buy it wrong. Generally, when you buy flour in grain and oil stores and vegetable markets, it is said that you buy high-gluten flour, which is probably considered as high-precision flour by the boss, but most of the flour sold in those places is used to make jiaozi steamed stuffed bun noodles at home, and most of them are medium-gluten flour. Pay special attention to "gluten" and "gluten" here. "Gluten" refers to the gluten content of flour itself, that is, the content of protein. "Fine" only refers to the processing accuracy of flour, which is a processing technology, and what we want to see in baking is the "gluten" degree of flour. Before buying, we must make sure. It's best to go to a bakery to buy baking powder. Generally, high-gluten flour is used to make bread. Medium gluten flour is generally used to make Chinese snacks, such as souffle, steamed stuffed bun, noodles, jiaozi, moon cakes and various crispy snacks. Low-gluten flour is generally used to make cakes and biscuits. The third step is the method of making super three-dimensional butter cookies with zero failure patterns.
Let's get started. In summer, butter will soften to the extent shown in the video above. Step 4: How to make a super three-dimensional butter cookie with zero failure pattern?
In winter, butter softens to the extent shown in this video, a little softer than in summer, and cookies are made faster in winter. Otherwise, the butter will solidify quickly, making it difficult for the batter to squeeze out the super-three-dimensional butter cookies with failed patterns. Step five
Add powdered sugar, first mix powdered sugar with softened butter with a silicone scraper to avoid the powdered sugar flying around later. Of course, if you like the smoky feeling or are in a hurry, you can just send it away without mixing it? The practice of zero-failure pattern super-stereoscopic butter cookies Step 6: Sending butter with zero-failure pattern super-stereoscopic butter cookies Step 7: Video can only be transmitted for 15 seconds, so the intercepted later clips can reach the level of video. The eighth step is the practice of zero failure pattern super three-dimensional butter cookies.
Let's take another photo. When I hit the state shown above, the butter is white and bigger, like a feather. If it is really impossible to judge whether it is feathery, I can only see that it is white and relatively large. I used the (350w) of Qi and ks-938an, the third gear, and I played the super stereo butter cookies in zero failure mode for about one minute. Step nine.
Add the egg whites three times, and beat the butter and egg whites evenly with an egg beater each time. Steps of zero failure mode super stereo butter cookie 10.
After adding egg white, this may happen at first. Don't worry, keep making butter cookies in zero failure mode. Step 1 1.
Just hit the top state, then add salt and stir it a few times. Tip: Egg whites must be thoroughly mixed with butter. The steps of making butter cookies with zero failure mode are 12.
Sift the low-gluten flour, high-gluten flour and almond flour into the beaten butter. The making method of zero failure pattern super three-dimensional butter cookies is 13.
Mix evenly with a silicone spatula, and mix under pressure when stirring. Don't be so gentle. This is not a cake. Don't worry that the batter will harden. What's more, it's a crisp cookie. The mixed batter is in the above state. This step must be stirred smoothly, otherwise the extruded pattern will have serrated edges and zero failure patterns. Step 14.
Let's make a video to see how to make butter cookies with soft and hard batter, which is more intuitive and zero failure mode. Step 15.
Cut the paper bag and put it in the paper mouth. Please correct it here. The paper mouth of Sanneng 7092 written before was cleaned today, and it was found to be a small paper mouth with 8 teeth. It was bought in a six-box suit. I wonder if I can send a Taobao link here. The name of the store is Holiland food franchise store. You can look for that six-box suit (the brand is full of love), which contains these eight.
As shown in the figure below, the method of making butter cookies with zero failure pattern and super-stereoscopic pattern is step 16.
How to make butter biscuits with zero failure pattern and super-three-dimensional pattern with the appearance of paper pasting step 17?
Hold the end with the decorative opening in your left hand, turn the decorative bag upside down, and put the biscuit batter in with a silicone scraper. Don't put too much. The more you put it, the harder it is to use your hand. Novices had better install so many zero failure-patterned super stereo butter cookies on the silicone scraper in the video above. Step 18.
Scrape the batter stuck on the paper bag to the front with a scraper. I prefer to use disposable paper bags, which are soft and easy to scrape the batter to the front. If you use my paper bag, I suggest you set two, one of which is easy to explode. Step 19 Make butter cookies in zero failure mode, which is super stereoscopic.
Put the bread with no flower mouth in the flower bag on your index finger, as shown in the above picture, and you forgot to take it when you hung it on your index finger. You took a picture when it tasted like matcha. Step 20.
Then, rotate the piping bag several times, so that you can squeeze harder and avoid the batter from running onto the piping bag. Next time you make it, I will take a video to show you how to make a super three-dimensional butter cookie with zero failure pattern. Step 2 1.
Step 22: Extrude your favorite patterns, zero-failure patterns, and ultra-three-dimensional butter cookies.
Another video will teach you how to squeeze this pattern, which was taken before. During extrusion, the oven can be preheated in advance, with the upper tube 165 degree and the lower tube 150 degree for at least 10 minute. Because cookies need to be shaped at high temperature, the temperature is usually lower a few minutes before opening the oven, so they should be preheated to 10-65433. The temperature given in the recipe is for reference only, and the temperature difference in different ovens is also different. Therefore, you must know the temperature of your oven. Step 23 of the super three-dimensional butter cookies.
Bake in the oven for about 20 minutes, with the upper tube 165 degrees and the lower tube 150 degrees. (Tips: Different ovens have different temperature differences. This temperature is for reference only. You must know the temper of your oven. Usually it is not baked at a fixed time. I will observe the oven at any time. When baking cookies, I can take them out first. It doesn't matter whether the oven can be turned on in the middle.
Does the baked product have a three-dimensional pattern? Step 25 of zero failure Mode Super 3D Butter Cookies
The steps of matcha taste are exactly the same. Sieve the matcha powder and the flour almond powder together, and fully stir them into butter cookies with smooth and trouble-free patterns. Step 26.
The extrusion method in step 27 is the same, and it is used to extrude the pattern zero failure pattern super three-dimensional butter cookies.
It is worth noting that after the matcha cookie is baked 10 minutes, please cover it with tin foil, otherwise the surface of the cookie is easy to be colored. After covering with tin foil, the matcha cookies need to be baked for another 20 minutes. Similarly, open the oven at any time to uncover the tin foil and touch the bottom of the biscuit. If it is still soft, it can be baked. My time is determined according to my oven and the actual temperature, for reference only.
I repeat, matcha must be covered with tin foil, otherwise it will look ugly. I mean/kloc-bake the covered tin foil in 0/0 minutes and bake it for about 20 minutes. Different ovens have different temperature differences. Some people may bake it in 15 minutes, while others may take more than 20 minutes or even more than half an hour. Therefore, we should always observe cookies.
This step is very important for matcha cookies. Please read it carefully. Thank you very much. If you really can't judge whether the matcha is ripe or not, just look at the bottom. The color of the bottom is similar. Just touch it with your hands. It will be a little hard. If you press it hard, it may be a little soft. It will harden when cooled. Remember, be sure to cover the matcha with tin foil?