Ingredients
30g unsalted butter, 1 tbsp honey, 1 tbsp granulated sugar, 40g low gluten flour, 40g oatmeal, unsalted butter in moderation,
flour in moderation, melted chocolate in moderation, milk in moderation.
How to make
1
Brush the cups with a thin layer of cream, then sprinkle with flour to prevent staining.
2
Whisk together the unsalted butter, honey, and granulated sugar until well blended, without whipping. Preheat oven to 170 degrees.
3
Sift the gluten flour and mix with the oatmeal, then mix together into the creamed mixture, gently mixing to form an even dough.
4
Carefully adhere the dough to the cups, using a rolling pin to help, to a thickness of about 0.5 centimeters. Transfer to the oven and bake for about 15 minutes.
5
When the cookies are done baking, brush them with melted chocolate while they are still warm, and let them cool without removing them from the mold. Once cooled, the cookies will shrink a bit and will be easier to unmold.
6
Pour in the milk, and you're done!
Make cookies notes(1) The oven must be preheated: Before baking, the oven must be adjusted to the temperature knob to the desired temperature in advance, turn on the switch to idle for a period of time, so that the product will be able to reach the desired temperature when it enters the oven. The action of preheating the oven allows the cookie dough to set quickly and also maintains a better texture. Preheating the oven is a very important piece of baking common sense that must not be forgotten. The larger the volume of the oven, the longer it will take to preheat, anywhere from 5-10 minutes.
(2) powder are best sifted: the most commonly used ingredient in cookies is flour, flour has a strong hygroscopicity, long time standing will adsorb the moisture in the air and produce lumps, sifting can remove lumps, can make it with the liquid material mix to avoid the appearance of small lumps. Sifting also makes the flour fluffier and easier to mix with other ingredients. In addition to flour, there are usually other powders such as baking powder, cornstarch, cocoa powder and other dry powdered ingredients that should be sifted. To sift, mix all the powders together and pour them into the sieve, holding the sieve in one hand and gently tapping the edges of the sieve with the other, so that the powders fall through the air into the mixing bowl.
(3) Ingredients return to room temperature ahead of time:? The most common is butter, butter is usually placed in the refrigerator to store, the texture is relatively hard, we are half an hour or an hour in advance of the operation of the removal of it, placed in a room temperature environment, so as to allow it to return to room temperature, to become a little softer, and then the operation will be easier and more effective.
The same applies to eggs, which should be taken out of the refrigerator half an hour or an hour beforehand, so that when they come back to room temperature, they are more easily absorbed into the butter and other ingredients. Ingredients such as cream cheese also need to be removed from the refrigerator half an hour or an hour ahead of time and left at room temperature, and it is very easy to continue the process.?(4) a small number of times to add egg oil and water does not separate: you may think that the material once through to join the mixing seems to be more economical, in fact, some materials are necessary to a small number of times with other materials to mix better. For example, after the butter and sugar mixing and fluffing, the eggs need to be beaten into an egg wash and then added in 2-4 times, and every time you add the egg wash should be fully absorbed by the butter before adding the next time. Because an egg contains about 74% water, if you pour all the egg mixture into the cream paste at once, the oil and water can not be easily combined, resulting in the separation of oil and water, and it will be very difficult to stir and mix well. Remember to add the ingredients in small portions to make the finished product taste more delicate and delicious.
(5) Uniformity in size, appearance and taste: In the production of cookies, it is important to try to achieve uniformity in the thickness and size of each cookie, so that when baking, some will not be battered, and some will not have a little color. Thinness is more important than size, and the thinner the cookie, the easier it is to overbake. If you can't do that, you'll just have to keep a watchful eye on the side of the oven while they bake.
(6) emission spacing is not sticky: many cookies will be baked after the volume of the expansion of some, so we are in the baking tray yard put attention to each of the gap between to avoid baking the edges of each other sticky sticky together to affect the appearance. At the same time, leave a gap can also make the baking fire more uniform, if too dense, the baking time to be longer, the baking effect will also be affected.