Why do baked Jenny cookies collapse? According to the experience and considering the "ductility of biscuit dough", the possible causes of collapse are as follows:
1, the problem of biscuit ratio If you often make biscuits, although you need to make them with butter, the ratio of butter to flour is different in the recipes of two common biscuits, cranberry biscuits and cookies. Compared with cranberry biscuits, biscuits have a higher proportion of butter.
The higher the proportion of butter, the softer our biscuit dough and the crisper the final product. However, if the amount of butter is too much, the dough of biscuits will be more malleable, and the dough of biscuits will be poor in coagulation, easy to collapse when baking, and the pattern is not clear. On the contrary, when the butter content is low and the flour content is high, the dough is hard and it is difficult to extrude patterns. So the proportion of cranberry biscuits is not suitable for butter biscuits.
Besides butter, egg liquid and milk (if any) are also liquid materials in the cookie mixture. Generally speaking, the higher the moisture content of dough, the stronger the ductility.
2. Softening and sending of butter As mentioned above, the ratio of various materials in biscuits (especially the ratio of dry and wet materials) is an important basis for making biscuits. The ratio of butter to flour is particularly important. If this ratio is normal, others succeed and you don't succeed, then you should consider more details. For example, butter is a key factor.
The problem of biscuit forming is related to the ductility of dough. When making cookies, we require the butter to be completely soft. If the softening is not in place and the materials can't be fully mixed, the dough will be hard and can't be squeezed out. The last biscuit is not crisp and tastes bad. If the butter softens too much, the dough will be too soft, and the final extruded pattern will be unclear, and the dough will be too malleable, and it will easily collapse and expand into one piece after baking.
Similarly, the effects of insufficient and excessive butter are consistent with the consequences of insufficient and excessive butter softening. It can be used as a reference.
Therefore, in the production of biscuits, the correct handling of butter is a very critical step!
Generally, I will cut the butter into small pieces and soften it until chopsticks or fingers can easily poke into it.
3. Selection of flour The higher the gluten of flour, the better the ductility of dough. Cookies made of low-gluten flour are easier to keep patterns and have better shapes.
4. The choice of sugar The coarser the particles, the more tough the dough is. Therefore, generally speaking, it is necessary to use sugar with fine particles such as young granulated sugar, or directly use powdered sugar. But pay attention to the sugar powder and butter together, otherwise it will affect the taste of biscuits.
5. Baking temperature The lower the baking temperature, the better the ductility of the dough. Therefore, cookies are generally baked at high temperature, which has short baking time, fast forming, not easy to collapse and unclear patterns.
6, other details (1) The oven should be preheated in advance, so that the biscuits can be evenly heated at a suitable temperature and quickly formed.
(2) Pay attention to the influence of room temperature and hand temperature in summer, and you can wear gloves to operate. If the dough is too soft, you can set it slightly in the refrigerator.
(3) The bag for squeezing cookies should be strong and not too full at a time.
(4) Pay attention to the butter not to soften excessively in summer, and keep warm in winter to prevent the butter from solidifying again, so that the dough becomes hard to squeeze.
(5) Choose fine sugar or powdered sugar with reliable quality, and try not to use powdered sugar made by yourself.
How to make Jenny cookies;
Salted butter 330g sugar powder 85g salt 2g gold ground high powder 150g low powder 200g nestle full fat 10g (you can put less in the oven at home) and vanilla extract 6g.
Exercise:
1. Butter will soften at room temperature, and there will be fingerprints when pressed. Add sugar to make it white.
2. Pick some butter to Tartori with an upper caliber of 7cm and a lower caliber of 5cm, smooth it with a scraper, and weigh it (the proportion of butter is about 39, only a little more if necessary, and all the shots will be wasted).
3. Add salt after the specific gravity is finished (depending on the taste) and stir it a little.
4. Add vanilla cream and stir well, then add the sieved powder and stir slightly with 2-4 gears.
5. Pour all the materials on the chopping board, like rubbing clothes, push them out, take them back, and knead the bread evenly.
6. Put it in a paper bag to extrude the pattern, and bake it for 40 min at 150 120 (cover it with tin foil when baking for 40 min at120 to avoid discoloration).
Are Jenny cookies high in calories? First, biscuits have higher calories than high-protein biscuits.
2. Comparison of calories between biscuits and high-protein biscuits:
1, biscuit contains 546 calories per 100g, protein 6.5g, fat 3 1.6g, carbohydrate 58.9g and dietary fiber 0.2g
2. High-protein biscuits contain 443 calories per100g, including carbohydrates and sugars.
Third, cookies are high in calories because a lot of cream is used. ?
What should I pay attention to when making cookies? 1. Butter must be softened. Fingers can be pressed out of the pit, but they should not be excessively softened.
2. Grasp the time and state of killing, and don't overdo it, which will lead to the separation of water and oil.
3, when squeezing batter, don't put too much batter in the bag at a time, so as not to increase the palm contact time.
4. Squeezed biscuits can be frozen in the refrigerator for half an hour, which is helpful for biscuit forming and is not easy to become ugly when baking.