The cookie is extremely loose in texture, there is a melt-in-your-mouth feeling; coupled with milk, eggs, yeast and puffing agent; fluffy and delicious, is a delicious snack. First, the formula (unit: kg) flour 100, shortening 25, powdered sugar 35, caramel 4, salt 3, whole milk powder 6, eggs 4, yeast 1, sodium bicarbonate 0.3, ammonium bicarbonate 0.1, lecithin 0.5. Second, the operating process 1. The main ingredient is white granulated sugar. The use of solid fats and oils requires that the dough temperature be maintained at 19-24 degrees Celsius to ensure that the fats and oils in the dough are solidified. To achieve such a low dough temperature is not an easy task in summer production, and cooling measures should be taken for the raw and auxiliary materials used. The order of ingredients in the mixing process of cookie products is similar to that of shortbread cookies, and the mixing time is also similar. Although the use of cooling measures and a large number of edible oil and sugar and other auxiliary materials, but the operation of flour mixing will not make the gluten swelling and moistening degree of low, this is because it is less use of syrup, added water, although the material is equipped with some of the powdered sugar can be melted after the material, but ultimately not as high as the syrup concentration can still make the gluten protein quickly absorb water and swelling and moistening, and thus also ensure that the gluten to obtain a certain degree of swelling and moistening. If the temperature of the dough is properly controlled, the cookie will not form too much gluten swelling, so the operation of this kind of dough mixing still follows the principle of controlling the limited swelling. 2. molding: this kind of dough in order to try to avoid it in the summer operation process of the temperature rise, at the same time because of the viscosity of the dough is not too big, generally do not need to rest and press the surface, mixing is completed, you can go directly into the molding. Cookies can be produced by roller printing molding, squeezing painting molding, extrusion molding and wire cutting molding and other processing techniques, generally do not use the stamping molding process. The choice of molding methods is not only for the needs of different varieties, but also for the use of molding processes that do not produce heads as much as possible, in order to prevent the heads from returning to be mixed into the fresh dough, resulting in higher dough temperatures. Roll cutting molding in the production process in the head generation, so in the workshop does not have air conditioning, cookie dough in the summer is best not to use this molding method. 3. baking: from the cookie recipe, due to the amount of sugar, oil, it is reasonable to apply high temperature and short baking process, under normal circumstances, its center layer in about 3 minutes that can rise to 100 to 110 degrees. However, the block shape of this cookie is 50%-100% thicker than the general shortbread cookies, which makes it in the same surface area, the moisture content of the embryo is higher than the shortbread cookies, so it can not be used in a high-speed baking method. Baking time at 250 degrees is about 5 to 6 minutes.4. Cooling: when the room temperature of 25 degrees, relative temperature of 85%, from the oven to the moisture to reach the lowest value of the cooling time of about 6 minutes, the relative stability of the moisture time of 6 to 10 minutes, so the best choice of cookies packaged in the stabilization phase.5. Packaging: cooling for about an hour after the beginning of the bag or cardboard box packaging.