We all know that butter is a very important raw material for baking. So what do you substitute for butter in cookies? Cookies how to do is delicious? Next and I look at the practice of marble cookies!

No, must put powdered sugar.

Powdered sugar reduces the malleability of the cookie dough and ensures that the cookie's pattern doesn't blur or disappear. Therefore, the amount of powdered sugar can never be reduced arbitrarily, if you feel too sweet you can reduce the amount of sugar.

Sugar in cookies mainly plays a role in crisping, only add powdered sugar cookies will only have a crunchy texture, but not crispy, add the right amount of sugar and powdered sugar with the use of in order to make the baked cookies are both crispy and crunchy.

Please keep in mind that the coarser the sugar, the more it increases the dough's extensibility, and the finer the sugar, the more it decreases the dough's extensibility, which directly determines the success of the cookie.

Cookies that use only sugar are crispy but not brittle, and the pattern is easy to blur or disappear, while those that use only powdered sugar are crunchy but not crispy. Therefore, to make cookies, you must use both powdered sugar and sugar together, adjust the proportion of the two, and find a balance that allows the dough to stretch moderately, so that you can make cookies that are both crispy and beautifully patterned.

Cookies without butter with what instead of

Butter can be replaced with olive oil, so the fat content is less healthy, just not butter aroma ~ ~ ~ ~ ~ can be replaced with milk or milk powder cream ~ ~

Ingredients

120 g of butter, 15 grams of powdered milk, 145 grams of low-flour powder, 35 grams of powdered sugar, 16 grams of milk, salt 0.25 grams of sugar 30 grams of eggs, 35 grams of eggs, 0.25 grams of salt, 0.25 grams of salt, 30 grams of sugar, 30 grams of eggs. 35g

Directions

1. Beat the butter softened at room temperature in a large bowl, add the granulated sugar, powdered sugar, salt and other ingredients in small batches, and continue to beat until the sugar is dissolved.

2. Add the egg and milk in batches and mix well with an electric whisk.

3. Sift the flour and milk powder, add it little by little, and then cut it well, do not stir in circles.

4. Cut the batter evenly into the laminating tape, and then squeezed on the baking tray, the size of each tray should be even, leaving appropriate space in the center.

5. Oven 180 degrees, it takes about 15 minutes. The last 5 minutes, you have to look at it often, this time is easy to bake over if you are not careful, be sure to pay attention to it!

6. After baking and cooling, you can seal and save. You can also take some chocolate, melt it over water, then pick up the cookies and dip them in it, then let them cool and let the chocolate solidify, and you're good to go

Ingredients: 100g of low gluten flour, 30g of granulated sugar, 67g of butter, 6g of cocoa powder, 10g of milk

Baking: Middle of the oven, top and bottom at 180°C, about 15 minutes.

Production process:

1, after the butter is softened, add granulated sugar, beat with a whisk until the volume of fluffy.

2, add milk, continue to beat for a few moments until the milk and butter fully integrated.

3. Sift in the low gluten flour.

4. Use a rubber spatula to mix well and make a soft batter.

5. Divide the batter into two equal parts. Sift the cocoa powder into one portion of the batter and toss with a rubber spatula to combine the cocoa powder with the batter and make a chocolate batter.

6. Shape the butter batter and the chocolate batter with cocoa powder into cylindrical shapes as shown in the picture.

7. Fold the two doughs together and knead them several times with your hands to mix the dough with each other (the marbling is made by this step). The kneading can not be too many times, if the two dough completely fused into one, the pattern will not come out.

8, pinch the dough, with the hands of the round into a large cylindrical dough.

9: Wrap the dough in greaseproof paper or plastic wrap and place it in the freezer for half an hour or so, until the dough becomes firm.

10: Take out the hardened dough and cut it into 0.3cm thick slices with a knife. The cut surface will show beautiful marbling.

11: Arrange the cut cookies on a parchment paper-lined baking sheet or baking mat, leaving enough space between each cookie. Place the baking sheet in a preheated 180°C oven and bake for about 15 minutes, until the tops are golden brown.