I like chocolate cookies very much, and I often cook them at home. I seldom use cocoa powder to make chocolate cookies, but I usually use high-purity chocolate bars. Although the taste of the two is roughly the same, the fine products are very different. The cookies made with chocolate bars are much more delicious than those made with cocoa powder, which is the difference between noble and ordinary. Share the practice with everyone, and friends who like it can give it a try.
Milk chocolate cookie ingredients: chocolate140g, milk 25g, sugar 30g; 0/60g of butter/kloc-,240g of low-gluten flour and 2g of salt.
Practice:
1, put the chocolate, milk and sugar in a bowl and melt it in water. Many people melt chocolate and heat it directly in the milk pot, which is not desirable, and it will cause the phenomenon of chocolate gelatinization, because the temperature of open fire heating is much higher than 100 degrees, while the water-insulated heating takes the water temperature, and the highest water temperature will not exceed 100 degrees, which is the most suitable temperature for melting chocolate.
2. Take the butter out of the refrigerator, put it in a bowl, soften it in advance, and beat it with an egg beater.
3. After the butter is emulsified and whitened, add half of the melted milk chocolate, continue to send it, start at low speed to avoid splashing chocolate liquid, slowly mix it with butter, and then turn to medium speed to send it.
4. After the milk chocolate added for the first time is completely mixed with butter, add the other half of the milk chocolate liquid and continue to repeat the process of sending. Why not add it all at once? Because the amount of liquid is too large, which may cause oil-water separation of butter. In order to avoid this phenomenon, we should add it in small quantities and in several times.
5. The whipped butter is shiny and has clear lines. When the eggbeater is lifted, the butter is pointed and does not return.
6, chocolate butter with low-gluten flour, with a silicone shovel, bottom-up mixing, to avoid drawing circles and ribs.
7. Stir the cookie batter, as long as there is no dry flour. Don't stir it too much.
8. Take a flower-shaped decorating nozzle, put it in a decorating bag, put it in chocolate cookie batter, and finally cut a small mouth at the tip to expose the flower head of the decorating nozzle.
9. Squeeze out the flower-shaped cookies in the baking tray, and try to be even in size and uniform in thickness.
10, the oven is preheated in advance, the fire is raised and lowered 170 degrees, and it is baked 18-20 minutes. The thickness is different, and the time is slightly different, so it should be adjusted according to your own oven.
1 1, baked chocolate cookies, the color has completely turned into a deep chocolate color, which is soft just after being baked, and crisp after being cooled.
12, fragrant chocolate cookies, snacks and afternoon tea, are all favorite flavors.