We all know that cookies can't be made without butter, but it's also difficult for baking novices to make cookies with butter, because it's necessary to master the sending state, and oil and water will be separated easily if they are not careful. Once they fail, those expensive butter that are wasted will inevitably make people feel a little distressed. Today, Monkey Girl will teach you a cookie that can be made without butter. The cookie pattern is three-dimensional, the taste is crisp, and the taste is not lost to the butter version at all.

This time, I used vegetable oil instead of butter to make cookies, which not only reduced the production cost, but also made them much simpler. It is very suitable for beginners to operate. Some people may worry that if vegetable oil is used to make cookies, it will lose the smell of milk. Don't worry about this, because today's cookie formula is added to milk powder and condensed milk, so the fragrance of finished milk is indispensable. Friends who like cookies, try it at home quickly. I hope you will like the vegetable oil version of cookies.

Vegetable oil cookie

Required ingredients: low-gluten flour 1 50g, full-fat sugar-free milk powder 25g, corn oil 1 00g, condensed milk 30g, egg1piece (with shell weight not less than 60g), fine sugar 38, salt1g, and corn starch/kloc.

1, first put the mounting nozzle in the mounting bag, and choose the flower shape you like. Then put the baking tray on linoleum, or you can put oil paper without linoleum. If your baking tray is anti-sticking, you don't need to put oil paper on linoleum.

2. Then pour the fine sugar, eggs, corn starch, condensed milk and salt into the basin, and beat for 2 minutes with electric egg beater medium-high speed. The fine sugar used here is best for baking. This kind of sugar is fine and suitable for making cookies. If you use the coarse sugar in the market, the surface of the cookies may have uneven sugar particles, which will affect the appearance and taste.

3. After beating for 2 minutes, add a small amount of corn oil to the basin several times (don't stop the eggbeater during the pouring of corn oil) until the ingredients are fully emulsified. The total * * * before and after this beating process should not be less than 12 minutes, otherwise the ingredients may not be emulsified properly.

4. Then sift the low-gluten flour and full-fat sugar-free milk powder into the basin and mix them evenly with a scraper. At this time, the oven is preheated 160 degrees, and the oven must be preheated in advance. Otherwise, when the cookie green embryo just enters the oven, if the temperature is low, the pattern of the cookie green embryo will not be shaped quickly, thus becoming inconspicuous.

5. Let's take a look at the mixed state, which is soft and sticky. If your mixed state is hard or the surface feels oil overflowing, then it must be that the emulsification of corn oil and eggs was not in place before, so when you do the third step, the beating time must be in place, otherwise the emulsification will not succeed and the cookies will fail.

6. Then, we put the mixed cookie batter into a framed bag, not too much at a time, otherwise it will be difficult to squeeze it out.

7. Then squeeze the batter into the baking tray, leaving a distance between them when squeezing, because it will expand when baking.

8. Finally, send it to the middle layer of the preheated oven, and bake it at 160 degrees for 3-5 minutes, so that the pattern of the cookies will be shaped first, and then bake it at 130 degrees for about 18 minutes.

9. Let me show you the baked cookies. The pattern is very clear. When you look at the tissue after opening it, you will find that there are many small holes, so that the cookies of this organization are crisp to eat. Don't always use butter to make cookies, try the vegetable oil version. The pattern is more three-dimensional, the price is affordable, and it smells good.

10, in addition to the original flavor, you can also make it into other flavors, such as matcha flavor, matcha flavor, just add 8 grams of matcha powder directly, but when adding 8 grams of matcha powder, the amount of low-gluten flour has to be reduced by 8 grams.

Tips:

1, low-gluten flour can't be replaced by medium-gluten flour and high-gluten flour. Although the other two types can also be used to make cookies, they taste completely different. Cookies made with low-gluten flour will taste more crisp, while cookies made with medium-gluten flour and high-gluten flour will taste harder and completely lose the crispy taste.

2. When the biscuit embryo just enters the oven, it must be quickly shaped at high temperature. If the temperature is too low, the pattern of the baked biscuit will not be obvious. When the pattern is baked to shape, it can be baked at low temperature, so that the cookies will be baked more thoroughly.

3. Baked cookies should be crisp to eat after cooling. If your cookies are a little wet and soft in the middle after cooling, put them back in the oven and bake them at a low temperature of 130 degrees for 5 ~10 minutes.

4. Friends who have hot air mode in the oven at home, it is best to bake in hot air mode, so that the moisture of biscuits is easier to dry.

5. Corn oil can be replaced by other edible oils that don't have much smell, such as blended oil, but peanut oil, sesame oil and rapeseed oil are not suitable for cooking, because their own smells are too strong. If they are used to make cookies, the taste of the oil itself will be too obvious, which will make the cookies taste strange.

6, the amount of sugar can not be reduced, because it has a certain crisp effect, and the amount of sugar in this formula, the cookies will not be particularly sweet.