How to make simple cookies?

1 Cookie making method

Cream cookies-simple to make

Cream 80g

Butter 40g

Sugar powder 40g white sugar will do. I sometimes use all white sugar.

Low powder 145g

I put more than half of the whole egg 35g, and I have done it without it.

2g of salt or little or no salt.

Milk 16g (one tablespoon)

Milk powder 15g. I didn't put it there. It's okay.

(note: there is no baking powder here)

Practice: 1 Cream butter is softened indoors and then sent, the volume becomes slightly larger and the color becomes lighter.

2 gradually add sugar powder and salt and continue to stir until they are blended.

3. Add the egg liquid and milk in stages, bit by bit, while stirring, so as to blend them into one.

Sift the flour, add it bit by bit, and mix well with a rubber knife. Never circle it.

5 put a flower squeezer or a flower mounting bag, etc., and directly shape it on the plate.

6 oven preheating 190 c, baking 12 minutes, this should be adjusted by yourself, I am 180 c 10 minutes or so, please pay attention to it, sugar and oil love to color, and the oven that can adjust the fire is better.

Danish cookies

Materials: (about 30)

Butter:120g (softened at room temperature)

Powdered sugar: 40g (5 tablespoons)

Fine sugar: 30g (2+ 1/2 tablespoons)

Eggs: 35g (half)

Milk: 1 6g (1tablespoon)

Salt:? Small spoon

Milk powder:15g (2 tablespoons)

Low gluten flour (medium gluten is also acceptable):145g (about 1+ 1/2 cups, loosen the flour with a spoon and then measure it).

Practice: (oven preheating 180 degrees)

1. Beat the cream and ghee softened at room temperature in a large basin, showing a lighter color and a slightly larger volume, showing a feather shape. Add fine sugar, powdered sugar, salt and other materials in stages and continue to beat until the sugar dissolves.

2. Add the egg liquid and milk in several times and mix well with electric egg beater.

3, flour+milk powder after sieving, add a little bit, use a rubber knife to cut like a vegetable, do not stir in circles.

4. The baking tray is paved with baking tray paper in advance. When placing the blanks on the baking tray, leave a space between each biscuit.

5, 180 degrees, put it in the upper layer (or middle layer) of the oven and bake until the edge is colored, which takes about 15 minutes. Read it several times in the last few minutes to avoid getting burnt. After baking, immediately put it on the shelf to cool, completely cool and seal it.

Note:

1, biscuits with different patterns should be baked separately, the spacing between each biscuit should be similar, and the size and thickness of the same plate of biscuits should be similar, otherwise some biscuits are burnt and some are not ripe.

2, after adding flour, just mix well, don't be gluten, the taste will harden.

3. Make the first dish. If it is not baked in time, put it in the refrigerator to prevent the cream from melting. The upper baking surface is well colored, and the middle baking surface is hardly colored. See if you like it.

4, put sugar powder is to make the tissue delicate, it is best not to use fine sugar instead. But you can't use all powdered sugar, so it's not easy to shape. Milk powder can make cookies more fragrant. If not, just replace them with the same amount of flour.

5. The sending degree of cream determines the taste of biscuits. The more you beat (but you can't melt the cream), the more crisp the taste; It's not too fat, and the taste is crisp and hard.

6. Cookies are soft when they are freshly baked, and they will become hard when the temperature drops. If you find that the bottom of the biscuit is still soft after cooling, it is not enough baking time. Just put it in the oven and bake it for a while. If it is not sealed, or it has not been eaten for a long time (generally this will not happen, it is delicious ~ ~), it will also become soft. Similarly, just bake in the oven for a few minutes.

7. I have made both low-gluten flour and medium-gluten flour. They are delicious and almost indistinguishable. Never stir up gluten when using medium-gluten flour. The amount of sugar has been reduced, so you don't need to reduce sugar any more.

Cookie making method

Materials:

220g of cream, 200g of powdered sugar, 0/00g of eggs/kloc (2 medium-sized eggs), 400g of low-gluten flour, 0/00g of high-gluten flour/kloc, 300g of pure white chocolate, 200g of bitter-sweet chocolate and a proper amount of food coloring.

Practice:

1. Sift the powdered sugar, add the cream and put it in a steel basin until it is loose and white.

2. Take a small pot, break the eggs into egg liquid, and then add the material 1 in 2 ~ 3 times and mix well.

3. After sieving the low-gluten flour and the high-gluten flour respectively, add them into practice 2 in several times and mix well.

4. Take a large plastic bag, put the dough in the bag and flatten it by hand. Use a stick with a thickness of about 0.5 cm to press out the shape with a model, then put it in the oven and bake it at 180℃ for about 20 minutes, then take it out, and wait for the biscuits to cool down.

5. Take two small pots, respectively, and heat the white chocolate and dark chocolate in hot water at about 40℃ by water insulation until they are completely melted, and the white chocolate can be added with pigment according to the situation.

6. Put the chocolate of the method 5 into the tip of the triangular flower squeezing bag and squeeze out the pattern you like.

* After ice, the dough has better characteristics of die pressing, and some high-gluten flour can also be added to the dough and biscuit model in time to make the die-pressed dough demould faster.

* Cookies should be completely cooled before serving chocolate! In this way, chocolate won't uglify cookies because it melts when it is heated. In addition, don't heat chocolate for too long, otherwise it will cause the separation of water and fat and make chocolate unusable!

Chess cookie

Recipe: butter 90G, sugar 90G, egg 1 piece, low-gluten flour130g+110g, cocoa powder 20G.

Steps:

1. Soften the butter at room temperature, and add sugar to make it pale.

2. Add eggs and mix well. Divide into two parts.

3. Put one portion of 130g low-gluten flour, and the other portion of 1 10g low-gluten flour and 20g cocoa powder. Knead into two doughs.

4. put it in the refrigerator for half an hour.

5. Take out the whole shape and play it at will.

6. Preheat the oven 190. Bake the biscuits for fifteen to twenty minutes. Occasionally, you can take out the baking tray and change the position of the biscuits to make them evenly colored.

Chocolate cookies

Material: 1 cup butter

Teaspoon salt

5/2 cup flour

3 tablespoons milk

Several drops of essence

Chopped chocolate, chopped nuts and dried raisins in appropriate amounts.

Method: (1) Beat butter and sugar until cream-like, add milk and essence, then add flour (sift evenly), salt and half the ingredients, and knead into a cylindrical dough.

(2) Roll the other half of the ingredients on the surface of the dough, wrap it with fresh-keeping paper, and put in snow to keep it hard.

(3) Take it out and cut it into cookie pieces, preheat the oven, spread butter paper on the baking tray, bake cookies at 375oF/ 180oC for 10-12 minutes until golden brown, and let it cool before serving.

Lemon cream cookies

60G butter 1 10G flour 60G sugar 1/2 eggs 15G lemon juice, a little chopped lemon peel 1G baking powder 1G baking soda.

Practice: 1 butter softens at room temperature, adding white sugar several times and beating until it turns white.

2 eggs are beaten and set aside.

3. Add lemon juice and lemon peel into the beaten butter, and add 1/2 eggs in stages and stir well.

Sift and mix flour, baking powder and baking soda.

Add 513 flour mixed powder into the beaten butter, mix well with a scraper and then add the rest.

6 Preheat the oven to 175℃, spoon the batter on the baking tray, and bake for about 10 minutes until the biscuits turn yellow.

7 put it on the shelf and cool it.

Cookie making method

Materials:

Practice:

1. Sift the powdered sugar, add the cream and put it in a steel basin until it is loose and white.

2. Take a small pot, break the eggs into egg liquid, and then add the material 1 in 2 ~ 3 times and mix well.

3. After sieving the low-gluten flour and the high-gluten flour respectively, add them into practice 2 in several times and mix well.

6. Put the chocolate of the method 5 into the tip of the triangular flower squeezing bag and squeeze out the pattern you like.

* After ice, the dough has better characteristics of die pressing, and some high-gluten flour can also be added to the dough and biscuit model in time to make the die-pressed dough demould faster.

Chess cookie

Recipe: butter 90G, sugar 90G, egg 1 piece, low-gluten flour130g+110g, cocoa powder 20G.

Steps:

1. Soften the butter at room temperature, and add sugar to make it pale.

2. Add eggs and mix well. Divide into two parts.

3. Put one portion of 130g low-gluten flour, and the other portion of 1 10g low-gluten flour and 20g cocoa powder. Knead into two doughs.

4. put it in the refrigerator for half an hour.

5. Take out the whole shape and play it at will.

6. Preheat the oven 190. Bake the biscuits for fifteen to twenty minutes. Occasionally, you can take out the baking tray and change the position of the biscuits to make them evenly colored.

Chocolate cookies

Material: 1 cup butter

Teaspoon salt

5/2 cup flour

3 tablespoons milk

Several drops of essence

Chopped chocolate, chopped nuts and dried raisins in appropriate amounts.

Method: (1) Beat butter and sugar until cream-like, add milk and essence, then add flour (sift evenly), salt and half the ingredients, and knead into a cylindrical dough.

(2) Roll the other half of the ingredients on the surface of the dough, wrap it with fresh-keeping paper, and put in snow to keep it hard.

Lemon Butter Cookie lemon butter cookie

60G butter 1 10G flour 60G sugar 1/2 eggs 15G lemon juice, a little chopped lemon peel 1G baking powder 1G baking soda.

Practice: 1 butter softens at room temperature, adding white sugar several times and beating until it turns white.

2 eggs are beaten and set aside.

3. Add lemon juice and lemon peel into the beaten butter, and add 1/2 eggs in stages and stir well.

Sift and mix flour, baking powder and baking soda.

Add 513 flour mixed powder into the beaten butter, mix well with a scraper and then add the rest.

6 Preheat the oven to 175℃, spoon the batter on the baking tray, and bake for about 10 minutes until the biscuits turn yellow.

7 put it on the shelf and cool it.

Making of egg yolk cookies (in the oven) Ingredients: salted egg yolk, 4 flour, 350g butter, 50g powdered sugar100g.

Production method: 1, steam salted eggs, and press their yolk into paste.

2. Sift the flour, put it in a dish together with butter, powdered sugar, egg yolk, etc., slowly knead it into a soft dough, put it in the refrigerator after 15 minutes, and then freeze it for 15 minutes.

3. Roll the dough into a quarter inch thick with a rolling pin and cover it with a cake mold into your favorite shape.

4. Put the cake in the oven at 140℃ and bake it for15-20 minutes until it is golden yellow, which is dry and crispy cookies. .

Cream cookies-simple to make

Cream 80g

Butter 40g

Sugar powder 40g white sugar will do. I sometimes use all white sugar.

Low powder 145g

I put more than half of the whole egg 35g, and I have done it without it.

2g of salt or little or no salt.

Milk 16g (one tablespoon)

Milk powder 15g. I didn't put it there. It's okay.

(note: there is no baking powder here)

Practice: 1 Cream butter is softened indoors and then sent, the volume becomes slightly larger and the color becomes lighter.

2 gradually add sugar powder and salt and continue to stir until they are blended.

3. Add the egg liquid and milk in stages, bit by bit, while stirring, so as to blend them into one.

Sift the flour, add it bit by bit, and mix well with a rubber knife. Never circle it.

5 put a flower squeezer or a flower mounting bag, etc., and directly shape it on the plate.

Danish cookies

Materials: (about 30)

Butter:120g (softened at room temperature)

Powdered sugar: 40g (5 tablespoons)

Fine sugar: 30g (2+ 1/2 tablespoons)

Eggs: 35g (half)

Milk: 1 6g (1tablespoon)

Salt: 1/4 tsp

Milk powder:15g (2 tablespoons)

Low gluten flour (medium gluten is also acceptable):145g (about 1+ 1/2 cups, loosen the flour with a spoon and then measure it).

Practice: (oven preheating 180 degrees)

2. Add the egg liquid and milk in several times and mix well with electric egg beater.

3, flour+milk powder after sieving, add a little bit, use a rubber knife to cut like a vegetable, do not stir in circles.

4. The baking tray is paved with baking tray paper in advance. When placing the blanks on the baking tray, leave a space between each biscuit.

Note:

2, after adding flour, just mix well, don't be gluten, the taste will harden.

5. The sending degree of cream determines the taste of biscuits. The more you beat (but you can't melt the cream), the more crisp the taste; It's not too fat, and the taste is crisp and hard.

Materials:

Practice:

1. Sift the powdered sugar, add the cream and put it in a steel basin until it is loose and white.

2. Take a small pot, break the eggs into egg liquid, and then add the material 1 in 2 ~ 3 times and mix well.

3. After sieving the low-gluten flour and the high-gluten flour respectively, add them into practice 2 in several times and mix well.

6. Put the chocolate of the method 5 into the tip of the triangular flower squeezing bag and squeeze out the pattern you like.

* After ice, the dough has better characteristics of die pressing, and some high-gluten flour can also be added to the dough and biscuit model in time to make the die-pressed dough demould faster.

Method for make onion-flavored cookies

Materials:

50g of butter, 40g of powdered sugar, 50g of liquid ghee (I didn't have it, but salad oil was used instead), 30g of clear water, 2g of chicken essence, 2g of salt, 40g of spiced powder 1g, 40g of chopped shallots, 75g of low-flour and 75g of high-flour (I directly used ordinary flour 150g) and 20g of sesame seeds.

First, mix the cream and powdered sugar, stir and beat ...

Add water and liquid ghee, and stir while adding until they are completely blended.

Then add chicken essence, salt, minced shallots and sesame seeds and stir.

Sift in the long noodles with a sieve, stirring while adding them until they are completely blended.

Put aluminum paper on the baking tray and brush it with oil.

Put it in the oven ... preheat it at 0/50 degrees/kloc, bake it for about 30 minutes, turn it golden brown, and take it out.

Strawberry tofu milk (missing picture+practice)

Materials:

Tender tofu 1 block

Strawberry 450 grams

2 proteins

Fresh milk 1/4 cups

Kiwi 1 piece

A little cooked oil

Seasoning:

Half a teaspoon of salt

Half a tablespoon of raw flour.

A few drops of strawberry sesame oil

Practice:

① Put strawberries (225g), tofu, egg white and fresh milk into a blender and mix well, then take them out and mix them.

Seasoning, put in a dish, top with strawberries and kiwis, then put in a microwave oven and cook for about 3 minutes.

(2) after taking out, pour off the water and pour a little cooked oil to increase the luster.

③ Boil 2 cups of clear water, put down the wax gourd granule pot 10 minute, add chopped lean meat and boil, pour in the millet and stir.

Mix well, add seasoning and mix well after boiling, then add egg paste and onion and mix well.

Orange peel jelly

Materials:

1. orange peel1piece, 570g of water.

2. 3 oranges, 6 tablespoons orange juice, 3 tablespoons sugar, and 0/.5 tablespoons pearl powder.

Practice:

1.Wash the orange, cut it in half, and dig out the pulp with a knife and spoon, leaving a complete shell (don't scratch the white part, otherwise it will taste bitter).

2. Boil the orange peel and water until it overflows to the fragrance, and filter off the orange peel.

3. Mix the pearl powder and sugar evenly, add it to the boiled orange water for boiling, turn off the fire, add orange juice and stir evenly to reduce the temperature to 50-60℃.

4. Inject the finished product of Step 3 into the shell and let it solidify.

Tip:

1.oranges should be selected with complete and beautiful skins.

2. The finished product of method 3 must be cooled and thick before pouring into the shell, otherwise, the peel will absorb frozen juice and will not freeze easily.

3. This small spot not only has the aroma of peel, but also the taste of pulp particles and tendons, which makes people feel completely relieved of summer heat.

Annin tofu

Materials:

1.450g of fresh milk and 50g of whipped cream.

2. 60 grams of sugar, agar1.5 tablespoons.

3. 2 tablespoons almond dew

4. caramel; Sugar100g, 4 tablespoons hot water.

Practice:

1. Material1Boil; Mix material 2 well, add it into material 1, cook until it is dissolved, turn off the fire, add almond syrup and mix well, then put it into the mold to cool and solidify.

2. Put the sugar into the pot, stir it constantly, cook it with low fire, add hot water, cook for about 1 min, turn off the fire and let it cool, and then it becomes caramel.

3. Cut the almond tofu into pieces and drizzle with caramel.

Tip:

1.When cooking caramel, you should pay attention to the high temperature when the sugar is dissolved, so be careful when heating the water to avoid splashing.

2. Another way to eat is to add sugar water and diced fruit.

Soft and delicious steamed pudding

Materials:

1.caramel: fine sugar100g, 35g hot water.

2. Pudding: fine sugar130g, 600g fresh milk, a little vanilla powder, 300g eggs, a little salt and a little brandy.

Practice:

1. Put the fine sugar of the material1into the pot, stir and cook until it is completely dissolved, add hot water and mix well, and put it into the pudding cup evenly while it is hot.

2. Beat the eggs (don't beat them), add vanilla powder, salt and brandy and mix well.

3. Heat the fresh milk with fine sugar until the sugar is dissolved (about 50-60℃), add it into the egg liquid, mix well, filter it and put it into the pudding cup evenly.

4. Add warm water to the bottom of the baking tray, and bake for about 30-35 minutes at the furnace temperature of150℃/170℃.

Little secret

1.The egg liquid must be filtered to filter out the egg membrane, and the steamed pudding is smooth.

2. The baking time depends on the size of the mold.

Real cola potato cake

Materials:

2 potatoes, half a piece of chicken breast, 4 onions 1/,shredded cheese 1 cup, starch 1/2 cup, eggs1piece, and 2 cups of bread flour.

Practice:

1, peeled potatoes, sliced, steamed and ground into mud while it is hot; Dice chicken breast and mix in seasoning; Chop the onion.

2. Stir-fry the onion with 2 tablespoons of oil, then add the chicken breast and stir well. Let it cool.

3. Divide the mashed potatoes into 5 equal parts, flatten each part, wrap the chicken breast and shredded cheese, pinch them together and flatten them into cakes.

4. Each potato cake is first dipped in a layer of starch, then dipped in a layer of broken egg juice, wrapped in a layer of bread flour, and fried in warm oil until crisp and yellow.

5. Open a big fire to force the oil out before taking out the pot, and then remove it for eating.

Take it easy:

Besides chicken breast, you can also use shrimp. In order to prevent the soup from being too thin and affecting the taste, a little starch can be added to the fried stuffing, and it will not be very thin after cooling.

Bavarian sweet jelly

Materials:

1.cold boiled water120g, 3 tablespoons gelatin.

2. 6 egg yolks, fine sugar140g, a little salt.

3. 570g of milk, 380g of whipped cream, a little vanilla extract and a little brandy.

Practice:

1. Material1Mix well, heat and melt in water, and set aside.

2. Break the yolk of material 2, add sugar and salt and beat until milky white.

3. Heat the milk to 50-60℃, slowly pour it into the finished product of the method 2, and stir it evenly.

4. Put it on the stove and cook it with low fire, and keep stirring to prevent it from sticking to the pot, and leave the fire before boiling.

5. Add the method of 1, stir and filter; Add vanilla extract and wine, gently mix well and let it cool.

6. Beat the whipped cream to six and distribute it. After mixing well, pour it into the model and refrigerate it in the refrigerator until it solidifies.

Tip:

1.Bavarian sweet jelly was made by a chef in Bavaria, Germany in the 6th century, so it was named after this place.

2. when enjoying, squeezing a little whipped cream can add flavor.

Hawaiian icing

Like wearing a thin wool fabric to experience the summer taste.

Add some sherry wine to the sorbet-flavored drink, which will remind people of the distant scenery in summer and evening.

Preparation method: Add proper amount of ice cubes, deep-fried coffee, caramel honey, vanilla ice cream, pineapple juice, caramel honey, vanilla ice cream and pineapple juice into the blender, and stir thoroughly.

Then pour it into a glass, top it with cream, garnish with pineapple slices, and finally drop a few drops of sherry.

Coconut juice budian method!

Coconut juice budian

Coconut juice ~8 oz

Sugar ~6 oz

Water ~ 1 pound 4 oz

Fish powder ~2 oz

Danbai ~8

Take cream ~8 ounces

1. Cook coconut juice and water first, then add sugar and gelatin powder, and then cook.

2. Beat the egg whites and sugar will drop.

3. Beat up 8 ounces of cream

Frozen chocolate budian

Materials:

Fresh milk 1 piece

3 eggs

Sesame oil 1/4 teaspoons

Butter 1 tablespoon

Flower milk (small) 1 can

Young sugar 1/2 cups

2 tablespoons chocolate powder

Practice:

1) Add white sugar, chocolate powder and melted butter into an egg enlargement bowl and mix well.

2) Beat it loose with an egg beater, then add fresh milk and flower milk and mix well.

3) then pour a flower-shaped mold, put it in a steamer, stew it for 20 minutes, and take it out after cooling.

Play the disc for use.

Cupcake

8 pudding cups with a diameter of 6 ~ 7cm)

Flour 150g

Butter 150g

Sugar 150g

3 eggs

Practice:

1. Set the oven to preheat at 180C.

2. Pour butter into a bowl and stir with a wooden spoon, then add sugar and eggs and stir evenly.

3. Pour the sieved flour into (2) and stir.

4. Spread a paper cup in the pudding cup, and then pour (3).

5. Bake (4) in the oven for about 15 minutes, then insert the bamboo stick into the cake and pull it up. If nothing touches it, it's finished …

Fried ice cream

Prepare:

1. Square package is one pound (I will prefer not to trim the edges, because I can fix the position all the time. )

2. A box of your favorite ice cream.

3. Some plastic wrap. (The size must be twice that of a square bag.

4. In a small bowl, add 2 teaspoons of cornstarch, and use 2 to 3 tablespoons of water to make a paste.

Ok, then put the square bag in the middle of the plastic wrap and put a ball of ice cream on the square bag (don't be too greedy! Do you want to pack it?

End! )。 Then use your hands to fold a lotus or a bag, and wrap the four corners of the square bag together.

"Catch" together, immediately wrap it with plastic wrap, wrap it like a lotus bud, and put it in the refrigerator.

After the snow is hard, open the wok, and the oil will roll, so as to prepare the large sieve for oil separation. Unpack the plastic wrap and open the top of the "ice cream bag"

Put on (i.e. a square with o sides ~), apply powder slurry, and fry immediately.

Basically, as soon as it is released, it can be fished up immediately. Because d bread is good at "demanding oil" and can stand the delay? . So why?

There must be a big screen. If it's medium, it's fried less, and the D ice cream will dissolve inside.

When eating, you can put some chocolate syrup with cream.

Chocolate muffin

Material: 12 packed muffin molds

Ordinary flour 2 cups chocolate milk 3/4 cups.

baking powder

3 teaspoons of vegetable oil 1/3 cups

White granulated sugar

1/2 cups of eggs 1 only

Salt 1/2 teaspoons of chocolate granules 3/4 cups.

Practice:

Preheating oven 200C；; Prepare muffin cups and put paper cups on them.

Sift flour and baking powder together in a medium-sized vessel, add white sugar, salt and chocolate granules, and mix well for later use.

Pour chocolate milk, vegetable oil and eggs into another container, and mix well. Just break up the eggs without sending them away.

Add the wet material (3) to the dry material (2) and mix them all with a spoon.

Put the batter in the muffin mold, the paper cup is about 2/3 full, and bake for 2 0-2 5 minutes. You can test the looseness with a bamboo stick. /div

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