What kind of flour should you use to make cookies?

Low-gluten flour is referred to as low-flour, also known as cake flour, Japanese known as thin powder, low-gluten flour refers to 13.8% moisture, crude protein 9.5% of the flour below, usually used to make cakes, cookies, cakes, pastry snacks, shortcrust pastry and so on.

Low-gluten flour has a protein content of about 6.5 percent, which varies slightly from brand to brand. The lower the protein content, the less absorbent the flour is. So, if you follow the same recipe, the dough with low-gluten flour is softer and the cookies taste fluffier, while the dough with high-gluten flour is harder and the cookies taste tougher in comparison.

How to Make Side Dish Cookies

Ingredients ?

Whole egg 15g

Low gluten flour 140g

Brewed milk powder or milk 40g

How to make baby cookies ?

Prepare ingredients: 15g of whole egg, 20g of vegetable oil, 10g of sugar (can be reduced), 140g of low gluten flour, 40g of brewed milk powder or milk.

PS: This small cookie is very suitable for beginners, the ingredients are ready, mixed into a dough, and then cut into pieces baked can be done, but pay attention to is because of the water absorption of flour may be different, so if the kneading of the dough when you feel a little diluted, you can be appropriate to add low gluten flour to adjust.

Add the vegetable oil, egg, milk and sugar to the bowl and mix well with a whisk. Then sift the low gluten flour into it.

Mix randomly with a spatula and knead with your hands to form a smooth dough.

Flatten the dough and roll it out with a rolling pin into a thin pastry, then cut it into small squares with a knife, or use a nice cookie mold to carve out the baby's favorite pattern.

Line a baking sheet with baking paper, spread the cookies, and send it into the preheated oven at 170 degrees in advance, bake on the middle and upper and lower heat for 15 minutes to cook the cookies.

These small cookies should also be put into a sealed bag or sealed box ha~

Tips

To note that because of the water absorption of the flour may be different, so if the kneading of the dough when you feel a little diluted, you can add the appropriate low gluten flour to adjust.