Bake cookies without grease
Bake cookies without grease
Bake cookies without grease
Bake cookies without grease
Bake cookies without grease
Bake cookies without grease
Bake cookies without grease
Bake cookies without grease
Bake cookies without grease
Bake cookies without grease
Bake cookies without grease
Bake cookies without grease
Bake cookies without grease
Bake cookies without grease
Inside the baking dish brush oil (lard) so that baked out, can also be very easy to take down the cookies
No oil do not wipe Cookies can not be taken down how to do the baking sheet and grease paper on top of the cookies are 10 points
Then there is nothing to do, can only be hard to buckle down
If there is no high-temperature cloth cookies baked
How to do
If there is no high temperature cloth, can we do something about it? How to do
You can use greaseproof paper instead, if there is no greaseproof paper, you can also use tinfoil, but baking cookies greaseproof paper is more suitable than tinfoil.
Baking cookies with greaseproof paper, anti-sticky. Tin paper is mostly used to bake meat, can effectively prevent the loss of moisture, the finished meat is tender, not too dry baked. Tin paper is also used to cover the top of the baked food, to prevent the color is too deep.
Tin paper, a coated or pasted with a film like silver metal paper, mostly silver-white, the metal component is actually aluminum, not tin.
Oil paper is a tougher raw paper, coated with tung oil or other dry oil made of a processing paper, folding resistance and waterproof performance, and excellent water absorption, non-reflective, and not much slippage.
Cookies turned out to be a high-sugar, high-fat food. With the improvement of people's living standards. High-fat, high-oil food intake is too much, and the intake of dietary fiber is decreasing, eating cookies will make the incidence of "civilization disease" is increasing. Therefore, the development of dietary fiber in cookies, has a very positive significance.
Note: baking cookies temperature to maintain a constant temperature of 200 degrees, although the extension of the baking time, but the baked cookies taste fluffy, dry moisture suitable for eating more not easy to fire.
The oven does not have a greaseproof paper how to do
Experience sharing: no on no, find a flat disk, spread the tin foil, the upper side of a thin layer of olive oil, and then you want to bake things put on, this is the correct utensils and methods to do cookies, do not need to use the greaseproof paper, I use North American appliances (ACA) Electric Oven VTO-34A 34L, has been no use of the greaseproof paper.
Oven baked cookies can not use greaseproof paper or tinfoil
Can, but to grease the baking tray
Baking cookies on the baking tray can not put the paper
Can not put the baking paper, because a lot of baking trays are black, the degree of cookie baking can not be seen, it is very easy to bake scorched, and then again, is not to put the paper on the tray will be stained with a lot of cookie material, not good to clean
Cookies do not have a baking box how to do
You can use a rice cooker or pan, this you have it, the recommended practice:
Pan Cookies
Main Ingredients
Low-flour (235)
Seasonings
Butter (120g) egg (1) sugar (60g)
Kitchenware
Pan
1 Preparation materials, if the family has other powder can be made into matcha cookies cocoa cookies and so on, the material to change the low-flour into 220g other powder 15g on OK.
2 butter melted at room temperature, I used hot water slightly melted
3 add sugar, beat until the butter volume becomes larger, lighter in color, do this kind of small snacks I do not like to use electric, easy to beat the sugar everywhere
4 in 2 times to add the beaten egg mixture. Each time wait until the butter and eggs are fully incorporated before adding the next. The butter must be completely mixed with the eggs without any separation. I forgot to take a picture of the egg addition step because I took a phone call.
5 Sift in the low-flour mixture and cut the mixture so that all the flour is absorbed.
6 Clingfilm spread on the board, pour half of the rolled into a cylindrical shape, so as not to stain the hands, I just randomly rolled two, put into the freezer, my freezer is too much, I put directly on top of things, the result of deformation are bent....
7 Take out the completely frozen cylindrical dough and cut it into half-centimeter-thick slices with a knife.
8 Arrange the slices in the pan.
9 Cover the pan with a lid and turn the heat down to the lowest setting to heat for 10-15 minutes. Give it a higher heat in the center and shift the position of the individual pastry pieces slightly halfway through.
10 When the bottoms are a deep color, flip and continue baking for about 3 minutes.
11 If you add other powders, the color will look good and the taste will change
12 Remember to keep the lid on the pan and watch out for any drips on the lid, so that you can wipe it off before it drips into the pan.
13 Bake until you need to turn them over, the cookies will take on a darker color around the perimeter, so be careful to turn them over so they don't burn.
Tips:
1, mix the low-flour, do not use a rubber spatula to press and squeeze as in the case of bread, but use the cut and mix way
2, the pot does not need to put the oil
3, the fire should be controlled, halfway through the position, to avoid the color is not uniform
4, cover the lid of the pot, wipe the lid of the pot of water
Butter in rice cookers Cookies
Butter cookies required materials:
100g butter, 100g rich powder, 50g corn starch, 30g whole egg, 50g powdered sugar.
Butter cookies:
1. Butter cut small pieces, let it soften and melt at room temperature.
2. After the butter is softened add powdered sugar.
3. Beat the butter until light in color and somewhat fluffy.
4. Beat the egg well to lighten the color and add it to the whipped butter in 3 batches.
5. Use a spatula to mix the egg mixture with the butter, making sure to mix well each time before adding the rest of the egg mixture.
6. Sift in the mixture of high gluten flour and cornstarch.
7. Continue to mix well with scraping & pressing gestures. No need to mix more than necessary to affect the fluffiness.
8. Into the laminating bag (sad even a decent cookie mouth did not prepare)
9. In the bottom of the rice cooker laid a piece of greaseproof paper, patiently squeeze cookies. (Good thing it's a small picture, I squeezed out of the cookies is really a variety of miserable ah) Cookies need to leave a gap between the heat baking will expand some.
10. Turn on the power, press the cooking button to start baking cookies, wait until the rice cooker began to "drip" call, turn off the power carefully turn the cookies, and then turn on the power to press the cooking button to bake again. When you hear the "drip" sound again, you can get out of the pot.
Cookies baked in a rice cooker have a lighter color and take longer, so I couldn't help but bake a few more in a pan to try.
Directions: Squeeze the cookies into the pan (squeeze the bottom of the pan to avoid the middle of the position, where the closest to the fire source, it is easier to bake), open the smallest fire, heating for about 8 minutes, turn over, continue to heat on low heat for 8 minutes, time to turn off the fire out of the pan.
Butter Cookie Tips:
1. Cookies baked in a rice cooker is relatively time-consuming, and because of the temperature is not enough to bake the color of the cookies is not white enough to beautiful.
2. Baking cookies in a pan takes less time, and the color is more beautiful than the cookies baked in a rice cooker, but you need to look after them when baking on the stovetop.