When I made these soft cookies, I thought how to keep them soft and not sugary, and suddenly I thought of converted sugar syrup: because the pulp and glucose in converted sugar syrup has strong moisture absorption and moisturizing properties, and in the baking with the amino acids in the protein in the flour hydroxyl ammonia reaction, the effect of a golden brown color, with the use of cookies

Try, and it is really very good, and I looked at the cookies I bought, and the recipes have some of them also I also looked at the biscuits I bought, and some of the recipes also contained the ingredient of transforming syrup.

Another pilot is to use the high gluten flour and whole wheat flour, the test finished product is very good, the texture is tough and soft, the color is the role of the syrup, the next time to increase the proportion of syrup to try

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Materials: high gluten flour 40 grams

Whole wheat bread flour (with the addition of gluten) 60 grams

Eggs 1

Butter 50 grams

These are the first time I've tried to use the syrup in a biscuit, but it is not the only thing that I can say. >

Converted syrup 10g

Caster sugar 30g (not too sweet)

U.S. non-aluminum baking powder 0.75g

Baking soda 0.5g

Chocolate raisins moderate amount

Method: 1, butter completely melted in hot water

2, beat the egg and syrup and mix well

3, flour + Baking powder + baking soda added to the butter paste cut evenly

4, add chocolate and raisins held into a ball rest for 4 hours

5, take the dough modeling

Baking: 1, baking sheet with paper, the cookies to leave gaps

2, the middle layer of 175 degrees 12 minutes

TIP: 1, baked that is to take out, it is too long on the dry