How to make cookies that are crispy and not three-dimensional, which are children’s favorites?

As the saying goes, cooking is an art, but baking is a science, and they are both really good! After understanding the actual meaning behind these recipes and the composition of the ingredients, you will not only be able to explain the biscuit recipes yourself, but you can also prepare and customize your favorite biscuit flavors! I personally think this note is very useful when making cookies. I hope it will be helpful to people who like to bake cookies!

The unique rich aroma of hand-made biscuits makes people unable to resist one bite after another. Recently, biscuits, adult-flavored green tea biscuits, and sinful American soft biscuits have become extremely popular. In fact, it’s easier than imagined. The recipes of five popular biscuits are taught in class. Just follow the secret recipe and you will definitely make no mistakes! Food: 140 grams of low-gluten flour, 50 grams of corn flour, 1 egg yolk, 120 grams of unsalted butter, 45 grams of fine sugar. Step 1

Prepare all ingredients: cut the unsalted butter into small pieces Let it soften at room temperature; sift the low-gluten flour and corn flour and mix them; sift the fine sugar and spread the unsalted butter with a mixer at low speed. Mix well until it becomes white and feathery, add egg yolk and stir with a spatula. Step 2

Add the mixture of low-gluten flour and corn flour in three times, and use a scraper to mix it using the cutting and scraping method: cut (meaning to cut from the middle upward), scrape (meaning to scrape) Scoop up the remaining flour at the bottom of the pot and stir-fry); stir until flour and particles are no longer visible and it turns light yellow as shown below. (Do not over-mix to affect the taste of the finished product). Put the batter into a piping bag and slowly tamp it toward the mouth of the piping with both hands. You can clamp it directly in front of the flower mouth and open it when squeezing flowers. Step 3

First heat the electric oven at 180 degrees for 15 minutes. When squeezing flowers, you can try squeezing first. It is easier to choose the side from the middle of the bag forward. Use the warmth of your hands to let the cream fat out, and it will be more suitable for squeezing. It is recommended to use a larger size flower nozzle for easier squeezing and a clearer texture. The uncle uses Sanneng sn7091 eight-tooth flower mouth. Point to the center point and gradually squeeze the batter and raise the nozzle to the desired width or height. Step 4

Put the squeezed batter into the electric oven. First, bake it at 200 degrees for easy, then 180 degrees for 6 minutes, then turn it to 150 degrees for 4 minutes; finally Turn the baking tray to 150 degrees for easy heating, and bake for 16 minutes at 120 degrees for 16 minutes (I covered the last 5 minutes with tin foil to prevent it from coloring too darkly). Bake until simmering for 2 minutes, then take it out and it will be delicious!