Biscuits are the best category for us to start when we get into baking. Many novices will start baking with biscuits such as cranberry cookies. How to make the biscuits we make crisper? Today I will tell you 5 tips to help you make good biscuits that everyone praises faster.

1. The first is the butter ratio. The butter ratio cannot be too low. Although biscuits with less oil are correct from a health perspective, sometimes taste and health are really a dilemma. I don’t know who it is. That said, in the baking world, the more delicious the taste, the higher the calories.

2. The lower the gluten content of the flour used, the better. Low-gluten flour refers to flour with an average protein content of about 8.5%. Because of its low protein content, it has a soft texture, so it is often used in the making of cakes and biscuits. Of course, if you can’t buy low-gluten flour for the time being, you can also use some substitution methods.

(1) Mix ordinary flour and corn starch in a ratio of 4:1. If you want it to be lower in gluten, you can add a little more cornstarch.

(2) If you only have high-gluten flour at home, you can mix high-gluten flour and cornstarch in a ratio of 1:1, or you can heat the high-gluten flour in the microwave for 2 to 3 minutes to reduce the amount. The gluten content is then mixed with cornstarch to form low-gluten flour.

3. Use egg yolks instead of whole eggs. In fact, when making biscuits, there are often three versions of the same biscuits: whole eggs, egg whites, and egg yolks. In order to adapt to different tastes, egg yolks are added. The texture will be crisper, and the texture of adding egg white will be tougher. Whole eggs are more eclectic, so you don’t have to stick to which version when making biscuits. You can decide according to the extra ingredients on hand and your favorite texture.

4. Use powdered sugar instead of sugar.

5. Knead the biscuit dough into a ball, and avoid over-handling the dough to cause gluten.