1. Cookies can't be squeezed, just add some milk.

2. When whipping cream, you need to follow the same direction, and the force generated during rotation is relatively concentrated, which can allow air to penetrate into the materials and make the cookies more uniform and loose.

3. When mixing the flour, turn it from bottom to top. Don't use too much force and don't need to stir for too long to prevent the flour from sticking out.

4. Cookies are high-sugar and high-fat foods. With the improvement of people's living standards. The intake of high-fat and high-oil foods is too high, while the intake of dietary fiber is decreasing, and the incidence of civilized diseases related to diet structure is increasing. Therefore, it is of positive significance to develop the application of dietary fiber in cookies.

5. When cutting cookies, the dough must have a certain hardness, neither too soft nor too hard. The knife you use must be very fast. If it is a dull knife, everything will fall apart.

6. The temperature of many small domestic ovens is not very accurate, so it is recommended to observe the coloring of biscuits in the last few minutes of baking. If you think the color is almost the same, just turn it off. Everyone should master their own oven first.