Butter biscuits—
▌ Ingredients butter120g, low-gluten flour 200g, warm milk100g, salt 3g, powdered sugar 20g, fine sugar 20g and corn starch 20g.
★★★★★ Manufacturing steps★★★
1. Prepare the required ingredients. If the butter is frozen, it needs to be taken out in advance and softened at room temperature. If it is winter and the temperature is low, the butter is difficult to soften. You can heat it in the microwave oven for one time 10 second and heat it several times more. Until you press the butter with your fingers, you can easily squeeze it out of the pit.
2. Add all the salt, powdered sugar and fine sugar into the softened butter at one time. Don't drive electric egg beater. Stir well by hand first, and mix the butter and powdered sugar to prevent the powdered sugar from splashing.
3. Stir well and you can open the electric egg beater. Send butter at low speed first, and then at high speed until the butter is fluffy and white.
4. Add the milk into the butter for 4-5 times, and then add the next time after each addition, so as to prevent the separation of water and oil in the butter. Milk can be heated in the microwave oven for 30 seconds to feel the temperature, whether it is a little warmer or not.
The butter delivered at last is very light and white, which is many times more fluffy than the original, just like a picture. Choose animal butter as your food, and vegetable butter is synthetic.
6. Sift the low-gluten flour and milk powder into the butter. The purpose of flour sieving is to make biscuits looser, and to prevent flour from caking and filter out impurities in flour.
7. Mix evenly with a silicone scraper. Stop stirring when there is no dry flour. Excessive stirring will affect the crispness of biscuits.
8. Put the piping mouth on the piping bag. I use a 18 tooth large-size paper loading nozzle. 8 teeth, 16 teeth, 18 teeth are all acceptable. I think I like it personally.
9. Spread baking paper on the baking tray, and squeeze the cookie batter vertically on the baking tray, leaving a gap in the middle, because the cookies will expand after baking. When squeezing cookies, you can preheat the oven at 200 degrees 190 degrees, 10 minutes. After the batter is extruded, the oven is preheated. Put the biscuits into the oven, bake them at the preheated temperature for 8 minutes, and then bake them at 185 degrees and 175 degrees for 10 minutes.
How to make crispy cookies that children like? The baker will teach you the simple method, so you don't need to buy it.
Make a crispy cookie in 30 minutes, and the crispy skin will fall off. Children like it. The method is simple.
Production skill
◆ The freshly baked cookies are still soft. When cooled, they will become brittle. If it is still soft after cooling, it means that the baking temperature is not enough, and then put it in the oven for a while.
This kind of biscuit is crisp. If you want to send it to friends far away, you can change the recipe. Change low-gluten flour to 170g, and add 30g high-gluten flour. This formula is crisp and not easy to break.
◆ The temperature and time of the oven are for reference only and should be adjusted according to your own oven. Because the temperature and time of each oven are different, even the same oven.