The crispness of biscuits mainly depends on whether the ratio of flour and butter is appropriate, so if the problem of formula ratio is ruled out, it is that the operation steps are wrong. There is also the need to completely whiten and soften the butter, and then add the flour and mix well. The key step of biscuits is the softening and sending of butter. It can be said that if you master the state of butter, cookies will be more than half successful. Cookies are crisp because butter brings into the air, which is enough but not too much.

The stirred batter is put into a paper bag, and the flower nozzle rotates vertically from the baking tray for one and a half times, with a height of 1 cm, which can be quickly completed. Don't squeeze too thick and too thin, and be sure to have a uniform size, so that the baked cookies will be more uniform. From the production point of view, different parts of the egg have different tastes when used, such as adding cookies from protein. It tastes terrible. If only egg yolk is added, the biscuits made from biscuits will taste more crisp. If the above biscuits still don't work, check the flour content in the formula. Too little flour, unbalanced ratio of flour to oil, soft and greasy taste.

Put the cocoa powder paste into a paper bag and squeeze it onto a baking tray. Baking: preheat the oven to 200 degrees, bake at 180 degrees for about 5 minutes, and bake at 160 degrees for 5 minutes after coloring and setting. Please adjust the time and temperature according to the temperature of your oven. What is lacking is experience. First of all, butter and eggs with fine sugar (powdered sugar is also acceptable) should be sent together. Add the eggs slowly. If the butter is accelerated, it will separate, leading to product failure until the butter expands and turns white, and then it is stirred evenly in the same direction as the flour. If you make cookies, you must use ghee. There is nothing wrong with most online recipes, mainly because the raw materials must be selected correctly. Delicious biscuits are all seasoned with good ghee, and the taste is crisp and milky.

Butter must be softened and sent to the right place. Soften until your fingers can be inserted easily. In winter, you can use a hair dryer to blow hot air or put it next to a heater to help soften it. If you send it, it will usually be sent until the color becomes lighter and whiter. In many of our families, there are some concerns about children's snacks and healthy eating. Actually, these problems are not difficult to solve. For example, today's vegetable oil biscuits fully meet all our standards on health and nutrition.