cookie hong kong , with its special crispness and fragrance, makes people love it. Not only does it have ever-changing shapes, but there are also many different flavors, coffee, chocolate, green tea... As a novice, it is natural to learn the simplest and most classic original cookies first. Only after mastering the key points and techniques of various technical production and later, can we start the research process of those brilliant changes. In fact, the simplest and most classic original butter cookie culture has always been my favorite taste.

　　1. Weigh the butter and let it soften at room temperature.

　　Use a whisk to break up at low speed. (Three or five seconds is enough)

　　3 by adding caster sugar and powdered sugar at once.

　　The volume of butter has become larger and the color has become lighter.

　　Add the egg mixture 3 times within 5 minutes, 1/3 times each time, each time until the butter and eggs are completely mixed, and then add the next egg mixture.

　　6 The whipped butter and eggs cannot be completely fused, there is no phenomenon of separation, and the state is fluffy and light in texture.

　　Sift the low-gluten flour into the blended butter.

　　8 Stir gently with a rubber spatula. (Don't cut too much)

　　9 Put the piping mouth into a piping bag (I used a chrysanthemum-shaped piping mouth), and then put the piping bag in a deep cup of your own, and open the mouth of the piping bag so that we can more easily Put the cookie batter into it, it is clean and does not cause waste.

　　10 Use a baking tray covered with greased paper to squeeze out the size biscuits you like, put them in the preheated oven, 200 degrees, the middle layer, heat up and down for about 15 minutes, bake them until the strange surface turns golden yellow, and then bake them out of the oven .

　　Tips

　　In the whole production process of biscuits, the most common problem is that the pattern after baking is not clear enough, the clear production time is beautiful, and it can get out of the mold, which is really disappointing. I have been there and I know that feeling (I am still not satisfied with the cookies I make, I need to keep working hard to make them better!).

　　How can I make the baked biscuits as clear as when they enter the oven? Maybe I can’t fully answer this question, but I can talk about some of my own experiences

　　1: No matter which formula is used, students must learn to observe the state of a dough. If the moisture content of the dough is too high and relatively thin, then its ductility learning will develop better, that is It is said that during the baking process, the texture of the cookie will naturally appear and disappear. On the contrary, if the dough is too dry, it is difficult to squeeze out, which is also undesirable.

　　2. The higher the application of butter, the better the ductility, which is one of the reasons why the lines disappear. (I generally control the beating process in about 5 minutes)

　　3: The temperature change when baking cookies should not be too low, because the working temperature is relatively high, the ductility of the dough is relatively low, so the temperature of baking cookies is more suitable to choose from 190 to 200 degrees. (Popularly, this means that the surface quality of cookies will be faster than the development in the case of higher temperatures. However, this also requires that the better the effect is not getting higher and higher, and we need a very suitable one. environment of)

　　4: The thicker the sugar grains in the recipe, the better the ductility of the dough, and the finer the sugar grains, the lower the ductility of the dough, so I used fine sugar instead of ordinary raw sugar to make biscuits.

　　5: Powdered sugar is more delicate than white sugar. If you replace all the sugar with powdered sugar, wouldn't it be less plastic? Yes, but only with powdered sugar, biscuits will not be so crumbly, if they are not plastic enough. Therefore, in cookie recipes, there is usually a mixture of sugar and powdered sugar to balance the malleability of cookies.

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