Since I learned baking, I have stopped paying attention to the cookies in the supermarket. What do you want to eat, use some flour and butter to get it, if you want to eat some nuts, add some, is it difficult? Is it not too good to give someone? what.
Almond flour and low-powder are mixed and sieved (Almond flour, if the particles are relatively large, can be stirred into the powder with a blender, or it can be sieved with a larger sieve)
The butter softens at room temperature and the temperature is about 20 degrees. Pour in powdered sugar
Use the egg beater to send it to the bulky (because butter and powdered sugar are easy to splash, so at the beginning, you can use the manual egg beater to stir evenly, then send it. After the butter is sent, it will be quite bulky, it is the biscuit crispy. The key is to send it. So it is very important to send it. If you just take out the butter from the freezer, you can't do it. Only soften it, you can pinch it with your hand. The butter will be colored. Whitening
Pour the powder into the first step (why the powder should be sieved because the powder is easy to agglomerate. If it is not sieved, the biscuit will have a rougher taste. The most important thing is that there may be no agglomerated particles. , it is easy to have raw flour)
Stir well (just mix well, no raw flour is found, don't over-mix. Cookies you want crisp, not gluten, so it's not smooth, it's normal)
Extrude the flower shape with a squeeze flower bag. (I don't use tarpaulin here, because this biscuit has a lot of oil and won't stick to the baking sheet. If you are not using this formula, but some wafers, you must use tarpaulin, tarpaulin can prevent If you are not sure which biscuits are tarpaulin, which ones don't need tarpaulin, then I suggest you still use tarpaulin all over. Never fail. The oven is preheated 180 degrees, the middle layer, baked for about 20 minutes.
1, the recipe of the biscuit has a lot to do with its taste. If you use a lot of butter, the biscuits will definitely be crispy. The amount of butter and the amount of flour are 1:1 crispest. 2. Why do biscuits use low-gluten flour? Because low-gluten flour has low gluten and low gluten, it is not easy to gluten, so it is easy to crisp. Why the Margarita biscuits are broken when they are touched, because the crisped egg yolk is added to it, and the non-gluten corn starch is so crisp. 3, this biscuit is added with almond powder, and the almond powder has no gluten, which means that the biscuit adds the taste of the almond and reduces the breadiness of the biscuit. Will add crispy crispy. Coupled with the addition of a large amount of butter, this biscuit will certainly be crisp. 4. What kind of biscuits are baked? The biscuits are roasted to the edge and some yellow is baked. And it is normal for the edges to have yellow. 5, baked cookies, just removed from the oven is very soft, then you do not touch it, after a while hard and then touch it will be easy to take out. Some people say that my cookies are not crisp, because it may be 1 your biscuits are thicker, 2 are not baked well, 3 or the edges are not yellow, especially finger biscuits, be sure to put the color in place, turn off the oven, to the oven It will be crispy if it is cold and then taken out.