Recipe: Ten kinds of net red-flavored cookies and extensions, all of which are packed with mellow temperament here - Hai's HM775 chef machine recipe

Home Cooking Recipe: Ten kinds of net red-flavored cookies and extensions, all of which are packed with mellow temperament here - Hai's HM775 chef machine recipe

Notes:

★ Part of the picture comes from Visual China ★ The picture is made with the Hai's HM775 chef. I am a person who doesn't like biscuits. The shop has sold many cookies with different recipes, which didn't make me amazing. I always feel that it is too monotonous, nothing more than you are crispy. The first recipe written today, I am always happy to sing after eating. This is the taste I like, the thick milky fragrance, the entrance is instant, and the addition of salt makes the whole taste sublimate. Don't underestimate the salt, he brings a big and subtle change. The cookie is, what shape do you want to squeeze, and the small flowers are beautiful, and the baking time is long. Bake cookies according to the oven temperature of your own biscuits. I am writing the following judgment. This post has hard cookies, soft cookies and sandwich cookies. ★★★The cookie is so crowded and the degree of crispness is adjusted. The following is a close look ★ There are salt butter and salt-free butter: There is a salt butter content of about 1%, and the replacement is more or less per 100g butter. 1g salt ★ ordinary butter and fermented butter: ordinary butter milk has a good aroma, fermented butter has a special lactic acid taste, milk flavor is not as good as ordinary butter ★ animal butter and vegetable butter: animal butter 82% oil content, low melting point. Plant butter 100% oil content, usually hydrogenated palm oil, high melting point ★ butter softening, refers to the solid state of the butter can be poked in a light touch, not into a liquid, nor force to poke the end. It is good to leave the large pieces at room temperature for one night. Cut the small pieces and leave them at room temperature for 2 hours. Those southern students who have no heating in winter and have low room temperature can only use 30 degrees of warm water if they don't soften overnight. Do not exceed 35 degrees, the melting point of butter is about 35 degrees. Normally softened butter is about 18-20 degrees, don't over soften. Excessive softening or melting can be set in the refrigerator to solidify, melting enough to make warm water or use a microwave oven. Butter is very hot. Hare ★ Butter: Don't over-sell, the color is white. ★ Butter can't be sent or water and oil are separated. If the butter is not too hot or too high, the separation may be a sudden drop in butter temperature. If it is not the temperature of the water and oil separation, you can sift the flour and add about 20g to continue to fight ★ the chef machine to send butter, the butter must be fully softened, so that he has a adhesion, not fully converted butter, can not be very good Attached to the mixing head, it can only stick to the barrel wall, it can't be sent. When the butter is sent, you need to prepare the silicone shovel, stop, scrape the butter 2-3 times from the barrel wall, in order to fully send the ★ waterless cookies , stir well, not afraid of gluten becomes brittle and hard. If it is a water-containing cookie, do not stir for a long time, no dry powder state can be ★ ★ cookies with egg whites and moisture, the entrance is more brittle. Only butter and egg yolk-containing cookies, the entrance is instant, you can adjust the amount of egg yolk according to this ★ after mixing, hand rub, is the process of let the butter and flour fully combine, will make the cookie batter better, the taste is smoother Slip, but it doesn't make you squat up, the temperature is too high, the butter melts so badly, the cookies are not fluffy and delicious. ★ Fermented butter has a special lactic acid aroma, which is more suitable for biscuit snacks. Determine if it is fermented butter, and see if there are any fermenting fungi in the ingredients. Or look directly at the place of origin, the general unfermented butter in New Zealand and Australia, fermented butter in the Fayre area ★ After the butter and flour are fully combined, the batter is very well squeezed. If it is not good to squeeze (1), add less batter in the flower bag, and force it to squeeze better. (2) Pinch and squeeze the paste inside the flower bag and squeeze again. One can avoid the temperature is low, the butter hardens and solidifies, and the second can avoid butter. It is not well combined with flour. (3) The water absorption of the flour is really good. Add a little cream when you butter. The cookies are better squeezed. Do not use cold cream. (4) It is recommended that the novice use two layers of enamel bag ★ How to judge the cloud top small flower type cookies are not cooked: Take one out and cut with a knife, the center has no obvious color difference. ★ Almond powder can add almond aroma to the snack ★ Nut Broken can be added directly to the cookie, or it can be sprinkled on the surface. Large particles of nutcracker are added directly to the shape of a round mouth, or the shape is arranged with an ice cream spoon. Small granules of nuts, such as sesame seeds, can be used with toothed flower mouths ★ potato starch and corn starch (milk powder): both are gluten-free powder, and it is not easy to maintain with more cookie patterns. Potato starch water absorption and taste will be better ★ low powder and high powder: low powder water absorption rate is higher, the powder is higher, because the protein content is higher, so the support is better, the effect of maintaining the pattern is better ★ Sugar: Fine sugar can help the butter to wrap into the air, and the pattern is more unclear than the cookie made of powdered sugar. Sugar powder generally contains 3% corn starch, which helps to maintain the pattern. The water content of brown sugar is too high and the pattern is easy to disappear. The addition of liquid syrup can increase the flavor, but it is easy to make the cookies crisp. ★ Cream: Adding a little cream can make the cookie milk more scent. If the cookie batter is particularly difficult to squeeze, you can add some warm cream during the buttering process. To make the butter more fluffy. Adding more is easy to make the pattern unclear ★ Happy Jam: Can be replaced with any nut butter, black sesame sauce hazelnut sauce, he is very thin with fluidity, do not cake, do not stir the nut butter before use ★ Coffee Sauce: Korean coffee sauce, a lot of treasure. You can also use caramel sauce, black tea sauce, etc. ★ Invert sugar: West Point uses more of it to keep moisture, you can use honey instead. Sweetness is lower than honey ★ Vegetable taste: You can use freeze-dried vegetable powder, spinach purple potato, pumpkin, carrot, etc., the original cookie recipe reduces the same amount of low-grade ★ chives or seaweed taste: original cookie recipe Remove 10-20g of sugar and increase the amount of seaweed or chives. Seaweed and scallions are dry, the weight is very light, the amount is not specified, add it yourself to adjust ★★★ Look carefully at the notes and the comments above, do not answer any questions already mentioned

Ingredients:

Steps:

  1. Home Cooking Recipe: Original butter butter fermented butter 250g sugar powder 50g salt 3g high-gluten flour 120g low-gluten flour 165g full-fat milk powder 35g1 butter fully softened, finger poke a large hole in reserve. High-powder, low-powder milk powder is mixed and sieved for use. Mix the powdered sugar and salt and sift the spare 2 butter slices and send them to the color. The white volume is fluffy. Add the powdered sugar and salt twice. The time of the killing may be longer. The salt should be melted and pinched. No particles. It feels like 3 powders are added to the butter in portions, and the mixture is evenly mixed. 4 If you stir with a chef, scrape the wall with a spatula, wear gloves to grab a few doughs, and use the temperature to help the dough to be more lubricated. The dough is pressed by hand to make it soft and light. Don't lick it for too long. If it is buttered, it will not be good. 5 Put it into the flower bag and squeeze out the pattern you want. Can be decorated with nuts or high temperature chocolate, etc., do not decorate the dried fruit, easy to scorch 6 on fire 150 ° C, under fire 110 ° C, 15-30 minutes. Reference temperature, according to their own oven adjustment and cookie thickness adjustment ★ ★ Here to talk about, I wrote these ten production process, in order to write ten different ways of production, rather than just to distinguish the taste. For example, some added cream, and some added syrup. Each production method can change a lot of different flavors. Just like this one, you can replace the same amount of flour with matcha powder cocoa powder to get a new taste.

    Original butter butter fermented butter 250g sugar powder 50g salt 3g high-gluten flour 120g low-gluten flour 165g full-fat milk powder 35g1 butter fully softened, finger poke a large hole in reserve. High-powder, low-powder milk powder is mixed and sieved for use. Mix the powdered sugar and salt and sift the spare 2 butter slices and send them to the color. The white volume is fluffy. Add the powdered sugar and salt twice. The time of the killing may be longer. The salt should be melted and pinched. No particles. It feels like 3 powders are added to the butter in portions, and the mixture is evenly mixed. 4 If you stir with a chef, scrape the wall with a spatula, wear gloves to grab a few doughs, and use the temperature to help the dough to be more lubricated. The dough is pressed by hand to make it soft and light. Don't lick it for too long. If it is buttered, it will not be good. 5 Put it into the flower bag and squeeze out the pattern you want. Can be decorated with nuts or high temperature chocolate, etc., do not decorate the dried fruit, easy to scorch 6 on fire 150 ° C, under fire 110 ° C, 15-30 minutes. Reference temperature, according to their own oven adjustment and cookie thickness adjustment ★ ★ Here to talk about, I wrote these ten production process, in order to write ten different ways of production, rather than just to distinguish the taste. For example, some added cream, and some added syrup. Each production method can change a lot of different flavors. Just like this one, you can replace the same amount of flour with matcha powder cocoa powder to get a new taste.

  2. Home Cooking Recipe: Super good squeeze pressureless cookies (multi-flavor, especially recommended Earl black tea flavor) butter 200g light cream 135g sugar powder 110g low-gluten flour 280g almond powder 20g1 butter fully softened, finger poke a big hole in reserve. Mix the low-frice almond powder and sieve it. The whipped cream is heated to 35 degrees with water and spare 2 butter slices. It is sent to the white color and fluffy. Add the powdered sugar twice, add the cream three times, and beat it evenly every time. After separation, add the next time, add smooth and fluffy 3 powders to the butter, mix evenly into the silk flower bag, and squeeze out the desired pattern of 5150 ° C for 40-50 minutes. Reference temperature, according to their own oven adjustment and cookie thickness adjustment ★ If you need to change other flavors (powder such as matcha powder cocoa powder), you can reduce the amount of powder to add the same amount of seasoning powder ★ If you need to change other flavors (sauce such as sesame sauce and bacon jam) ), add a few grams of low-grade powder, add nut butter and butter together to add butter ★★★Black tea flavor here: This recipe applies about 15g black tea powder, whipped cream and black tea powder boil in the pot, turn off the heat to the temperature drop At 35-40 ° C, do not use filter residue, pour the butter with the cream and send it. Depending on the taste of your own black tea, it will increase or decrease. Do not use filter residue, just add butter and just send it, just add a little cream.

    Super good squeeze pressureless cookies (multi-flavor, especially recommended Earl black tea flavor) butter 200g light cream 135g sugar powder 110g low-gluten flour 280g almond powder 20g1 butter fully softened, finger poke a big hole in reserve. Mix the low-frice almond powder and sieve it. The whipped cream is heated to 35 degrees with water and spare 2 butter slices. It is sent to the white color and fluffy. Add the powdered sugar twice, add the cream three times, and beat it evenly every time. After separation, add the next time, add smooth and fluffy 3 powders to the butter, mix evenly into the silk flower bag, and squeeze out the desired pattern of 5150 ° C for 40-50 minutes. Reference temperature, according to their own oven adjustment and cookie thickness adjustment ★ If you need to change other flavors (powder such as matcha powder cocoa powder), you can reduce the amount of powder to add the same amount of seasoning powder ★ If you need to change other flavors (sauce such as sesame sauce and bacon jam) ), add a few grams of low-grade powder, add nut butter and butter together to add butter ★★★Black tea flavor here: This recipe applies about 15g black tea powder, whipped cream and black tea powder boil in the pot, turn off the heat to the temperature drop At 35-40 ° C, do not use filter residue, pour the butter with the cream and send it. Depending on the taste of your own black tea, it will increase or decrease. Do not use filter residue, just add butter and just send it, just add a little cream.

  3. Home Cooking Recipe: Original crispy butter butter 200g Sugar powder 80g Low powder 300g Rice flour 20g Salt 1.5g Baking powder 1.5g1 butter is fully softened, and the finger is poked in a large hole for use. Low-powder rice powder is mixed with powder and sieved for use. Mix the powdered sugar and salt and sift the spare 2 butter slices and send them to the color. The white volume is fluffy. Add the powdered sugar and salt twice. The time of the killing may be longer. The salt should be melted and pinched. No particles. It feels like 3 powders are added to the butter in portions, and the mixture is evenly mixed. 4 If you stir with a chef, scrape the wall with a spatula, wear gloves to grab a few doughs, and use the temperature to help the dough to be more lubricated. The dough is pressed by hand to make it soft and light. Don't lick it for too long. If it is buttered, it will not be good. 5 Put it into the silk flower bag, squeeze out the pattern you want, freeze it for 1-2 hours, get it at 150 °C, and let the fire 110. °C, 15-30 minutes. Reference temperature, according to their own oven adjustment and cookie thickness adjustment ★ rice flour will make the cookies harder ★ frozen will make cookies, biscuits taste crispy ★ baking powder to play foam loosening

    Original crispy butter butter 200g Sugar powder 80g Low powder 300g Rice flour 20g Salt 1.5g Baking powder 1.5g1 butter is fully softened, and the finger is poked in a large hole for use. Low-powder rice powder is mixed with powder and sieved for use. Mix the powdered sugar and salt and sift the spare 2 butter slices and send them to the color. The white volume is fluffy. Add the powdered sugar and salt twice. The time of the killing may be longer. The salt should be melted and pinched. No particles. It feels like 3 powders are added to the butter in portions, and the mixture is evenly mixed. 4 If you stir with a chef, scrape the wall with a spatula, wear gloves to grab a few doughs, and use the temperature to help the dough to be more lubricated. The dough is pressed by hand to make it soft and light. Don't lick it for too long. If it is buttered, it will not be good. 5 Put it into the silk flower bag, squeeze out the pattern you want, freeze it for 1-2 hours, get it at 150 °C, and let the fire 110. °C, 15-30 minutes. Reference temperature, according to their own oven adjustment and cookie thickness adjustment ★ rice flour will make the cookies harder ★ frozen will make cookies, biscuits taste crispy ★ baking powder to play foam loosening

  4. Home Cooking Recipe: Matcha Cookie Butter 230g Sugar Powder 65g Potato Starch 35g Corn Starch 50g High Powder 85g Low Powder 130g Matcha Powder 7g 1 Butter is fully softened, and the finger is poked in a large hole. High-powder, low-powder starch matcha powder mixed with sieved spare 2 butter slices, sent to the color whitening volume fluffy, add sugar powder twice to add 3 powders, add to the butter, mix evenly 4 if stirring with a chef machine, use Scraper scrapes the wall of the bucket, wears gloves to grab a few doughs, and helps the dough to be more lubricated by hand. At this time, the dough is pressed softly by hand, not too long, and the butter is not good. Squeeze the flower bag and squeeze out the pattern you want. Fire at 150 ° C, under fire 110 ° C, 15-30 minutes. Refer to the temperature, adjust to your own oven and cookie thickness. Matcha taste needs to be noticed that it can't be colored. It can lower the temperature and extend the baking time in about 20 minutes. ★ Both potato starch and corn starch are non-gluten-free. It is not easy to keep the cookie pattern. Potato starch has better water retention and taste than corn starch. Potato powder has a smooth taste and corn flour has stronger adhesion in the mouth.

    Matcha Cookie Butter 230g Sugar Powder 65g Potato Starch 35g Corn Starch 50g High Powder 85g Low Powder 130g Matcha Powder 7g 1 Butter is fully softened, and the finger is poked in a large hole. High-powder, low-powder starch matcha powder mixed with sieved spare 2 butter slices, sent to the color whitening volume fluffy, add sugar powder twice to add 3 powders, add to the butter, mix evenly 4 if stirring with a chef machine, use Scraper scrapes the wall of the bucket, wears gloves to grab a few doughs, and helps the dough to be more lubricated by hand. At this time, the dough is pressed softly by hand, not too long, and the butter is not good. Squeeze the flower bag and squeeze out the pattern you want. Fire at 150 ° C, under fire 110 ° C, 15-30 minutes. Refer to the temperature, adjust to your own oven and cookie thickness. Matcha taste needs to be noticed that it can't be colored. It can lower the temperature and extend the baking time in about 20 minutes. ★ Both potato starch and corn starch are non-gluten-free. It is not easy to keep the cookie pattern. Potato starch has better water retention and taste than corn starch. Potato powder has a smooth taste and corn flour has stronger adhesion in the mouth.

  5. Home Cooking Recipe: Pistachio Cookie Fermented Butter 230g Sugar Powder 60g Happy Jam 40g High Powder 90g Low Powder 120g Potato Starch 50g Corn Starch 60g1 butter is fully softened, and the finger is poked in a large hole. Mix high-low powdered milk powder and sieve 2 spare butter slices, send to the color whitening volume fluffy, add the powdered sugar twice, add the happy jam, beat the evenly 3 powders, add the butter, mix evenly, if you use the chef Stir the machine, scrape the wall with a spatula, wear gloves to grab a few doughs, and use the temperature to help the dough to be more lubricated. At this time, the dough is pressed softly by hand, not too long, and the butter is not good. I put 5 flower bags and squeeze out the pattern I want. Can be decorated with the right amount of pistachio nuts 7 on fire 150 ° C, under fire 110 ° C, 15-30 minutes. Reference temperature, according to their own oven adjustment and cookie thickness adjustment

    Pistachio Cookie Fermented Butter 230g Sugar Powder 60g Happy Jam 40g High Powder 90g Low Powder 120g Potato Starch 50g Corn Starch 60g1 butter is fully softened, and the finger is poked in a large hole. Mix high-low powdered milk powder and sieve 2 spare butter slices, send to the color whitening volume fluffy, add the powdered sugar twice, add the happy jam, beat the evenly 3 powders, add the butter, mix evenly, if you use the chef Stir the machine, scrape the wall with a spatula, wear gloves to grab a few doughs, and use the temperature to help the dough to be more lubricated. At this time, the dough is pressed softly by hand, not too long, and the butter is not good. I put 5 flower bags and squeeze out the pattern I want. Can be decorated with the right amount of pistachio nuts 7 on fire 150 ° C, under fire 110 ° C, 15-30 minutes. Reference temperature, according to their own oven adjustment and cookie thickness adjustment

  6. Home Cooking Recipe: Cocoa / bamboo charcoal fermented butter 200g whipped cream 70g fine sugar 100g egg yolk 2 low powder 240g cocoa powder or bamboo charcoal powder 8g almond powder 25g1 butter fully softened, finger poke a big hole in reserve. High-powder low-powder cocoa powder/bamboo charcoal powder Almond powder mixed and sieved. 2 granulated sugar and whipped cream are simmered until the sugar is melted. Place 3 pieces of butter to cool and fluff until the color is white and fluffy. Add the sugar water at a low speed and evenly. Then add the egg yolk and beat the evenly 4 powders into the butter, mix it evenly into the silk flower bag, and squeeze out the pattern you want. It can be decorated with nuts or high temperature chocolate for 6 hours, 160 ° C, 15-30 minutes. Reference temperature, according to their own oven adjustment and cookie thickness adjustment

    Cocoa / bamboo charcoal fermented butter 200g whipped cream 70g fine sugar 100g egg yolk 2 low powder 240g cocoa powder or bamboo charcoal powder 8g almond powder 25g1 butter fully softened, finger poke a big hole in reserve. High-powder low-powder cocoa powder/bamboo charcoal powder Almond powder mixed and sieved. 2 granulated sugar and whipped cream are simmered until the sugar is melted. Place 3 pieces of butter to cool and fluff until the color is white and fluffy. Add the sugar water at a low speed and evenly. Then add the egg yolk and beat the evenly 4 powders into the butter, mix it evenly into the silk flower bag, and squeeze out the pattern you want. It can be decorated with nuts or high temperature chocolate for 6 hours, 160 ° C, 15-30 minutes. Reference temperature, according to their own oven adjustment and cookie thickness adjustment

  7. Home Cooking Recipe: Chocolate Chips Fermented Butter 250g Sugar Powder 35g Salt 1g Dark Chocolate 70g Invert Sugar 12g or Honey 10g High Powder 90g Low Powder 165g Corn Starch 45g Potato Starch 40g Cocoa powder 10g1 butter is fully softened, and the finger is poked in a large hole. High-powder, low-powder starch cocoa powder is mixed and sieved for use. Mix the powdered sugar and salt and mix the 2 chocolates to melt the water. Add the invert sugar or honey and mix well. Place the cooling and cooling 3 butter slices and send them to the color. The volume is fluffy. Add the sugar powder twice to pass the time. It may be a long time, you should melt the salt, squeeze it up, no graininess, just add 4 chocolate butter, whipped evenly, 5 powders, add to the butter, mix evenly into the silk bag, squeeze out The pattern you want. Can be decorated with nutcracked or high temperature chocolate, etc., do not decorate the dried fruit, easy to scorch 7 refrigerated for half an hour, 160 ° C, 15-30 minutes. Reference temperature, according to their own oven adjustment and cookie thickness adjustment

    Chocolate Chips Fermented Butter 250g Sugar Powder 35g Salt 1g Dark Chocolate 70g Invert Sugar 12g or Honey 10g High Powder 90g Low Powder 165g Corn Starch 45g Potato Starch 40g Cocoa powder 10g1 butter is fully softened, and the finger is poked in a large hole. High-powder, low-powder starch cocoa powder is mixed and sieved for use. Mix the powdered sugar and salt and mix the 2 chocolates to melt the water. Add the invert sugar or honey and mix well. Place the cooling and cooling 3 butter slices and send them to the color. The volume is fluffy. Add the sugar powder twice to pass the time. It may be a long time, you should melt the salt, squeeze it up, no graininess, just add 4 chocolate butter, whipped evenly, 5 powders, add to the butter, mix evenly into the silk bag, squeeze out The pattern you want. Can be decorated with nutcracked or high temperature chocolate, etc., do not decorate the dried fruit, easy to scorch 7 refrigerated for half an hour, 160 ° C, 15-30 minutes. Reference temperature, according to their own oven adjustment and cookie thickness adjustment

  8. Home Cooking Recipe: Durian Butter Butter 200g Sugar Powder 50g Salt 2g Low Powder 110g High Powder 75g Potato Starch 65g Durian Freeze Powder 70g1 butter is fully softened, and the finger is poked in a large hole. Mix high-powder, low-starch, durian powder and sift through the mixture. Mix the powdered sugar and salt and sift the spare 2 butter slices. Send it to the whitish color and fluffy. Add the powdered sugar twice. It may take a long time to kill the salt. The granules are melted, pinched up, and there is no graininess. 3 powders are added to the butter in portions, and the mixture is evenly mixed. 4 If you stir with a chef, scrape the wall with a spatula, wear gloves to grab a few doughs, use The hand temperature helps the dough to be more lubricated. At this time, the dough is pressed by hand to make it soft and light. Don't rub it for too long. If it is buttered, it will not be good. 5 Put it into the flower bag and squeeze out the pattern you want. Fire at 150 ° C, under fire 110 ° C, 15-30 minutes. Reference temperature, according to their own oven adjustment and cookie thickness adjustment ★ There are many lyophilized durian 70g, so this cookie durian tastes particularly rich, fresh durian has more water, the amount of addition is not so much, and needs to be baked more Long time

    Durian Butter Butter 200g Sugar Powder 50g Salt 2g Low Powder 110g High Powder 75g Potato Starch 65g Durian Freeze Powder 70g1 butter is fully softened, and the finger is poked in a large hole. Mix high-powder, low-starch, durian powder and sift through the mixture. Mix the powdered sugar and salt and sift the spare 2 butter slices. Send it to the whitish color and fluffy. Add the powdered sugar twice. It may take a long time to kill the salt. The granules are melted, pinched up, and there is no graininess. 3 powders are added to the butter in portions, and the mixture is evenly mixed. 4 If you stir with a chef, scrape the wall with a spatula, wear gloves to grab a few doughs, use The hand temperature helps the dough to be more lubricated. At this time, the dough is pressed by hand to make it soft and light. Don't rub it for too long. If it is buttered, it will not be good. 5 Put it into the flower bag and squeeze out the pattern you want. Fire at 150 ° C, under fire 110 ° C, 15-30 minutes. Reference temperature, according to their own oven adjustment and cookie thickness adjustment ★ There are many lyophilized durian 70g, so this cookie durian tastes particularly rich, fresh durian has more water, the amount of addition is not so much, and needs to be baked more Long time

  9. Home Cooking Recipe: Coffee Cookie Butter 200g Sugar Powder 50g Low Powder 125g High Powder 80g Corn Starch 35g Potato Starch 30g Coffee Sauce 10g Coffee Powder 2g Coffee Wine 4g1 butter is fully softened, and the finger is poked in a large hole. High-powder, low-powder starch is mixed and sieved. The coffee and coffee powder are mixed and evenly mixed. 2 butter slices are sent to the color. The white volume is fluffy. Add the sugar powder twice, add the coffee sauce and coffee wine to make the uniform 3 powder. Add the butter to the mixture, mix it evenly into the calyx bag and squeeze out the pattern you want. You can decorate the appropriate amount of pistachio nuts 5160 ° C, 15-30 minutes. Reference temperature, according to their own oven adjustment and cookie thickness adjustment ★ Coffee-flavored cookies can also be added to the coffee powder with the original cookie recipe. Here is just a description of how to use the sauce to match the wine with a better layer and flavor. For example, you can use Cointreau and candied orange peel, rum and raisins, etc.

    Coffee Cookie Butter 200g Sugar Powder 50g Low Powder 125g High Powder 80g Corn Starch 35g Potato Starch 30g Coffee Sauce 10g Coffee Powder 2g Coffee Wine 4g1 butter is fully softened, and the finger is poked in a large hole. High-powder, low-powder starch is mixed and sieved. The coffee and coffee powder are mixed and evenly mixed. 2 butter slices are sent to the color. The white volume is fluffy. Add the sugar powder twice, add the coffee sauce and coffee wine to make the uniform 3 powder. Add the butter to the mixture, mix it evenly into the calyx bag and squeeze out the pattern you want. You can decorate the appropriate amount of pistachio nuts 5160 ° C, 15-30 minutes. Reference temperature, according to their own oven adjustment and cookie thickness adjustment ★ Coffee-flavored cookies can also be added to the coffee powder with the original cookie recipe. Here is just a description of how to use the sauce to match the wine with a better layer and flavor. For example, you can use Cointreau and candied orange peel, rum and raisins, etc.

  10. Home Cooking Recipe: Dark dishes, spicy food, spicy butter, butter, 100g, sugar powder, 40g, egg, 20g, low flour, 165g, salt, 5g, chili powder, 8-10g, pepper powder, 3g1 butter, softened, and a finger to poke a large hole. Low powder sieve for use. Paprika powder, pepper powder mixed with sieve, spare 2 butter slices, sent to the color whitish volume fluffy, two times added sugar powder and salt to send, here the time may be longer, to salt the salt to melt, pinch a little, no The graininess is just fine. Add the egg mixture twice and beat evenly. 3 powder is added to the butter in several portions, and the mixture is evenly mixed into a rectangular or cylindrical shape. The fresh-keeping film is placed in the refrigerator for half an hour. 5 Take out the biscuits, slice, and put into the baking tray, 180 ° C, 15-30 minutes. Reference temperature, according to their own oven adjustment and cookie thickness adjustment ★ chili powder is best to choose two kinds, coarse powder and fine powder. Fine powder seasoning coarse powder looks good ★ This side adds 10g cumin powder, can eat Xinjiang Turpan mutton serial flavor ★ This side removes the chili powder is the salt and pepper flavor ★ This side removes the chili powder pepper powder, add 10g cheese powder, 10g grinding Black pepper is black pepper flavor ★ black pepper flavored black pepper halved, increase pizza grass and basil, Italian style fluttering ★ can add nutcracker to enhance the taste, peanuts, sesame seeds, etc.

    Dark dishes, spicy food, spicy butter, butter, 100g, sugar powder, 40g, egg, 20g, low flour, 165g, salt, 5g, chili powder, 8-10g, pepper powder, 3g1 butter, softened, and a finger to poke a large hole. Low powder sieve for use. Paprika powder, pepper powder mixed with sieve, spare 2 butter slices, sent to the color whitish volume fluffy, two times added sugar powder and salt to send, here the time may be longer, to salt the salt to melt, pinch a little, no The graininess is just fine. Add the egg mixture twice and beat evenly. 3 powder is added to the butter in several portions, and the mixture is evenly mixed into a rectangular or cylindrical shape. The fresh-keeping film is placed in the refrigerator for half an hour. 5 Take out the biscuits, slice, and put into the baking tray, 180 ° C, 15-30 minutes. Reference temperature, according to their own oven adjustment and cookie thickness adjustment ★ chili powder is best to choose two kinds, coarse powder and fine powder. Fine powder seasoning coarse powder looks good ★ This side adds 10g cumin powder, can eat Xinjiang Turpan mutton serial flavor ★ This side removes the chili powder is the salt and pepper flavor ★ This side removes the chili powder pepper powder, add 10g cheese powder, 10g grinding Black pepper is black pepper flavor ★ black pepper flavored black pepper halved, increase pizza grass and basil, Italian style fluttering ★ can add nutcracker to enhance the taste, peanuts, sesame seeds, etc.

Tips:

★★★ The cookie is so crowded and squeezed, depending on its water content, the amount of oil contained in the powder and the temperature. The cookie is not brittle and depends on the water content and the egg content. The cookie is not crispy depending on the oil content and the powder content. How to adjust the following to read carefully ★ There are salt butter and salt-free butter: salt salt butter content is about 1%, the two replacement is to add or reduce 1g salt per 100g butter ★ ordinary butter and fermented butter: ordinary butter milk flavor Adequate, fermented butter has a special lactic acid taste, milk flavor is not as good as ordinary butter ★ animal butter and vegetable butter: animal butter 82% oil content, low melting point. Plant butter 100% oil content, usually hydrogenated palm oil, high melting point ★ butter softening, refers to the solid state of the butter can be poked in a light touch, not into a liquid, nor force to poke the end. It is good to leave the large pieces at room temperature for one night. Cut the small pieces and leave them at room temperature for 2 hours. Those southern students who didn't have heating in winter and had low room temperature couldn't soften it overnight, but only with 30 degrees of warm water. Do not exceed 35 degrees, the melting point of butter is about 35 degrees. Normally softened butter is about 18-20 degrees, don't over soften. Excessive softening or melting can be set in the refrigerator to solidify, melting enough to make warm water or use a microwave oven. Butter is very hot. Harmony: Softened butter and liquefied butter. Difference: softened butter: very soft, cool after taste. Alcoholized butter: water oil will separate ★ butter to send: don't over-sell, color is white. ★ butter can't be sent Or water and oil separation: if the temperature is too low or too high, the separation may be a sudden drop in the temperature of the butter. If the water and oil are not separated by temperature, you can add about 20g of flour and continue to fight. To send butter, the butter must be fully softened, so that he has an adhesion, not fully converted butter, can not be attached to the mixing head well, can only stick to the barrel wall, can not be sent, the butter is being sent, Need to prepare a silicone shovel, stop, scrape the butter 2-3 times from the barrel wall, in order to fully send ★ waterless cookies, stir well, not afraid of gluten becomes brittle. If it is a water-containing cookie, do not stir for a long time, no dry powder state can be ★ ★ cookies with egg whites and moisture, the entrance is more brittle. Only the butter and the cookies containing the egg yolk, the entrance is instant. The difference between egg yolk and egg white is added to the biscuit: adding protein: the taste is more brittle; adding egg yolk: egg yolk is the best emulsifier, and the biscuit added with egg yolk is more crispy. According to this adjustment, the amount of egg yolk can be adjusted. ★ The difference between the sugar powder and the sugar in the cookie is added: the outline of the pattern is clearer and more beautiful (the starch contains starch, the biscuit is more dry and harder). Add sugar: The biscuit has a crisper taste and a better taste. ★ After mixing and rubbing it with hands, it is a process of combining butter and flour. It will make the cookie paste more squeezed and taste smoother, but it is not a slap in the face. The end of the hand is too high, the temperature of the hand is too high, the butter melts so badly, the cookie is not enough fluffy and delicious. ★ Fermented butter has a special lactic acid aroma, which is more suitable for biscuit snacks. Determine if it is fermented butter, and see if there are any fermenting fungi in the ingredients. Or look directly at the place of origin, the general unfermented butter in New Zealand and Australia, fermented butter in the Fayre area ★ After the butter and flour are fully combined, the batter is very well squeezed. If it is not good to squeeze (1), add less batter in the flower bag, and force it to squeeze better. (2) Pinch and squeeze the paste inside the flower bag and squeeze again. One can avoid the temperature is low, the butter hardens and solidifies, and the second can avoid butter. It is not well combined with flour. (3) The water absorption of the flour is really good. Add a little cream when you butter. The cookies are better squeezed. Do not use cold cream. (4) It is recommended that the novice use two layers of enamel bag ★ How to judge the cloud top small flower type cookies are not cooked: Take one out and cut with a knife, the center has no obvious color difference. ★ Almond powder can add almond aroma to the snack ★ Nut Broken can be added directly to the cookie, or it can be sprinkled on the surface. Large particles of nutcracker are added directly to the shape of a round mouth, or the shape is arranged with an ice cream spoon. Small granules of nuts, such as sesame seeds, can be used with toothed flower mouths ★ potato starch and corn starch (milk powder): both are gluten-free powder, and it is not easy to maintain with more cookie patterns. Potato starch water absorption and taste will be better ★ low powder and high powder: low powder water absorption rate is higher, the powder is higher, because the protein content is higher, so the support is better, the effect of maintaining the pattern is better ★ Sugar: Fine sugar can help the butter to wrap into the air, and the pattern is more unclear than the cookie made of powdered sugar. Sugar powder generally contains 3% corn starch, which helps to maintain the pattern. The water content of brown sugar is too high and the pattern is easy to disappear. The addition of liquid syrup can increase the flavor, but it is easy to make the cookies crisp. ★ Cream: Adding a little cream can make the cookie milk more scent. If the cookie batter is particularly difficult to squeeze, you can add some warm cream during the buttering process. To make the butter more fluffy. Adding more is easy to make the pattern unclear ★ Happy Jam: Can be replaced with any nut butter, black sesame sauce hazelnut sauce, he is very thin with fluidity, do not cake, do not stir the nut butter before use ★ Coffee Sauce: Korean coffee sauce, a lot of treasure. You can also use caramel sauce, black tea sauce, etc. ★ Invert sugar: West Point uses more of it to keep moisture, you can use honey instead. Sweetness is lower than honey ★ Vegetable taste: You can use freeze-dried vegetable powder, spinach purple potato, pumpkin, carrot, etc., the original cookie recipe reduces the same amount of low-grade ★ chives or seaweed taste: original cookie recipe Remove 10-20g of sugar and increase the amount of seaweed or chives. Seaweed and scallions are dry, the weight is very light, the amount is not specified, add it yourself to adjust ★★★ Look carefully at the notes and the comments above, do not answer any questions already mentioned


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