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Before you do it, please read the video completely, understand the production steps and sequence, and pay attention to the place, prepare the raw materials;
Soften the butter at room temperature (soften for 1-2 hours at room temperature in the summer, cut into small pieces in winter, or heat the water for a few seconds), add salt, and beat with a electric egg beater to a smooth state;
Add the sifted powdered sugar to the butter, gently mix by hand, and evenly beat at low speed;
Beat the eggs into egg liquid (use normal temperature eggs), add the butter twice, whipped evenly at low speed until completely absorbed by the butter;
Scrape the butter on the wall of the egg tray and whipped it again at low speed;
Weigh the peanut butter, add it directly into the butter, start the eggbeater and beat it evenly at low speed. The edge of the pot wall also needs to be scraped and evenly mixed;
Sift the low-gluten flour into the butter, add it to the butter twice, stir it with a spatula, mix it evenly, turn the eggbeater while wiping, stir until it is dry.
Put on the gloves, take a proper amount of cookie dough and squeeze it tightly on the oil paper, and initially shape it into a rectangle by hand; if the cookie has been rotten into mud, you can put it in the refrigerator for a while, then take it out and shape it. ;
The rectangular cookie strip wrapped in the oil paper is shaped into a mold, and each face of the plastic cookie is repeatedly flattened by hand;
Without the shaping method of the mold, take an appropriate amount of the cookie dough and press it tightly on the oil paper, continuously flip it by hand, flatten it, and shape each surface until it is formed;
Put the shaped cookies in the refrigerator for 2 hours, preferably refrigerate overnight, and set the shape to be hard;
Preheat the oven at 160 degrees, evenly slice the cookies, and lay them on the baking tray at intervals;
Send the cookies into the oven, fire up and down at 160 degrees, and bake for 25 minutes until the cookies are slightly inflated and the surface is golden yellow.
The freshly baked cookies are soft and will harden after being completely cooled. If it is still soft after cooling, the cookies are not cooked yet and need to be re-baked in the oven for a few minutes. The baked cookies are placed in a sealed canister at room temperature, or the sealed bag is sealed at room temperature for storage. It cannot be stored refrigerated.
1. Butter needs to be taken out and softened in advance. But the butter should be softened excessively, otherwise the cookie will not be shaped properly. 2. When the cookie is shaped, if it is too soft and rotten into a mud, you need to put the cookie first. The refrigerator is refrigerated for a while, and it is taken out and shaped; 3. The thickness is the same when sliced, so that the baked cookies are colored evenly in all aspects; 4. The method of judging whether the cookies are cooked: After the cookies are baked, after cooling Pressing with your fingers is still soft, indicating that the cookies are not cooked and need to be put back into the oven for a few minutes; if the pressure is hard, the cookies are cooked; 5. The cookies are preserved: put in a seal The cans are stored at room temperature, or the sealed bag is sealed at room temperature and cannot be stored refrigerated.