Cookies are simple and not simple. The punched baking tray (or hollow mesh mat) is compared with the biscuits from the solid bottom baking tray. As shown in the figure, if the biscuit is flat, it is not bulged, and the bottom is not concave. Evenly colored, beautiful and light color is not sandwiched, not the middle of the edge coke. It is also cooked faster and the baking time is cut in half. Which baking tray to choose? Obviously ~ In addition, the dough of this square does not need to be slacked out, and the pressed biscuits will not deform and retract. Take it, don't thank ~ ❤️ commonly used solid bottom baking tray, the heat of the bottom of the biscuit can not be discharged downwards, only the biscuits can be arched. Padded hollow mesh pad or punched baking plate, the heat is drained down, the bottom is heated evenly, the cooked is also fast, the color is even and there is no edge coke in the middle or the pinch, so the same The dough and biscuits are also crisper than the baked bottoms. The most important thing is that the color of the biscuits is very beautiful and beautiful. ❗️~~❗️ This method is also because the son of his class is on the parent community class, get a Halloween-themed baking class, and roasted more than two hundred pieces to find the summary. from. I have been successful in the disk, if you can not do it yourself, look at the reasons. The secret is that I use a three-energy punching disc, which is 40x60cm in size and not suitable for household ovens. Taobao has a hollow silicone mesh mat that can be cut and you can search for it yourself. ❗️ ❗️ 硅胶 硅胶 硅胶 硅胶 硅胶 硅胶 硅胶 硅胶 硅胶 硅胶 硅胶 硅胶 硅胶 硅胶 硅胶 硅胶 硅胶 硅胶 硅胶Update: Taobao search punching baking tray, there are 28x28cm, 40x40cm household small size. This square is about 50 pieces + 骷髅 biscuits in the picture for reference. The secret recipe is dead, and the person is alive. My biscuit is 0.5cm thick. I want the cookies to be more crisp, the original square minus 10g sugar, and then about 20g whipped cream. I want the biscuit to be more crispy and sweeter. The original recipe adds 25g egg liquid and 10g sugar. It will be a bit hard when it is just baked. It will be crispy the next day, and it has the same flavor as egg rolls. Sweetness I like about 85g, the children eat just right, not too sweet.
The top two rows are baked at the bottom of the baking pan, the edges are cooked first, and the middle is cooked slowly. The bottom two rows are baked at the bottom of the punching plate. The surface and bottom are very flat and there is no bubbling. It is suitable for the bottom of the icing sugar fondant biscuit.
Above is a solid bottom baking dish, the edges are cooked first, and the middle is cooked slowly. The bottom is baked at the bottom of the baking pan, the surface and bottom are very flat, no bubbling, it is suitable for the bottom of the icing sugar fondant biscuits.
The bottom of the baking tray is not like the biscuits from the outside food factory.
Smooth and evenly colored.
Steps come up ~1), remove the butter in the refrigerator, cut into small pieces, add salt and powdered sugar, and beat until no granules.
I used to use the butter directly in the cold room and did not deliberately soften it. Cut into small pieces and knead the powdered sugar into the butter by hand. It saves time and does not splash the sugar powder.
2) Put the eggs and herbs in this step and use the egg beater to fully blend the eggs with the butter. In general, it is recommended that the egg liquid be placed in separate portions, and the water and oil should be separated. I am used to the whole egg to join, the insulation water is not afraid of water and oil separation. However, the temperature should be mastered, do not heat the butter, this self-observation state.
This is the beginning of the separation of the whole egg water and oil.
This is the back of the heat-insulating water, hit this kind of state like 'sweet cream', it is enough to be sent. Other people's prescriptions generally recommend not to send a whitish state, fearing that the biscuits will be deformed when grilled. I tried to bake a few plates with a punching plate and it was not deformed. It was still beautiful. Because it is fully sent, the taste is more crisp than not to be sent. It’s really a bit of a taste. It doesn’t fit your taste. I can’t get a ticket. Anyway, my heart is good.
3) Add low-powder and mix well, hand rub into a group, feel sticky hands to sprinkle dry powder, powder does not need to stick more hands.
4) Sticking hands is normal, too dry is not conducive to multiple sueds in the back. The recipes of others always say that the first time the baking is the most flat, saying that the remaining dough after the die-cutting is repeatedly flattened and then baked, it will be more wrinkled than before. My dough is pressed to the end, and every biscuit that comes out of the skin is flattened. The pattern is not retracted and not deformed. Look at the picture below.
5) Tighten the dough tightly and drain the air so that the biscuits do not have a snare drum and the surface is flatter. The thin layer of powder on the table and the dough is anti-adhesive, and the powder does not need to be sticky. The dough is stretched, the two ends are folded in three, and then the long strips are folded three times. After the dough is formed into a group, the silicone paper is pressed and flattened. ❗️ Now the weather is 17 or 8 degrees. This dough will not be oiled for a while. It is enough to vent two or three times. Don’t worry too much, otherwise the hand temperature will make the dough stick to the oil, and the heat is also hot.
6) It is not recommended to wrinkle with cling film. The kind of thick bag material can be used, and silicone paper is also very easy to use. The silicone paper is flattened, and then covered with a layer of silicone paper, which is flattened with a rolling pin. If you want the biscuit to be even and thin, use a rolling pin with a thickness circle or use a balance ruler (Taobao search 'cookie balancer' to know what it is).
Tip Balance Sticker + Anti-stick Stick
After the secret is finished, use the plastering device (known as the fondant) and then smooth the surface silicone paper back and forth, without making it strong to avoid affecting the thickness. (This step is suitable for the perfectionist. In fact, there is a little paper mark or unevenness on the surface, and it will be flattened when the mold is pressed.)
The flat surface is beautiful and the flat surface is refrigerated and then pressed, which is better than the non-refrigerated one. It is not easy to stick and the edge is flat. How long is it cold? More than ten minutes, if you are hard, you can take it out, not for how long.
7) Take out the refrigerator, the surface of the high-surface film has moisture on both sides, and spread the powder on both sides with your hands, so that it will not stick to the mold when pressed.
8) Fire up and down 170 degrees for about 15 minutes, the middle layer. I usually bake for 10 minutes, then change direction and then bake for 5 minutes. Preheat the oven for 10-15 minutes before baking. Since the punching plate has been used, the tin foil is not covered, and it is not afraid of coke. Of course, don’t overheat it.
This is the first time
The first pressure is baked and flattened.
Color evenly, shallow without being caught.
This is the remaining dough repeatedly pressed until it can no longer be pressed.
Press the last piece of dough.
These are still flattened after being pressed several times. What does this mean? The proportion of raw materials is one reason, and the baking pan is the main reason! Because most home baking trays are solid, many people's experience is limited to a framework.
However, the punching plate on Taobao is mostly commercial size, like the three energy 60x40cm is not suitable for household use. This piece of Katsushika is about 25x25cm, more than three hundred yuan, expensive and small, the price is worse, most of my use for baking pizza, the bottom is not easy to sandwich. Update: Taobao search punching baking tray, there are 28x28cm, 40x40cm household small size.
❗️The hollow silicone pad I bought is like this. The baked biscuit is flat and flat, but the bottom of the biscuit is not cooked (colored). In addition, the silicone pad is a casual search for Taobao. I don’t know if I buy it. I don’t know if you want to link it. Search for it yourself.
The 60x40 mat was cut two.
170 degrees almost baked for 25 minutes
At the same time, the bottom of the silica gel mat is relatively raw, and the punching tray is cooked fast, and only the bottom of the fire is baked for a while~
The dark pumpkin is baked on a perforated plate. The rest are silicone pads. The flatness and coloration are better than the solid bottom plate. The best effect is the punching plate.
These molds of mys can finally be favored. It is only for the second time to write this recipe. The last time I started it was just four years ago when I started baking.
This method of this recipe is also the same day because I gave my son a class in the class of his parents, and got a Halloween-themed baking class. After two hundred pieces of roasting, I found out that it was summed up. I have been successful in the disk, if you can not do it yourself, look at the reasons. I feel that I have written the incomparable 啰嗦+detailed ????????????