"Crisp to slag butter cookies" is really crispy to the slag, the film is a bit long, the principle of the butter cookie crispy in detail, in the middle of the film, I hope everyone can take a serious look, you can according to their own taste Bring up your favorite cookies, the recipe is the taste that Tinrry likes! If you want other flavors, you can replace 10~15g of cocoa powder, matcha powder and instant coffee powder to get different flavors. Some people say that the amount of butter in the formula is quite large. Yes, the ratio is almost 1:1. This is one of the reasons for the cookie crispness. Friends who have had baking experience know that this kind of silk flower cookies are so crowded with flour. The number is directly related, but the less the flour, the more easily the pattern disappears. Among them, there are some points in the film, please watch it carefully. The fine granulated sugar in the formula may not be able to master the scale of firing and mixing for some beginners. As a result, some friends will make fine granulated sugar particles. Everyone should use finer granulated sugar to make it. The text tips have to say this. Fine sugar can be replaced with sugar powder, but after the replacement, the practice will change, and the state will be different. Here, simply, the fine sugar is replaced with sugar powder, the powdered sugar and salt are added together, and the mixture is mixed and then started to fight. The egg speed is whitish, the volume is slightly expanded (the volume is almost doubled), then the egg yolk and vanilla extract are added. The steps of the flour are all the same. The powdered sugar must be sent with the butter, otherwise the taste will be like Eating powder, not good, not crisp. Oh, what do you want to do to remember to hand in your homework~~ Some friends have no problem with the batter, but it’s still very difficult to squeeze, squeeze the bag, 100% because your mouth is too small, so the batter has no way to squeeze Come out, the flower mouth must be medium or large flower mouth, and although it is all eight-toothed flower mouth, 2D flower mouth can not squeeze the cookie batter! Because I saw a lot of friends squeezed with 2D rosettes, then ran to ask why I couldn’t squeeze them out. The purpose of this cookie is to crisp, you can make crisp, if you want to not crisp, the yolk is replaced by half a whole egg, then the cookie will be relatively strong, and the film will be nearly 4 minutes [08:14]. They all explain the principle of cookie crispy, and the difference in the taste of cookies made with egg yolk, whole egg, and egg white. Understand the principle. After familiarity with the practice, the taste and taste of the cookie can be adjusted to suit your prescription. Please also watch it carefully, thank you for your support~
If you have any questions in the production, you can add my WeChat public number: Tinrry+, leave a message under the corresponding video, I will reply you as soon as possible.
First of all, the butter must be softened to a soft paste at room temperature. It can be easily removed with a spatula. The film has a method of heating and softening the water (it is best to soften at room temperature, because the water is softened excessively, that is, the butter melts too much. Finally, it will also affect the cookie pattern). The hardness of the cookie dough is directly related to the softening degree of your butter. If your butter is not softened, then your last batter may not be squeezed out of the N flower bags.
Put the salt in, the amount of the formula is 1g. If you can't call such a small weight, just grab it and you will get it. Then start the eggbeater and send the butter a little bit. The color will be lighter and a little bit. Don't play too much (the reason is video)
Add the fine sugar twice, first and then half into it and mix it. Remember, mix it. The lowest part of the egg beater mixes the sugar into the invisible, you must divide it! (The reason video is spoken)
Then add 1 egg yolk and 1g vanilla extract. If the same vanilla extract is too small to be called, just pour it down and continue to mix the egg yolk with the lowest level of the egg beater. You must ensure that it is mixed. During the period, use a scraper to hang the side of the bowl. It and the salt are used for seasoning. The taste of the butter cookie is not so monotonous, it has a hint of salty and vanilla.
The low-gluten flour is added twice by sieving, then mixed with a spatula, and the butter is softened in place. The flour is easily absorbed into the butter. Mix well until the dry powder is not visible and stop immediately. Do not over-mix. When the flour is ribbed, the cookie pattern can disappear.
Then prepare a thicker flower bag (my is three can), silicone, cloth can be, but in fact, if your batter is done, the disposable flower bag will not be crushed unless the flour is reinforced. Or if the butter is not softened enough, it will make the batter too hard, squeeze into the hand pumping, and the flower mouth is my SN7092, and any other large cookie mouth can be replaced.
Before squeezing the flowers, preheat the oven up and down 150 degrees, preheating time is at least 10 minutes. Generally, when I preheat, the oven is in a long pass state, because I don't know how long it takes before I send it to the oven. Make sure the oven is at 150 degrees before use
Please see the video for the method of squeezing flowers. The text can't be described, thank you!
A full plate of chrysanthemum-shaped cookies is baked in the middle layer of the oven (the middle layer of the three-layer oven, the second layer of the four-layer oven), and the baking is 150 degrees for about 30 minutes. You also need to use the oven according to your own oven. Adjustment, the video has a method to explain how to judge whether the cookie is familiar
The cookie must be soft after it has been baked. Don't move it until it cools naturally at room temperature. After cooling, the room temperature is placed in a sealed can. It can be kept for more than 2 weeks. The cookie can't be refrigerated. It will become damp and soft after being refrigerated and must be placed at room temperature. If you have made it, remember to hand in your homework!
1. The remaining granulated sugar in the batter of the last cookie is very very small granules, and very little. When we add egg yolk, vanilla extract and flour, we all mix well. In fact, the granulated sugar has melted almost, and these are left. It will melt during baking and create a hole to create a crispy taste. If your granules are very large, you can obviously eat the granulated sugar after baking, considering whether the sugar itself is thick. 2, baking cookies, the flower shape and size of each plate are best the same, do not like the various flower shapes like this plate into the baking together, because of different flower shapes, its thickness, size is not the same, baking The time is not the same, so there will be some ripeness in the roasting, some uncooked conditions appear, the same, the full tray of cookies into the oven baking time is about 25 minutes, if you only bake half a plate That time must be reduced, everyone must be flexible. 3, the cookie will have a slight expansion during the baking process, as long as your batter is done, the expansion will not affect the flower shape, and will not disappear due to high temperature baking or low temperature baking. The fat of the cookie cutter and the disappearance of the pattern are in the film [08:14] Please take a look!