<h1>Used for 6 years of private cookie recipe, easy to squeeze out the flower pattern, the texture does not disappear, crisp and fragrant! </h1>
Six years ago, I quit my nine-to-five job and started a private room at home, because I love, I enjoy the happiness, joy and sense of accomplishment of making desserts, although I am busy but I am not tired, during the time of doing private room, I will make a lot of cookies every day, of which everyone's favorite is cookies of various flavors.
The main reason why the price of private house products is higher is that the ingredients used are real, and they are handmade, do not contain additives, the cost is high, and the price is naturally high. Cookies are relatively simple and easy to pick up in baking, and the methods of cookies with different flavors and shapes are almost the same.
Today to share with you a cream cookie, no need for eggs, no need to add baking powder, completely rely on butter to achieve fluffy and crispy taste, focusing on analyzing some of the mistakes that are easy to appear in the process of making cookies.
<h1>【Cream cookies】</h1>
Main Ingredients: 150 grams of low gluten flour, 50 grams of corn starch, 100 grams of animal butter, 100 grams of light cream, 40 grams of powdered sugar, 1 gram of salt.
【Specific method】
1, first weigh all the ingredients, if there is no powdered sugar, you can use the blender to beat the white sugar into powder, animal butter is not recommended to use any cooking oil or lard instead, otherwise it will lack milk flavor.
2: Soften the butter into toothpaste, pour in powdered sugar and salt, and beat with an egg beater to form a fluffy feather. Many people think that butter can't be sent away, and there are only two reasons, either it hasn't softened or it has melted into a liquid.
3, the light cream through the water heated to a warm state, light cream from the refrigerator out of the cold too cold, not easy to send, heating can be better integrated with butter together to send.
4: Pour a small amount of light cream into the butter several times, and whisk well with each pour.
5, the low gluten flour and corn starch sifted into the butter, stir well, do not over-stir, mix well.
6: Put the mounting spout into the mounting bag, put the batter in it, and squeeze the pattern out on the baking sheet.
7, the oven preheat 165 ° C, bake for 18 minutes, the last few minutes pay attention to the coloring situation, baked cookies are crispy after cooling, if the middle is still soft, then it is not baked, continue to bake for a few minutes.
<h1>[Error point analysis].</h1>
First, the butter cannot be sent up
The butter must be softened into a very soft state, which can be slightly blown against the butter by the electric hair dryer, or it can be melted into a liquid through water and let it solidify slightly. It is best to use powdered sugar to send butter, the process of butter is the process of wrapping into the air, and the cookie pattern made by adding powdered sugar is clearer and more beautiful.
Second, light cream or eggs are poured into the butter, and the phenomenon of oil and water separation occurs
This phenomenon shows that you are too anxious, and when the butter is added to the liquid, it cannot be poured all at once, and it must be poured in a small number of times to send it evenly.
Third, the batter into the mounting bag can not be squeezed, or the mounting bag will explode as soon as it is squeezed
Butter is not in place, the mixed batter is drier, or cold in winter, butter solidifies faster, the mixed dough is not squeezed in time, naturally it can not be squeezed out, in this case, you can put a small amount of batter into the framed bag, with the help of the temperature of the palm of the hand to make the batter soft, and then squeeze. If you still can't squeeze it out, then don't squeeze the flower type, just roll it into thin slices, or organize it into a cylindrical shape, put it in the refrigerator for an hour, and then take it out to slice and bake.
Fourth, the squeezed out batter obviously has a flower type, how to disappear after baking?
This situation is either excessive butter or less flour.
Learn the practice of one cookie, other cookies are not a problem, I don't know if you have learned it? If you have any questions, you can leave a message in the comment area!
I am Ruoyu's mother, like to cook, like to deal with chai rice oil salt sauce vinegar tea, like to share my three meals a day, share my cooking experience! Follow Ruoyu's mother in the kitchen and share food recipes with you every day! If you have better suggestions, we look forward to sharing them with me in the message area! The pictures and texts are all my original, it is strictly forbidden to carry, plagiarism must be investigated!