How to make cookies step-by-step at home
Cookies have a beautiful appearance that everyone loves and the crispy taste that melts in the mouth is really unstoppable. Let's teach you how to make cookies at home step by step.
|Salt free butter||120 g|
|Liquid marshmallow or half the amount of powdered sugar||80g liquid cotton candy, 40g sugar powder|
|Light cream||25 g|
|Almond powder||40 g|
|High gluten flour||60 g|
|Low gluten flour||60 g|
120g salt free butter softens at room temperature to the bottom easily by pressing with your fingers, and the feel is similar to ointment;
Soften the butter, add 1.5g rose salt, put it into an oil-free and water-free Egg beating basin, and use a hand-held electric egg beater to beat it at low speed until it blends;
Put 25g light cream + 80g liquid marshmallow into the container.
Heat in water until light cream and liquid marshmallow are completely melted, stir while heating until evenly mixed, and cool to room temperature.
Add light cream and liquid marshmallow solution to butter at one time.
Use a hand-held electric egg beater to beat it at low speed until it is completely mixed, and the butter color becomes lighter, showing a feather state;
Sift 40g almond powder + 60g high gluten flour + 60g low gluten flour + 40g corn starch and add it to the butter twice.
Use a scraper to cut, mix and press until there is no dry powder, butter and powder are completely integrated, and there is no dry powder. Do not over mix.
Put the disposable flower mounting bag into the customized net red Cookies, eight tooth flower mounting mouth, cut the mouth, and prepare the sealing clip.
Put the cookie dough into the embossed bag and clamp the back end of the embossed bag mouth with a sealing clip.
The cookie dough loaded into the flower mounting bag can be kneaded by hand to make it soft and easier to squeeze out. A silicone flower mounting bag or cloth flower mounting bag can be added outside the disposable flower mounting bag, and a disposable flower mounting bag will be easily crushed.
Squeeze the curly flowers on the makaron cookie baking tray or gold tray. The flower mounting mouth is 90 degrees perpendicular to the baking tray. Squeeze the curly flowers while slowly lifting the flower mounting bag. Squeeze 4 to 6 layers of patterns for each cookie.
The oven is heated up and down at 125 degrees.
Bake the middle layer at 125 ℃ for 35-40 minutes, and increase or decrease the baking time for 5 minutes according to the number of cookie layers.
For double cookies, put two cookie dough with different tastes and colors into two disposable flower mounting bags respectively, then cut the front end of the two flower mounting bags and put them together into a flower mounting bag with cookie mounting mouth to squeeze out double color cookies.
Sunflower cookies are popular recently. This pattern is easier to squeeze.
How to judge whether the baked cookies are fully baked? You can cut the middle of the cookies with a fruit knife when coming out of the oven and observe whether there is wet flour on the middle section of the cookies. If there is, and the middle color will be deeper than the outer edge, that is, the cookies are not fully baked. You can put them into the oven again and bake for about 5-10 minutes.
More practice is needed to squeeze the net red cookie pattern. Practice makes perfect. The extruded cookie pattern will become more and more beautiful. Each cookie can be squeezed with about four to six layers of patterns. Too many layers of patterns will affect the maturity of the middle organization of cookies.
Do not soften the butter too much. If the butter is softened too much, the finished cookie is easy to collapse. If the butter is not softened in place, the cookie is difficult to squeeze the pattern. Pay attention to the state.
Butter should not be too much, until it is feathered. The finished cookie has no support and is easy to collapse.
Fluff liquid marshmallow can better stabilize the state of butter and light cream, so it does not need to be added in several times. It can be added at one time to make the cookie organization more delicate, stable and taste better. This is the key to the fact that the cookie pattern is not easy to collapse. Fluff has three flavors, vanilla, caramel and Strawberry. You can choose to add your favorite flavor according to your personal taste.
Because the water absorption of each brand of flour is different, 5-10 grams of light cream or Milk can be used as the adjustment of the dryness of the cookie dough. Do not overdo the liquid every time it increases, and the amount of liquid will also affect the dough ductility.
Everyone's oven brand is different, and there will be some temperature difference. They should bake according to the actual temperature of their own oven.