How to Make Creamy Cookies
Do you like creamy cookies? Today, I will share a recipe for creamy cookies. This cookie is milk-flavored, has good plasticity, is easy to operate, and is not easy to deform.
|Powdered sugar||80 g|
|Whole Egg liquid||60 g|
|low-gluten flour||400 g|
|Cocoa powder||appropriate amount|
|Black cocoa powder||appropriate amount|
|Golden Cheese powder||appropriate amount|
|Matcha powder||appropriate amount|
The butter should not be too soft. If it is too soft, it is easy to deform. It should be softened to the extent that it needs some strength to press out a small pit with your fingers.
Sift and add powdered sugar and salt. Do not use fine granulated sugar.
Then use a scraper to mix the butter and powdered sugar, so as to prevent the powdered sugar from splashing.
Then break up the egg liquid. Don't use refrigerated eggs here. The temperature is about 20 degrees.
Add a small amount of butter in several times and beat it at a medium speed with an egg beater. There is no need to beat it too much. Each time the egg liquid is fully absorbed, add it again.
Finally, send the butter to fully absorb the egg liquid. The texture is smooth and does not need to be particularly fluffy.
Sift and add low gluten flour.
Then you can use your hands or a scraper to mix until there is no dry powder.
Then I made four other flavors. The ratio is about 100g dough and 1g powder of other flavors, such as cocoa powder, black cocoa powder, golden cheese powder, and matcha powder. You can operate according to the ratio of dough to powder 100:1 , Knead evenly by hand, as easy to operate as plasticine
Then put it into the fresh-keeping bag and flatten it. Refrigerate and relax for half an hour. Be sure to relax. Only in this way can the taste be crisp.
Take it out after relaxation. First press it with your fingers to the extent that small pits can appear. This is the best operation. If the room temperature is very high, either turn on the cold air conditioner or refrigerate repeatedly. The dough should not be too soft and easy to deform.
Then roll it with a rolling pin. The thickness I roll is 6mm, which is not easy to break, and the printing is obvious. The whole biscuit looks three-dimensional and good-looking. If you want the biscuit to taste crispy, rolling 3-4mm will be better.
Then press out the shape with your biscuit mold. The dough can be operated repeatedly. Knead the leftover materials, roll them out again, and then continue to emboss.
Put it on the baking tray after pressing. The baking tray is padded with silica gel mesh breathable baking pad. The biscuits baked with this pad will be particularly flat. After pressing the shape, don't rush to press the pattern, and then put it back into the refrigerator for 10 minutes.
Ten minutes later, take it out and Emboss it. It can be pressed very obviously and is not easy to deform. If you encounter particularly fine patterns, you can also brush a layer of very, very little dry powder on the surface of biscuits with a brush and then press it again, which is also very good for demoulding. Ah ~ I was powdered by this little dinosaur circle. It's really cute.
Press it all and put it on the baking tray. Is it super cute.
Bake in a preheated oven. It is recommended that you bake slowly at low temperature. First, it can prevent too deep coloring, and second, it can bake thoroughly inside and outside. Temperature and time are written on the top.
In the oven at 150 degrees for 30 minutes, turn off the heat and simmer for 5 minutes, and cover with tin foil in the middle. Everyone's oven is different, so you need to adjust it flexibly.
It's really a sharp weapon to coax children after coming out of the furnace. I like it very much myself.