Sugar Cookie Dough Recipe

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Prepare all raw materials in advance;Pour butter into a slightly larger container;Then soften it

Sugar Cookie Dough Recipe
Prep:
Cook:
Total:
Level: Easy
Yield: 12 servings

Ingredients

Butter 170 g
Powdered sugar 110 g
low-gluten flour 350 g
Powdered Milk 50 g
Whole Egg liquid 100 g

Instructions

  • Prepare all raw materials in advance.

    Frosted biscuit germ (bottom) / sugared biscuit germ (bottom)
  • Pour butter into a slightly larger container.

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  • Then soften it. If it's summer, it can be softened directly at room temperature. If it's winter, it can be softened with the help of hair dryer, hot water isolation; Low temperature, no matter what method is used, just soften the butter; The softening degree should be moderate, not too soft, otherwise the biscuit will deform, but not too hard, otherwise it is difficult to stir, and the biscuit may crack.

  • I usually use a hair dryer to soften butter in winter.

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  • Don't blow all the butter to melt, just melt a small part; Then press and mix all butter with the help of residual temperature. The softening degree of all butter must be the same, not some soft or some hard.

  • While still warm, press and mix the butter evenly.

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  • Ensure that the softening state of all butter is the same without hard particles.

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  • Then pour in powdered sugar.

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  • Stir to make it mixed evenly.

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  • After mixing the powdered sugar evenly, put a flour sieve on the container and pour in low gluten flour.

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  • Then pour in milk powder.

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  • Sieving.

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  • Stir evenly, it will be dry at first, it doesn't matter.

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  • After stirring almost evenly, pour in the egg liquid; Here, explain why the operation process of the bottom of this biscuit is a little different from that of other biscuits. Most biscuits are powdered sugar and butter. After mixing them evenly, pour in the egg liquid and stir them evenly. In the process of mixing the egg liquid and butter, the butter will be sent more or less (that is, there is air in), and the finished biscuit will be slightly crispy; But this is to make the bottom of icing and sugar turned biscuits. We should ensure its firmness, otherwise it will be easy to break after applying icing. Therefore, I will first mix the butter and flour evenly, and then put the egg liquid, so as to avoid the butter being sent when mixing the egg liquid and butter, so as to ensure the firmness and painting resistance of biscuits.

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  • After pouring the egg liquid, roughly stir evenly.

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  • Then grasp evenly with your hands.

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  • Knead it into a smooth and even dough. Knead it gently for a few times. Don't knead it for too long to prevent the biscuit from stringing. It will shrink or deform when baking; It's best to catch it all the way.

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  • After kneading the dough, put a layer of fresh-keeping film on the cutting board and put it on. I roll it twice because the cutting board is not so big.

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  • If you feel stuck with a rolling pin, you can put a layer of fresh-keeping film on the dough before rolling, but leave extra space on both sides, because the dough area will become larger when rolling.

  • If you stick a rolling pin (especially in summer), you can roll it with a layer of fresh-keeping film on the dough;

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  • The rolling force shall be more uniform to prevent some places from being thick and some places from being thin;

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  • Roll it into a thickness of about 0.5cm. Don't be too thick, otherwise it's difficult to bake, but it can't be too thin and easy to break.

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  • Refrigerate for more than 1 hour. In fact, the longer the refrigeration time, the better the die pressing, and the less likely it is to deform after baking; If you are in a hurry, you can freeze it. Just freeze it a little harder. When it is almost frozen, preheat the oven (upper and lower tubes 165 ℃), and preheat the oven for at least 10 minutes. I usually preheat it for 15 minutes. Personally, this is another key point for biscuits not to deform, because biscuits need to be dried at high temperature and quickly shaped; But the temperature given is only for reference, because if the oven is different, the temperature difference is also different.

  • Preheat the oven again. Don't be lazy in this step. I set the upper and lower tubes to preheat at 165 degrees. You preheat according to the actual temperature of your oven. Anyway, when preheating, you'd rather have a high temperature than too low, because biscuits need high temperature to set quickly.

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  • Take out the frozen dough and tear open the fresh-keeping film.

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  • Put the mold on.

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  • Press hard to the end. When buying molds, it's best to buy thin stainless steel molds instead of aluminum ones, which are very thick and the edges of pressed biscuits are not neat; It's like a kitchen knife. The thin end cuts things cleanly and smoothly. You can cut it with the reverse side, but the cut will deform.

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  • Demoulding.

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  • When demoulding, start from the edge, that is, press down the edge first, not from the middle, because the edge is stuck with the dough. If you press from the middle, the edge will be deformed before demoulding.

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  • Put it in the baking tray, don't put it too close, because the biscuits will get bigger during the baking process.

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  • Prick the hole for exhaust, which can be pricked with toothpick or needle.

  • If you have silicone pad, it is strongly recommended to bake with silicone pad. This is my experience since making Cookies. The cookies baked with silicone pad are not so easy to deform, and the bottom will be smoother.

  • I usually bake cookies with silicone pads.

  • Before baking, lower the temperature of the lower tube by about 15-20 degrees. Of course, this is for my own oven. You should first find out the temperature of your oven. If the temperature of your lower tube is much lower than that of the upper tube, there is no need to lower the temperature here. Therefore, it should be determined according to the actual temperature of your oven; If you turn it on at a high temperature during preheating, remember to turn it down a little before baking.

  • Bake for about 25-30 minutes. The time is for reference only. Observe the state at any time. If the size of biscuits in a baking plate is inconsistent, take out the biscuits that are baked first, and continue to bake those that are not baked.

  • This is the shaped biscuit, which is still very flat.

  • After cooling, remember to seal it in time and take it out when you use it. The shelf life of biscuits is generally sealed for about 20 days, which should be longer in winter; The shelf life without sealing will be shorter, about 15 days, depending on the environment and temperature.

  • Leftover materials can be kneaded together after being warmed a little and continue to be used.

  • Just knead it a little. Don't knead it. Although I always emphasize this, it's not so easy for the dough to knead.

  • Roll it out, then refrigerate it, and then use the die after it is hard; It is suggested to make rational use of dough. When pressing the mold, the mold should be closer to reduce the repeated use of leftover materials as far as possible. It is also to prevent the dough from glutening. Ha ha, but in fact, it is really easy to gluten, unless you use medium gluten flour or high gluten flour.

Tips

The shelf life of biscuits is generally sealed for about 20 days, which should be longer in winter. The shelf life of biscuits without sealing will be shorter, about 15 days, depending on the environment and temperature;

When baking, observe the state at any time. If the size of biscuits in a baking tray is inconsistent, take out the biscuits that are baked first, and continue to bake those that are not baked;

If you have silicone pad, it is strongly recommended to bake with silicone pad. This is my experience since making cookies. The cookies baked with silicone pad are not so easy to deform, and the bottom will be smoother;

Do not soften the butter too hard;

The oven must be preheated, preferably for more than 15 minutes;

If there is a silicone pad, it is strongly recommended to bake with silicone pad;

Do not knead the dough too long to prevent gluten, but be sure to knead it evenly;

Please don't be lazy when pricking holes for exhaust. Of course, if you are skilled, you won't deform without pricking holes;

Be sure to refrigerate until the dough hardens a little, otherwise it is easy to deform when pressing the mold;

The mold is made of stainless steel. It is thin and thick. It is easy to deform when pressing;

Nutrition Facts

Per Serving ( 30 g ) :
calories147 calories
carbohydrate20 g
cholesterol9.6 mg
fat6.9 g
fiber0.3 g
protein1.4 g
saturatedFat1.8 g
sodium109 mg
sugar12 g
transFat0 g

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