Real Danish cookies: a family recipe passed down for 15 generations(zhen zheng de dan mai qu qi chuan le dai de jia zu pei fang )

Real Danish cookies: a family recipe passed down for 15 generations

Introduction:

"This Danish cookie is a great recipe. According to its authors, the formula has been passed down for 15 generations in his family, which was originally Danish. Orange found this cookie in gourmet magazine, and after tasting it, she understood why it has been around for such a long time. About cookies, the material is nothing more than a few kinds, only pay attention to the perfect ratio. What kind of formula can make this crispy to the extreme, a touch that is broken taste? What about the delicate structure like lace and the strong fragrance like brownbutter? That's why the formula has survived to this day. "

Production steps:

Step 1: cut the butter into small pieces and put it into a large bowl to soften at room temperature. Add the sugar and beat with an egg beater

Step 2: add the sifted flour and soda. Cut and mix evenly with scraper

Step 3: put the dough in the middle of two pieces of preservative film or plastic bag, roll it into a square, about 3-4mm thick, and then put it in the cold room to freeze

Step 4: take it out after 30 minutes, cut it into the desired shape and size with the mold, and put it on the baking tray. Separate each biscuit a little, and it will expand and spread when baking

Step 5: brush the surface of the biscuit with egg liquid (it doesn't matter if you don't brush it, I didn't brush it), sprinkle with coarse sugar (it's recommended to sprinkle more). Heat the oven up and down, and preheat it at 175 ℃. In the middle of the oven, bake for about 15 minutes until colored.

Materials required:

Flour: 130g

Fine granulated sugar: 38g

Butter: 113 G

Baking soda: 1 / 4 tsp (1.25ml)

Egg liquid: right amount

Coarse granulated sugar: appropriate amount

Note: Ingredients: 130g flour, 1 / 4 tbsp baking soda (1.25ml), 113g butter, 38g fine sugar (I used 50g because it doesn't feel sweet) egg liquid (brush the surface). I don't use it, I don't think it's better not to bake it to look good) coarse sugar (sprinkle on the surface, biscuits are not sweet, suggest sprinkle more) learn to eat: 1. The temperature is low in this season, butter is not easy to soften, remember to use heating or air conditioning or oven 40 ℃ to help it soften. Make cookies, butter soften thoroughly, the success rate will be high, and the operation will get twice the result with half the effort. 2. The temperature of each oven will be different. When baking, pay attention to the color on the surface and take it out. 3. When the cookies are completely dry and cold, they become very crispy. You can enjoy them or store them carefully in the iron box. 4. No matter what the formula is, it is recommended to do less for the first time. In case it is not suitable for your own taste, you can waste less ingredients. After all, everyone tastes different.

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Zhen Zheng De Dan Mai Qu Qi Chuan Le Dai De Jia Zu Pei Fang