Dairy cookies(nai xiang qu qi pei fang da jie mi )

Dairy cookies

Introduction:

"Revised on March 27, 2013: I haven't done cookies before when it's cold. I find it hard to squeeze out the batter these two days when it's cold. To solve the above problems, we adjusted the formula: in all the following formulas, add 10g of butter, 5-10g of eggs or milk, a total of 15-20g of liquid, which is more convenient to squeeze out. If it's still very difficult to add 5-10g liquid, and consult a professional teacher, if you want cookies, butter and sugar must be fully integrated. Sugar powder or soft white sugar can be used in all formulas. Be sure to spread evenly or rub directly with your hands. When it comes to biscuits, the most popular one is cookies. Why do you call it that? I'd better ask Du Niang. There are many kinds of cookie shapes, the most common of which is the circle shape squeezed out by the flower mounting bag. Today, what Shuai did was also made from the flower mounting mouth, but the wood had holes. Ha ha, if you want to say that the most "popular" cookie on the Internet is not your recipe. Shuai did it according to Jun's prescription for the first time. Originally, Shuai wanted to have time to make some cookies to earn some "pocket money", but it backfired. Without energy and conditions, it failed. However, it prompted me to constantly improve the formula according to the feedback of my friends. The cookies I made are also very popular. If you want to try, don't miss it. Although Shuai didn't do much, he also tried out four or five recipes, and cookies worked hard until midnight. First, the most common cookie, and then there are more cookies to share with you, which can be regarded as some tips. Today's cookie is a milk flavored version, very crispy. The taste is slightly different from what you usually eat. Let's take a look at the original formula: Jun's Formula 1: 200g low powder, 130g butter, 60g sugar powder, 30g fine granulated sugar, 50g eggs, 2 drops of vanilla essence. Jun's formula 2: 185g low powder, 15g milk powder, 135g butter, 60g sugar powder, 30g fine granulated sugar, 25g milk, 2 drops of vanilla essence. I have tried these two formulas, some of them for my friends. From the operation to the taste, the following characteristics are summarized: 1. The taste: the first and the second Friends of Fangzi generally reflect that they are sweet; 1. The taste of Fangzi has a light egg flavor and milk flavor; 2. Because there is no egg, the milk flavor is very strong, and there is no egg flavor. 2. Differences in taste: first, eggs are added to the formula, so it is more "crisp" and not very hard; second, there are no eggs in the formula, only milk tastes "crisp" rather than "crisp". This is because the eggs are more resilient, so one side is softer and the other is harder. The taste is very good. Mainly depends on personal preferences, specific that only tasted to know. 3. Operational differences: the main differences between the two are in one with eggs and the other with milk. And the dosage of the two is also different. From Shuai's operation experience, although the water content of the first middle school is high, it is more difficult to squeeze the eggs with the flower mounting mouth because of the high toughness of the eggs. Although the paste of the second middle school is relatively dry, it is easier to mount the eggs. From a friend's suggestion to the actual operation, Shuai personally thinks that there are mainly the following problems: 1. No matter which recipe is 90g sugar, everyone generally reflects that it is too sweet (of course, it depends on personal taste). 2. One recipe is not as good as two recipes when mounting flowers. 3. Two recipes are dry and not very good in appearance. If there is a problem (of course, the "problem" is determined according to personal taste, and there is no problem with the original prescription, so try it boldly). But we need to know that the quantity in the original prescription should not be changed at will, otherwise we will encounter many problems. But if you know the "principle" of the formula, it's OK to slightly change it. Although Shuai is not a master, he has been fighting with biscuits recently. Many biscuits have been made, especially various recipes of cookies. I did a little research on the formula and summed up a little experience. I don't know if it's reasonable. Anyway, I feel very good. What is the "experience"? Ha ha, let's have a look. There are four kinds of raw materials in biscuits: "flour", "sugar", "oil" and "liquid". In fact, if these four kinds of materials are mixed according to a certain proportion, they are biscuits. The key lies in this proportion. To change the formula, we need to know the characteristics of various raw materials. Flour mainly plays the role of supporting the form, so flour is the big end. Other kinds of flour, such as milk powder and cocoa powder, can also be replaced by a small amount of flour. Let's talk about sugar. Sugar is also solid, which plays a role of solid shape to a certain extent. That's why there must be powdered sugar in the cookie recipe. Powdered sugar can be well blended with flour and butter, so as to ensure the floating pattern of the cookie mounting (this is equivalent to mixing with mud, if it is sand, it must not be formed). So why add fine granulated sugar? Fine granulated sugar is equivalent to sand. It's not enough just to be tangible. If cookies are crispy, it depends on the "sand" (fine granulated sugar). Therefore, the bigger the sugar particles are, the crisper the cookies will be, and the finer the patterns will be, and the more beautiful the oil will be. As we all know, the higher the fat content is, the more fragrant the flavor will be. That's why milk flavor cookies must choose the "butter" extracted from milk. Another important reason is that the crisp and fluffy feeling of cookies mainly comes from the butter, which can only be achieved by mixing the softened butter with air. Liquid oil is not available. At room temperature, flour and sugar are solids; oil and egg milk are liquids, so only by mastering the proportion of solids and liquids, you can know what kind of dough is "decorated" and what kind of dough is sliced and shaped. I calculated the ratio of solid and liquid. As long as we follow this, we can roughly judge that a = solid = flour (milk powder and other powders) + sugar; b = Liquid = oil + liquid raw materials (eggs and milk). A divided by B is less than 1.8, which is suitable for mounting flowers and more than 1.8, which is suitable for manual shaping. If you don't believe it, you can try it. For example: Jun's Formula 1: a = 200 + 90 = 290b = 130 + 50 = 180A divided by B is equal to 1.611 Jun's formula 2: a = 185 + 15 + 90 = 290b = 135 + 25 = 160A divided by B is equal to 1.81. This is also the reason why the second formula batter is relatively dry. If it's a little bigger, it won't work. If it's too thin, it won't work, so at least 1.3 should be guaranteed Take a look at Shuai's several improved formulas. Shuai Formula 1: low powder: 170g, milk powder 30g, butter 135g, sugar powder 60g, fine granulated sugar 20g, light cream 15g, milk 15g, vanilla essence 2 drops (the following production is made according to this formula). The characteristics of this formula: milk flavor is not blowing, increasing the amount of milk powder, reducing the amount of sugar, adding light cream, the taste is more fragrant, if you like to drink milk, you must drink it I have to try. This is my favorite, but if you don't like "drinking milk", see recipe 2. Shuai formula 2: low powder 180g, milk powder 20g, butter 135g, sugar powder 60g, fine sugar 20g, milk 30g, vanilla essence 2 drops. This formula reduces milk powder, light cream is replaced by the same amount of milk, and the milk flavor is moderate. If you want to reduce the milk flavor, you can replace the milk powder with the same amount of low powder. Shuai Fang Zi 3: low powder 200g, butter 130g, sugar powder 60g, fine granulated sugar 20g, egg liquid 25g, milk 15g, vanilla essence 2 drops. This recipe combines the characteristics of one and two. The milk flavor is moderate, and the taste is a little crispy than Shuai Yi Er, which is not as crisp as Shuai Yi Er Fang Zi. The above formula is for your reference only, each flavor is very good, including the original formula is also very good. Shuai just improved it according to his experience of making cookies many times and his personal and friends' taste. The specific improvement principles have been made clear. Only in accordance with the principle, everyone can make delicious and beautiful cookies. Today I take a picture of Shuai Fang Zi Yi, who has the strongest milk flavor. Shuai is not a professional but also a novice. It's just a little bit of his own experience. If there's anything wrong, please give us some advice. "

Production steps:

Step 1: prepare the raw materials. (I grind and sift the powdered sugar by myself. I must sift the powdered sugar to make sure it is delicate enough so that the baked pattern will be clear.)

Step 2: soften the butter. (to soften or not to melt, melt it first and then freeze it in the refrigerator until the butter softens)

Step 3: beat the butter until smooth, then add the powdered sugar and beat until the color turns white.

Step 4: add 30g cream and milk in two times (do not add eggs in three times to prevent oil-water separation)

Step 5: beat for about 1-2 minutes until the oil and sugar are creamy, white and clear.

Step 6: add two drops of vanilla essence and mix well

Step 7: sift in low gluten flour and milk powder

Step 8: mix from bottom to top with a rubber scraper

Step 9: put it in the decoration bag

Step 10: squeeze into the baking tray and circle it.

Step 11: This is squeezed. Pay attention to a certain gap in the middle. The cookies will expand when baking

Step 12: preheat the oven 180 degrees, put it in the oven for about 10 minutes, and then color it. (this version without eggs has fast coloring, and the temperature should not be too high, 170-180 degrees. It's hard to say about the temperature. According to the oven and experience, taste the cookies after cooling to see if they are crisp. If there is still some soft, it means they are not baked in place, put them in the oven 160 degrees 3-5 again minute

Chinese PinYin : Nai Xiang Qu Qi Pei Fang Da Jie Mi