The perfect way of cookies with beautiful patterns -- original cream cookies(you piao liang hua wen qu qi de wan mei zuo fa yuan wei nai you qu qi )

The perfect way of cookies with beautiful patterns -- original cream cookies

Introduction:

"The result of the research is that the main reason for the disappearance of cookie patterns is that if the dough has too high extensibility, the patterns will disappear. Our main purpose is to reduce the dough extensibility. High gluten flour has low ductility, but I don't think it tastes so crispy. The moisture content of the dough should not be too wet, and the baking temperature should be controlled at 190-200 degrees, not too low. It's best to use powdered sugar, because the coarser the sugar, the more extensible the dough. I failed on the powdered sugar, because there was no powdered sugar at home, so I used the powdered sugar grinded by myself. So it wasn't so detailed that it didn't succeed after two times. So for the third time, I replaced all the sugar in the formula with my own powdered sugar, and finally succeeded in making the cookie with the pattern not disappearing. "

Production steps:

Step 1: beat softened butter with powdered sugar until smooth and bulky.

Step 2: add the whole egg liquid in several times, each time beat with the beater until the egg and butter are completely mixed, then add in the next time.

Step 3: the whipped butter is white and fluffy.

Step 4: sift in low gluten flour.

Step 5: stir the butter and flour evenly with a scraper until the flour is completely wet.

Step 6: put the batter into the decorative bag, extrude the pattern you like on the baking tray covered with oil paper, put it into the oven preheated at 200 ℃ for about 15 minutes, and then color the biscuit.

Materials required:

Butter: 130g

Low gluten flour: 200g

Powdered sugar (self grinded): 90g

Whole egg liquid: 45g

Note: a little experience: * I use my own ground sugar powder. If I have good quality market sugar powder, I can replace 30g sugar powder in the formula with fine granulated sugar, that is, 60g sugar powder and 30g granulated sugar. *Because of the size of biscuits, as well as the different temper of each oven, and baking biscuits time is not too long, so it's best to observe from time to time, baking biscuits can be colored.

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : You Piao Liang Hua Wen Qu Qi De Wan Mei Zuo Fa Yuan Wei Nai You Qu Qi