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How to make cookies so that the pattern doesn't collapse?

Using high-gluten flour to make cookies made from high-gluten flour is less likely to collapse, and we need to pay attention to the water content of the original dough. The higher the water content, the better the ductility. To observe the dry and wet condition of the dough, we should observe whether the cookie dough is dry or wet. If it is too wet, the pattern will disappear. If it is too dry, it will be very difficult to extrude the pattern. Neither of these situations is advisable.

The gluten degree of the flour. The higher the gluten degree of the flour, the worse the malleability of the dough. Therefore, cookies made from high-gluten flour are easier to keep the pattern clear. The water content of the dough. The higher the water content, the better the ductility. The temperature at which it is baked. The higher the temperature, the worse the ductility. Therefore, cookies are generally best baked at 190-200 degrees, and the temperature should not be too low.

The best operating temperature for softening temperature and ambient temperature is about 20 degrees Celsius, no matter the softening temperature or the operating ambient temperature should not exceed 24 degrees. The cookie pattern baked in this way will not disappear and collapse.

Step 1 add egg yolk and mix to a smooth and delicate ointment. Add whipped cream and stir well. Add the sifted wheat flour to the whipped butter. Then add the chopped chopped chives in advance. Step 2: stir evenly with an eraser scraper. Put the dough into a laminating mouth, medium size 8 teeth mounted mouth. Squeeze into the baking pan, put into the heated electric oven, 190 degrees, heat, middle and high level baking 15min until golden brown.

The gluten degree of the flour. The higher the gluten degree of the flour, the worse the malleability of the dough. Therefore, cookies made from high-gluten flour are easier to keep the pattern clear. 4, the water content of the dough. The higher the water content, the better the ductility. So, look at your cookie dough, is it very dry or wet? 5, send off the butter. The higher the butter, the better the malleability of the dough (you read it right.

Baking temperature the lower the baking temperature, the better the dough ductility. Therefore, cookies are generally baked at a higher temperature, baking at high temperature for a short time and shaping quickly, which is not easy to collapse and unclear patterns. Other details (1) preheat the oven in advance so that the biscuits are evenly heated at an appropriate temperature and set quickly. (2) pay attention to the influence of room temperature and hand temperature in summer, you can wear gloves to operate.

Butter cookies always collapse when baked.

1. The ratio of water to flour is inappropriate. Usually, about 40% of the flour is the appropriate amount of water. The baking temperature is too high, so that the outer layer is scorched and the inside is undercooked. The temperature should be lowered appropriately and the baking time should be prolonged. Butter cookie making steps: ingredients:-100 grams of butter-150 grams of low-gluten flour-70 grams of light cream-54 grams of powdered sugar: soften the butter and use an electric egg beater to beat it a little.

2. What happens when cookies collapse into thin slices after baking? it may be the imbalance between water and noodles. In general, the most appropriate addition of water is about 40% of the flour; if the temperature is too high, it is baked on the outside, but it is not done on the inside, so lower the temperature and take a little longer. Butter cookie making: ingredients: 100g butter, 150g low powder, 70g light cream, 54g powdered sugar.

3. The temperature is on the low side when entering the oven, because cookies belong to butter cookies, and the boiling point of butter is about 200 degrees Celsius. If the temperature is not enough, the butter can not quickly enter the boiling point and the cookies will be paralyzed. 2, there is a problem with the formula, the cookie paste is too wet, the boiling point of clear water is 100 degrees, too much humidity will lead to butter difficult to schedule boiling point, biscuits will be paralyzed.

4, butter proportion, too few cookies are not crisp, too much oil is easy to collapse the oven temperature, the temperature is generally about 170: 175; 25 minutes, you can observe the cookie baking color through the glass door, change the baking position on the upper and lower plate, so that the cookies are heated evenly. Whiten the butter, beat the egg beater until the butter is expanded and white. The buttered handle will feel especially soft and swollen after you sift in the low-gluten powder.

5. How to bake cookies so as not to collapse pay attention to the correct handling of butter the better the degree of general butter, the better the malleability. Using high-gluten flour to make cookies made from high-gluten flour is less likely to collapse, and we need to pay attention to the water content of the original dough. The higher the water content, the better the ductility.

6. But if the butter doesn't soften properly, the baked cookies won't taste good either. Softening butter is recommended to be softened at room temperature. When it becomes semi-solidified, it can be kneaded into the flour. Never put it into a microwave oven to melt it into a liquid, because once the butter turns into a liquid, the water-based butter will affect its oiliness, and the baked cookies will not be brittle.

How to bake cookies so as not to collapse

Using high-gluten flour to make cookies made from high-gluten flour is less likely to collapse, and we need to pay attention to the water content of the original dough. The higher the water content, the better the ductility. To observe the dry and wet condition of the dough, we should observe whether the cookie dough is dry or wet. If it is too wet, the pattern will disappear. If it is too dry, it will be very difficult to extrude the pattern. Neither of these situations is advisable.

Use baking paper or silicone pads: put baking paper or silicone pads on the baking pan to prevent cookies from spreading during baking and make it easy to remove them from the baking pan without deforming. Appropriate baking temperature and time: follow the baking temperature and time guidelines on the recipe, as too high temperature or too long baking time can cause cookies to spread and lose shape.

Butter ratio, too few cookies are not crisp, too much oil is easy to collapse the oven temperature, the temperature is generally about 170-175; 25 minutes, you can observe the cookie baking color through the glass door, change the baking position on the upper and lower plate, so that the cookies are heated evenly. Whiten the butter, beat the egg beater until the butter is expanded and white. The buttered handle will feel especially soft and swollen after you sift in the low-gluten powder.

First of all, too much butter or too many eggs will cause the cookies to collapse and form a ball during baking. Second, use fine sugar instead of powdered sugar, which is more sticky and helps keep cookies in shape. However, full use of powdered sugar can make cookies difficult to shape. Third, eggs should be added gradually rather than at one time to avoid the separation of oil and water and ensure the stability of the cookie structure.

Use a non-stick baking pan or baking paper: this prevents cookies from sticking to the baking pan and facilitates cookie removal and cleaning. Don't open the oven door frequently: opening the oven door frequently will drain the heat and affect the baking effect of the cookies. Try to check the baking of cookies only when necessary. Baking time: follow the baking time on the recipe, but also adjust it according to the actual situation.

What happens when cookies collapse into thin slices after baking? it may be the imbalance between water and noodles. In general, the most appropriate addition of water is about 40% of the flour; if the temperature is too high, it is baked on the outside, but it is not done on the inside, so lower the temperature and take longer. Butter cookie making: ingredients: 100g butter, 150g low powder, 70g light cream, 54g powdered sugar.

Tips "the cookies are out of shape as soon as they are baked and spread out into a ball. What's going on?"

1. First of all, too much butter or too much eggs will cause the cookies to collapse and form a ball in the baking process. Second, use fine sugar instead of powdered sugar, which is more sticky and helps keep cookies in shape. However, full use of powdered sugar can make cookies difficult to shape. Third, eggs should be added gradually rather than at one time to avoid the separation of oil and water and ensure the stability of the cookie structure.

2. The temperature is too low when entering the oven, because cookies belong to butter cookies, and the boiling point of butter is about 200 degrees Celsius. If the temperature is not enough, the butter can not quickly enter the boiling point and set, and the cookies will be paralyzed. There is a problem with the formula, the cookie paste is too wet, the boiling point of the water is 100 degrees, too much humidity will lead to butter difficult to schedule boiling point, biscuits will be paralyzed.

3. Yes, more eggs or more butter will collapse. Rhubarb 2, use some fine sugar instead of powdered sugar. Do you use all the powdered sugar? It's hard to shape with powdered sugar alone.