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How do you make cookies?

Ingredients: 100g of low gluten flour, 65g of butter, 25g of milk, 25g of sugar, 15g of fine sugar. Soften the butter in advance so that the fingers can be easily poked in. Add powdered sugar and fine sugar. Stir the butter and sugar with the egg beater and start the egg beater at medium speed until fluffy and white. Add the milk to the butter in three times, beat well each time and add the next one. Sift in the low-gluten flour and mix well with a scraper to form a sticky dough.

How to make cookies: ingredients: 150 grams of low-gluten flour, 120 grams of butter, 50 grams of powdered sugar, 1 egg yolk, a few drops of lemon juice, 1 gram of salt cookies the easier way: butter cut into small pieces, then put into the pot to soften. Add powdered sugar and beat with an egg beater until fluffy and creamy. Add the egg yolk, add a few drops of lemon juice, and keep beating until the egg is fully integrated. Sift in the low gluten flour and salt and stir well.

Ingredients needed to make cookies: 260g butter, 400g low-gluten flour, 130g powdered sugar, 40g sugar, 2 eggs. What cookies do: melt the butter. Soften the butter and add powdered sugar and sugar. First stir the powdered sugar, sugar and butter, then turn on the egg beater to beat the butter. The butter is fluffy, bigger and lighter in color.

The practice of matcha cookies

1. Ingredients: low gluten flour 95g, matcha powder 5g, sugar powder 50g, egg yolk 30g, butter 70g. Get the main materials ready. Take 30 grams of egg yolk, stir well, set aside. Take out the butter. Put it at room temperature to melt it. Use an electric egg beater to break up the butter and add powdered sugar to the container. Continue to beat the cream until smooth and pour in the egg liquid three times. Whisk the butter until it doubles in volume and lightens in color.

2. Steps of Matcha cookies softening at room temperature (softening is softening, you can easily poke a small hole with your fingers) add powdered sugar and gently stir with an electric egg beater without opening it manually. Mix the powdered sugar and butter slightly so that the powdered sugar will not fly around when stirring. The butter turned white and light as a feather.

3. 80 grams of butter, 40 grams of powdered sugar, 20 grams of egg liquid at room temperature, 150 grams of low powder, 2 grams of matcha, 22 grams of chopped pistachios [steps] mix well with butter softened at room temperature and powdered sugar. Beat with an electric egg beater until fluffy and white. Add the egg in stages and continue to whisk until absorbed. Sift in the low powder, mix it into a ball and divide it into 2 equal parts. Add one portion of pistachio crumbs and one portion of matcha powder.

The simple method of making homemade biscuits

1. Low powder 300g, salt-free butter 200g, fine sugar 110g, whole egg liquid 1, dried cranberry 100g.

Flour: 200g butter: 100g sugar: 100g eggs: 1 vanilla essence: right amount of baking powder: 1 pea 2 tablespoons chocolate beans, dried fruit or crushed nuts: right amount (can be added according to personal taste) step: cut the butter into small pieces, put in a bowl and soften at room temperature.

3. Ingredients: 100g of low gluten flour, 65g of butter, 25g of milk, 25g of sugar and 15g of fine sugar. Soften the butter in advance so that the fingers can be easily poked in. Add powdered sugar and fine sugar. Stir the butter and sugar with the egg beater and start the egg beater at medium speed until fluffy and white. Add the milk to the butter in three times, beat well each time and add the next one. Sift in the low-gluten flour and mix well with a scraper to form a sticky dough.

4. The simple method of homemade biscuits is as follows: ingredients:-125 grams of butter-100 grams of sugar-1 egg-200 grams of flour-2 teaspoons of baking soda powder-1 tablespoons of baking soda powder-appropriate amount of vanilla or other seasoning (optional) step: put the butter and sugar in a mixing bowl and stir with a blender until fluffy and light. In the process of stirring, gradually add the eggs and continue to stir.

What are the skills of making homemade cookies?

Stir well: in the process of making cookies, be sure to make sure that all the ingredients are stirred well. This makes the texture of cookies more uniform and tastes better. An electric blender or a rubber scraper can be used to help stir. Control the temperature and time: when baking cookies, control the temperature and time of the oven.

Control size: use cookie cutters or spoons to maintain a consistent cookie size and shape to ensure that they are baked at the same time. Baking time: don't bake too long, or the cookies will harden. Usually, bake until the edge of the cookie is golden brown. Cooling: remove the baked cookies from the baking pan and cool them on the cooling rack to prevent the bottom from continuing to harden.

Avoid over-stirring: avoid over-stirring the dough when making cookies, lest the cookies become too tight and affect the taste. Keep the oven clean: when baking cookies, pay attention to keeping the oven clean so as not to affect the taste and appearance of the cookies.

Use baking paper: spread baking paper on the baking pan to prevent cookies from sticking to the baking pan and make it easy to clean. Control size: use the same cookie mold or spoon to distribute the dough to make sure each cookie is the same size so that they are baked at the same time. Pay attention to baking time: adjust baking time according to the size and thickness of cookies. Baking for too long will harden cookies, while lack of time may lead to undercooked cookies.

How to make cookies to make them taste and color best?

Whipping away butter and sugar: whisk the softened butter together with sugar until it becomes lighter and expands so that more pores can be formed during cookie baking, making the cookie more crisp. Add eggs: eggs should be added in stages, after each addition, mix well and then add the next one. This prevents the separation of water and oil and maintains the drying effect of butter and sugar.

Control baking time and temperature: baking time and temperature are critical to the taste of cookies. Too long baking time will harden cookies, while insufficient baking time may cause cookies to be cooked. Proper baking temperature and time can make cookies achieve the ideal color and texture. Cooling process: let the cookies cool slightly on the baking pan and then move to the cooling rack to cool completely, so that the bottom is not too hard due to heat concentration.

First of all, the taste of cookies mainly depends on the handling of the dough. In the production process, butter and sugar are fully stirred to form a delicate paste, a process known as "getting rid of". In the process of getting rid of it, the air is mixed into it, forming a large number of small bubbles. When cookies are baked in the oven, these small bubbles expand, giving the cookies a crisp taste.

When making cookies, the basic ingredients include butter, low-gluten flour, eggs, granulated sugar and powdered sugar. For best results, butter needs to be softened at room temperature in advance, while powdered sugar can be made from granulated sugar by a cooking machine. Then, mix the butter with powdered sugar and a little salt, stir well with an egg beater until the color is lighter, then add a few drops of vanilla essence and continue to stir well.

Flour determines that the taste must not simply choose ordinary flour in the process of making cookies. Meisheng baking chooses low-gluten flour when making cookies, because low-gluten flour means lower protein, which makes the baked food softer in taste, so the cake room uses low-gluten flour when making cookies or cakes.

Add the sifted medium gluten flour and salt to the liquid mixture in batches and mix well with a blender or wooden spoon until the dough is formed. Be careful not to stir too much so that the cookies will taste too strong. Divide and dye the dough into several equal portions, each with a different food pigment, knead well by hand until the color is evenly distributed. Squeeze the dyed dough into a cookie extruder and choose the shape you like to squeeze.