Skills of making coffee cookies

Many people like to eat cookies. Sometimes I make cookies at home.

There are three problems to be solved if you want to make cookies well.

1. How can I taste the crisp?

2. How can the fancy mouth be squeezed?

3. How to make it look good?

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Whether this cookie is delicious and crispy, the amount of oil is indispensable. Generally speaking, the oil content of cookies accounts for 70% of flour. There is even a 90% proportion.

When there is oil in the flour, it will be crisp. If there is too much water in the flour, it will get gluten. I think we all understand this.

Therefore, in the bread, the dough is added with water and left for a while, it is easy to form gluten.

The purpose of making cookies is to use low-gluten flour to keep them from getting gluten. So the amount of water is generally very little.

In many recipes, milk or eggs are used instead of water.

The prepared batter should be immediately squeezed and baked, unlike pies and pastries (pies and pastries, which need to be set before baking so that they do not shrink).

Because the longer the cookie batter is kept at room temperature, the easier it is to get hamstring.

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How to squeeze the fancy mouth. Because the recipes of each cookie are different, the batter will be hard and thin. If the batter is too hard, it will be quite difficult to squeeze it out. So, flour, and other liquid materials, such as butter with eggs, with milk. The weight should be basically equal to that of flour, so that the extruded batter can be easily squeezed. But not too much liquid material, more than flour, it is not easy to squeeze out flowers to pull. It will collapse when it is baked.

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When squeezing cookies, many people say it's hard to squeeze. Especially when the batter is hard.

You have to consider whether your butter has softened. Is the temperature up to twenty degrees? Especially when the temperature is relatively low in winter, if the temperature of your butter is too low, it is certainly not easy to hit. And it's easy to stick to the egg head. It is only when the temperature of the butter reaches 20 degrees that it is easy to get rid of.

So even if the butter is ready, you should also consider the temperature of your other liquid materials. The temperature of other liquid materials determines the hardness of your batter. Because we all know that the lower the temperature of the butter, it will harden. And once the butter hardens, it can't be squeezed out. So other liquid materials should also be kept at a temperature of 20 degrees.

In today's recipe, I heat both vegetable oil and coffee to 20 degrees. It will be a lot easier to pull when it is operated.

Finally, when you squeeze, you must do it in one go. Don't procrastinate.

Ensuring the fluency of your flower squeezing is also a key step in extruding a beautiful flower shape.

There is also about the choice of flower bags, in short, for beginners, or prepare a cloth flower bag. Because it won't be crushed because the batter is too hard. And veterans, as long as the production of soft and hard moderate batter, can use plastic laminating bags to squeeze cookies.

If you want to make a shaped cookie, you'd better use powdered sugar instead of white sugar. Because in powdered sugar, there is starch, which can help to shape.

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Raw material

200 grams of low powder, 80 grams of powdered sugar, 65 grams of butter, 65 grams of salad oil, 1 gram of salt, 50 grams of coffee. Rum soaked with a little cranberry. Cranberries soaked in rum will not dry when baked.)

The weight is about 80 yuan.

Practice

1. Cut the butter into small pieces and soften, add powdered sugar and salt.

2. Stir manually with an electric egg beater, and then whisk the butter. (this is done to prevent powdered sugar from flying out of the basin.)

3. Then pour in vegetable oil several times to emulsify. The better you emulsify, the more puffy the biscuits are made.

4. the state after all the vegetable oil has been poured out.

5. Then add the coffee liquid several times. (I mixed it with 1 gram of coffee and 50 grams of water)

6. The state after all being added, forming a grain shape.

7. The flour must have been sifted in advance. Because as soon as the butter is done, we have to pour in the flour. It is the fear that the temperature of the batter will be lowered because of room temperature.

8. Pour in the flour and mix well. The surface is very rough. Because let's not have an affair. Cookies with tendons will get hard.

9. Choose a fancy mouth, many people will not install it. In fact, it is to put the flower mouth into the flower bag, and then cut the flower bag to make the teeth of the flower mouth exposed. Then load the batter.

10. Extruding flower shape

11. Decorate with cranberries. Preheat the oven at 180 degrees, middle layer, bake until colored.