Crispy butter cookies

2024-06-11 02:59:59 327

Crispy butter cookies
Cookies are defined in the United States and Canada as thin and flat egg cake style cookies. Its name is derived from the German word koekje, meaning "thin and thin egg cake.". How to make crispy and textured cookies? Some people struggle to squeeze out when mounting flowers, the texture disappears when baking cookies, and the cookies are not crispy? Let's teach you how to make crispy and delicious cookies!

Details of ingredients

  • Low gluten flour130g
  • butter120g
  • Fine sugar50g
  • yolk1g
  • salt1g
  • Vanilla extract1g

Technique

  • difficultybeginner
  • workmanshipbaking
  • tasteSweetness
  • timean hour

Steps to make Crispy butter cookies

  • 1. Prepare ingredients: 130g low gluten flour, 1 egg yolk, 50g fine sugar, 120g butter, 1g salt, 1g vanilla extract
  • 2. After softening the butter, stir until it reaches room temperature and the color becomes slightly lighter (there is still room temperature when taking out the butter, so stir at low speed for five or six turns. Do not beat too much, otherwise the baked cookies will have unclear patterns)
  • 3. After softening the butter, add 1g of salt, and then beat the butter slightly at a medium speed to turn it white, without the need to beat too much
  • 4. Add the fine sugar in two batches and stir evenly (each time the electric egg beater only needs to be stirred at low speed for about three to four turns, just stir evenly)
  • 5. Just stir the fine sugar evenly, there is no need to beat it (if the butter softens well, the fine sugar is easily absorbed, and it can still be clearly seen, which does not affect it)
  • 6. Add 1g of vanilla extract (vanilla extract is used to enhance the flavor, making the cookies more crispy and less monotonous in taste)
  • 7. Add an egg yolk (as long as the egg yolk is added, cookies with only the egg yolk will be more crispy)
  • 8. Beat at low speed with an egg beater, mix the egg yolk and vanilla extract well
  • 9. Sift the flour twice into the butter
  • 10. Use a scraper to cut the flour in half and stir it (because the more times the flour is stirred, the more it will gluten, making it easier for the pattern to disappear during baking. Adding the flour in two parts is also to better mix the batter and prevent it from glutening)
  • 11. Use a scraper to spread the batter open and check for any flour particles or uneven areas
  • 12. Prepare a disposable flower mounting bag and a flower mounting nozzle, and place the flower mounting nozzle in the bag
  • 13. Put the decorative bag into a cup (this makes it easier to put the batter into the decorative bag)
  • 14. After packing the dough in the flower mounting bag, you can prepare for the flower mounting
  • 15. Prepare a baking tray with some water on the bottom to allow the oil paper to adhere to the tray. This way, when squeezing cookies, the oil paper will not stick together with the cookies
  • 16. Preheat the oven to 150 degrees before squeezing the cookies
  • 17. Chrysanthemum shaped cookies (Generally, it is best for a plate of cookies to have the same flower shape, otherwise the temperature is difficult to control)
  • 18. Unified Cookie Shape
  • 19. Put it into the oven
  • 20. Heat up and down at 150 degrees Celsius for about 30 minutes, with time controlled based on the size and quantity of your own cookies
  • 21. After baking for 30 minutes, take out the cookies. If the cookies are still soft, check if they are cooked. Cut them in half with a knife and see if the batter inside matches the color on the surface. If the color is the same, it means they are already cooked
  • 22. Once the cookies are cooked, they can be taken out and cooled down
  • 23. Finished products. It tastes crispy and delicious, especially crispy. Everyone can give it a try.
  • 24. Finished products!
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