Butter cookies
When I was a child, I looked forward to the New Year the most, there was a lot of good food in the New Year, biscuits and candies to eat casually, my parents would not care. Before the New Year, parents will buy some candy snack gift boxes, visit relatives in the New Year, each relative will use a box of biscuits or snacks with fruit, when they were young, they followed their parents and helped carry these gift boxes, from the first day of the New Year to the fifteenth of the new year, to all the relatives of both parents. As an adult, I rarely went with my parents to visit relatives. But every year I send cookies to relatives and friends, handmade cookies with temperature, and 10 days before the New Year, we will work together to make a cookie for my family and relatives and friends.
Sharing this cookie this time is a very basic butter cookie. Many people do butter cookies without crispy taste, no good-looking pattern, here first talk about the production points, in the production process of butter cookies and then detailed each step of the point of attention, make sure to follow a success!
First, before you start making butter cookies, be sure to take the butter out of the refrigerator in advance to soften the butter. It has to be strong here
The butter softens, not melts, and the butter cannot be melted and then refrigerated because the butter has changed its nature after melting. If the butter does not soften, it will have a bad effect, and it is easy to cause oil and water separation when it is beaten with egg liquid, and it will also affect the taste of butter cookies.
Second, the egg liquid should be used at room temperature, if the egg liquid has been refrigerated, it should be taken out of the refrigerator in advance to restore the egg liquid
Return to room temperature. The refrigerated egg liquid is directly added to the butter, which is easy to cause the separation of oil and water.
Third, is the egg mixture filled with egg whites, egg yolks, or whole egg mixture? If you want cookies to have a crispy texture, then add the egg
Yellow, like the butter cookies I shared this time, are made with a crispy texture. If you want cookies to be crispy, add the egg whites, which are also egg whites.
Fourth, many people will find it difficult to squeeze out patterns in winter, I don't know if you have found Danish basket and can cookies, there are some
Cookies are not patterned, so it is difficult to apply patterns in winter, you can use the mold to make cookies, like the cookie mold I use here, one by one, the thickness and size of the cookies are the same, 10 minutes can be pressed out of two plates of biscuits.
Fifth, do you use high-gluten flour, low-gluten flour or medium-gluten flour to make cookies? If you want crispy cookies, use egg whites
Low-gluten flour with low quality content can be purchased on the market, or wheat flour for pastries, like the wheat flour used for Arowana pastry I use here, the gluten is lower, it is not easy to make biscuits, and the success rate of making a crispy taste is improved.
Let's make butter cookies together.
【Ingredients】 Butter 200 g, salt 1 rub, a few drops of vanilla extract,
2 egg yolks, Arowana pastry with wheat flour 218 g.
【Preparation steps】
Step 1 Butter at room temperature to soften, butter must be softened in advance, not melted, butter softening is easier to mix with egg liquid, softened butter is easy to send, check whether the butter is softened, you can use a spatula to press the butter, there is no resistance to indicate that the butter has softened.
Step 2 The ingredients used to make butter cookies and cookies made with egg yolks have a crispy texture.
Step 3 After the butter is softened, add white sugar and whisk the butter.
Step 4 To turn the butter white and fluffy.
Step 5 Add 2 egg yolks and mix the butter and egg yolks well.
Step 6 Here to pay attention to the egg yolk to room temperature, if the egg is placed in the refrigerator refrigerated, then take out the egg in advance, the refrigerated egg and butter stirring is easy to cause oil and water separation.
Step 7 Sift in half of the Arowana pastry with wheat flour and mix well with butter and low gluten flour.
Step 8 Sift in the remaining low gluten flour and mix well.
Step 9 Do not over-stir the batter of cookies, as long as there is no dry powder in the batter, mix well is the butter cookie batter.
Step 10 Put the batter into the mold that makes cookies.
Step 11 The mold for making butter cookies in the picture has several shapes that can be pressed out of different patterns.
Step 12 Put the pressed butter cookies in the oven and bake at 175 degrees for 20 minutes.
【Tips】
1 Butter should be softened in advance.
2 The temperature and time of baking cookies should be adjusted according to the performance of the oven.