The temperature has risen, and it's the best time of year for baking!
Warm temperatures, rapid growth and development of children, coupled with increased exercise, always shout hungry at every turn! Every time you pass by the dessert shop, you have to buy some cookie bread or the like, and then come back and complain: the cream in the cake shop is too bad, the cookies are not fragrant at all.....
Since buying the oven, after baking for the child at home, the child's taste is getting better and better, the small cake that was often bought on the side of the road before, now basically will not be asked to buy, classmates and friends are invited to be guests on birthdays, and the favorite cream cake is always only the cake body without eating cream.
The cake cookies made with animal cream at home really taste unmatched by cake shops!
Crispy fluffy biscuits are the favorite of children, but the fat of biscuits is more, in order to achieve a fluffy effect, there are many additives, so biscuits are basically the most unhealthy snacks, I never let children buy biscuits to eat.
You can try to make cookies for your children at home, no additives, high protein, proper health and nutrition, this formula is the best formula I have ever used, not only good taste, but also easy to squeeze, the ingredients are not complicated, baking Xiaobai can also be a success.
Squeezing cookies is actually a technical job, the temperature requirements are very high, because the amount of grease in the cookie is very large, the winter is too cold, the paste has not been squeezed out to solidify into a clump, the summer is too hot, the paste becomes very wet, the baked out of the lines are not clear, the spring and autumn is the most beautiful season for doing cookies, you may wish to collect the square and give the child a try.
【Light Cream Cookie】
Ingredients Low flour 75 g Butter 50 g Light cream 50 g White sugar 30 g Corn starch 25 g
Excipients Salt 1 g
The butter softens at room temperature and adds sugar and salt
Whisk until the color is lighter, add the light cream in parts, beat evenly with a whisk, and remember to add the next time after each addition and whisk evenly.
Finally, the state of good passing can be pressed with a shovel, and it can not be watered.
Sift the low powder and starch into the butter.
Stir with a spatula until there are no dry powder particles.
Put the mixed paste into the framing bag, which can be filled a little less each time, so that it will not be difficult to squeeze when squeezing. The mounted beak is a 10-tooth medium size.
The oven is preheated 160 degrees in advance, and baked at 160 degrees on and off for 15 minutes, the temperature of each oven is different, and the time and temperature are set according to their own home.
In the last few minutes, pay attention to the coloring, and the surface of the cookie turns slightly yellow before turning off the oven. Let it cool a little before eating, crispy and crispy, absolutely crispy and dregs!
Tips:
The water absorption of flour is different, if the batter is too dry, it should be adjusted by reducing the flour or adding light cream when stirring.
The butter should be softened in place, you can put it at room temperature a day in advance, and when you send it, you should also send it fluffy, and don't put too much light cream at a time. Not once until absorbed and then added to the next time, if the oil and water separated hungry, the made cookie will collapse.