How to make fluffy and crispy cookies

Making fluffy and crispy cookies requires controlling the material ratio, mixing method, and baking temperature. The key methods include whipping butter, adding leavening agents, controlling dough moisture, adjusting baking time, and cooling for preservation.

1. Whip butter

Butter needs to be softened to room temperature in advance, and stirred at low speed with an egg beater until the color turns white and the volume expands. Add powdered sugar in stages during the beating process to allow the air to fully blend in with the oil and form a stable structure. Excessive whipping can cause the cookies to collapse, it is recommended to observe the butter showing a feather like texture to stop.

2. Adding leavening agent

baking powder or baking soda can produce carbon dioxide gas, forming a honeycomb structure inside the biscuit. It is advisable to add 1-2 grams of leavening agent per 100 grams of flour, which should be sieved and mixed evenly with the flour. Acidic ingredients such as yogurt can activate baking soda, but excessive use can produce a bitter taste.

3. Control dough moisture

The moisture content of the dough affects the brittleness of the finished product, and liquid materials should be added and mixed in batches. The recommended ratio of low gluten flour to liquid is 2:1. Stir until there is no dry powder before stopping. Refrigerating and relaxing for 30 minutes can reduce gluten activity and avoid excessive shrinkage during baking.

4. Adjust baking time

Dry pancakes and bake at 180 ℃ for 10-12 minutes. For thick biscuits, lower the temperature to 160 ℃ and extend it to 15 minutes. Bake until the edges turn slightly yellow and the center is slightly soft, then remove and continue to cook the interior using residual heat. The oven needs to be preheated in advance to avoid frequent temperature fluctuations caused by opening the door halfway.

5. Cooling and storage

After baking, the cookies need to be cooled in a rack until completely cooled, and the heat will dissipate to form a crispy texture. Placing food desiccants in sealed containers can prevent moisture and avoid refrigeration storage. Heating at 150 ℃ for 3 minutes during reheating can restore the crispy texture. When making SEP, using low gluten flour can reduce gluten formation, egg yolk can increase crispness, and protein can enhance crispness. In terms of sugar selection, granulated sugar helps with extensibility, while powdered sugar makes tissues more delicate. Brushing egg mixture on the surface of the dough before baking can form a golden puff pastry, and sprinkling coarse sugar can increase the layering. Pay attention to the temperature difference between different ovens. It is recommended to observe the coloring situation and adjust the time for the first attempt. In patients with diabetes, sugar replacers can be used instead of granulated sugar, but the dosage should be reduced to avoid excessive sweetness. When storing, avoid mixing with high humidity ingredients. It is recommended to consume within a week to ensure the best taste.