How to make homemade cookies crispy

The key to making homemade cookies crispy is to control the ratio of ingredients, baking temperature, and time. There are mainly methods such as adjusting the oil ratio, selecting low gluten flour, adding leavening agents, controlling the moisture content of the dough, and precise baking.

1. Adjust the oil ratio

Oil is the core component of crispy cookies, and butter or vegetable oil can block gluten formation. It is recommended to use animal butter, which has a high milk fat content and a moderate melting point, and can evenly wrap the flour particles when kneading. Cut butter into cubes after refrigeration and knead it with flour to form a sandy texture. When baked, the oil melts to form a crispy structure. Although vegetable shortening can be replaced, its flavor is inferior.

2. Choosing low gluten flour

The protein content of flour directly affects the hardness of biscuits. Low gluten flour has a protein content of around 8%, resulting in less gluten production and a looser texture after baking. If there is only medium gluten flour, 20% corn starch can be added to reduce gluten content. Whole wheat flour needs to be pre screened to remove the bran, otherwise rough particles will damage the crispness.

3. Adding leavening agent

baking powder and baking soda can produce carbon dioxide gas, forming a honeycomb structure inside the biscuit. It is advisable to add 1 gram of baking powder per 100 grams of flour, as excessive amounts may cause bitterness. Baking soda needs to be used in conjunction with acidic substances such as lemon juice for a more complete reaction between the two. Yeast fermented cookies need to extend the wake-up time to 2 hours.

4. Control the moisture content of the dough

The moisture content of the dough should be controlled at 20% -25%, as excessive moisture can cause the cookies to become stiff. The egg mixture should be added in portions and stopped when the dough can be kneaded into a ball. Refrigerate and relax for 1 hour to allow water to penetrate evenly, and during baking, the water evaporates rapidly to form pores. Syrup ingredients need to be converted to the corresponding amount of water, and honey containing 20% moisture needs to be reduced accordingly.

5. Precision baking

High temperature short time baking can quickly finalize the design. It is recommended to preheat at 180 ℃ and then adjust it to 160 ℃ for 12 minutes. The open hearth oven needs to be adjusted halfway to the baking tray position, and the air oven mode can shorten it by 2 minutes. The edge is slightly yellow and immediately removed from the furnace, and the residual temperature will continue to make the center brittle. When cooling, place it on a hollowed out grill to prevent water vapor from softening. After complete cooling, seal and store it.

When making crispy cookies, attention should also be paid to the temperature of the ingredients. Butter should be softened to a state that can be pressed by fingers, and all liquid materials should be kept at room temperature. Sugar powder is more soluble than granulated sugar and can reduce gluten formation. Before baking, use a fork to poke holes on the surface of the dough to prevent bulging, with a thickness controlled at around 5 millimeters. When storing, put it in a food bag and add a desiccant to prevent it from becoming damp and softening. In diabetes patients, maltitol can replace granulated sugar, but the proportion of liquid should be increased to compensate for moisture retention.