How to make simple and delicious cookies

To make simple and delicious cookies, it is necessary to control the proportion of ingredients and baking time. There are mainly methods such as butter whipping, sugar powder substitution, low-temperature shaping, staged stirring, and rapid baking.

1. Butter Beating

After adding sugar to the softened butter at room temperature, it should be thoroughly whipped until the color turns white, allowing air to mix into the dough and form a crispy texture. Use an electric mixer to stir at medium speed for about 3 minutes, and stop when the volume expands. Excessive whipping can cause the cookies to spread out excessively during baking, affecting the integrity of the shape. When mixing whipped butter with egg mixture, it should be added in batches, and the next batch should be added after each batch is fully absorbed.

2. Sugar Powder replacement

Using sugar powder instead of some fine sugar can reduce the extensibility of the dough and make it easier for cookies to maintain their shape. The proportion of powdered sugar should be controlled at one-third of the total sugar content, mixed with the remaining fine sugar and sieved before adding. The fine particles of powdered sugar can dissolve quickly, avoiding the formation of sugar crystals during baking. For cookies that require styling, sugar powder can be used to enhance the shaping effect.

3. Low temperature setting

The mixed dough should be refrigerated and left to stand for more than 30 minutes to allow the flour to fully absorb moisture and lower the temperature of the butter. The refrigerated dough has moderate hardness, is not easily sticky when rolled, and has neat cutting edges. If making cookies with complex shapes, the dough can be frozen for 10 minutes before operation. Low temperature can also slow down the melting speed of butter and avoid spreading it out too quickly during the initial baking stage.

4. Batch Mixing

When mixing dry and wet materials, the powder should be added alternately in two batches, using cutting and mixing techniques to avoid excessive gluten formation. First, mix the sifted low gluten flour with baking powder, take half of the amount and pour it into the butter paste, stir until there is no dry powder, then add the remaining flour and mix gently. Excessive stirring can cause the cookies to have a hard texture, and the ideal state is to stop the operation as soon as the dough has formed a ball.

5. Quick baking

The oven needs to be preheated to 170 degrees in advance, and after placing the cookies, it should be baked in the up and down heat mode for 12-15 minutes. Observe the slight coloring of the edges to remove, and use the residual heat of the baking tray to fully ripen the center. Thick cut cookies can lower the temperature to 160 degrees Celsius to extend the baking time, while thin cut cookies are suitable for high temperatures and short periods to avoid coking. Immediately transfer to a drying rack after baking to maintain crispness. When making SEP, you can choose to add almond powder instead of some flour to enhance the aroma, or mix lemon peel to add a fresh flavor. Control daily intake within 50 grams and pair with sugar free tea drinks to relieve greasiness. The remaining cookies should be sealed and stored to avoid moisture. When re baking, heat them at 150 degrees for 3 minutes to restore their crispness. Diabetes patients are advised to use sugar substitutes and reduce the amount of butter. Children should pay attention to avoid coughing due to biscuit crumbs.