🥄Handmade_😋_Homemade Cookies🍪

Overview

Make it at your fingertips🥄 - Use simple and easy-to-find ingredients at hand, use them flexibly and freely😋 (low-gluten flour can be obtained by mixing ordinary all-purpose flour and corn starch 4:1) Pay attention to safety in the kitchen, be careful with scalding, and be careful with knives; organize the cooking table, do not put the bowl on the edge of the table, or turn around and drop it

Tags

• baking
• butter
• chocolate
• egg liquid
• low gluten wheat flour
• powdered sugar (granulated sugar)

Ingredients

Steps

1. 1 Take the butter out of the refrigerator and cut into cubes (for speed) to soften. The state of moderate softening is: the finger can press it effortlessly (it is excessively softened, and the part that contacts the finger shows signs of melting).

   

2. 2 Whisk all the butter. Add all the sugar in three batches until well blended. (If you are particular, the powdered sugar can be mixed with white sugar and corn starch in the kitchen at a ratio of 10:1 in a food processor).

   

3. 3 Add all the egg liquid in three batches and mix evenly. (When measuring flour with a measuring cup, the density of flour is approximately 0.52g/ml, that is, 52 grams of flour in a 100ml measuring cup).

   

4. 4 Add all the flour (in batches) and mix evenly to form a dough (wow, I think butter is amazing😎) (A grain of wheat is divided into three layers and ground from the outside to the inside. The further inside, the higher the toughness (protein content). Low-gluten flour: Protein content 6.5-8.5%, ground from the outermost layer of bran, easy to form a ball by hand, less gluten, so the gluten is weak, white in color, poor in ductility, and easy to break. Suitable for expanded pine. Soft cakes, cookies, etc. High-gluten flour (dumpling flour): protein content of 10.5-13.5%, ground from the center of wheat, more active and smooth, not easy to form a ball when grasped, high in wheat bran content, slightly yellow in color, very malleable, very good in gluten, chewy, suitable for bread, fried dough sticks, etc. that need to be wrapped with bubbles. Medium-gluten flour (ordinary flour): ground from the middle layer of wheat, somewhere in between.

   

5. 5 Divide the large dough into smaller pieces of equal size. (If you want to shape it (square, rectangular), you can sort the dough and freeze it in the refrigerator for half an hour, then take it out and slice it), (Oil paper-tinfoil is used here, and the matte surface contacts the food. The darkening of the color of the tin foil is due to the aluminum oxide that is oxidized after being exposed to the air for a long time. Under normal circumstances, it is minimally harmful to the human body (unless consumed in excess).

   

6. 6 Clap your hands👏.

   

7. 7 It became 👍.

   

8. 8 Break up the chocolate.

   

9. 9 Garnish on top.

   

10. 10 Bake in the oven at 160℃ for 20 minutes (you can brush some egg wash halfway). Be careful of scalding (the amount of electromagnetic radiation from an electric oven is very small, and unlike a microwave oven, the harm to the human body is basically negligible. Try not to eat burnt food).

    

11. 11 The finished product 😄HomemadeCookie🍪.