Mini cookie zero-fail ultra-thin tutorial
Overview
Do you believe that you can make butter cookies with 4 ingredients without any failure? Want to know what it means to whip butter into a feathery form? Want to know about the processing of various powders, filling and plating of piping bags? Ever wonder why you pop a piping bag and I don’t? Let's play around with the oven with your child's mother, so that your little friend can eat happily without having to worry about her being full. Mini cookies are not difficult to make. Everyone who sees the tutorial will be able to successfully make your favorite delicious food and share it with your family.
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Ingredients
Steps
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Soften butter at room temperature. I bought animal butter in sealed packages online. Although vegetable butter is cheap, I don’t recommend it. It’s not healthy.
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Beat butter into feathers: I am very lazy and use an electric egg beater. The butter turned from yellow to light yellow, to slightly white, from a lump that stuck to the egg beater and couldn't be shaken off, to when it looked like a feather in one direction in the photo I took, which is considered complete.
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Weigh and sift the powdered sugar: My recipe only has a light sweetness. If you like sweetness and are not afraid of obesity, add up to 80 grams of powdered sugar. I won't be responsible for adding more sugar →_→. Powdered sugar easily absorbs moisture and will inevitably clump. If you don’t have the magic ability to crush rocks into powder, it’s best to buy a strainer, which can also be used as a sieve surface.
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Add the sifted powdered sugar and continue to beat. The color will become lighter. Stop beating until the mixture is completely mixed until it becomes feathery. At this time, I still insist on using the manual transmission, dear, you are awesome!
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Add egg liquid: Generally speaking, an egg is about 60 grams, and a smaller one is 50 grams. It is best to beat it into a small bowl and then add it in 2 to 3 times. Beat until combined each time before adding the next time. I'm lazy, so I knocked it all into the basin. Dear! Are you still beating eggs with a manual transmission? Ouch, I'm really on my knees... Come on! It was successful immediately!
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Tip: I always wash the skin of the prepared eggs first. Everyone should still have good habits in terms of dietary hygiene! Don’t worry about the buttery egg custard that is now like gruel, just add the cake flour and it’s ready!
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Don’t exceed 150g of cake flour, otherwise the cookies will be too soft and shapeless; if you add too much, you don’t need to make cookies, and they will turn into biscuits in seconds. This is my screen, it has a fine mesh with a handle.
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Installation of piping bags: There are plastic and cloth piping bags. I used plastic ones. First put the flower mouth at the lower end of the bag and cut it. Don't be afraid to cut it a few times to adjust it, but you are afraid that it will be lost after one cut! Of course, rich people please ignore it. I usually cut until the mouth of the bag is aligned with the edge of the flower mouth. If the mouth pops out from the front when squeezing flowers, one means the formula is too strong, and the other means the bag mouth is cut too big. There is no shortcut to this, you have to practice more.
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How to mix the dough: When the low flour and butter egg paste are mixed with a silicone knife, the hardness is quite large. When mixing, you cannot stir in circles. You must make a cross up and down and mix well. The dough will feel very dry. Don't think it is because you have put too much flour. Use this time to install a decorating tip. Use this time to let the butter work into the flour and infiltrate the entire dough.
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How to hold the decorating bag: Open the triangular bag, with the longest end on the side of the tiger's mouth, turn the whole bag down one-third, and hold the decorating bag as if holding a cup.
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Use a mixing knife to scoop out some dough and fill the piping bag into the mouth of the dough, leaving as little space as possible in the middle. There are no shortcuts here, practice makes perfect.
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Key step: Don’t rush to squeeze out your cookie dough, as this may really burst the piping bag. Hold the piping bag with both hands and knead it gently, and continue to soften the butter with the temperature of your hands. When the temperature in your hands is closer, you will feel that the piping bag is getting softer and softer. At this time, you can easily squeeze the piping bag to expel the air from the front.
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Line a baking sheet with oiled paper and start piping out cookies in strips of about 5cm. The oven can be preheated at this time. Depending on the size of the oven, the preheating temperature is between 170° and 180°. Everyone’s oven has different temperaments, so you need to explore this yourself.
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My baby is small, so in view of this, I reduced the normal size cookies by 3 times and made mini cookies with a floret diameter of 2cm. My little friend ate happily, and I wasn’t worried that her eating too much would affect her normal meals.
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The temperature will drop once the oven door is opened. I set the baking temperature to 165° for 20 minutes. Everyone needs to pay more attention to their own ovens.
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When the fragrant smell fills the whole room and your children cheer at your side, you will feel warm and have a sense of accomplishment.
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I tasted a few pieces and the rest weighed 300 grams, which fit perfectly in an iron box with a piece of oil paper on it.
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Take a photo with the beautiful plate as a souvenir.
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As long as you are willing to be sincere, I believe your family can eat a lot of love from this little cookie.
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The ingredients are well prepared and the time is well controlled. More than an hour is enough to complete. Parents can play and do things with their parents, loved ones, and babies, and experience a greater happiness than enjoying food together. I wish you all good luck and happiness in the Year of the Monkey.
