Baking cookies in the kitchen

When I bake cookies in the kitchen, I often get asked by mothers if there are any snacks that are not made in the oven. Today, food supplements will teach you three-piece materials. , healthy cookies made in a pan. Soft and tender biscuits are absolutely fine as baby snacks or teething food. The ingredients are simple, no additives, and the baby is healthy. As the mold presses out cute shapes, baby loves it so much!

1. Many baking novices will have this question: What are low-gluten, medium-gluten and high-gluten flours and what are the differences between them?

Simply put, low-gluten flour is suitable for making biscuits and cakes; medium-gluten flour is general-purpose flour, suitable for making steamed buns, etc.; high-gluten flour is generally used to make bread, it's that simple.

2. When making most cookies, you can bake them at 180 degrees for 15 minutes. Also, cookies that have a lot of butter added to them will only become crispy when they cool down, so don't think you didn't do it well.

3. The dough of some cookies needs to be frozen before baking because it makes it easier to slice them, there is no other reason.

4. Egg liquid is also added to the biscuits to make them crisper and increase their coagulation strength. Generally speaking, whole egg liquid means "egg white + egg yolk" beaten together. Some biscuits only need egg yolk liquid, like this.

1 Cranberry Cookies

Material:

200g butter, 300g gluten flour, 920g dried cranberries, 1 egg, 90g powdered sugar

practice:

① Soften the butter at room temperature, add powdered sugar and beat evenly with a hand whisk

② Add 40 ml of egg liquid, beat evenly, add dried cranberries and stir

③Sieve in low-gluten flour and dry dough for cakes

④Put a piece of dough on plastic wrap, press it into a rectangle through the plastic wrap, and put the shaped cookie dough into the refrigerator for 1 hour.

⑤Take out the slices, preheat the oven to 160 degrees, and bake for about 20 minutes until the color turns slightly yellow.

2 almond cookies

Material:

270g low-gluten flour, 130g butter, 60g almonds, 50g powdered sugar, 1 egg

practice:

①After the butter is softened, add powdered sugar and mix well. Add one beaten egg and mix well. Pour in slightly crushed almonds and mix well again.

② Pour in low-gluten flour, mix well and roughly knead the dough, divide it into two pieces, shape them into rectangular columns, and put them in the refrigerator to freeze.

③ Take it out after 15 minutes, shape it slightly, continue freezing for 30 minutes, then take it out and slice it directly, about 6 mm thick

④Put it on a baking tray lined with tin foil and bake it in a preheated oven at 180 degrees for about 15 to 20 minutes until the surface turns golden brown.