How to bake cookies

Cookies are a common type of biscuit. They were originally a high-fat and high-sugar food. With the improvement of people's living standards, this type of cookie has a relatively large impact on health. If the intake is too high, it will not be good for health. Therefore, we can develop a cookie with dietary fiber, which is delicious and has certain health benefits.

How to bake cookies

Ingredients: Plateau rose "big sweet petals", cream, Yunnan high-quality plateau wheat, plateau wild honey, plateau cane sugar, farm eggs

Production steps

1. Beat the cream with manual stirring. When stirring, stir in the same direction at a constant speed. This will concentrate the cream and allow air to better penetrate the cream, making the cookies less dry when baked. 2. When kneading the dough, the force should be gentle and moderate, and the direction is also very particular. Start from bottom to top, and repeat continuously until it is done. 3. When shaping, press lightly with your hands. 4. Bake. The baking temperature is kept at a constant 200 degrees. Although the baking time is extended, the baked cookies are soft, with a suitable dryness and wetness, and are less likely to cause internal heat after eating.

Cookies Cookies 5. Cooling. The requirements for cooling temperature are more stringent. Cool naturally at room temperature until the center temperature of the cookie reaches 35 degrees. This ensures that the product will not become moldy due to insufficient cooling, nor that foreign bacteria will be introduced due to excessive cooling. 6. Packing: The printing of the packaging box complies with EU food safety standards, and there is a special stone paper inner box inside the aluminum box. The cooled cookies are placed in a stone paper inner box and sealed with an exquisite product instruction manual. When the packaging is completed, a box of love cookies is baked. In addition, in order to prevent the soft cookies from breaking during transportation, each box of cookies is also sealed with a special air-filled bag. Every detail is taken into consideration.

Precautions

1. When beating the cream, you need to follow the same direction. The force generated during rotation is more concentrated, allowing air to penetrate into the whipped materials, making the cookies more even and fluffy. 2. When kneading the dough, stir from bottom to top. Do not use too much force and do not stir for too long to prevent the flour from forming gluten.

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