How to bake cookies

Biscuits are a kind of snack that many people like to eat. There are many ways to make biscuits. The most important one is to bake the biscuits. When baking biscuits, they need to be put in the oven for heating. This requires baking time and baking temperature. The temperature and time must be mastered correctly. Only in this way can the baked biscuits taste crisper. Let us learn how to bake biscuits.

How to bake cookies

Ingredients : 3 egg yolks, 2 egg whites, 55 grams of fine sugar, 70 grams of low-gluten flour. Method/Steps: Put the egg whites in a bowl, beat them with an electric whisk until they become coarse bubbles, then add 1/3 of the fine sugar. Continue to beat the egg whites with a whisk, then add 1/3 of fine sugar to the egg whites and continue beating. Stop beating when the egg whites are beaten to a dry foam state.

Put the egg yolks in a bowl, add the remaining 1/3 of fine sugar, and beat with a whisk until the egg yolks become thick, lighter in color, and larger in volume. Pour 1/2 egg white into the egg yolk bowl, then add 1/2 sifted flour, and use a rubber spatula to mix the flour, egg white and egg yolk evenly. Pour the remaining egg whites and flour into the egg yolk bowl and mix well with a rubber spatula. Do not stir in a circular motion to avoid defoaming the egg whites. Put the batter into a plastic bag and line a baking sheet with tin foil. Cut a hole in one corner of the plastic bag and squeeze out the batter into strips on the baking tray. Preheat the oven to 180 degrees, put the squeezed batter into the middle layer of the oven, and bake for about 8 minutes until the surface of the biscuits is slightly golden.

Method 2

Production steps:

1. Stir the dry ingredients evenly, add milk and eggs, stir until expanded, then add Aussie cream and stir until expanded.

2. Relax for 15 minutes, divide and roll into balls. 80g/piece, put into a baking tray, seal with a plastic bag and refrigerate for 12 hours at 4℃.

3. Take the refrigerated dough out of the refrigerator, relax it at room temperature for 15 minutes, then shape it. Roll it into a round shape and make holes.

4. Final fermentation: temperature 38°C, humidity 75-80%, time 70 minutes

Note: Spray water and coarse sugar before putting into the oven.

Oven settings: upper heat 190℃, lower heat 170℃, 10 minutes.

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