Low-gluten flour is flour with water content lower than 13.8% and crude protein content lower than 9.5%. The protein content of low-gluten flour in the market is usually below 6.5%, so-called cake flour and thin flour are both low-gluten flour. This kind of flour has low protein content and poor water absorption, so the dough is soft after molding and crisp after baking, which is very suitable for making western pastry. Cookies taste crisp and fluffy. Use low-gluten flour specially made for cakes and biscuits. If you want cookies to be soft and delicious first, you should change ordinary sugar into powdered sugar. All kinds of biscuits need to be strictly measured. If the formula ratio is deviated, the baked cookies will be too hard or too soft, which will not only affect the appearance but also affect the taste. Butter is very important in cookies It is recommended to use natural butter with salt, which is very suitable for making baked goods.

Why do cookies melt? Baked cookies always melt. It may be because there is too much butter, so that it melts when baking.

Pay attention to the following points to make delicious cookies.

1. Use room temperature butter. You can use frozen butter if necessary, so that cookies will not be so chewy. Room temperature butter will be better mixed with dry materials, such as sugar, flour, etc. This will help cookies keep their shape when baking. Some recipes also require semi-melted or melted butter, but it is safest to use room temperature butter unless the recipe specifically requires it. The quickest way to get room-temperature butter is to slice it and let it stand on the plate for 30 minutes while you are preparing other ingredients.

2. Try to use unsalted butter. Different brands of butter have different salt content, so there is no way to know how much salt to add to biscuits. It is best to use unsalted butter. According to the requirements of recipes or recipes, add accurate salt to avoid cookies being too salty.

3. Eggs should also be kept at room temperature. Even though many eggs will be stored in the refrigerator, they should be baked at room temperature, because protein and yolk are easier to mix and will be more uniform in the batter. Make cookies better and crisper. It's easy to get eggs at room temperature-just put them in a bowl filled with warm tap water 10- 15 minutes.

4. Stir the butter and sugar into cream. This process is called "creaming", which basically means mixing raw materials with solid fat such as butter or shortening. Basically, if you use butter and sugar correctly, you will bake more uniform and fluffy cookies.

5. Reduce flour Many people will do this when taking flour: put a measuring cup in the flour bag, scoop up a whole cup of flour, and then scrape off the excess flour with a knife. Cookies made in this way must be hard and dry. Instead, you should fill the measuring cup spoon by spoon and scrape off the excess flour with your knife. This will reduce the consumption of several tablespoons of flour and make the biscuits more chewy and crisp.

6. Freezing cookies before baking Some people think that this is completely unnecessary and a time-consuming step, but these people are completely wrong. Freezing cookies in the refrigerator will make them easier to bake (less sticky) because the ingredients have time to mix and really bring the taste of butter.

7. Putting coarse sea salt on chocolate chip cookies can always complement each other, but putting a pinch of sea salt on delicious chocolate chip cookies will enrich chocolate and help butter and sugary dough taste more delicious. Try it once and you will love it forever.

8. Dust the biscuit mould before use. If you are making sugar cookies or gingerbread cookies and want to use a cookie cutter to shape them, please make sure to soak the cutter in flour before using it. In this way, when you put cookies on the baking tray, the dough will be easily loosened from the knife. You should put both flour and rolling pin in your hand.

9. It is worthwhile to spend more money on insulated biscuit baking trays, because they help biscuits to be baked more evenly and the bottom will not be burnt. The insulating biscuit baking tray is made of multi-layer aluminum alloy, so the air in the baking tray is insulated, and not only the oven part is the hottest.

10. Reduce the oven temperature. If you make thick cookies, adjust the oven temperature back to 25, which will help the outside of the cookies not to be too broken after stopping the internal baking. A serious baker should buy an oven thermometer to ensure that the oven is at the correct baking temperature.

1 1. Check cookies 2-3 minutes before baking. If you like soft and slightly undercooked cookies, be ready to take them out 2-3 minutes before the time required by the recipe. Cookies are easy to paste, and they often don't feel good on the top floor, but they are perfect. When you can gently press a small mark, thick or wet cookies are made. When thin or brittle are ready, when they are solid and touchable, they have a slightly golden edge.

12. Store apple pieces. Use your cookies to keep them soft and moist. Apple wedges will make your chewy cookies feel a little damp and make them soft and fragile. At the same time, make sure that the biscuits are completely cooled and put aside, otherwise, the condensate will form soaked biscuits.

It is no problem to bake cookies with tin foil tarpaulin or tin foil oil paper, but pay attention to the temperature, otherwise it will be easy to paste. Oil paper is usually used to bake cakes, but cookies can also be baked. If paper is used, it will not stick to the bottom, and it can be oiled or not.

When baking, tin foil, oil paper and oil cloth are often used. These three are all used on the baking tray, so they should be used according to different situations.

Tin foil has good thermal conductivity and sealing performance. When baking some meat or vegetable recipes, wrapping the ingredients with tin foil can lock the moisture well and make the food present a fresh and tender taste. When baking cookies or bread, you can also use tin foil to prevent adhesion. When barbecuing, we can also put tin foil on the bottom of the baking tray to store the grease, which is convenient for cleaning the baking tray.

Oil-paper oil-paper is a kind of high-temperature baking paper after silicification. When baking cookies, put them on the baking tray to prevent them from sticking. It is also easier to clean up a small amount of spilled oil sticking to the baking tray. A piece of oiled paper can basically be reused for 2 or 3 times. If the oiled paper is discolored or has a lot of residue, it should be replaced. If you buy a cake mold, the anti-sticking effect of toast box is poor, and the demoulding is inconvenient. You can cut the oiled paper into a suitable size and pad it in the mold to facilitate the demoulding of the finished product. In addition, when making Chinese snacks such as steamed buns and steamed buns, you can also use oil paper to pad the steamer, which also has the function of anti-sticking.

Oilcloth Oilcloth is a high-temperature resistant fiber cloth which has been siliconized. The anti-sticking effect of tarpaulin is better than that of tin foil and oil paper. Can be used repeatedly and is very convenient to clean. It is a good helper for baking bread and biscuits. When in use, it can be spread directly on the baking tray without dust removal and oiling, and be careful not to fold it when storing. The price of high-quality tarpaulins is high, and there are many inferior tarpaulins on the market. Attention should be paid to distinguish authenticity and reliable brands.

Generally speaking, beginners must have tin foil and oil paper. When you start to challenge some difficult works, you can choose tarpaulin or even high-temperature silicone pad as appropriate.