Low-fat soft cookies (reference category: 16 pieces)
Ingredients: 100 grams of low-gluten flour, 50 grams of soft tofu, 35 grams of fine sugar, 30 grams of eggs, 25 grams of butter grams, 1 tsp of baking powder (5ml, about 3g)
Baking: middle layer of oven, upper and lower heat 190℃, about 15 minutes
Production process:
1. First prepare materials. The various ingredients in the ingredient list are very common. The only thing you need to pay attention to is that the tofu must be "soft tofu" with a very soft texture, and do not choose other tofu.
2. Pour the soft tofu, sugar, and beaten eggs into a large bowl, and beat evenly with a whisk.
3. Beat the soft tofu until it becomes smooth and has no particles, and the mixture becomes a paste. Add softened butter and continue beating until smooth.
4. Mix low-gluten flour and baking powder and sift in.
5. Use a spatula to stir evenly.
6. Turn until there is no dry flour and it will resemble a batter as shown in the picture.
7. Put the batter into a piping bag and use a medium star-shaped nozzle to pipe out round cookie dough. Leave some space between each piece of dough.
8. Place the baking sheet into the middle shelf of a preheated oven with upper and lower heat at 190°C, and bake for about 15 minutes, until the surface is slightly golden brown. It can be eaten after cooling. Store it in a sealed box overnight for a better taste.
TIPS:
1. Soft tofu, also called southern tofu, has a tender, smooth and elastic texture. Also sold in supermarkets are usually northern tofu, which has a rough texture and is not suitable for making this cookie.
2. If you don’t use a piping nozzle to pipe flowers, just use a small spoon to scoop out a little batter and flatten it on the baking sheet, which is a more convenient way to shape. Although the baked cookies have a more "rustic" shape, they taste equally delicious.
3. Pay attention to the baking temperature. The baking time of this cookie should not be too long, otherwise excessive loss of water will cause the cookie to be not soft enough and have a hard texture. If the surface of the cookie is still not discolored after 15 minutes of baking, you can move the baking sheet to the upper level, increase the oven temperature to 220 degrees Celsius, bake for 1-2 minutes, and take it out immediately after it is colored.
4. After the cookies are freshly baked and cooled, they will be crispy on the outside and soft on the inside. If left sealed for one night, the texture inside and outside will become a uniform soft cookie. If you like a softer texture, put it in the microwave and heat it for about 15 seconds before eating (the specific time depends on the power of the microwave and how many cookies are put in). When heated to lukewarm, it will be more fragrant and soft.