Ingredients: butter 280g, sugar100g, egg100g (two), almond 200g and low-gluten flour 400g.
This is the consumption of two baking pans. You can halve it.
Exercise:
1. When the butter is soft, add the sugar and beat well with an egg beater.
2. Add the eggs and continue to stir evenly. Although it was added at one time, it was a little mixed with the butter next to it. You can break the eggs first and then add them a little bit to prevent oil-water separation.
3. Add the sieved low-gluten flour;
4. Knead the dough evenly;
5. Add American almonds and dough and knead well again;
6. Make the dough into a biscuit-shaped cuboid, wrap it with plastic wrap, and put it in the refrigerator (minus 18 degrees) for one hour;
7. After one hour, take out and cut into pieces of about 5 mm;
8. Preheat the oven to 180℃, spread tin foil on the baking tray, put the cut pieces on it, and bake the baking tray in the middle layer at 180℃ for 20 minutes.
Cookies are the first step in baking, but novices sometimes encounter some problems when they start cooking. Some basic knowledge should be known:
1. How to understand that butter should be softened in biscuit formula?
Cooking depends on recipes. In many recipes, butter is softened. Many people understand butter as melting into liquid, which is wrong (of course, butter can be melted in some cookie recipes). Generally speaking, softening means softening butter, not turning it into liquid.
2. How does butter soften?
It is found that butter can soften quickly if it is taken out earlier in hot weather, but what about winter? The room temperature is very low, even if it is taken out in advance at night, it is still not soft in the morning. Many people melt butter first and then freeze it until it is slightly solidified, which is also time-consuming. Some people take a hair dryer, others use warm water to heat it. In fact, these did not completely soften the butter. In fact, the easiest way is to use the microwave oven. If you turn on the defrosting device, the butter will become soft. You can make cookies in 10 to 15 seconds, because it is heated by the microwave oven.
3. Why use butter?
When butter is combined with flour, the particles of flour can be surrounded by grease and firmly combined to form a grease film to separate flour from air. In addition, because oil and flour particles are tightly wrapped, flour will not produce gluten network because of water absorption, which makes biscuit dough looser than bread dough, without stickiness and gluten, and has good looseness. Through this principle, we know that cookies can be made even without butter. But the taste will be hard.
4. Why do some recipes require softening butter instead of melting it?
Some recipes need to soften the butter and send it, such as biscuits. By sending butter, the oil is full of pores. After the flour is mixed, the flour particles in the dough are not only weak, but also full of pores. When the biscuit dough expands when heated and the biscuit is mature, its structure is sparse and crisp. But if we melt the butter instead of softening it, it will be difficult to let air into the oil, so that the final product will not be so crisp after mixing with flour.
5. Why do some recipes not require softening butter, but only melting it?
That's because these biscuits don't use grease as biscuit puffing powder, and the formula will use leavening agents such as baking powder. In this way, the butter can be distributed. For example, to make peach crisp, you can melt butter and add other raw materials to make peach crisp dough.
6. Why do you use low-gluten flour to make cookies?
The so-called high, medium and low are actually related to flour gluten. Low-flour gluten is small and easy to make cookies, so is cake.
7. Why do you want to preheat cookies?
This is similar to making bread. Although we make cookies without yeast powder, if we put them in the oven without preheating, the dough will swell and make the cookies ugly, so putting them into baking after preheating can make the cookies set immediately.
8. Finally, when baking, there should be gaps between biscuits, because the dough will swell, and at the same time, the biscuits should be uniform in size when setting, so that the biscuits will be evenly colored at the same time.