What cookies are made of, what are cookies made of

Raw preparation 2 eggs, 125g of butter (I used the bright one), 160g of sugar, 215g of low flour, half of a yulik (lemon) or 2g of vanilla powder

Soften the butter (cover it with hot water across a bowl, but don't melt), add the sugar and stir well (I read the recipe said to whip it, but it doesn't work, I just use stirring).

Beat two eggs and lemon juice, add to the butter and mix well.

Add the sieved low powder, stir well, and put it in a piping bag, if you don't have a piping bag and a flower mouth, you can just make a pattern with a spoon).

The first furnace is about to be baked

The first one is out

The second furnace

By the way, I forgot to mention the temperature, I used 175 degrees for 15 minutes in the first furnace, and it seems that the color is not very good.

The second furnace was used at 185 degrees for 15 minutes, and it seemed to be a little dark.

Biscuit Bear's Medical Examination Report:

1 cut biscuit bear paper mold;

2 Biscuit bear's **, please use thick tweed or no woven cloth;

3 dark embroidery threads;

4. One positioning needle and one sewing needle;

5 scissors; 6 A tether on the top of the biscuit bear's head;

7 A large ball of cotton to make the biscuit bear fat.

Ingredients: 140g butter, 80g powdered sugar, 1 egg, 1 tsp baking powder, 200g cake flour, tbsp lavender

Soak the lavender in boiling water for 2 minutes. Drain the water again.

1.Soften the butter and beat until it is fluffy and the color is whitish. Add powdered sugar and stir;

2.1 egg, beaten and added;

3.Add the soaked lavender;

4.Mix all the powders and sift them in. Sift a little, stir a little, until all are well stirred.

Place the mixed noodles in the refrigerator and refrigerate for an hour.

Preheat the oven to 175 degrees. Once the dough is taken out, it is ready to be baked. Be careful not to make it too thin.

175 degrees, about 15 minutes on it. Because the thickness of the biscuits made by each person is different, if you make it thicker, you should add a little time.

It is recommended to take it out halfway and continue to bake it in a different direction, so that it can be heated more evenly.

Flour, baking powder, eggs, baking soda, butter, sugar.

Biscuits are a more common snack in today's life, and according to the preferences of different people, there will be a variety of flavors, as for what biscuits are made of, in fact, there will be some differences in the method and the selection of raw materials, and they are not static.

Nowadays, the main raw materials of biscuits are wheat flour, sugar, and oil, and according to the different recipes and production methods, they can be roughly divided into two categories: crispy biscuits and tough biscuits. Among them, most of the crispy biscuits are embossed, the pattern is very obvious, and the taste is loose, like cream biscuits, onion biscuits and so on.

In addition to wheat flour, sugar and oil, tough biscuits will be added with loosening agents, improvers and other accessories, the appearance is smooth and flat, with needle eyes, the taste is relatively crunchy, and the common ones are also egg cakes, Mary cakes, etc.

There are many raw materials for biscuits, and generally speaking, low-gluten flour is used, that is, cake flour.

But you can also use ordinary flour with other flour and say millet noodles.

Main ingredients: flour, sugar, salt, milk, cocoa powder, etc.

I think cookies apply. North walnut. done.

flour and sugar, milk and eggs.

Biscuits are dough, biscuits are made of flour.

Mainly flour, but also other additives, baking molding.

Biscuits are made from wheat flour, sugar, fat, eggs and dairy products.

1. Flour. If you want to make the biscuit texture particularly crispy, Guan Xiaoyu is to choose "low-gluten flour", that is, wheat flour with less protein.

Therefore, biscuits are low-protein foods, and they are not as high in protein as steamed buns.

2. Grease. Among the oils used in biscuit making, ordinary vegetable oil is relatively good; However, animal fats such as butter, lard, and butter have higher nutritional value due to saturation. However, "Sechang shortening", "margarine", and "hydrogenated vegetable oil", which contain trans fatty acids, are the most unhealthy.

3. Sugar. Whether it is white sugar or glucose syrup, or maltose syrup, "starch syrup", "corn syrup", they are all simple sugars that contain energy, and the health effect is the same. Beware: Some companies use other syrups to replace white sugar, and then they claim to be "sugar-free".

4. Other ingredients.

The various flavors of biscuits are basically derived from flavors and colors. The richer the flavor and the more novel the biscuit, the more unhealthy it may be. In order to make it easier to store and reduce costs, chocolate biscuits are likely to be imitation chocolate made from cocoa butter substitutes, which often contain trans fatty acids.

Expand the knowledge: how to choose healthy biscuits with less oil

Leavening agents are an ingredient that must be added to many biscuits, they make biscuit products crunchy and delicious, such as waffles and soda biscuits. Leavening agents may contain aluminum, and excessive consumption can promote the development of Alzheimer's disease.

So if you want to choose the healthiest biscuits, the key is to choose the type with a light taste and low fat content. You can tell if the taste is light or not, but it is slightly more difficult to choose a type with less oil.

The easiest way is to choose cookies with low crispiness, that is, the harder they are, such as the "animal biscuits" and "calcium milk biscuits" that we used to eat. Or wrap the biscuit in a white tissue and press it with a heavy object, and after 20 minutes see how much grease there is on the paper. The more grease there is on the paper, the higher the fat content.

Overall, cookies that contain vegetables, are lighter in salty and sweet, and lower in fat are healthier.

1. Biscuits are foods made of cereal flour (and beans and potato flour) as the main raw materials, with or without sugar, oil and other raw materials, and made by flour (or slurry), molding, baking (or frying) and other processes, as well as foods that add cream, protein, cocoa, chocolate, etc. between products (or on the surface or inside) before or after cooking.

2. The etymology of biscuits is "bread that has been baked twice", which is derived from the French bis (one more time) and cuit (baked). It is baked with flour and water or milk without yeast, and can be used as storage food for travel, sailing, mountaineering, and is also very convenient and suitable for military personnel in wartime.