Why are the cookies not crispy and what is missing?

Cookies are not crispy, first of all, it may be that the proportion of butter is not appropriate or the degree of butter is not appropriate, if the butter is not enough, the biscuit will be hard and not crispy; Secondly, it may be that the egg wash is not emulsified enough when it is added; The degree of stirring when adding the flour again will also affect the cookie's biscuit; The room temperature of the final production, the method of squeezing the biscuits, etc., may cause the biscuits to not be crispy.

This may be that we did not ferment well during the fermentation process, or did not add cocoa powder after fermentation, when we ferment cookies, we can add some cocoa powder, and we can apply a layer of puff pastry before putting it in the oven.

If butter is missing, adding butter will make the dough crispy, and the ratio of flour to butter should be mastered, as well as the time and temperature of baking.

If the cookies are in the right proportions before baking, and the steps are correct, then you haven't been baking for enough time to see if the temperature is set correctly.

The crispiness of cookies mainly depends on the right ratio of flour to butter, so if you rule out the problem of recipe proportions, you are doing the wrong thing. There is also butter that needs to be completely whipped until white and soft, then add flour and mix well. The flour part can be paired with a little starch, which can reduce the gluten of the flour and can also achieve a crispy texture.

Plain butter cookies

Ingredients: 100g of unsalted butter, 120g of low-gluten flour, 40g of caster sugar, 30g of whole egg liquid

Step 1

The butter is left at room temperature to soften, and with your fingers you can easily poke a hole to the extent.

Step 2

Beat with a whisk, add caster sugar, and beat until the butter is slightly fluffy and whitish.

You can use caster sugar or powdered sugar, and it doesn't matter if the sugar particles are not completely melted at this time. However, don't use granulated sugar that is too coarse.

Step 3

Add the egg mixture in batches, beat well each time and then add the next time until the butter cream is fluffy and creamy.

It is best to wash the egg at room temperature to avoid oil-water separation. After adding the egg mixture, beat it well, the caster sugar is basically melted, and no obvious particles are visible.

Step 4

Pour in the sifted cake flour and salt. Mix roughly with cutting and mixing first, and then stir evenly until there is no dry powder.

The batter is sticky and fluffy, and you can stop without dry powder, and you don't need to stir too much, which will make the fluffy and porous batter firm.

Step 5

Put it in a piping bag with a piping spout and put in the batter.

The disposable piping bag can be sleeved with 2 pieces, which will be stronger.

Step 6

Place the piping bag perpendicular to the non-stick baking tray and squeeze the batter in a circle.

Clockwise or counterclockwise can be used, just squeeze it around, otherwise it will be too thick and difficult to bake through. When squeezing, don't press the baking tray to squeeze, such cookies will be very flat after baking, squeeze a little, and finally press lightly when you stop and then lift, so that the batter can break naturally.

Step 7

Bake in a preheated oven, medium heat, 160 degrees on top and 150 degrees for 20-25 minutes.

Freshly baked cookies will be a little soft in the middle and will become crispy when cooled. If it is still not baked thoroughly after cooling, return to the oven and bake at 120 degrees again until it is completely baked.

The trick is that the cookies of this recipe make the texture to be crispy at the normal level. If you replace the whole egg wash with the same amount of egg white, the texture will be crispy; Replace it with egg yolk, and it will be crispy. You can change it or not, it depends on personal preference.

I think there may be two reasons: one is that the ratio of sugar, oil, and flour is not well controlled, resulting in a thinner dough and a softer baked texture. The second is that the temperature of the oven is too high, which is easy to make the biscuits very hard and not crispy.

The ratio of butter and flour added to make cookies is very important, the more butter is added in the process of making cookies, the less flour is less, the crispier it is, and vice versa, the more flour and less butter will wake up hard.

It's not that there's anything missing, it's the butter that brings in air, and the air is enough and not too much, so that the cookies are crispy but not crumbly.

The time temperature is not enough, you can turn it up a little bit, and the cookies you just made will cool down, and they will generally be very crispy!

It may be that it is not crispy enough because it is damp, so you can put it in the pan and fry it again, or continue to bake it in the oven.

1. Improper proportion of butter: butter is an important ingredient in the process of making biscuits, if the proportion is incorrect, it will directly affect the taste of biscuits;

2. Flour determines the taste: in the process of making biscuits, you must not simply choose ordinary flour, Meisheng Baking chooses low-gluten flour when making cookies, because low-gluten flour means lower protein, which makes the food baked by baking tassels more soft in taste, so the cake room uses low-gluten flour when making biscuits or cakes;

3. The use of eggs: from the production point of view, different parts of eggs will cause different tastes when used, for example, biscuits with egg whites have strong toughness in taste, biscuits made with only egg yolk will be more crispy in taste, and if they are whole egg biscuits, the taste is more mediocre;

4. Use powdered sugar instead of sugar: because powdered sugar can be mixed with dough more evenly and softly, the sweetness can be dispersed more evenly in the process of making biscuits, without causing the biscuits to be made, and the sweetness of different parts varies greatly;

5. Avoid over-kneading: As long as it is kneaded into a ball, you must be careful not to over-knead the dough, causing the dough to become gluten-free, so avoid over-kneading the dough to make the biscuits will be more delicious.

1. How to make cookies soft and crispy?

1.Avoid over-kneading.

When making biscuits, the flour only needs to be kneaded to the ground. Be careful not to overknead the dough, as this will cause the gluten of the dough to rise. It is precisely because of this problem that we choose low-gluten flour, so that the biscuits will be more delicious without over-kneading.

2.Flour determines taste.

In the process of making biscuits, it is important not to simply choose ordinary flour. Meisheng Bakery chooses low-gluten flour when making biscuits, because low-gluten flour means lower protein, so that the baked food has a softer texture, so the bakery chooses low-gluten flour when making biscuits or cakes.

3.The proportion of butter is very important.

As an important ingredient in the process of making biscuits with butter, if the ratio is not right, it will directly affect the taste of the biscuits. Although it is true that foods with low butter content are better for health from a health point of view, many foods are actually more difficult to choose from a taste and health point of view, so there is a saying that in the baking industry, the higher the calorie food, the better it tastes!

4.Eggs and eggs are different.

Regardless of when making any cookies and cakes, using eggs is unavoidable. Well, in terms of making, different parts of the egg will cause different tastes when used. For example, the taste of the biscuit containing protein is stronger, the biscuit made of egg yolk will have a crispier taste, and the whole egg biscuit will have a more moderate taste.

In fact, it doesn't matter which part you choose, it's just your own taste.

5.Replace sugar with powdered sugar.

In fact, the reason is relatively simple, because the powdered sugar can be mixed with the dough more evenly and softly, and in the process of making biscuits, the sweetness can be dispersed more evenly, which will not cause the biscuits to be made, and the sweetness of different parts varies greatly.

Second, the practice of cookies:

Ingredients: 200 grams of ghee, 50 grams of butter, 280 grams of cake flour, 80 grams of sugar, 1 egg.

1.ghee and butter soften at room temperature, add sugar 3 times until white;

2.Add the eggs and stir well, then sift in the low flour and stir well;

3.Put it in a piping bag and squeeze out your favorite pattern according to your preference;

4.Preheat the oven to 200 degrees and bake for 20 minutes.

That's all there is to know about how to make cookies fluffy and crispy, I hope it will be helpful to you.

Cookies do this to make them fluffy and crispy:1Prepare the ingredients:

butter, egg mixture, powdered sugar, baking soda, baking powder, sea salt and chocolate chips; 2.First, soften the butter in advance, then sift in the powdered sugar and mix well, add sea salt, and beat it with an electric whisk until the color is whitish and fluffy; 3.Add half of the egg mixture until the butter is completely absorbed, and then add all the remaining egg mixture; 4.

Mix cake flour, baking powder and baking soda and sift it in, add chocolate chips and mix well; 5.Then knead the dough with your hands, each one is about the same size, put it in the oven at 180 degrees and bake it for about 18 minutes, and the surface will appear slightly yellow.

The cookies do this to make them fluffy and crispy. Ingredients: oil, egg liquid, powdered sugar, baking soda, baking soda, sea salt, and chocolate chips; First, harden the oil in advance, then sieve in powdered sugar and mix evenly, add sea salt, and beat it with an electric whisk until the color is whitish and fluffy;

When making it, you must determine the ratio of water to noodles, be sure to use a whisk to make foam, and then put in the egg liquid, and be sure to control the temperature when baking, the temperature should not be too high, and the time should not be too long.

To grasp the baking time, to grasp the heat, do not bake for too long, to mix the dough, it is best to use warm water and noodles.

Avoid over-kneading the dough, as long as the dough is kneaded into a dough in the making of biscuits, you must not overknead the dough, otherwise it will cause the dough to become gluten-free.

First of all, choose the right flour and eggs, then mix them with butter in the right amount, don't overknead when making the dough, and bake at a moderate temperature, which takes a while of practice, and is not so easy to make at one time.

You need to add butter and shortening, as well as whipped cream to the flour, stir well, and go through a sieve, and then bake it in the oven to become soft and crispy.

If you want to make the cookies more fluffy and crispy, you can add more leaven powder, because the leaven powder can make the gas inside the cookies fluffy.

If the butter is not whipped, the proportion of flour is too small, and the temperature is too low, the above three points will cause the flower shape to be flat.

The preparation of cookies is as follows:

1. Beat the butter in a large basin at room temperature, add caster sugar, powdered sugar, salt and other materials in batches, and continue to beat until the sugar is dissolved;

2. Add the egg liquid and milk in batches, stir the ears with an electric whisk and mix evenly;

3. After the flour and milk powder are sifted, add them little by little, then cut them evenly, do not stir in circles;

4. Put the evenly cut batter into the piping tape, squeeze the punch on the baking tray, the size of each plate should be even, and leave appropriate space in the middle;

5. Oven at 180 degrees, about 15 minutes. For the last 5 minutes, be careful to avoid over-baking.

One is because the butter is not whipped in place, and the other is because the proportion of the material is wrong, the proportion of wet material is too heavy, and the butter needs to be whipped into a feather, that is, it is whipped in place

Ingredients: 145g butter, 200g cake flour, 50g caster sugar or powdered sugar, 1 whole egg (60g).

Production steps: 1. Prepare materials for later use.

2. The butter is softened and pressed down with a beaten egg head.

3. Softened butter, turn on the middle of the whisk and turn the color white into a feather.

4. Add caster sugar to beat and fuse.

5. The eggs are added to the beating and fused in three times to avoid the separation of oil and water.

6. Sift in low-gluten flour at one time and mix well with a spatula.

7. Mix well with a spatula.

8. Choose your favorite piping nozzle and put it in a piping bag, put it in a cup, and put it into the mixed dough.

9. Squeeze the missing travel neatly onto the baking sheet, leaving some gaps in the middle of each one, which will expand when baking to avoid sticking together.

10. Preheat the oven to 180 degrees for 30 minutes, and the surface can be slightly colored, and then take it out and let it cool.

11. Finished product drawing.