Can regular flour be used to make cookies? What kind of flour is used to make cookies?

2 eggs, 80 grams of fine sand sugar (add according to your own situation), 1 2 tsp salt, 50 g of melted cream, 320 g of flour (all-purpose is sufficient), 1 2 tsp baking powder.

Folding procedure. 1.Put all the ingredients in a basin in order and stir into a homogeneous dough (only add the second one when one ingredient is mixed well).

2.Sprinkle some flour on the table, pour the dough over the flour and sprinkle another layer of flour on top of the dough <> specialty cookies.

3.Roll out thick slices with a rolling pin and let sit for 30 minutes.

4.Use a cookie mold (other molds of various shapes are fine, if you don't have one, you can use a cup instead) to print various shapes of sheets, prick some holes in them with a fork, and put them in the baking sheet.

5.Preheat the oven to 160 degrees and bake for about 20 minutes.

One pound of flour, 2 taels of cooking oil, 2 taels of water2. One egg, 4 taels of sugar, 8 points of baking powder, 2 points of ammonium bicarbonate (if you can't find it, put a penny of baking powder).

First, the flour is passed through the gong, the baking powder is passed through the gong and evenly mixed into the flour, a nest is opened, sugar, eggs, oil and water are added, and ammonia bicarbonate can be stirred with a small amount of wet flour first, the sugar and other stirring are dissolved, and then all the raw materials can be stirred evenly.

Roll out the dough into thin slices with a rolling pin, carve the dough out of a biscuit prototype with a metal snack mold, and then use a plate made of glass nails and plywood to pierce the surface of the biscuit, put it in a baking sheet, simmer at 180 degrees, bake for about 20 minutes, and wait until the biscuits just turn yellow.

There are two kinds of biscuit flour, one is high-gluten flour, the other is low-gluten flour, the specific choice should be decided according to the biscuits made, the specific choice is as follows:

1. Crackers, this kind of crackers are made of high-gluten flour, and the shape of the biscuits can be seen from the name is very thin, because it is thin, high-gluten flour is used, because the gluten content in high-gluten flour is high, which can effectively support the qualitative of crackers;

2. In crispy biscuits, this kind of biscuit is made of low-gluten flour, and low-gluten flour is famous for its crispy, crispy and fragrant products.

When making biscuits, you should choose low-gluten flour, which has the least protein content and will make the biscuits crispy.

Use weak gluten flour, which has a low protein content and poor viscosity, and makes biscuits crisp and refreshing, which is the most suitable flour for biscuits.

To make biscuits, it is best to use low-gluten flour, which will make the biscuits crispier.

Low-gluten flour is used to make biscuits, low-gluten flour is the lowest protein content in flour, because of the low protein content, so the flour has the worst gluten and poor ductility.

What if you don't have cake flour at home when you want to make cookies? You can use all-purpose flour or high-gluten flour at home, mix 20%-25% cornstarch, and reduce the proportion of protein, which can replace low-gluten flour to make biscuits.

Cake flour (cake flour) has a protein content within the content), so the gluten is weak, and it is often used to make cakes, crispy biscuits, flower rolls, etc., which have a soft taste and loose tissue.

If you can't find cake flour, you can use all-purpose flour (don't call it that.)"Dumpling flour"The kind of flour with a lot of gluten) and cornstarch in a ratio of 4:1. If you want to lower your gluten, you can also add some cornstarch.

Generally, low-gluten flour is used, and it is not recommended to use anything else.

Low-gluten flour is generally used. There are also low-medium mixes.

Biscuits are generally made with low flour.

Biscuits are generally made of low-gluten flour, because low-gluten flour has a lower protein content than other flours, and the biscuits will be soft and delicious. But if you want to make thin, crispy soda crackers, you can also use high-gluten flour for better shape.

It is generally used to make cookiesCake flourBecause the protein content of cake flour is lower than that of other flours, the biscuits made will be soft and tasty, and in the baking process, the volume of the flour will swell and the taste will be better.

Cake flourAll-purpose flour, the difference between the three of high-gluten flour:

The color of low-gluten flour is whiter, and it is easy to form a ball when you grab a handful in your hand. It is usually used to make cakes, small cakes, pastries, etc.

All-purpose flour is the general flour with milky white color. All-purpose flour is between high and low flour.

between, semi-loose physique, suitable for making dumplings, steamed buns, noodles, etc.

The high-gluten flour is clear, the color is darker and pure white, the high-gluten flour itself is more active and smooth, and it is not easy to form a lumpy cavity by hand. It is generally used to make bread and toast. Gluten flour has a higher protein content than the other two flours, and the bread is nutritious, fluffy and delicious.

Biscuits are generally made of low-gluten flour, because low-gluten flour has a lower protein content than other flours, and the biscuits made will be soft and delicious. But if you want to make thin, crispy soda crackers, you can also use high-gluten flour to better shape them.

If there is no low-gluten flour, in fact, all-purpose flour and cornstarch can also be used as low-gluten flour after mixing and stirring according to a certain proportion. Or put the all-purpose flour in the microwave oven and heat the rock dust in the middle limb for about 3 minutes, which can also effectively reduce the gluten of the flour. Be sure not to use the regular flour used, which contains a lot of gluten and is not advisable for making biscuits.

Precautions for making cookies

It is normal for freshly baked cookies to be soft and crispy when cooled. If it is still soft after cooling, it means that the roasting time is not enough, and the moisture has not been completely dried.

It should be noted that if the color of the biscuits is dark enough, but they still become soft after cooling, it may be because the oven temperature is too high. Try lowering the oven temperature to extend the baking time of the biscuits. In addition, the larger the dough, the more difficult it is for the moisture to dry out, and the easier it is for the crackers to be baked.

Conversely, the smaller the dough, the easier it is to bake crispy cookies.

The above content refers to Encyclopedia-Cookies.

Use low-gluten flour to make biscuits.

Low-gluten flour refers to the flour below the moisture and crude protein, which is usually used to make cakes, biscuits, small cakes, pastries, and puff pastry. Low-gluten flour is similar to cake flour and pastry flour in daily life, but cake flour also contains wheat starch and emulsifiers in addition to cake flour. Low-gluten flour refers to flour with less water and crude protein, which has the effects of nourishing the heart, benefiting the kidneys, removing heat, and quenching thirst.

Make cookies with all-purpose flour.

To make fermented biscuits, you need all-purpose flour; And make crispy biscuits with low gluten. Different foods correspond to different flours, which are mainly related to the shape, origin and taste of the finished product. Only by understanding the characteristics of flour can we make targeted food.

"Normally, the flour we use to make biscuits at home is cake flour, which makes them crispy. However, it is not excluded that some recipes for making harder biscuits use all-purpose flour or high-gluten flour. ”

Use low-gluten flour and self-rising flour is not low-flour If you can't buy low-protein flour, you can use cornstarch and plain flour 1:4

Flour is divided into low flour, high flour (dumpling flour is also considered high flour), medium flour (ordinary flour but also rich and strong flour, snowflake flour and standard flour) and spontaneous flour are probably these.

Baking powder is generally used when making cakes, and corn starch is starch

The biscuits are made with self-rising flour (i.e., low-gluten flour), and some baking powder is also added.

Baking powder is equivalent to yeast.

Cornstarch is starch, and most of it is used to mix and thicken with water.

OK. Mix 4:1 with tomato flour and cornstarch to make biscuits.

When using plain flour to make biscuits, you don't need to stir it for too long, otherwise the biscuits will be harder than those made from low-gluten flour. Biscuits are made of cereal flour as the main raw material, with or without sugar, oil and other raw materials.

Biscuits also refer to foods that add cream, egg whites, cocoa, chocolate, etc., between, on the surface or inside the product before or after cooking.

The types of biscuits are: soda biscuits, graham biscuits, digestive biscuits, sandwich biscuits, and fortified biscuits.

The types of biscuits include shortbread biscuits, shortbread biscuits, fermented biscuits, crackers, cookies, sandwich biscuits, wafer biscuits, blister biscuits, etc.