Why are the cookies I baked myself so soft

Adjust the ratio of water and noodles, and whether it is placed in a humid place for a long time after baking, give you a recipe for milk cookies, very fragrant and crispy, remember to cool down after the oven (about 20-30 minutes is OK, at most an hour, especially in humid weather to reduce the time) to put it in a sealed place, it is best to have a sealed jar, if not, take a fresh-keeping bag and put it in a dead time to hit the dead point of the festival OK, but it is better to eat the things you make yourself as soon as possible.

Ingredients: 110g butter; 100g of sugar (I used powdered sugar); one egg; Low powder 200g; 1 2 scoops of baking powder (approx. 2g); 2 tablespoons of milk powder.

Steps: After the butter is softened (it can be softened in the microwave), add sugar and beat until the butter is white and feather-like; Add the eggs and stir to combine; Sift all the powder into the paste and stir well with a spatula; Squeeze the batter onto a baking sheet with a piping bag (preferably with a tarpaulin); Preheat the oven at 150 degrees for 5-10 minutes, put a baking tray to the middle of the oven (you can add a baking tray or grill net below to prevent over-coloring at the bottom), 150 degrees, 13-20 minutes (this depends on the size and power of the oven, it is 20 minutes in the distance, my house is 1300w 26L, only use 13-15 minutes).

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.

1) The reason why the cookies become soft: It may be that the ratio of water and noodles is out of balance. Under normal circumstances, the amount of water added is about 40% of the flour is the most suitable, the temperature is high, the outside is baked, the inside is not baked, the temperature is lowered, and the baking time is longer;

2) Butter cookie making:

Ingredients: 100 grams of butter, low powder.

150 g, whipping cream.

70 grams, 54 grams of powdered sugar.

Steps:1Once the butter is softened, whip it slightly with an electric whisk.

2.Beat with butter in three portions of powdered sugar. 3.

Whipping cream is whipped in three portions by adding butter. 4.By this point, the butter had doubled in size.

5.Sift the butter with low powder and mix well with a rubber spatula. The mixed ingredients are put into a piping bag, and the piping bag is pre-loaded with cookie spouts.

6.Paking tray with oiled paper, squeeze out the desired cookie pattern on the oiled paper, preheat the oven at 190 degrees, put the middle layer of large pants on the baking sheet, and bake for 15 to 20 minutes.

Tips: I increased the amount of low powder to 180 grams, so I squeezed the piping bag, hehe. Depending on what everyone likes, 150 grams will be easier to squeeze and the taste will be more crispy.

Don't overbeat the butter, if it appears in the form of tofu residue, it will be too beaten. The length of time it takes to bake depends on how much color each person prefers. The butter is whipped and rolled with powdered sugar instead of granulated sugar.

It's not difficult to come up with a good pattern.

Solution: 1. Try to reduce the baking temperature, place the baking tray in the oven and bake on the upper layer.

2. During the baking process, it is necessary to observe and adjust the heating mode of the oven according to the coloring of the biscuits: the bottom is colored, and the surface is not colored, so the oven is set to "upper heating tube working mode".

3. The actual temperature of the oven is much higher than the displayed temperature, and the temperature on the recipe should be adjusted appropriately according to the situation of your own oven.

Bake the biscuits, preheat the oven to 170 degrees, bake for 20 minutes, turn off the heat and continue to simmer at residual heat for about 10 minutes.

Ingredients for baking:

100g of unsalted butter, 80g of powdered sugar, 150g of low-gluten flour, baking powder and eggs: first cut the unsalted butter into small pieces, put it in a deep stainless steel orange basin, wait for softening, and beat until the color is round and white.

Summary. Hello, dear friend<>

There are many reasons why cookies become hard and dry, flour, butter, and oven temperature will be affected, butter must be taken out in advance to soften at room temperature, the degree of softening is the strength of the fingers to press down, and it does not need to be too hard.

1.The butter is softened at room temperature and whipped until fluffy and slightly whiter.

2.Powdered sugar, salt, add to butter and whip until smooth and shiny.

3.Add the milk, add the butter in small portions, and continue to beat until combined.

4.Mix the low-gluten flour, high-gluten flour and milk powder evenly and sieve until the butter is beaten, which can be added in 2 times, do not over-whip and classify, and stir until there is no dry powder. <>

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Oven-made cookies are hard what's going on.

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I've seen your question I'm going to do the next question, it's a bit slow to type and it takes a little time to <>

<>Hello, dear friend disturbing <>

There are many reasons why cookies become hard and dry, flour, butter, and oven temperature will be affected, butter must be taken out in advance to soften at room temperature, the degree of softening is the strength of the fingers to press down, and it does not need to be too hard. 1.The butter is softened at room temperature and whipped until fluffy and slightly whiter.

2.Add powdered sugar, with or salt, to butter and whip until smooth and shiny. 3.

Add the milk, add the butter in small portions, and continue to beat until combined. 4.Mix the low-gluten flour, high-gluten flour, and milk powder into the butter evenly sieved until it is beaten, which can be added in 2 times, do not over-whip and classify, and stir until there is no dry powder.

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I don't have milk powder, can I substitute milk?

Hello, dear friend<>

Yes, dear.

Hello dear, sort out the following reasons for you. The main reason is that the internal structure of the cookie is not full, and the moisture (including fat) content is less than 1. 2. Whip the butter before it is softened; 3. The butter is not enough to whip it, and Sun Cha needs to whip it until it is light yellow, fluffy in volume, and how to crisp it if it can't enter the air; 4. The flour and other flours are not sifted; 5. The oven temperature is uneven; 6. The baking heat should not be too low, otherwise it will be easy to dry; 7. The dim sum made of low-gluten flour is relatively crispy and fluffy, so the cookies are basically low-gluten flour.

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. The solution is to put the cookies back in the oven and bake them for a few minutes.

If the color of the biscuits is dark enough, but they are still soft when cooled, it may be because the temperature of the oven is too high. At this time, try to lower the oven temperature and extend the baking time of the biscuits.

In addition, the larger and thicker the dough, the harder it is for moisture to dry and the easier it is for soft biscuits to bake. Conversely, the smaller and thinner the dough, the easier it is to bake crispy cookies. So, if you can't bake a cookie that tastes satisfying, try making it smaller.