What are the differences between fluffy cookies and crispy cookies in terms of taste, raw and auxili

The main reason is that the internal structure of the cookies is not sufficiently whipped, and the moisture (including oil) content is insufficient.

1. Under normal circumstances, the one with eggs in the recipe is relatively soft, while the one replaced with milk is crispier;

2. Whip the butter before it is softened;

3. The butter is not enough to be whipped, it needs to be whipped until it is light yellow, fluffy in volume, and how to crisp it if it can't enter the air; This is the most important point.

4. Flour and other powders have not been 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 loose, so the cookies are basically low-gluten flour;

8. Whether powdered sugar and caster sugar are used, which is also very important for the pattern;

9. Be sure to cool thoroughly before boxing.

10. You can add some baking powder appropriately.

Or, if you like something soft, you can simply make soft cookies.

The difference is the water content, soft cookies have a higher water content than ordinary cookies, so they are softer.

After the cookies are just baked and cooled, they are crispy on the outside and soft on the inside, and when they are sealed overnight, the inside and outside will become a uniform soft cookie taste.

The difference in the production process is that the crispy cookie butter is beaten, and the whole structure will expand after baking after injecting air, while the crispy type does not need to be whipped when making it, and the water content will be more.

Only butter, flour, eggs, and powdered sugar are used in the recipe for fluffy cookies。A cookie is a Western-style dessert that contains a lot of sugar and oil. Cookies are crispy and sweet biscuits made from butter, wheat flour, eggs, sugar and other raw materials.

How to make cookies

1. Choose natural animal butter, refuse margarine, vegetable yellow shed oil, shortening, etc., good materials produce good taste. 2. Use low-gluten flour, which is not easy to produce gluten, suitable for cakes, biscuits, etc. 3. Choose powdered sugar, the particles are finer, can better blend with the batter, and are not easy to produce graininess.

In terms of recipe, 1, generally speaking, the higher the butter ratio, the more crispy and fluffy the biscuits. But if you use too much butter, the biscuits are easy to get greasy and easy to crumble when touched.

2. The effect of eggs on the fluffiness of the recipe is arranged as follows according to the crispiness of the biscuits, only the egg yolk is added, the whole egg liquid is added, and only the egg white is added, I understand it this way, there is also oil in the egg yolk, so the cookie with only the egg yolk added in the same recipe is the most crispy.

No. Butter is used for cookies, while Chinese pastry is usually made with vegetable oil or lard.

In addition, cookies are generally very crispy, and they are easy to fall off when you eat them. The way of shortening is also due to the fact that the oil and flour work together to form a crispy texture of the puff pastry.

There are not too many tricks in making cookies, you just need to mix the ingredients together and bake them at the right temperature. In terms of raw materials, the materials required for cookies are also relatively simple and easy to obtain, and the demand for flour is not very high.

Production skills: 1. The recipe of cookies is to use the least raw materials, butter and eggs are crispy, the feeling of butter is relatively crispy, and the eggs have a certain expansion effect.

2. If there is no powdered sugar at home, you can replace it with white sugar, which is more troublesome when playing. The amount of sugar can be adjusted to your liking.

3. You can squeeze the batter directly onto the baking tray without a piping mouth, and the shape can be DIY by yourself.

4. When mixing the flour, mix it evenly, and stir until there is no dry flour at all.

5. There is no low-gluten flour, and it is okay to choose ordinary flour, there is no need to be too strict.

6. The butter can be softened at room temperature, and it does not need to be completely melted, let alone melted in water.

7. When making, you can also add some cocoa powder, matcha powder, etc., which can form cocoa-flavored cookies and matcha-flavored cookies.

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. One of the most critical steps in the cookie is the softening and whipping of the butter, so to speak, the state of the butter is mastered, and the cookie is more than half successful.

The reason why the cookies are crispy is because the butter is whipped and the air is brought in, and the air is enough and not too much.

Put the stirred batter into a piping bag, and turn one and a half circles and a half times vertically from the baking tray vertically, don't squeeze too thick and too thin, and the size must be uniform, so that the baked biscuits are more even. In terms of production, different parts of eggs have different tastes when used, such as cookies with egg whites. It is strong in texture, and if you just add egg yolk, the biscuit will be more crispy in texture.

If the above point cookies still do not work, check the flour content in the recipe, too little flour, the proportion of powder and oil is unbalanced, and the taste will be soft and greasy.

Place the cocoa dough in a piping bag and squeeze onto a baking sheet. Baking: Preheat the oven at 200 degrees, bake at 180 degrees for about 5 minutes, change to 160 degrees for another 5 minutes.

Please adjust the time and temperature appropriately according to your oven temper). What is lacking is experience, first of all, the butter and fine sugar (with powdered sugar is OK) eggs are beaten together, the eggs should be added slowly, the butter will be separated to speed up, and the separation will lead to the failure of the product, beat until the butter swells and turns white, and then put it with flour and mix well. If you make biscuits, you must use ghee, most of the recipes on the Internet are not a big problem, the main thing is that the raw materials must be selected correctly, and delicious biscuits rely on good ghee to enhance the flavor, and the taste is crispy and creamy.

The butter must be softened and whipped in place. Soften it so that your fingers can easily poke it in. In winter, you can use a hair dryer, hot air setting, or place it next to the heater to help soften.

If you whip it, it is generally whisked until the color becomes lighter and whiter. In many of our families, there are concerns about children's snacks and healthy eating. In fact, these are not difficult problems to solve, such as our vegetable oil cookies today, which fully meet the standards of all of us about health and nutrition.

Use of eggs. In terms of production, different parts of eggs will cause different tastes when used, biscuits with egg whites are more resilient in taste, biscuits made with only egg yolk will be more crispy in taste, and if it is a biscuit with whole eggs, the taste is more mediocre.

It is because there is a mistake in the use of flour, and it is necessary to use high-gluten flour and add the right amount of butter.

This is because the butter is not whipped with the right amount of air, so it is not crispy.

Factors influencing the ductility of cookies.

1. Whip the butter.

The higher the degree of butter beating, the better the malleability of the dough, so thoroughly beating the butter can only make the cookie dough develop faster in the direction of disappearing patterns.

2. The gluten of the flour.

The higher the gluten of the flour, the less malleable the dough is. Therefore, cookies made from high-gluten flour are easier to keep the pattern clear.

3. The moisture content of the dough.

The higher the water content, the better the ductility. So, look at your cookie dough, is it dry or wet? Dough patterns that are too wet will disappear, and dough that is too dry will have a hard time squeezing out the patterns, both of which are undesirable.

4. Baking temperature.

The higher the temperature, the worse the ductility. Therefore, cookies are generally baked at 190-200 degrees Celsius, and the temperature should not be too low.

5. The factor of sugar.

The coarser the sugar, the more it increases the ductility of the dough, but conversely, the finer the sugar, the more it reduces the ductility of the dough. When all other conditions have been determined, the use of sugar directly determines whether the malleability of the dough is good or bad.

The factors that affect the malleability of cookies are:

First, the whipping of butter. The higher the degree of butter whipping, the better the spreadability of the dough.

Second, the gluten of the flour. The higher the gluten of the flour, the less malleable the dough is. Therefore, cookies made from high-gluten flour are easier to keep the pattern clear.

Third, the moisture content of the dough. The higher the water content, the better the ductility.

Fourth, the temperature of baking. The higher the temperature, the worse the ductility.

Fifth, sugar plays an important role in cookies: its properties are very special, the coarser the sugar, the more it can increase the malleability of the dough, but on the contrary, the finer the sugar, the more it can reduce the malleability of the dough.