How do you make cookies crispy? How do you make cookies to be crispier?

1.Place in the oven.

The main reason why the biscuit is not crispy is that when it is placed, it absorbs the moisture in the air, so the biscuit becomes very soft and loses its crunchy taste. So just put the soft biscuits in the oven and bake them for 10 to 20 minutes, so that when they are taken out and cooled, the biscuits can regain their crunchy texture. So don't worry about the soft biscuits, if you have an oven at home, you can bake it in the oven to restore its taste.

2.Freeze in the refrigerator.

If you don't finish the biscuits you bought, and don't throw them away after unpacking them and disposing of them improperly, you can find a fresh-keeping bag, and then put the softened biscuits into the fresh-keeping bag, and put the bag tightly into the refrigerator for freezing. Freeze for about 1 2 hours, and then take it out, at this time, you will find that the original soft biscuits taste will return to the crunchy taste, this is mainly when the water is frozen away, so that it will not become soft when eating, which is also a very good and very labor-saving method.

3.Microwave oven.

Don't worry about the cookies that have become soft and not crispy, you can prepare a special box for the microwave oven, put the soft cookies into the box, and then put them in the microwave for five minutes. After turning it around, turn on the microwave oven and let out the enthusiasm inside, so that when the biscuits are cooled and eaten, the original soft biscuits will be very crispy and delicious. Therefore, if the softened biscuits are heated in the microwave, they can naturally restore their taste.

Biscuits are the easiest in baking, but it is not easy to do a good job, if you want to make biscuits crispy and loosen your mouth, you must use low-gluten flour, I often use Meimei low-gluten flour, the powder is delicate, and the biscuits made have a delicate taste, if you have other low-gluten flour at home, it can also be replaced, but the taste may be a little different.

Ingredients: 120 grams of butter, 190 grams of cake flour, 100 grams of milk, 60 grams of powdered sugar, 20 grams of caster sugar, 3 grams of salt.

Steps: 1. Soften the butter in advance and set aside, beat the softened butter with a whisk to fluffy, then add caster sugar and salt and continue to beat until it becomes feathered, and then it is considered to be beaten in place.

2. After the butter is beaten, sift in the low-gluten flour.

5. Carefully press and mix well with a silicone spatula until there is no dry flour left. Do not stir excessively to avoid affecting the fluffiness of the cookies. At this time, the oven is preheated at 190 degrees for 10 minutes.

6. Cover the baking tray with oiled paper, put the cookie batter into a piping bag, and squeeze it on the baking sheet.

7. Put it in the preheated oven and bake at 190 degrees for 15 minutes.

The cookies that come out of this way are crispy and crispy, and the success rate is still very high, so try it! Code words are not easy, please adopt!

When making biscuits, if you want to make the biscuits you eat more crispy, you must add a bulking agent to the materials used to make biscuits, and add baking powder, so that the biscuits will taste more crispy.

The biscuits can be more ripe, the noodles must be put in the puff pastry, must add more oil, add more milk, add more eggs, and the things that are steamed out of the noodles will be baked, and they will be crispy, fragrant and crispy.

1. Butter ratio: the proportion of butter should not be too low, although the biscuits with less oil are correct from the perspective of health, but the taste and base code health dilemma, in the Yinfenghe baking industry, the more delicious the taste, the higher the calories;

2. Use low-gluten flour: flour with an average protein content of about %.

3、.Use egg yolk instead of whole eggs: When making biscuits, the same biscuit will have whole eggs, egg whites, and egg yolk trident versions, just to adapt to different tastes, the taste of egg yolk will be crispy, the taste of egg whites will be tougher, and the whole egg will be relatively compromised;

4. Replace sugar with powdered sugar;

5. Knead the biscuit dough into a dough, and avoid over-manipulation of the dough that causes gluten.

If you want to bake cookies to be crispy and crispy, you need to pay attention to avoid over-kneading, add the right amount of butter, high-quality flour, and pay attention to the eggs you add, adding egg whites will make the cookies tough, egg yolks will make the cookies crispy, replace the sugar with powdered sugar, and preheat the oven before baking.

Bake the biscuits crispy way

Avoid over-kneading the dough and knead the flour into a ball, which will make the flour firm, so that the baked biscuits will not taste good.

Add the egg yolk, not the whole egg, and add the egg yolk to make the baked biscuit crispy.

The proportion of butter is important, and the addition of butter will make the biscuits more crispy and tasty.

1. Usually eat biscuits for a while, if there is a packaging bag, we can use a snack sealing clip to clamp the opening place, which can prevent the biscuits from being damp and soft.

2. If the biscuits do not have a packaging bag, and the biscuits have been damp and soft, we can use the microwave oven to put the biscuits in the microwave and bake them over low heat for 3 minutes.

3. If there is no microwave oven at home, we can also use a hair dryer to adjust the heat and blow the biscuits with a hair dryer to evaporate the water of the biscuits.

4. We also have a more labor-saving method, which is to put the biscuits on a plate, put the biscuits in the freshness layer of the refrigerator, and let them go for a day, and the biscuits will be crispy. Because the humidity in the air is greater than 70%, the biscuits will absorb the moisture in the air, put the biscuits in the refrigerator preservation layer, because the constant temperature of the refrigerator is 40%, the biscuits will release excess moisture.

It's just such a delicious soft biscuit, why haven't anyone in the baking circle ever said it? I searched for it, a lot, it is actually the famous American cookie, the classic soft biscuit, generally only appears in American coffee houses or fast food restaurants, or the baker who particularly likes it will also sell it, the taste is soft and glutinous, soft and sweet.

I found a recipe on the Internet and made it a few times, and the amount of sugar and oil was also adjusted. This kind of soft cookie is generally a rich chocolate flavor, and you need to add a lot of chocolate beans, but the old man doesn't like it, so I replaced it with dried blueberries, a very natural dried fruit, soft and chewy, chewy and flavorful, and I made some for the wife of the tiger boy.

Ingredients: 40 grams of butter, 40 grams of olive oil, 30 grams of cream cheese, 60 grams of powdered sugar, 2 grams of salt, 1 egg, 1 gram of aluminum-free baking powder + 10 grams of water, 180 grams of cake flour.

Method: Add one gram of aluminum-free baking powder to the cup, pour 10 grams of warm water and rinse until it dissolves, so that it can maximize its effect. Use baking powder for soft biscuits and baking soda for hard biscuits.

Weigh the basin and add butter, olive oil, cream cheese and powdered sugar, and then put the basin in the microwave and simmer for 30 seconds to allow the butter and cream cheese to soften slightly, but still remain in their original state, only soft and not separated from water and oil.

Using the first setting of the electric whisk, whip it into a textured white sticky paste, then pour in the baking powder water you just brewed, then knock in a whole egg, and add 1 gram of salt. Continue to beat with an electric whisk until a thick paste is fine and textured, allowing the eggs to fully blend with the fat, then add the cake flour. Use a soft silicone spatula to mix into a soft batter until there are no dry powder particles in the basin, and then pour in the dried blueberries.

Mix well with a spatula, but be sure not to over-stir, otherwise the natural color of the blueberries will stain the dough black.

Divide the large dough into 20 grams of small agents, the larger ones have the appearance of soft cookies, and then roll them round and put them in the baking dish, and then use a spoon to press each one until flat, not too flat, thicker to have a soft taste, and it will also be fluffy when baking.

Put it in the preheated oven at 175 degrees for 14 minutes, bake until it is separated by a glass door, and observe that the color of the biscuits turns slightly yellow.

Each oven is different, and the time and temperature can only be used as a reference, especially in the last few minutes, you must observe it at any time, and you can change color to prevent it from being too old and the softness is poor. Bake it and take it out to cool, put it in a glass jar and seal it overnight, or put it back in oil for two days and eat it again, which is softer and more mellow. Tips:

After adding the flour, remember not to stir too much, as this preserves the pure color of the dough and makes the biscuit softer after baking. Butter + olive oil + cream cheese, the original recipe is all butter.

There are probably a few points, use high flour and don't use low flour, and don't use too much force when kneading, as long as there is no dry powder, and finally it's baking time, and the verses should not be too long.

This is mainly in the process of making biscuits, the grasp of the proportion of moisture. When making biscuits or desserts, moisture plays an important role in the whole production process, which plays a role in adjusting the texture and texture of the food.

When making cookies, you can add some baking soda to make them appear fluffy.