Black Cherry Soft Cookies

Name: Black Cherry Soft Cookies
Total time: 1 h 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 12 pieces black cherry; 30g rum; 65g butter; 30g brown sugar; 100g Low-gluten flour; 2.5g Baking powder; 40g Canned water; 10g Caster sugar

by Pinchu Baking

4.9 (1)

Favorite

Difficulty

Normal

Time

1h 30m

Serving

5

Cookies, in the traditional impression, have always been crispy. But now, thanks to the indiscriminate bombing of advertisements for a certain brand of biscuits, "soft cookies" with a soft taste are becoming more and more popular. Therefore, it is not surprising that soft cookies, which look very special, exist. In the final analysis, the main reason why soft cookies are "soft" is moisture. The cake is full of moisture, so it tastes very soft. There is very little moisture in the biscuits. This part of the moisture is easy to be dried during baking, so it tastes crispy or hard. I believe most people have this experience: if the cake is baked for too long, the sides of the cake will become dry and similar to biscuits. The biscuits didn't have enough time to bake, and they were soft and not crunchy after cooling. --JUNSMORE

Ingredients

Black Cherry Soft Cookies

1. Material preparation (about 20 pieces can be made)

2. Dry the surface of 12 canned black cherries with a paper towel

3. Then cut (cut) into small particles, pour in rum and soak for half an hour for later use

4. Sieve 30 grams of brown sugar for use (if there is no granule, you can directly weigh 30 grams without sieving)

5. After the butter has been softened at room temperature, add fine sugar and sifted brown sugar.

6. Drain the soaked black cherries

7. Pour 15 grams of rum soaked with black cherries into the butter mixture and mix well

8. Pour half of the black cherry canned water, don’t stir

9. Then pour in half of the sieved low powder and baking powder and mix evenly with a spatula, then pour the remaining canned water and the remaining low powder and baking powder and mix well

10. Add chopped black cherries and mix evenly with a spatula

11. Put the prepared cookie paste in a piping bag, cut a slightly larger opening in the front of the bag, and squeeze out a round batter of the same size with a distance on the baking tray

12. After the back of the spoon is sticky with water, gently flatten the batter (the batter will not stick when the back of the spoon is soaked in water), and then put it in the oven