# Fourth Baking Contest and is Love to Eat Festival# Scallion Cookies
by Naughty bag
Favorite
Difficulty
Hard
Time
2h
Serving
2
Cookies, a very popular baked goods. Whether it is an adult or a child, it is difficult to resist the temptation to it. A tin of cookies in the mall is not cheap, I really can’t bear to buy them. Every time the little guy wanted it, I said to her, "Go back, mom will do it for you." The little guy was quite obedient, and just went with me. Cookies have been made many times. Different cookies have their own characteristics, but their methods are similar. Summarized a few points, I hope it will be helpful to the fans.
The first is the moisture content of the dough. The higher the water content, the better the ductility. Take a look at your cookie dough. Is it dry or wet? The pattern of the dough that is too wet will disappear, and the pattern of the dough that is too dry will be difficult to extrude. Both are undesirable.
The second is the baking temperature. The higher the temperature, the worse the ductility. Cookies are generally best baked at 190°-200°C, and the temperature should not be too low. Because I use the oven’s own baking tray, the black has high thermal conductivity, and the bottom is close to the baking tray. The temperature is too high to make the cookies zoom, so I set the temperature of the lower fire to 175°.
Finally, the thickness of the sugar. In the cookie recipe, caster sugar and powdered sugar are present at the same time, which is to balance the malleability of the cookie. Cookies that only use powdered sugar have too low malleability and the biscuits will not be crisp enough; but cookies that do not use powdered sugar have too high malleability and the pattern is not easy to shape, so use your own measure. "
The first is the moisture content of the dough. The higher the water content, the better the ductility. Take a look at your cookie dough. Is it dry or wet? The pattern of the dough that is too wet will disappear, and the pattern of the dough that is too dry will be difficult to extrude. Both are undesirable.
The second is the baking temperature. The higher the temperature, the worse the ductility. Cookies are generally best baked at 190°-200°C, and the temperature should not be too low. Because I use the oven’s own baking tray, the black has high thermal conductivity, and the bottom is close to the baking tray. The temperature is too high to make the cookies zoom, so I set the temperature of the lower fire to 175°.
Finally, the thickness of the sugar. In the cookie recipe, caster sugar and powdered sugar are present at the same time, which is to balance the malleability of the cookie. Cookies that only use powdered sugar have too low malleability and the biscuits will not be crisp enough; but cookies that do not use powdered sugar have too high malleability and the pattern is not easy to shape, so use your own measure. "
