Jenny Cookies
1.
Take the butter out of the refrigerator in advance and let it soften at room temperature. After softening, add powdered sugar to it. The butter needs to be softened to a state where it can be easily inserted with an egg beater or fingers.
2.
First use the whisk to gently stir a few times, then start the whisk to fully mix the butter and powdered sugar. Stirring first is to prevent powdered sugar from splashing around during the process.
3.
Add the mixed liquid of milk and salt to the butter and mix well with a whisk at low speed.
4.
Mix the high-gluten flour, low-gluten flour, cornstarch, and milk powder together, sift them three times and add them to the mixture of butter and milk. After each addition, stir until the dry powder is not visible before adding the next time.
5.
After the cookie batter is mixed evenly, continue to beat with a whisk at low speed until it is particularly fluffy and can easily squeeze out the pattern.
6.
Prepare an eight-tooth flower mouth, put the flower mouth into the piping bag, then use scissors to cut an opening under the piping bag, take a cup to open the piping bag, and put the whipped cookie batter into the piping bag. It is recommended not to pack too much at one time. If the amount is too large, it is not easy to squeeze. At the same time, the hand is warm. Holding the piping bag for a long time will easily cause the butter to soften, which will affect the squeezing effect.
7.
Prepare the baking tray, spread silicone oil paper or oil cloth on the baking tray, hold the piping bag with your right hand, and use the 8-tooth piping nozzle to squeeze out the flower shape on the non-stick baking tray. In the process of squeezing, the flower mouth is vertical to the baking tray. After squeezing, the flower mouth is quickly lifted, and the pattern is very erect.
8.
After all the batter is squeezed, put the baking trays into the top and bottom layers of the preheated Changdi CRWF42NE household oven, and select "air baking" for the baking mode, 150 degrees, 30 minutes.
9.
After 30 minutes, the delicious internet celebrity cookies came out, and the coloring was perfect. After being baked, put it directly on the baking tray to cool. This cookie is too crisp and it is not recommended to move it on the baking net to cool.
Tips:
1. Low-temperature baking should be used to make this cookie, which can maintain the original color and pattern of the biscuits. The high temperature is prone to over-coloring and deformation of the pattern.
2. A lot of friends will encounter particularly difficult squeezing when making cookies. If it is not easy to squeeze, it is usually caused by insufficient butter softening. Before making it, the butter must be fully softened. It needs to be placed at room temperature for at least 1 hour in winter, and in summer. High temperature can appropriately shorten the time.
3. When making cookies, we often encounter very beautiful lines before baking. After baking, the lines disappear or become flat. This may be caused by excessive butter softening or high oven temperature, and the butter has not been shaped before the biscuits are in the oven. Soften quickly.
4. In the process of squeezing, if you encounter any unsatisfactory pattern, you can pick it up and put it back in the frame to squeeze again. After squeezing, gently press the surface of the cookie with your thumb to flatten the sharp corners. Squeeze it until the batter sticks to the piping bag and scrape it forward with a spatula, as little as possible to let your hands touch the batter.
5. The baked cookies are directly placed in the baking tray to cool, without changing to the grill. The cookies are too crisp and easy to break, and they should be sealed and stored after cooling.
