Le Baking Kitchen | Reproduce The Internet Red Cookies (beginner Version)
1.
Before making cookies, be sure to take out the butter from the refrigerator and defrost it in advance to soften it. It takes at least 30 minutes (more than 60 minutes in winter). The degree of softening of the butter determines whether you will squeeze n squeeze bags.
2.
The butter needs to be softened enough that it can be gently slid away is the most OK state (the video has a clearer effect)
3.
Add powdered sugar and salt to the softened butter (the powdered sugar needs to be sieved, because the powdered sugar without cornstarch is easy to agglomerate, which affects the mixing state with the butter)
4.
Stir gently so that the butter absorbs some powdered sugar and salt, so that the powdered sugar will splash when using an electric whisk
5.
Use an electric agitator to blow, and start at medium speed (third gear) to prevent over-whipping.
6.
Stir it until the butter is whitish and feathery (more detailed in the video) and doubled
7.
Add milk
8.
Then use an electric mixer to mix the milk and butter (with a spatula, butter and butter are difficult to absorb)
9.
Add all the flours except low-gluten flour to the butter paste (the reason is explained in the video)
10.
Then stir in one direction evenly
11.
Add low-gluten flour
12.
When adding low-gluten flour, use the "cut and mix" technique to avoid gluten in the flour and make it easier for the flour to absorb butter (see the video for details)
13.
Cut and mix-->Press and mix-->Cut and mix-->Press and mix until no flour (white powder) is seen
14.
The cookie mouth chooses medium six teeth
15.
Cover the squeeze bag with one glove, and add the cookie paste to the bag with the other
16.
Press to slightly squeeze out the air inside
17.
Melt the whole by warming it with your hands, so that the cookie paste is easier to squeeze out
18.
The flower mouth begins to squeeze out at a height of 1 cm from the baking tray
19.
Squeeze the bottom a little bit bigger, then turn it up, squeeze 4-5 laps, it will collapse
20.
The oven needs to be preheated 10-15 minutes in advance
21.
Turn on the rotation/hot air mode = imitate the stove mode
22.
Temperature: 180°C and 100°C Place position: Middle layer of the ovenBake time: 45 minutes
23.
How to judge whether it is cooked or not? If the solid part is still moist, and the color is different from the upper and lower levels, you need to continue baking
24.
Click~ click~ click~
Tips:
1: Butter must be softened in advance, the degree of softening determines how easy it is to squeeze out the cookie paste
2: After adding powdered sugar to the butter, it will be absorbed by the butter with a little stirring, so that the powdered sugar will not splash into the sky when it is sent.
3: The butter must be whipped according to the degree of whipping in the video. Excessive whipping will cause it to swell too much after baking and become a fat cookie
4: All powders must be sieved! Sieve! Sieve! Important things are said three times
5: After adding low-gluten flour, the mixing method is very important, you must be proficient
6: The baking temperature still depends on the classmates’ ovens and then investigate again, remember that the temper of each oven is different
7: The oven must be preheated in advance, the preheated oven temperature will become stable
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