Low-fat and Low-sugar Lime Cookies
1.
Okay, first prepare the ingredients, mix all-purpose flour and wheat starch, and sieve
2.
Use a grinder to make powdered sugar. If you don’t have a grinder, you can buy ready-made powdered sugar, but do not use granulated sugar or granulated sugar. Different formulas have different temperatures and the effect will be different.
3.
Lemon zest, clean the lemon leaves and cut off the middle veins, cut the leaves into small pieces, add the lemon zest and lemon leaves to the cooking machine, add 60g of water, and break them so that you can’t see the complete zest, the more crushed, the better
4.
It’s time to make cookies. First, the butter is softened at room temperature so that your fingers can easily press it down.
5.
Add salt to the butter at a slow speed to make the butter evenly, then at the highest speed, it will become creamy white, and the volume will double. Add about half of the powdered sugar in the formula, and beat it evenly, the volume is larger than before, then add the remaining powdered sugar , Continue to whip to become fluffy, the state of cream at this time is the same as the state of cream of the cake
6.
Continue to beat the butter at the first speed. Add the lemon juice to the cream several times. Use a 1 tablespoon measuring spoon as the standard. After adding one spoonful, make sure to beat the lemon juice evenly and then add the second spoon, straight to the end. At this time, the state of the lemon cream is similar to the state of the cream on the birthday cake, but it is more watery, the color is yellow-green
7.
Prepare a piping bag, preferably silica gel, put it in the piping mouth, and preheat the oven at 175 degrees
8.
Pour all the mixed flour into the lemon butter, and use a spatula to mix until there is no dry flour.
9.
Put it into the piping bag, make a neat circle on the baking tray to frame the current cookies, put the baking tray in the oven, adjust the temperature to 170 degrees, bake for 7 minutes, turn 150 degrees, and bake for 4-5 minutes
10.
If you see that there is no color change on the surface of the cookie, but the periphery of the cookie (the place in contact with the baking pan) turns golden yellow, the color starts to run up, and there is a slight golden yellow on the surface, then the time is up, close it immediately Don’t turn on the fire, let the cookies simmer in the oven for 2-5 minutes
11.
Take out the baking tray with thick gloves, tap the baking tray on the table or on a hard and flat place. If almost all the cookies jump up and you can leave the baking tray, it proves that the cookie is successful. Let cool to the bottom of the cookie at room temperature. It can be sealed and stored without heat, it can be stored for a week to a month
Tips:
1. It should be noted here that I use medium-gluten flour, not low-gluten flour. If low-gluten flour is used, it will be 175g low-gluten flour + 25g wheat starch (noodles). If there is no wheat starch, use corn flour
2. Lemon leaves must be cut off the veins in the middle. If there is no lemon leaves, you can use 3-5g lemon peel instead. Lemon leaves have three functions: color, fragrance, green, fragrance, and lemon flavor. If you don't add lemon leaves, you have to make sure that the lemon you choose is green enough, otherwise the product will not have a faint grass green, but a light yellow.
3. Do not add lemon juice to the cream too hastily, otherwise it may cause separation of oil and water, so add it by one spoonful, and add the second spoonful after beating a little fluffy and evenly mixed.
The perfect formula is that it can make 48 cookies with a diameter of 5-6mm and a height of 1-1.2mm. If it exceeds 2-4, it is normal. If there are more, the pattern is not clear. If it is less than 2-6, it is normal. , The taste is not much different.
Why am I so clear? Because I failed n times^_^
Said at the end:
This is a low-sugar, low-oil and green healthy cookie. If you have not tried such a cookie, you will find that it is a cookie with no greasy feel, and it has a loose texture and melts in the mouth.
If you have eaten Jenny cookies, you should know what melts in your mouth
Generally, the recipe found on the Internet can use this method to achieve this taste of cookies:
According to 200g powder category: butter amount 140-190g/above: sugar 75-100g
：Wheat starch above 40g
Satisfying one of the above can be melted in the mouth, but with a lot of butter, one bite is full. Sugar is unhealthy, and it is too sweet. Wheat starch should be explained. The wheat starch mentioned here is used to reduce the gluten of all-purpose flour. If I use low-gluten flour in this recipe, I only need to add 20-25g of wheat starch. Most wheat starch melts in the mouth and does not affect the taste, but it will affect the appearance and the extruded pattern will disappear. Therefore, if there is more starch, no matter how good your beautiful pattern is, it will be a big fortune cake.
It takes about 100-140 minutes to make this cookie, but it is worth it for health. If you don’t understand anything, you can leave a message and communicate with each other.
