Make Jenny Bear Cookies at Home
1.
Cut the butter into small pieces to soften it.
2.
The powdered sugar goes into the butter.
3.
Beat until the color is whitish.
4.
High powder, low powder, starch, milk powder, sift into the whipped butter.
5.
Cut and mix until there is no dry powder. You can use a spatula to wipe the edge of the basin to disperse the small flour grains that have not been cut. Don't stir too much, because the gluten will affect the crispy taste.
6.
First put the piping mouth into the piping bag, and then put the batter into the piping bag. I was worried that the bag would break, so I put another layer on it.
7.
Squeeze at a vertical angle so that the finished product can stand upright. When the center of gravity is skewed, it will collapse during baking.
8.
This is the second time I made it. I added 10 grams of matcha powder, reduced the amount of 5 grams of flour in the high flour, and 5 grams in the low flour.
Tips:
1. I use salted butter. If you use unsalted butter, you need to add 1 gram of salt. Melt the salt into clear water.
2. I forgot to add 10 grams of water when I made it for the first time, and added it for the second time. Comparing the two times, I feel that the effect of not adding water is good. The finished cookie is more three-dimensional, and the collapse is not serious.
3. If you add clean water, add it after the butter has been beaten, then use an electric whisk to mix well, and then sift in the flour.
4. I feel squeezed with a thick disposable piping bag, which saves energy than a cloth piping bag.
5. Decorating mouths are purchased online, specializing in making this kind of cookies.
