The Collision of Taste Buds and Taste of Orange-flavored Sea Salt Butter Cookies

The Collision of Taste Buds and Taste of Orange-flavored Sea Salt Butter Cookies

1. The butter is softened at room temperature. Beat smoothly, then add powdered sugar and beat until the color turns white and the volume is enlarged.

2. The details of the butter status are shown in the figure

3. Beat the eggs first, add them to the butter three times and beat them each time until the butter has absorbed the egg liquid before adding new egg liquid. (The egg mixture didn't fuse at first, don't worry, it will fuse slowly)

4. At this time, add the ground orange zest and mix evenly with a rubber spatula.

5. Mix well

6. Sift in low-gluten flour after mixing well

7. Use a rubber spatula to mix until the flour is completely moist. No need to over-mix.

8. With this piping mouth, you can frame a rose-like pattern. Put half of the batter into the piping bag

9. Spread release paper on the baking tray and draw a circle from the inside to the outside to squeeze out a beautiful rose shape. (At this time, the oven can be preheated, 190 degrees)

10. The remaining half of the dough is mixed with the right amount of cocoa powder and it becomes a chocolate-flavored dough! Squeeze the flowers, sprinkle some orange zest on the surface, and sprinkle a little sea salt on the surface~

11. 190°-200°C, bake for about 10 minutes!

Tips:

Let me talk a few words about why some friends can't bake a clear pattern. I want to say that the simplest and most direct reason is generally powdered sugar.

Many people, including me, have also encountered such a situation: Why did it work well when it was squeezed out, and when it entered the oven, it looked like it melted, and the edges and corners were blurred or even turned into a lump? This is actually related to the ductility of the dough. Generally speaking, the higher the ductility of the dough, the easier it is to unfold during baking (that is, the phenomenon of losing edges and rounding); on the contrary, the lower the ductility of the dough, the less likely it is to change the shape.

So how to make the dough less ductile and bake cookies with clear patterns? Summarize below:
1. Use powdered sugar (this is the most common problem I think.) Many children's shoes may not have powdered sugar at home. Although they know that the formula contains powdered sugar, they feel that they are all sugar. It shouldn't matter if you use granulated sugar, so I don't bother to buy it (I This is how the previous failures were caused). But in fact, you must use powdered sugar to make decorative butter cookies, because the thicker the sugar particles, the higher the ductility of the dough, and the finer the sugar particles, the lower the ductility of the dough.

2. Whip the butter properly and avoid over-whipping. Just beat it until the butter turns white, bulky and fluffy. Because the higher the degree of butter whipping, the better the ductility of the dough.

3. Pay attention to preheating the oven and bake at high temperature. Because the higher the baking temperature, the worse the ductility of the dough. Imagine that the temperature of the oven is very high, and the surface of the biscuits will be cooked quickly when they are put in, which is equivalent to being shaped immediately. If the temperature is very low, the texture of the dough will soften a little bit, and the pattern will naturally not be so obvious. Therefore, the temperature of baking cookies should not be too low, around 190 is good.

Summarizing the above points, I hope everyone can bake cookies with beautiful patterns.