@Dawn Bakery
Hey!
Today, I dig into the basic cookie, butter cookie.
The process is so easy, but there are quite a few cases where the cookie shape spreads just by baking, right?
Pay attention as I will let you bake it in its pretty shape!!
ingredient)
Unsalted butter:90g
white eggs: 23g
Soft Flour Cake flour:120g
Salt: 1g
Vanilla extract
Prepare in advance
Bring butter and eggs to room temperature before use.
It is convenient to prepare the soft flour and sugar powder in advance.
1. Remove the butter from room temperature.
✔ The butter is slightly cold, and it is suitable if it goes in lightly when you press it with your hand. (Temperature is 21-22°C)
Avoid using butter that has softened too much because it has been left at room temperature for too long, as it can cause the cookies to spread.
2. Add sugar powder and salt and mix.
Stop when the butter and powdered sugar are roughly mixed without flour. Here, if you mix too long and cream too much, the cookies will spread. Mix lightly.
Sift the powdered sugar and use it. Sugar powder makes lumps quite well. It is easy to mix when used by sieving.
3. Add a little vanilla extract and mix.
4. Divide the egg white 3 times and mix.
✔Add egg white and mix quickly by applying force.
At first, they play separately, but if you stir quickly with a whisk, they will be mixed together quickly.
If you want to mix properly without separation, you do not need to mix any more. Make sure not to over-whipped.
5. Sift the soft flour and mix the dough as if splitting it with a spatula. Be careful as the cookies can become hard when baked as gluten is created if you knead them together!
✔Knead the dough until the soft flour is not visible. Don't try to lump the dough together.
Check out the state of the dough in the video!
6. Put half of the dough in a piping bag.
If you squeeze a large amount at once, you will hold the dough in your hand for a long time, and the heat of your hands will melt the butter in the dough and make the dough tough.
Then the cookie could spread again.
Fill it in half and squeeze it, then fill it up again and squeeze it.
Please squeeze quickly.
✔ Put the squeezed dough in the freezer for 40 minutes to 1 hour. If you bake after hardening, it will definitely spread less when baked.
7. Bake for 12 minutes at 170°C in a sufficiently preheated (more than 15 minutes) oven.
The temperature of the oven tends to drop when the door is opened, so preheat the oven by 10°C higher than the desired temperature.
✔If you start baking at too low a temperature, the butter will start to melt and spread before the cookies take shape.
Since you need to shape it at a high temperature, you must bake it at the initial temperature you set.
For example, if you baked at 170°C and the temperature drops between opening the oven door and putting the pan in, the cookies will be baked at a lower temperature while raising the temperature to 170°C again~* So, you must control the temperature well.
Air fryer at 165°C for 10 minutes
Bake the basket-type air fryer for 10 minutes, then open it to check the color of the roast, turn it over and bake for another 1-2 minutes.
✔The baking temperature and time may differ depending on the oven specifications, so it is important to observe the color in front of the oven and check the color of the baking when baking.
8. Take it out of the oven and cool it on a cooling rack.
Enclose and seal with a desiccant (silica gel).
If you bake by referring to the ✔ tips above, it is a beautiful butter cookie.
You will surely be able to bake it!! Hey!
#butter cookies
#Make Butter Cookies
#ButterCookies
6 сен 2024
