泰迪熊曲奇
这款曲奇配方经过我很多次实验和调整，达到了我理想中的状态：少糖，不油腻，容易挤花，还要有清晰的花纹。
这款无蛋的曲奇配方，对于鸡蛋过敏的朋友非常友善。
配方中我用黄油和少部分的食用油打发，不仅让曲奇黄油香气足够，用时还不油腻。特别适合不喜欢油腻的小伙伴。
黄油和食用油的配合，让面糊非常容易挤花，完全避免了裱花袋挤破的后患。
这款曲奇非常受孩子们欢迎，不仅健康，造型还非常漂亮，可以作为节日和聚餐的曲奇食谱。
关于挤花的经验和饼干制作细节的分享，食谱有Tips分享。
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食谱：
（约12块～15块饼干）
裱花嘴：三能SN7141
（您可以用16，18，或者19，20齿的中号或者大号的裱花嘴）
无盐黄油 80克
食用油 40克
盐1克
糖粉50克
淡奶油60克
低筋面粉165克
玉米淀粉5克
*食用油请选择味道清淡的油，比如玉米油，葵花油，米油等，不要用橄榄油，花生油之类味道强烈的油，避免影响黄油香气
150°C
烤箱中下层
35～45分钟
*具体请根据饼干大小，厚度，自家烤箱火力大小调节。
制作过程：
1、充分软化的黄油，加入糖粉，盐，打发至颜色变白，羽毛状。
2、缓缓加入玉米油，一边充分打发，到油变得有纹路。
3、少量多次，加入淡奶油，搅打均匀。
4、加入所有粉类，拌匀，装袋，挤花，入炉烘焙。
tips：
1、黄油一定充分软化，到手指轻轻按压就压出洞的状态。
2、液体请少量多次加入，充分搅打让液体和油类(指黄油，因为黄油是固体）充分混合再加入下一次液体。
3、粉类加入后，请不要过度搅拌，以及避免画圈搅拌，以免产生面筋。
黄油曲奇出现的问题，原因总结和经验知识分享。
烤好的曲奇花纹消失：
1、黄油温度太高，完全溶化成液体。
2、过度打发黄油。
3、选用食谱中液体量过多。
4、选用了粗颗粒的糖。 造成曲奇面糊的延展性过高，花纹就不易定型了。
曲奇面糊非常难挤：
*我的这个食谱不会出现这个问题。此处纯属经验分享。
1、黄油软化不够。可以把冷冻黄油切丁，室温回温软化，或者放入烤箱开发酵功能软化。
2、配方中液体量过少。
3、面粉吸水量过大，导致面糊太干。
4、裱花袋中面糊太多，解决办法可以少量多次装入面糊再挤曲奇。
5、裱花嘴太小。裱花嘴请选用大号裱花嘴，或者中号裱花嘴，并且是立体花形3D的，不能用2D裱花嘴。
烤的过程中曲奇滋滋冒油：
没有少量多次加入液体，导致油水分离。
This cookie recipe has been tested and adjusted many times, and it has reached my ideal state: less sugar, not greasy, easy to squeeze, and its texture is clear.
This eggless cookies recipe is very friendly to friends who are allergic to eggs.
In the recipe, I used butter and a small amount of cooking oil , not only to make the cookie rich of aroma of butter, but also not greasy when used. Especially suitable for friends who don't like greasy foods.
The combination of butter and cooking oil makes the batter very easy to squeeze, completely avoiding the trouble of squeezing out form the piping bag.
This cookie is very popular with children. It is not only healthy, but also very beautiful in shape. It can be used as a cookie recipe for festivals and party .
For sharing the experience of squeezing, the details of cookie making, and the recipe is shared in TIPS.
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Recipe:
（cookies12～15pieces）
Nozzle： SN7141,or SN7142(Sanneng)
(*you can use 16,18, or 19,20 teeth medium size or large size nozzle)
Unsalted Butter 80g
Cooking oil 40g
Salt 1g
Sugar powder 50g
Whipping cream 60g
Cake flour 165g
Corn starch 5g
150°C(302°F)
Middle or middle lower rack
Top and bottom heat 170°C(or302°F )
35~45 minutes
*Adjust according to your own oven since the power of the ovens varied.
P.S: cooking oil = any oil that doesn’t taste strong. Don’t use oils like peanut oil, a good example will be corn oil ( but NOT only corn oil).sunflower oil……
MAKING PROCESS:
1、Butter that is fully softened, add in the salt and sugar powder, mix till its color turns white and the texture of the mixture looking like feathers.
2、Add in the corn oil slowly,mix well until we have more textures on the mixture.
3、Add the Whipping cream, small amount per time : you can do it in many times, mix well.
4、Add all the powders (materials that are powder).
5、Mix , put into the pastry bag, squeeze the cookie mixture out, bake in oven.
TIPS:
1、The butter should be fully softened , to the condition that you can dig a hole on it with just a gentle press with a finger.
2、For all the liquids, add in small amounts and by many times. Fully mixing it in order to let the liquid and butter( it’s solid) fully mixed then add in the liquid afterwards.
3、Please don’t over mix the mixture after you add in the powders , so the gluten won’t form.
FAQ:
Why Is The Texture on Cookies Disappear After baking:
1、The temperature of butter is too high and it’s melted to liquid when you using it.
2、The butter is over mixed .
3、The amount in liquid is too much in the recipe you used.
4、You might used the sugar that is too grainy, and make the tension is too strong on the surface of mixture, therefore the texture disappears.
WHY THE COOKIE MIXTURE IS HARD TO SQUEEZE OUT?
1、Butter is not sufficiently softened. You might want cut the frozen butter to small cubes, soften in the room temperature, or put in oven and soften in the oven by turn on the fermentation mode.
2、The amount of liquid is insufficient in the mixture.
3、The flour you choose absorbs too much water ( some flour do), therefore the mixture is too dry.
4、The mixture is too much in the pastry bag, maybe reduce the amount of mixture in the bag and increase the frequency of adding mixture into the bag.
5、The nozzle is too small. You may want to choose a bigger tip like large or middle size nozzle, and don’t used the 2D cream nozzle, use the 3D ones ( 3D is means the shape of outcome is in 3 dimensions, it’s not plain).
WHY IS MY COOKIE GOT OILS OUT WHILE BAKING?
You probably add a large amount liquid in one time, therefore the oil and caused the oil water separation.
7 ноя 2021
