Cooking method and formula of biscuit

The preparation method and formula of the biscuit are as follows:

Materials: low-gluten flour 140g, salt-free butter 140g, sugar powder 35g, salt 2g, water 15g, and corn starch 48g.

Steps:

1. Butter will soften at room temperature, so you can press it gently with your fingers. Remember not to turn into water. The softening degree of cookie butter is very important.

2, electric egg beater sent to swell white, softened butter can be easily sent.

3. Add powdered sugar at one time and send it again until the volume becomes larger and the color turns white. Add salt and water to make brine, add it to butter, and beat evenly.

4. Add corn starch and stir with a scraper until there is no dry powder.

5, electric egg beater sent to light color.

6. Sieve in low-gluten flour and stir with a scraper until there is no dry powder.

7. Put Jenny's biscuit nozzle in the piping bag and put the mixed biscuit dough in the piping bag.

8. Pick up the piping bag vertically, draw a circle outward from the center, and lift it up while squeezing, 4 circles is appropriate.

9. Squeeze all the biscuits into the baking tray.

10, preheat the oven to 120 degrees, fire up and down for 50 minutes, and then turn to 180 degrees 10 minutes.

1 1. Cookies baked in the oven should be completely cooled before they can be stored in a sealed box.