】 _How to squeeze_How to squeeze
[How is the cookie pattern crowded?
】 _How to squeeze_How to squeeze
Everyone who has eaten cookies knows that there are many patterns for this dessert. Sometimes after opening a box of cookies, you will find various patterns inside. These patterns are very delicate, so they can be loved by children. EveryoneWhen you make cookies yourself, you also want to fill them with various patterns, so squashing the cookie pattern has become a very important job. Let me teach you the correct method.
How is the cookie pattern crowded?
Biscuits are delicious. Making them at home is actually very simple, but many people find it difficult to place biscuits. In fact, as long as you hold the skill of placing the flowers, it is quite simple. The meaning is that the cookie is not squeezed out. It is twisted.Here comes a detailed graphic tutorial on how to squeeze the biscuits today.
Biscuit dry decorating method one: recipe: butter 90g powdered sugar 70g whole egg 1 low powder 125g milk powder 20g (Meow’s original recipe is 7g milk powder, 5g cheese powder and 10g cocoa powder, all replaced with milk powder,Make milk flavor original cookies, cocoa powder is cocoa flavor, if you make matcha flavor, change 10 grams of cocoa powder to matcha, the powder should be mixed with low powder and sieved, preferably sievedUse again after two times) 1. Cut the pieces into small pieces, soften to the extent that the fingers can be easily pressed without effort 2. Disperse the shape of the dust, you can use manual, electric eggbeater, or use a scraper, Powder and oil mixer, etc., the purpose is just to let the excess evenly loosen.
3. Add powdered sugar. Of course, the most stringent is to sieve the powdered sugar. The reason for not sieving is because the eggbeater is very powerful. The powdered sugar can be evenly dispersed into the flour during mixing and passing.
4, under the state of flour and powdered sugar, the color is white, bulky, and fluffy.
A squeegee will be used to check whether the powdered sugar is mixed and whether there are any powdered sugar particles left.
If you have one, you can use a spatula to wipe it loosely.
5. Add whole eggs.
With the eggbeater, you don’t need to divide the eggs. If you use a scraper to mix directly, you can mix the egg yolks first, and then add the egg whites to continue mixing.
This will allow the eggs to mix with the peanut paste more quickly.
6. The almond egg paste mixed with egg is also fluffy and soft solid, no liquid is seen, and it is basically not flowing.
Uneven mixing may cause unevenness.
7, milk powder and flour are mixed and sieved, preferably sieved twice.
8. Mix the powder and butter custard evenly.
It is best not to touch the batter directly with your fingers during the whole mixing process.
At this temperature, the temperature of the hand will still accelerate the melting of the flour, making the batter soft and thin.
This is also the same when squeezing flowers at the back. It must be done quickly to avoid the temperature of the hand causing a small change in the batter.
9, ready to decorate the bag.
The inlaid head is embedded behind the inlaid head, and the inlaid bag is rotated a few times into the inlaid head so that it will not flow out of the head when the batter is installed.
Of course, this is basically not the case for biscuit batter, but cake batter is much thinner with finger biscuit batter. This method is also applicable to thin batter.
The used wooden flower bag can be reused many times. After squeezing, twist the head, hold it with a small clip, and then cover it with batter.
10. Fill the batter, and then use a scraper to push the batter to the front of the inlaid flower bag for easy extrusion.
11. Firmly grasp the empty tail of the decoration bag, rotate it a few times to let the internal air squeeze out, hold it with one hand, press the batter hard, and then hold the front end of the decoration bag with two fingers to help control the decoration head.mobile.
As above, try to avoid holding the flower bag with your hands, and pass the hand temperature to the batter.
12, squeeze evenly into a biscuit dry.
When you squeeze it to the middle, you push it to the middle, and when you mention it, the batter will naturally twist.