Why are the cookies so hard?

Many people are making cookies at home for the first time and have no experience. The cookies they make are always very hard and they feel impossible to bite, especially for children and the elderly. The cookies are too hard because no eggs are added, or too much water and flour are added, which will make the cookies not fluffy. Here are some correct ways to make cookies.

Ladyfingers

Material

Ingredients: 1 egg, 10 grams of fine sugar (add to the egg yolk), 15 grams of fine sugar (add to the egg white), 35 grams of low-gluten flour.

practice

Production process:

1. Separate the egg white from the egg white. Beat the egg whites with a whisk until they form fish-eye bubbles.

2. Add 1/3 of fine sugar

3. Continue beating until the egg whites become thick.

4. Add 1/3 of granulated sugar

5. Continue beating until the egg whites begin to form texture.

6. Add the last 1/3 of granulated sugar

7. Continue beating until the egg whites can be pulled out into short, sharp corners without bending when the whisk is lifted.

8. Mix the egg yolks with 10 grams of fine sugar and beat.

9. Pour the egg whites into the egg yolks and stir gently to mix. (Use a rubber spatula to stir from the bottom up, not in circles)

10. Sift in low-gluten flour.

11. Stir gently until evenly mixed. (Use a rubber spatula to stir from the bottom up, not in circles)

12. Put it into a piping bag and use a medium-sized round piping nozzle to squeeze out long strips on the baking tray. Then put it into the middle layer of a preheated oven at 190 degrees and bake for about 10 minutes.

Cookies

Material

Butter: 120g (I feel it's a bit greasy after making it, so you can add less), low-gluten flour: 200g, white sugar: 80g, baking powder: 2g, egg: 1

practice

1. Soften the butter at room temperature and beat with sugar until it turns white.

2. Add egg liquid twice and mix well

3. Add sifted low-gluten flour and baking powder, mix into dough, wrap with plastic wrap, and refrigerate for 30 minutes. Take it out and return to temperature for 5 minutes. Roll it into a 4 cm thick dough sheet, press it into shape with a mold, and bake in an oven preheated to 180 degrees for 10 minutes.