The cookie, with its special spicy aroma, is not only varied in shape, but also has many flavors, coffee, chocolate, green tea...As a beginner, it's natural to learn the simplest and most classic original cookies first, and after mastering the basics and techniques of making them, you can start the process of changing them.In fact, the simplest and most classic raw butter cookie has always been my favorite flavor.

WHAT YOU NEED

Ingredients

25 grams of eggs
100 grams of low-fat flour
65 grams of butter
18 grams of fine sugar
32 grams of flour

How TO MADE The original cookie

Steps 1 to 4

1. Weigh the butter well, soften at room temperature.

2. Stir until loose with an egg beater at low speed.

3. (Three or five seconds is enough time)

4. One-time addition of refined sugar and sugar powder.

Steps 5 to 8

5. The volume of the butter is expanded, and the color is slightly lighter.

6. Add the eggs three times, adding 1/3 of the eggs each time, then stir until the butter and the eggs are completely mixed, and then add the next egg.

7. The butter and eggs are completely mixed, there is no separation, the state is fluffy and light in texture.

8. The low-fat flour is sifted into a fine butter paste.

Steps 9 to 12

9. Stir gently and evenly with a rubber scraper.

10. (Don't cut too much)

11. Put the flowerpot in the flowerpot (I use a flowerpot in the shape of a flowerpot), then put the flowerpot in a deeper cup, open the mouth of the flowerpot, so that it is easy to put the cookie dough in, both clean and not waste.

12. Squeeze out your favorite size of cookie germ in a paper-coated oven, put it in a preheated oven, 200 degrees, medium, up and down, for about 15 minutes, bake until the curved surface is golden yellow and you're ready to go.

13.

Handy cooking tips

　　The most common problem in the whole process of making cookies is that the patterns are not clear enough after baking, they are beautiful when they are made, but when they come out, they are blurry, which is really disappointing.I've been through the same thing, and I can understand that mood (in fact, I'm not satisfied with the cookies I'm making right now, I need to keep working on it, do better!)How do you keep a baked cookie in the oven with such a clear pattern? I may not be able to answer this in detail, but I can say something about myself.1: No matter which recipe is used, you have to learn to look at the state of the dough, if the dough has too much water content, it is rare, then its elasticity will be better, that is, during baking, the pattern of the cookie will easily disappear, conversely, if the dough is too dry, it is difficult to squeeze out, which is also undesirable.2: The higher the degree of spread of butter, the better its elasticity, which is also one of the reasons for the disappearance of tattoos.(I usually control the stirring process for about 5 minutes) 3: The temperature when baking the biscuits should not be too low, because the temperature is higher, the relative elasticity of the dough is also lower, so the temperature of baking the biscuits is more suitable at 190 to 200 degrees.The thicker the sugar particles in the recipe, the more elastic the dough is, and the thinner the sugar particles, the less elastic the dough is, so I used fine sugar instead of ordinary coarse sugar.5: The sugar flour is finer than the fine sugar, so would the dough be less elastic if all the sugar was replaced with sugar flour? Yes, it would be, but if only sugar flour was used, the baked biscuits would not be as crisp because of the reduced elasticity.So in the recipe of the cookie, fine sugar and sugar powder are usually present at the same time, this is to balance the elasticity of the cookie.