Jenny cookies for the public _ Jenny cookies and Jenny cookies

Materials?

70 grams of butter

Sugar powder 10g

0.5 grams of salt

25 grams of corn starch

Low powder original flavor 70g/ other flavors 65g

Cocoa powder/matcha powder/red velvet/coffee powder ... 5g

Three-function eight-tooth flower nozzle

How to make Jenny cookies?

Butter cubes will soften at room temperature.

Don't be too soft, especially when the weather is hot, otherwise it will be easy to separate oil and water and collapse after baking, and it will be hopeless!

Add powdered sugar and salt first.

Then sift in corn starch and stir until it swells and becomes white feather.

Sift in low-gluten flour and other seasoning powder and mix well with a scraper.

Put it in a paper bag and squeeze it on a baking tray.

It's best to put it in a double paper bag.

(or use a silicone paper bag)

Because the batter is a little hard, I'm afraid it will explode.

If it must be cooked in winter, the dough will be very hard. You can pinch it directly by hand, and then squeeze it directly at the piping mouth with your fingers. Personal testing is better than tube bag, although it is troublesome and inefficient.

Squeeze a biscuit at least four times, and then gently press the tip on your head with your hand, which will make the shape better.

When it is hot, you need to refrigerate the whole baking tray for more than 30 minutes, otherwise it will collapse easily when baking!

80℃ and 70℃ fire? Bake for 45 minutes.

(The actual temperature in the oven is about 120℃)

skill

Butter must not be too soft, it should be full.

In addition, the amount of butter must not exceed the amount written in the recipe. Once the butter is added too much, it will collapse seriously in the later baking, and it will be thin no matter how it is baked.