Do cookies mean anything?

The origin and making method of cookies cookies are interpreted as thin and flat egg-shaped cookies in the United States and Canada. Its name comes from German koekje, which means "little egg". This word is mainly used in British English to distinguish American biscuits such as "chocolate biscuits". For the first time, cookies were made by mixing several thin eggs. According to research, it was invented by Iranians. Different kinds of biscuits will have different hardness. Some cookies are not even fully cooked. There are many different styles of biscuits, such as sugar, spice, chocolate, butter, peanut butter, walnut or dried fruit. The method of making cookies can be roughly summarized as the following theory. Although different biscuits have their own characteristics, the production methods are similar, and a lot of water is used as cohesion. This water is used to make the base cake as thin as possible (called "batter" in this case) and allow bubbles to appear. And then a lot of butter and eggs will be added, because it contains a lot of oil, which makes the biscuits cooked in the microwave oven. Baked eggs don't contain much water. Instead of letting the mixture evaporate and thicken, it is better to keep it, let the bubbles saturate and escape from a small amount of water in the egg, and heating will release carbon dioxide. This saturation process creates the most attractive feature of biscuits, that is, the taste is refreshing. The main raw material of biscuits is wheat flour, in addition to sugar, starch, oil, dairy products, eggs, essence, leavening agent and other accessories. The above raw materials and auxiliary materials are made into dough by a dough mixer, then rolled into dough pieces by a rolling mill, pressed into cake blanks by a forming machine, baked in an oven, and cooled to become crisp and delicious biscuits. Biscuits can be divided into two categories according to the formula and production technology, namely, tough biscuits and crisp biscuits: 2 eggs, 80 grams of fine sand sugar (added according to your own situation), 0/2 teaspoons of salt/kloc-0, 50 grams of melted cream and 320 grams of flour (medium gluten is enough). Baking powder 1/2 spoon method: 1. Put all the ingredients into the basin in turn and stir them into a uniform dough (only after one material is stirred evenly can the second material be added). 2. Sprinkle some flour on the table, pour the dough on the flour, and sprinkle a layer of flour on the dough. 3. Roll it into 0.3 cm thick slices with a rolling pin and let it stand for 30 minutes. If not, you can use a cup instead. Print into pieces of various shapes, punch holes in them with a fork, oil the baking tray, and preheat it in the oven 160 degrees for about 20 minutes.