How To Make Crispy And Non-crumbling Cookie
As a classic Chinese pastry, cookie is crispy and delicious. Cependant, when made by machine, it is prone to problems such as being too fragile and crumbling. The industry saying “three parts recipe, seven parts baking” est crucial – the front zone at around 250℃ promotes blooming, the middle zone at around 220℃ sets the shape, and the back zone at around 150℃ dehydrates. Mastering this logic, it is easy to make both sweet and sugar-free peach cakes that are not fragile. The following text combines a concise tutorial with detailed explanations of common problems.
Sweet cookie (Machine Version, Easy-to-Follow Tutorial for Non-Fragile Cakes)
Core recipe (20-25 pièces): 500g de farine pauvre en gluten, 180g white granulated sugar, 250g corn oil, 1 egg, 3g baking soda, 2g de levure chimique, 80g crushed roasted nuts (facultatif), 20-30g water.
Machine operation: In a mixer, stir white sugar and eggs at medium-low speed until melted, then add corn oil and stir well. Sift in the dry ingredients and stir at low speed until there is no dry powder. Add the crushed nuts and stir evenly (do not overmix to prevent gluten formation). Adjust the dough until it is not sticky and can form a ball. Divide into 20-25g portions and shape with a machine.
Baking tips: 250℃ in the front zone, 220℃ in the middle zone, and 150℃ in the rear zone. Cuire au four pour 12 à 15 minutes, passing through the three temperature zones in sequence to complete blooming, façonner, and dehydration.
Sugar-Free Cookie (Machine Version, Non-Fragile Simplified Tutorial)
Core recipe (20-25 pièces): 500g de farine pauvre en gluten, 180g erythritol (or 160g maltitol), 260g corn oil, 1 egg, 3g baking soda, 2g de levure chimique, 80g crushed roasted nuts (facultatif), 30-40g water.
Machine operation: Dissolve the sugar substitute in a small amount of warm water, let it cool down, and then mix it with the eggs and corn oil. The subsequent steps are the same as the sugar version. The key is to ensure that the dough is soft and not loose (sugar-free versions tend to be drier, so you can add a little more water as needed).
Baking tips: The same three-temperature zone as the sugar-added version. Extend the baking time by 1-2 minutes. Après refroidissement, seal it to prevent moisture regain.
The cookies is prone to breaking and crumblingThe surface of the cookies is burnt while the inside is undercooked
The core reason is insufficient dehydration or the dough developing gluten. Solution: Strictly follow the three-temperature zone baking process, with the last zone at 150℃ for thorough dehydration; keep the mixer speed low throughout the process and avoid overmixing; stop when there is no dry powder in the flour; the dough should be neither too hard nor too soft, and avoid it being overly dry.
The cause is either too high temperature or the thickness of the pastry is too thick. Solution: Lower the temperature in the middle zone by 5-10℃ appropriately; control the thickness of the pastry by the machine to be 0.8-1cm, ensuring uniform thickness.
In Summary, The Key Points For Using Machines To Make Cookies Are:
For machines to make cookies, the key lies in precise recipes, standardized operations, and three-temperature zone baking. By addressing the common issues mentioned above specifically, both sugared and sugar-free varieties can be produced in large quantities with consistent quality, being crispy and flaky without breaking.
