How the secret of success to make cookies

Success secrets of cookies

Arguably pastries are always there in every home during Eid and Christmas. Therefore, we believe you also want to make it for her special day later. Well, that did not fail, consider first trick to make these cookies.

Pastries or so-called cookies or koekje or Koekie which means little cake. Judging from the composition of the materials or how to make it, is between sponge cake and pastries somewhat similar.

In Indonesia pastries are also often equated with a biscuit. Even though both are equal, but different. Biscuit just use a little fat sugar dn. Also have large manufacturing industry with a complete engine.

Well, to make a delicious pastry, the following points should not escape your attention.

FLOUR

 Choose low protein flour or protein being, the numbers follow the recipe. Remember most of the flour, the cake will be tough. Conversely too little too cakes will be less crunchy.

SUGAR

Good for all types of sugar used to make cookies, not any sugar, brown sugar was allowed, brown sugar can also be. All three may be used alternately to your liking with more or less the same size. Be careful when you reduce sugar consumption. Chocolate cake less dry, too dry (sugar keeps humidity), and less crisp.

FAT

Fat can of margarine, butter, shortening or oil. Special margarine and butter cakes can produce a richer aroma and flavor. Most of the fat will be stretched when baking oven. But too little fat, pastry will be tough. So follow the recipe so the cake soft and durable (long-lasting fat baking)

EGG

To make the pastry can use just egg yolks or egg whites only, or both. The result was different. Egg yolks are so soft bake, bake egg whites so hard. Maybe you can make cookies without eggs, but know, eggs members moisture, aroma, nutritional value, and wake structure of the cake.

  

Expanding MATERIALS

To make the pie grow crisp, often added to baking powder, especially on cookie containing alkaline material (acidic) as brown powder. Do not be surprised if your cake then widened when roasted. Because this is such expansion resulting cake of cakes that use baking powder. Be careful when most, your cake will taste bitter.

Baking soda is also commonly used to make pies so crisp. Soda also gives a dark color on the cake and her charred sugar control. If it is too much, your cookies will taste like soap.

OTHER ADDITIONAL MATERIALS

Milk, grated orange peel, spices, nuts, and walnuts may simply be inserted in the cookies. For milk, milk powder is usually chosen or sweetened condensed milk. Just follow the prescribed composition.

TOASTER

Long baking cakes is very dependent on the temperature of the oven and heat the oven flat, in addition to the type of cake. Cakes that use a lot of sugar, burnt faster. Because the hot oven should not be too high. Thick and the size of the pastries are also influential. The thicker the longer maturation. The same size on each piece of the cake will facilitate the maturing cakes. In general the temperature to between 170-180 cookies degrees Celsius.