The pattern that was originally squeezed beautifully, as soon as it was put in the oven, it inexplicably "disappeared" so slowly. This left Abigail stunned and unable to utter a word.

Abigail looked blankly at the batter that had turned from a cookie to a cookie circle, gritted his teeth and said, "What's going on......"

Ken Jason? Andrew shook his head helplessly and said, "You're making cookies for the first time, right?" ”

Abigail said slightly angrily: "What's the matter, I have done every step impeccably, there is no mistake at all, even if the experience is insufficient, I will definitely not fail." The ratio of caster sugar to powdered sugar is also perfect one-to-one, how can you make a mistake! I've made sure that the sugar is so hard that there's no flaw."

Ken Jason? Andrew explained: "Actually, you don't have to be so frustrated, I also understand that although not everyone will encounter this problem, once encountered, it is definitely an indescribable pain in our hearts: watching other people's cookies can bake clear and beautiful patterns, but your own cookies can disappear cleanly when you are not angry, and losing face is a small thing, but this blow to self-confidence is a big thing." ”

Abigail endured the pain and asked, "Damn! Sure enough, the butter was not enough to whip up, so the cookie pattern disappeared. ”

Ken Jason? Andrew looked at Abergail, whose eyes were shining with tears, and said, "I don't know where you got this idea from, but I must say it in a righteous and strict way: wrong!" ”

Abigail yelled, "What the hell is going on! Obviously he has worked so hard to whip the butter, why is this happening? ”

Ken Jason? Andrew sighed and said, "Maybe some people are trying to beat the butter so badly. I found that the final pattern was indeed a little clearer. But. It's really not the butter to the credit. Abigail, please trust me. ”

Abigail wiped the tears from the corners of his eyes and shouted hysterically, "So, tell me, if it's not the butter problem, why would the texture of the cookie disappear!" ”

Ken Jason? Andrew looked at Abigail, who was almost crazy, and felt an inexplicable pain in his heart, and silently explained: "Before saying the answer. I have to start by saying a little bit about the malleability of cookie dough. ”

"Ductility of cookie dough?" Yilian asked Sikong Yao in confusion in the audience.

Sikong Yao nodded and explained: "I've made cookies before, and I also know a little bit about the malleability of biscuit dough, because similar situations have happened to me, so I can understand Abigail's mood now, and that kind of frustration is really uncomfortable, especially at this juncture of this kind of duel." ”

Puzzled, Irene asked, "What's the deal with the malleability of the cookie dough?" ”

Sikong Yao explains: "The malleability of the biscuit dough determines how much the biscuit stretches during the baking process. The more malleable the biscuit dough is, the easier it is to stretch and expand when baking, and the less malleable the biscuit dough is, the easier it is to retain its original shape when baking. ”

Ilian said as if he didn't understand: "That is, because the biscuit dough is not malleable enough." But no, Abigail's butter is obviously very well served. ”

Sikong Yao shook his head. "No, it's actually because Abigail's butter is so good that this kind of thing happens." ”

Yilian's brows furrowed slightly, and he said in confusion, "What do you mean?" ”

Sikong Yao explained: "If you think about the cake, you can understand whether the sponge cake will swell when baking, that is, the malleability of the dough is good enough. ”

Ilian still didn't understand, and his brows were about to twist into a handful.

Sikong Yao continued: "You think about it again, swell, swell. ”

Yilian clenched his fist and said, "I know!" The disappearing texture is not actually gone, but because after the biscuit dough expands, the texture is smoothed out by the expanded dough. ”

Sikong Yao hurriedly nodded and responded, "That's it!" Knowing this, what we need to do is very simple: reduce the ductility of the cookie dough to ensure that the pattern of the cookie does not disappear when baking. ”

Ken Jason? Andrew and Sikong Yao's explanations were the same, which made Abigail feel like a stun.

Abigail said helplessly: "I didn't expect it to be like this...... Butter ......"

Ken Jason? Andrew looked at Abigail's depressed expression and said, "Actually, it's not exactly the butter relationship, there are many factors that affect the malleability of the dough." ”

Abigail shook his head weakly and said, "I understand...... Don't comfort me. ”

Yilian asked curiously, "Xiao Yao, what other factors will affect the malleability of the dough?" ”

Sikong Yao explained: "In general, there are four factors that affect the ductility of biscuits. ”

Yilian's eyes widened, and he said in surprise: "There are four?" ”

Sikong Yao nodded and said, "Yes, the first one is the butter whip." First of all, as we can see, the higher the degree of butter beating, the better the spreadability of the dough, so thoroughly beating the butter can only make the cookie dough develop faster in the direction of disappearing patterns. ”

Yilian thought for a while, and seemed to finally feel that something was wrong, but he couldn't say it, so he had to listen to Sikong Yao continue to explain.

"The second is the gluten of the flour. Because the higher the gluten of the flour, the less malleable the dough is. Therefore, if the cookies are made with high-gluten flour, it is easier to keep the pattern clear. ”

The confusion in Yilian's heart deepened, and he muttered, "High-gluten flour...... That's not right......"

"Thirdly, there is the moisture content of the dough. The higher the water content, the better the ductility. So, look at the cookie dough you make, is it dry or wet? Dough patterns that are too wet will disappear, and dough that is too dry will have a hard time squeezing out the patterns, both of which are undesirable. ”

Yilian was still thinking about something, and Sikong Yao had already explained the four factors.

"Fourth, the temperature of baking. The higher the temperature, the worse the ductility. Therefore, cookies are generally baked at 190 to 200 degrees Celsius, and the temperature should not be too low. ”

Ilian was already a complete mess, looking at Ken Jason? After Andrew, he suddenly seemed to understand something, and suddenly asked Sikong Yao, "No, Ken Jason?" Mr. Andrew uses cake flour and butter three times, why is the cookie texture so beautiful? ”

Sikong Yao responded: "In addition to the butter whipping, other points, when we get a cookie recipe, it has actually been determined, the same recipe, the type of flour, water content, and baking temperature are the same, but why the same recipe, some people can bake beautiful cookies, and some people make cookies, but the pattern is never clear, which is also the most critical and easy to ignore a problem." ”

"What's the problem?" Ilian said in confusion.

Ken Jason? Andrew asked Abigail and said, "Abigail, you still don't understand, your failure doesn't depend entirely on the butter whipping, haven't you thought about it, your ingredients, your powdered sugar is qualified?" ”

Abigail muttered distractedly, "Sugar ......"

Ken Jason? Andrew says, "Never ignore the role of sugar in cookies! ”

Abigail was stunned, and suddenly realized: "I understand...... It's me who lost. ”

Seeing that Abigail took the initiative to admit defeat, everyone was shocked.

Yilian was indeed confused, and said puzzledly: "Xiao Yao, what's wrong?" ”

Sikong Yao said: "In addition to the four points of appeal, there is another factor that deserves special attention for cookies, that is, sugar. ”

"Sugar?" Ilian was even more confused at this point.

Sikong Yao nodded and responded, "That's right, it's sugar." Sugar plays an important role in cookies, its properties are very special, the coarser the sugar, the more it increases the ductility of the dough, but on the contrary, the finer the sugar, the more it reduces the ductility of the dough. When all other conditions have been determined, the use of sugar directly determines whether the malleability of the dough is good or bad. ”

Yilian nodded as if he didn't understand, and asked, "And then?" ”

Sikong Yao continued: "If you have read the recipe of cookies, you will definitely notice that in the recipe of cookies, caster sugar and powdered sugar are present at the same time, which is to balance the malleability of cookies. Cookies with only powdered sugar will not be fluffy if the ductility is too low; However, cookies that do not use powdered sugar are too malleable and the pattern is not easy to shape. ”

Yilian suddenly realized and said, "I understand! If you don't pay attention to this small amount of powdered sugar and use caster sugar instead, or if you use powdered sugar that is not of good quality and the particles are not fine enough, then the malleability of the dough will not be balanced. ”

Sikong Yao nodded and said, "Exactly, there are many people who use grinders to beat sugar into powdered sugar, once they do this, then there is no need to doubt at all, Abigail's cookie pattern disappeared, it was precisely because of this little carelessness." ”

Yilian also understood at this time, and pretended to be old-fashioned: "This also explains why after a long time of butter, the pattern of the cookie will become clearer, because the long-term beating makes the caster sugar dissolve, which plays the role of powdered sugar, so the ductility of the dough has been reduced to a certain extent." Therefore, some people desperately whip the butter, thinking that it can make the texture of the cookie clearer, but in fact, it is just because it accelerates the dissolution of sugar. ”

Sikong Yao smiled: "You finally understand, so Ken Jason? Andrew said that the butter had nothing to do with it. However, it should be noted that although this method can ensure that the pattern does not disappear, it is destined to not obtain cookies with very clear patterns, because don't forget that excessive whipping of butter will also increase the ductility of the dough, so that the dough obtained is not destined to be too malleable. (To be continued......)