Why are biscuits called cookies? What kind of flour is used to make cookies?

Cookies were originally a high-sugar, high-fat food. With the improvement of living standards, most of them are now biscuits with dietary fiber. They have a very crispy and refreshing taste, delicious and smooth. At the same time, they are suitable for all ages and are very suitable for office workers. They are a must-have snack for office workers. Cookies are a small and flat cake-like biscuit that many friends like to eat very much.

Contents of this article

1. Why are biscuits called cookies?

2. What kind of flour is used for cookies?

3. Why do cookies melt?

Why are biscuits called cookies?

Cookies are small, flat cake-like biscuits, which come from the transliteration of the English word "cookie". Cookies were invented by Iranians. At that time, cookies were made of multiple small cakes. Today, cookies are a high-sugar, high-fat food with a crispy and refreshing taste, delicious and smooth, suitable for all ages.

Cookies are derived from the transliteration of the English word "cookie". In the United States and Canada, it is interpreted as a small, flat cake-like biscuit. The English word "cookie" is actually based on the Dutch word "koekje", which means a small cake. In British English, it is mainly used to distinguish American biscuits.

Cookies were first invented in Iran and were introduced to China from Europe and the United States in the 1980s. By the beginning of the 21st century, cookies had set off a craze in Hong Kong, Macau and Taiwan and became popular. In Europe and the United States, cookies are a must-have gift for festivals, and people will make them themselves.

What flour to use for cookies

Low gluten flour.

Low-gluten flour is flour with a moisture content of less than 13.8% and a crude protein content of less than 9.5%. The protein content of low-gluten flour on the market is usually below 6.5%. The so-called cake flour and thin flour are all low-gluten flour. Because of the low protein content and poor water absorption of this flour, the dough is relatively soft after forming, and the taste is relatively crispy after baking, which is very suitable for making Western pastries. Cookies have a crisp and fluffy taste, so low-gluten flour specially made for cakes and biscuits should be used. If you want the cookies to be crispy, soft and delicious, you should use powdered sugar instead of ordinary white sugar. All kinds of amounts of cookies need to be strictly measured. If the formula ratio deviates, the baked cookies will be too hard or too soft, which will not only affect the appearance but also the taste. Butter is very important in cookies. It is recommended to use natural butter with salt, which is very suitable for making baked goods.

Why do cookies melt?

If cookies always melt when baked, it may be because you put too much butter, so it melts when baked.

Pay attention to the following points to make delicious cookies.

You can use chilled butter if you must, but the cookies won't be as chewy. Room temperature butter will mix better with the dry ingredients, like sugar and flour, and will help the cookies hold their shape while baking. (Some recipes also call for semi-melted or melted butter, but unless a recipe specifically calls for it, it's safest to use room temperature butter.) The quickest way to get room temperature butter is to cut it into slices and let it sit on a plate for 30 minutes while you prep the other ingredients.

Different brands of butter have different salt contents, so there is no way to know how much salt to add to your cookies. It is best to use unsalted butter and add the exact amount of salt as called for in the recipe or formula to avoid cookies that are too salty.

Even though many people store eggs in the refrigerator, you should actually use room temperature eggs when baking because the white and yolk mix more easily and are more evenly distributed in the batter (making for a better, fluffier texture in cookies). Getting room temperature eggs is easy—just place them in a bowl of warm tap water for 10-15 minutes.

This process is called "creaming," and it's basically combining the ingredients with a solid fat like butter or shortening. Basically, if you cream the butter and sugar correctly, you'll bake a more even, fluffier cookie.

Many people tend to do this when taking out flour: put the measuring cup in the flour bag, scoop up a solid cup of flour, and then use your knife to scrape off the excess flour. This will definitely make the cookies hard and dry. Instead, you should fill the measuring cup with a tablespoon of flour and then use your knife to scrape off the excess flour. This will reduce the amount of flour by a few tablespoons, making the cookies chewier and more crispy.

Some people think this is completely unnecessary and a time-consuming step, but these people are completely wrong. Chilling the cookies in the fridge makes them easier to bake (less sticky) because the ingredients have time to blend and really brings out the buttery flavor.

Salty and sweet always go hand in hand, but a pinch of sea salt on top of a delicious chocolate chip cookie will bring out the richness of the chocolate and help the buttery, sugary dough taste even better. Try it once and you'll love it forever.

If you are making sugar or gingerbread cookies and are using a cookie cutter to shape them, make sure to dip the cutter in flour before using it. This will make it easier for the dough to release from the cutter when you place the cookies on the baking sheet. You should keep both flour and the rolling pin on your hands.

It's worth spending the extra money on insulated cookie sheets, as they help cookies bake more evenly and without burning on the bottom. Insulated cookie sheets are made from multiple layers of aluminum so the air is insulated inside the sheet, rather than just the hottest part of the oven.

If you are making thicker cookies, turning the oven temperature back 25° will help keep the outside of the cookie from being too crumbly after the inside stops baking. Serious bakers should invest in an oven thermometer to ensure the oven is at the correct cookie baking temperature.

If you like your cookies soft and slightly undercooked, be prepared to remove them 2-3 minutes earlier than the recipe calls for. Cookies can easily burn, and often times the top layer won't appear done when they are actually perfect. Thick or moist cookies are done when you can press gently and a small mark is left. Thin or crisp cookies are done when they are firm to the touch and have slightly golden edges.

The moist apple wedges will give your chewy cookies a little moistness, making them soft and crumbly. Also, make sure to always set the cookies aside once they are completely cooled, otherwise, condensation will cause the cookies to become soggy.