Why do Jenny cookies collapse? What should I do if Jenny cookies collapse easily?

As we all know, cookies are a popular type of biscuit snack, and there are many ways to make them. Jenny cookies are a very unique type of biscuit, and many people make Jenny cookies at home. Some people's Jenny cookies are prone to collapse, so why do Jenny cookies collapse? Let's take a closer look!

Why do Jenny cookies collapse when baked?

Based on experience, and considering the "extensibility of cookie dough", the possible causes of collapse are as follows:

1. Biscuit ratio problem

If you often make cookies, although they all require whipped butter, the ratio of butter to flour in the recipes of two common cookies, cranberry cookies and cookies, is different. The ratio of butter in the recipe of cookies is higher than that of cranberry cookies.

The higher the butter ratio, the softer the cookie dough and the crispier the final product. However, if the amount of butter is too much, the cookie dough will be more extensible, and the cookie dough will not be able to set properly, and it is easy to collapse and have unclear patterns when baking. On the contrary, if the butter content is low and the flour content is high, the dough will be harder and it is difficult to squeeze out the patterns. Therefore, the ratio for making cranberry cookies is not suitable for making butter cookies.

In addition to butter, egg liquid and milk (if any) are also liquid materials in the cookie ratio. In general, the higher the water content of the dough, the stronger its ductility.

2. Softening and whipping of butter

As mentioned above, the ratio of ingredients in cookies (especially the ratio of dry and wet ingredients) is an important basis for making good cookies. The ratio of butter to flour is particularly important. If this ratio is normal, others have succeeded but you have not, you need to consider more details. For example, butter is a key element.

The shaping problem of cookies is related to the ductility of the dough. When making cookies, we require the butter to be fully softened. If it is not softened enough, the materials cannot be fully integrated, the dough will be very hard and cannot be squeezed out. The final cookies will not be crispy and have a bad taste. These are common consequences. If the butter is softened too much, the dough will be too soft, and the pattern squeezed out will be unclear. If the dough is too ductile, it will collapse after baking and expand into one piece.

Similarly, the effects of under-whipping and over-whipping the butter are the same as the consequences of under-softening and over-softening the butter. You can refer to the corresponding results.

Therefore, in the making of cookies, proper handling of butter is a very critical step!

I usually cut the butter into small pieces and soften it until it can be easily pierced with chopsticks or fingers.

3. Choice of flour

The higher the gluten content of the flour, the better the extensibility of the dough. Biscuits made with low-gluten flour are easier to maintain patterns and have better shape.

4. Sugar selection

The coarser the sugar, the more it can increase the ductility of the dough. So generally we should use finer sugar such as caster sugar, or directly use powdered sugar. But be careful to beat the powdered sugar with the butter, otherwise it will affect the taste of the cookies.

5. Baking temperature

The lower the baking temperature, the better the dough ductility. Therefore, cookies are generally baked at a higher temperature. They are baked at a high temperature for a short time and are quickly shaped, so they are not prone to collapse or unclear patterns.

6. Other details

(1) The oven should be preheated in advance so that the cookies can be heated evenly at the appropriate temperature and quickly set.

(2) In summer, pay attention to the influence of room temperature and hand temperature. Wear gloves when working. If the dough is too soft, put it in the refrigerator to set it.

(3) The bag for squeezing cookies should be sturdy and not too full each time.

(4) In the summer, be careful not to over-soften the butter, and in the winter, keep it warm to prevent the butter from solidifying again and making the dough hard and difficult to squeeze out.

(5) Choose granulated sugar or powdered sugar of reliable quality, and try not to use powdered sugar that you make yourself.

How to make Jenny cookies

raw material:

330g salted butter, 85g powdered sugar, 2g salt, 150g Golden Mill high flour, 200g low flour, 10g Nestle full fat (you can put less for home ovens), 6g vanilla paste

practice:

1. Soften the butter at room temperature until fingerprints are left when pressed. Add sugar and beat until pale.

2. Pick up some butter and put it into a tart tray with an upper diameter of 7cm and a lower diameter of 5cm. Use a spatula to smooth it and weigh it (the butter specific gravity should be around 39, more or less if necessary, otherwise it will be useless if it is over-beaten)

3. After mixing the specific gravity, add salt (depending on your taste) and mix it slightly.

4. Add the vanilla paste and mix well. Then add the sifted powder and mix slightly at level 2-4.

5. Pour all the ingredients onto the chopping board, push them out and bring them back together like rubbing clothes (kneading bread) until they are evenly mixed.

6. Put it into the piping bag and squeeze out the flower shape, bake at 150 degrees Celsius up and 120 degrees Celsius down for 40 minutes (cover with tin foil at 18 minutes to prevent coloring)

Are Jenny Cookies high in calories?

1. The calories in cookies are higher than those in high-protein biscuits.

2. Calorie comparison between cookies and high-protein biscuits:

1. Cookies contain 546 calories per 100 grams, 6.5 grams of protein, 31.6 grams of fat, 58.9 grams of carbohydrates, and 0.2 grams of dietary fiber;

2. High protein biscuits contain 443 calories per 100 grams, carbohydrates and sugars.

3. Cookies are high in calories because they use a lot of cream. ‍

What to pay attention to when making cookies

1. The butter must be softened until you can press a hole with your finger, but it should not be over-softened.

2. The whipping time and state should be controlled well, and water and oil separation should not be caused by over-whipping.

3. When squeezing the batter, do not put too much batter in the piping bag at one time to avoid increasing the contact time of your palm.

4. The squeezed cookies can be frozen in the refrigerator for half an hour. This will help the cookies to set and will not turn ugly when baked.