● Soft Biscuits
Soft cookies are easy to shape. It is very suitable for making a variety of patterns to enjoy the fun of handmade. It includes the crunchy soft cookies made of softer dough, the soft dough cookies with higher water content, and the thin cookies with
higher grease content.
Dough with harder texture can be molded by hands. For the softer one, use a spoon to dig a spoonful of dough and place it on a baking tray. For the even softer batter, use a pastry bag with a variety of tips to easily squeeze out the various patterns you
want. Note that during operation, the amount, size, and thickness of the dough should be consistent to avoid bad baking results.

美味的祕密

1 材料配方必須精確掌握：麵團中的液體（包括蛋液、牛奶、水）、奶油及糖分，都是影響餅乾軟硬、酥鬆的重要關鍵，配方比例必須精確掌握。

2 創造軟硬酥脆不同口感：當麵團中的水分及油脂較少時，餅乾口感就較硬；想烤出鬆軟一點的口感，奶油的比例就要拉高。至於糖分比例高的配方，烤出來的餅乾比較香脆。

3 多用磅秤培養手感經驗：建議烘焙新手剛開始分割麵團時，最好多用磅秤輔助，每塊小麵團控制在10∼30公克左右；等到培養出「手感」，就能憑經驗抓出適當的份量了。

Secrets of Tasty the Taste

1 Material formula needs to be in precise control: Liquid in the dough (egg mixture, milk, and water), butter, and sugar all can impact the hardness and crunchiness of the cookie. The formula proportion needs to be in precise control.

2 Create different tastes in hardness, crunchiness, and crispiness: When the dough contains less water or grease, the texture will be harder. To create more crunchy texture, add more butter. The formula with higher sugar content will
produce crispier cookies.

3 Use weight scale often to develop the hand feel: It is recommended for beginners to use a weight scale when cutting the dough. Each dough portion is to be kept between 10 to 30g. Once the hand feel is developed, the appropriate portion can be grasped according to experience.