Tips And Tricks For Successful Cookies
Tips to become a pro cookies:
- Do not over beat the batter: Many recipes advise to cream the butter / sugar mixture until it becomes smooth. This does not mean to put everything in the Kitchen aid or in the Ken-wood and slouch before an episode of Desperate Housewives. When you mix the butter and sugar, small sugar crystals create air pockets of fat in the butter, and you beat, the more you incorporate air.
And these air pockets that are trapped, while cooking and if they grow to a nice light cake is good, for cookies is not ideal. So is mixed, but thirty seconds to 1 minute.
- we use non-buttered baking sheet to bake our cookies, or your cookies will slide over the surface and splashhhhhhh, it will be a beautiful cake! The parchment is quite adequate.
- We check the quality of our butter. Butter contains 80% to 82% fat and thus 20% to 18% water (I could have done Math sup '). The more of M. G. and better hold your cookie baking. It may be worth looking at the packaging. Soft butter and not fade!
- And finally check the temperature of your oven: Each oven is unique. If you put your cookies in an oven is not hot enough, they will spread! So I invested for fifteen euros (yes it's expensive, I find too) in a specialized thermometer.
Common Problems and Solutions:
- My cookie dough is too soft and sticky. I can not roll: 2 possible causes: Either the temperature of your dough is too high or there is not enough flour. The butter can be melted and not been ointment or so too melted during mixing. Or there is too much fluid in your dough, and too hot liquid .whatever the cause, the solution is to cover your dough bowl with plastic wrap and refrigerate see the freeze until the consistency became ideal. Divide dough into several portions and work only in portions while the others are in the refrigerator. You can also add one or two spoons of flour, mix, store in cool 15 to 30 minutes and you should be able to form a roll. If dough is sticky even after cooling down, sprinkle with flour work surface and the dough.
- My cookie dough is crumbly and brittle: => Your lack of liquid paste or butter or contains too much flour.
=> Another possible cause. Your dough is too cold.
The solution: Add the liquid. If in your recipe ingredients there such a large egg and you've used a small, it is possible to add an egg yolk in the dough. You can also put one or two tablespoons of cream, milk, or water. Mix well. If the dough is too cold, you leave at room temperature for 10 to 15 minutes or until you can fold it. crumbly problems are often due to the size of eggs.
- My cookies spread during cooking, real pancakes! Many factors can cause this fact: => too fat baking sheet (see tips on becoming a pro cookies), or too hot.
=> The temperature of the cookie dough may also be too high,
=> There may be too much yeast or baking;
=> This can also be due to the liquid / flour => too much fat or liquid and not enough flour in the dough.
Solutions: Use parchment paper ; let cool your baking tray (or use a different one) for the second and other batches;
Besides, if you prepare your other plates, store in the refrigerator before cooking and not at room temperature on your kitchen table; You can also make a batch of 'test' with some cookies and only if they are spread too, add some flour to your dough.
- My cookies are too crisp and slightly burned below: Again several possible causes: The oven temperature may be too high (hence the interest of the thermometer), too thin baking sheets or too near the heat source the baking paper too fat. it is necessary to bake your cookies halfway up in your oven.
- My cookies are too dry or too wet: If they are dry, is that they are overcooked. If they are too soft enough! logical right? Look out your cookies and adjust the cooking time. This can vary from one or two minutes.
- My cookies are broken when I put them on the rack to cool. This is often due to the fact that there is too much fat in the dough. the best way to solve this problem is to cool cookies on their baking sheet for a few minutes before moving on the grid.
- My Cookies stick to parchment paper: no bowl right? Your cookies seem thunder, you try to take off from a grease-proof paper and pfffff, it does not work !! come, do not worry! You've probably cool left too long on the baking sheet before moving on the grid. a tip for take off: Put your cookies in warm oven 1 to 2 minutes and immediately transfer your cookies from the plate on the rack.
- My cookies are not cooked all the same way: Well it's certainly because you do not have the facts of the same size. Your cookies should be the same size and same height. do cook plate by plate.
- My decorations no longer see after cooking: You made pretty decoration with your fork after cooking and such, everything flew A likely cause is that there is too much yeast in the dough unless you n! 'have not drawn deep enough reasons.
Well now, there's just ...! I will apply the first all this good advice and would keep you aware of the following events. If you also have tips & hints, please leave them in comments.
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