Cookie Baking Made Easy
You decided to bake some cookies and at the last minutes a lot of questions arise. Oven temperature, chewy or crispy cookies, eggs size, and so forth. I tried in this short article to address a few common problems and give a quick solution or an explanation.
You will find hereunder 6 different baking tips that will allow you to solve
easily some problems that erase when you want to start baking cookies. The tips
have been arranged with subtitles for an easier reading and understanding.
Make Chewy Cookies
The secret in making any cookie recipe into a soft and chewy cookie is to use
Butter flavored Crisco instead of butter. If you want a crispy cookie use
butter. Another trick to have chewier cookies is to cut your baking time by
about 2 minutes (baked at the temperature stated on the recipe. Your cookies
should be baked through but not yet crispy. You can also reduce your oven
temperature by 25 degrees and bake for the time stated on the recipe. Always
bake one batch according to the recipe the first time you try a new recipe and
then make the adjustments based on how it came out. Make a note of your changes
and keep your "customized" recipe for the next time.
Baking Soda or Baking Powder ?
Baking powder is alkaline and needs to be mixed with acidic ingredients in order
to react. Baking powder is baking soda with an added acidic ingredient, usually
cream of tartar. In cookies, baking soda tends to make them spread out more and
baking powder tends to make them rise and become puffy or more cake-like. If
your recipe calls for baking soda, simply try to reduce it a bit.
Make Chilled Dough for Better Results
Make sure the dough is chilled and the baking sheets are cool before putting
them in the oven. Otherwise the fat in the cookies will melt too soon, resulting
in flat cookies regardless of the leavener you are using. Note that vegetable
shortening (e.g. Crisco) melts a higher temperature than butter. You can try
then to substitute half the butter with Crisco.
Beware of nutritional information
You might one day read a recipe that has, for example, 2 sticks of margarine or
butter. The nutritional information will read '0' cholesterol. Why so? It is
because the nutritional for recipes are calculated using the first ingredient
when two ingredients are given. For example, when it says "margarine or butter",
the nutritional are calculated using margarine. If butter were listed first, it
would be calculated using butter.
Dark or Shiny Pan?
Remember the darker the finish on the pan, the faster the sheet will heat and
the longer it will hold the heat. The shinier the pan you use, the longer it
will take to heat up. Dark absorbs heat, so your bottoms will be done more
quickly then the tops or centers. By the time your tops and centers are baked,
your bottoms will be crispy if not downright burnt. Shiny reflects heat and your
cookies will bake more evenly.
How many trays in the oven?
Don't try to crowd too many cookie sheets into your oven at once.. Your best
results will be one tray at a time on the middle rack of the oven with plenty of
room for the warm air to circulate around the tray. Don't keep opening your oven
to peek. Every time you do that, you loose warmth and your oven will have to
struggle to maintain the correct temperature.
The tips and answers that you just have read will give you a better reason to
start cooking your own cookies at home. You will find all possible recipes in
the various articles that are n the author's website. Before baking your cookies
check the website for new recipes and ideas.
Article Source:
http://www.awesomewebessentials.com
About the Author:
Dr. Freddy Maier owns a website specialized on cookies and baking. He sells an
e-book with only cookie recipes. His website can be visited at :
http://thecookierecipes.info .
(Disclaimer: This article was written from research and what we learned from multiple sources over an extended period of time. This information is for educational purposes only. Please contact a professional in the area of concern before making any decisions on this or any topic. No-More-Scams.com is not liable for any damages or losses due to one using this information).
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