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Tips For Cookie Baking
By Dr. Freddy Maier, Tue Jan 10th
When deciding to bake cookies, a lot of questions come to mind.How to use baking powder. What is corn starch? What do I have todo if I don't find some ingredients? Etc. In this article I willapproach a few problems and give some easy answers and tips. You decided to bake some cookies and at the last minutes a lotof questions arise. Oven temperature, chewy or crispy cookies,eggs size, and so forth. I tried in this short article toaddress a few common problems and give a quick solution or anexplanation. How to Make Chewy Cookies
The secret in making any cookie recipe into a soft and chewycookie is to use Butter flavored Crisco instead of butter. Ifyou want a crispy cookie use butter. Another trick to havechewier cookies is to cut your baking time by about 2 minutes(baked at the temperature stated on the recipe. Your cookiesshould be baked through but not yet crispy. You can also reduceyour oven temperature by 25 degrees and bake for the time statedon the recipe. Always bake one batch according to the recipe thefirst time you try a new recipe and then make the adjustmentsbased on how it came out. Make a note of your changes and keepyour "customized" recipe for the next time.
Baking Soda or Baking Powder ? Baking powder is alkaline andneeds 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 makethem spread out more and baking powder tends to make them riseand become puffy or more cake-like. If your recipe calls forbaking 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 coolbefore putting them in the oven. Otherwise the fat in thecookies will melt too soon, resulting in flat cookies regardlessof the leavener you are using. Note that vegetable shortening(e.g.
Crisco) melts a higher temperature than butter. You cantry then to substitute half the butter with Crisco. Beware of nutritional information You might one day read a recipe that has, for example, 2 sticksof margarine or butter. The nutritional information will read'0' cholesterol. Why so? It is because the nutritional forrecipes are calculated using the first ingredient when twoingredients are given. For example, when it says "margarine orbutter", the nutritional are calculated using margarine. Ifbutter were listed first, it would be calculated using butter. Dark or Shiny Pan? Remember the darker the finish on the pan, the faster the sheetwill heat and the longer it will hold the heat. The shinier thepan you use, the longer it will take to heat up. Dark absorbsheat, so your bottoms will be done more quickly then the tops orcenters. By the time your tops and centers are baked, yourbottoms will be crispy if not downright burnt. Shiny reflectsheat 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 atonce.. Your best results will be one tray at a time on themiddle rack of the oven with plenty of room for the warm air tocirculate around the tray. Don't keep opening your oven to peek.Every time you do that, you loose warmth and your oven will haveto struggle to maintain the correct temperature. The tips and answers that you just have read will give you abetter reason to start cooking your own cookies at home. Youwill find all possible in the various articles that aren the author's website. Before baking your cookies check thewebsite for new and ideas. About the author:Dr. Freddy Maier owns a website specialized on cookies andbaking. He sells an e-book with only cookie recipes. His websitecan be visited at : http://thecookierecipes.info
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