What happened when the cookies melted when they were baked? Cookies always melt when baked. Probably because there was too much butter, they melted when baking.
Pay attention to the following points to make delicious cookies.
1. Use room temperature butter. You can use frozen butter if necessary, so that cookies will not be so chewy. Room temperature butter will be better mixed with dry materials, such as sugar, flour, etc. This will help cookies keep their shape when baking. Some recipes also require semi-melted or melted butter, but it is safest to use room temperature butter unless the recipe specifically requires it. The quickest way to get room-temperature butter is to slice it and let it stand on the plate for 30 minutes while you are preparing other ingredients.
2. Try to use unsalted butter. Different brands of butter have different salt content, so there is no way to know how much salt to add to biscuits. It is best to use unsalted butter. According to the requirements of recipes or recipes, add accurate salt to avoid cookies being too salty.
3. Eggs should also be kept at room temperature. Even though many eggs will be stored in the refrigerator, they should be baked at room temperature, because protein and yolk are easier to mix and will be more uniform in the batter. Make cookies better and crisper.
It's easy to get eggs at room temperature-just put them in a bowl filled with warm tap water 10- 15 minutes.
4. Stir the butter and sugar into cream. This process is called "creaming", which basically means mixing raw materials with solid fat such as butter or shortening. Basically, if you use butter and sugar correctly, you will bake more uniform and fluffy cookies.
5. Reduce flour Many people will do this when taking flour: put a measuring cup in the flour bag, scoop up a whole cup of flour, and then scrape off the excess flour with a knife. Cookies made in this way must be hard and dry. Instead, you should fill the measuring cup spoon by spoon and scrape off the excess flour with your knife. This will reduce the consumption of several tablespoons of flour and make the biscuits more chewy and crisp.
6. Freezing cookies before baking Some people think that this is completely unnecessary and a time-consuming step, but these people are completely wrong. Freezing cookies in the refrigerator will make them easier to bake (less sticky) because the ingredients have time to mix and really bring the taste of butter.
7. Putting coarse sea salt on chocolate chip cookies can always complement each other, but putting a pinch of sea salt on delicious chocolate chip cookies will enrich chocolate and help butter and sugary dough taste more delicious. Try it once and you will love it forever.
8. Dust the biscuit mould before use. If you are making sugar cookies or gingerbread cookies and want to use a cookie cutter to shape them, please make sure to soak the cutter in flour before using it. In this way, when you put cookies on the baking tray, the dough will be easily loosened from the knife. You should put both flour and rolling pin in your hand.
9. It is worthwhile to spend more money on insulated biscuit baking trays, because they help biscuits to be baked more evenly and the bottom will not be burnt. The insulating biscuit baking tray is made of multi-layer aluminum alloy, so the air in the baking tray is insulated, and not only the oven part is the hottest.
10. Reduce the oven temperature. If you make thick cookies, adjust the oven temperature back to 25, which will help the outside of the cookies not to be too broken after stopping the internal baking. A serious baker should buy an oven thermometer to ensure that the oven is at the correct baking temperature.
1 1. Check cookies 2-3 minutes before baking. If you like soft and slightly undercooked cookies, be ready to take them out 2-3 minutes before the time required by the recipe. Cookies are easy to paste, and they often don't feel good on the top floor, but they are perfect. When you can gently press a small mark, thick or wet cookies are made. When thin or brittle are ready, when they are solid and touchable, they have a slightly golden edge.
12. Store apple pieces. Use your cookies to keep them soft and moist. Apple wedges will make your chewy cookies feel a little damp and make them soft and fragile. At the same time, make sure that the biscuits are completely cooled and put aside, otherwise, the condensate will form soaked biscuits.
What if cookies are baked without patterns? Patterns disappear for two reasons.
1, when entering the oven, the temperature is low, because biscuits belong to butter biscuits, and the boiling point of butter is about 200 degrees. If the temperature is not enough, the butter can't enter the boiling point quickly, and the biscuits will be tender.
2. There is something wrong with the formula. Cookie paste is too wet, boiling point of clear water 100 degrees. Too wet will make it difficult for butter to progress to boiling point, and cookies will be soft.
Suggestion: It is recommended to preheat the oven to 180 degrees, and then lower it to 160 degrees until it is fully mature.
How to keep the pattern of biscuits and reduce the ductility of biscuit dough can ensure that the pattern of biscuits does not disappear during baking.
Factors affecting the ductility of biscuits
First, the butter is sent out. The higher the degree of butter whipping, the better the ductility of dough.
Second, the gluten of flour. The higher the gluten of flour, the worse the ductility of dough. Therefore, cookies made of high-gluten flour are easier to keep the pattern clear.
Third, the moisture content of dough. The higher the water content, the better the ductility. So look at your cookie dough. Is it dry or wet? Too wet dough patterns will disappear, and too dry dough patterns will be difficult to extrude, both of which are not desirable.
Fourth, the baking temperature. The higher the temperature, the worse the ductility. So cookies are usually baked at 190 -200 degrees, and the temperature should not be too low.
Egg yolk biscuits or whole egg biscuits are delicious. Cookies are also made by adding whole eggs, which will make cookies fluffy. If only egg white is added, the biscuit will become very brittle and increase the hardness; If only the egg yolk is added, the biscuits will become very crisp.
Cookies are usually made with whole egg liquid, which is delicious, because egg white and yolk play different roles in the process of making cookies. Egg yolk can greatly increase the crisp taste of biscuits in the process of making biscuits, while egg white enhances the ductility of biscuits, making biscuits not easy to break after cooling.