Baking cookies often works soothing and an additional advantage is that the kitchen smells delicious all day long. Unfortunately, th...
Baking cookies often works soothing and
an additional advantage is that the kitchen smells delicious all day long.
Unfortunately, that blissful feeling is only short-lived. Have you done your
best, your cookies after a day are not as crunchy as before? What went wrong?
How can you make and keep cookies really crunchy? Read on quickly for 10 golden
tips! Baked Comfort
Food will give you the Perfect ideas for Baking cakes.
Tip 1. Good Packaging Do Not Pack
The cookies until they have completely
cooled down. If you do not do this, the condensation will make the biscuits
slack. You can also store biscuits better in a glass or metal container than in
a plastic container. It is said that biscuits then remain crispy longer.
Tip 2. Do Not Use Too Much Flour
When rolling out dough, it is important
that you do not use too much flour. It may just be that the dough sticks very
much to the workbench or the rolling pin. At such a moment you can better put
the dough in the refrigerator for a little longer than you use extra flour to
avoid sticking. Why? Because too much flour makes cookies tough.
Tip 3. Do Not Replace The Ingredients
It sounds logical that you should not
change or replace the ingredients in a recipe, but margarine instead of butter,
caster sugar instead of fine granulated
sugar or baking powder instead of baking soda seems innocent. Yet
your cookies can come out completely different from the oven. A thin, a too
floating or a thick, compact cookie is of course a disappointment if you have
been in the kitchen all afternoon.
Tip 4. Know Your Oven
Every oven is different. A cookie is
usually baked at a temperature of about 170° C, but that does not necessarily
mean that this is also the case with your oven. The only way to find out which
temperature you can best set is by baking a lot.
Tip 5. Stop Mixing When All Ingredients Are Included
When making the dough for cookies, it
is important that you mix it until everything is included. Do not continue
mixing afterwards, because then the biscuit will become tough and that is of
course not the intention.
Tip 6. Roll Out The Dough Evenly
In the bakery, a roll-off machine is
always used, so that the dough - literally - has the right thickness everywhere
in no time. When you make cookies at home, you obviously do not have such a
machine. Try to ensure that you roll out the dough evenly with a rolling stick.
You will notice that one cookie is cooked and crunchy, while the other cookie
is not yet cooked and light in colour.
Tip 7. Use The Right Sugar
Do you want your cookies to be crispy?
Then use white sugar. If you use brown sugar, the biscuit will become tougher
and 'wetter'. A good example is the chocolate chip cookie. This is a biscuit
often not crunchy. If you look at the ingredients, in most cases a part of the
white sugar is replaced by brown sugar.
Tip 8. Store Different Types Of Cookies Separately
Make sure that you do not keep softer
and chewy biscuits in the same drum as crunchy cookies. The humidity of a soft
biscuit can have an adverse effect on all crunchy cookies. This also has to do
with tip 6, because for a cookie that is soft and not yet cooked, the same
applies.
Tip 9. Make Cookies Crispy Again!
Are the cookies that you just baked are
not as crispy as before? Put them back on the baking sheet and bake them for
about 5 minutes at 150 ° C.
Tip 10. Freeze Dough
Cookie dough can easily be frozen and
can be kept for 3 months! The advantage of this is that you always have dough
in the house and can bake cookies at any time. Whether you get a visit or
suddenly have a huge yearning for it; fresh and crunchy from the oven cookies
are always the best.
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