Every year at this time, you panic a little thinking that the holidays are coming and you're not ready yet. Here you'll find some little-known tips and tricks for almost any kind of cookie and how to make the most of your baking time.
Cutting out the cookies
Don't worry about the dough sticking to the rolling pin. Instead, spread the dough between two sheets of wax paper. This will eliminate the problem of sticking.
Do your cookie cutters always get dry, hard and bland? The wax paper trick can remedy this problem. If you started with a good recipe, the problem is that you are reworking the dough and adding too much flour. It is a good idea to use waxed paper because it is less heavy on the dough and does not absorb the excess flour.
Refrigerator cookies (ice boxes) and bagels
Have you ever noticed that ice cubes or ring-shaped cookie rolls flatten out on one side when you put them on a refrigerator shelf? To keep them round, place them upright in a tall drinking glass while they cool.
If you try to slice the cookie, will it be even flatter? Try rotating the stem a quarter turn with each cutting attempt.
Does the cookie crumble when you try to cut it? Start with a log that has been frozen for a few hours. Then slice it with a sharp knife.
Cookie press cookies (splatter cookies)
Is it difficult to form the cookies properly? If the dough doesn't stick together well, place the baking sheet in the freezer for an hour or two and let it come to room temperature. If you press the cookies onto the freezer sheet, the dough will stick, just like your tongue sticks to a frozen metal column if you lick it (unless you are stupid enough to have tried it).
Remember, you can pick up the mistakes and put them back in the press.
Fusion Cookies.
For melt cookies, flip the sheet over and cover it with foil so that it forms a corner and leaves an extra 1 to 2 cm for the base. Then remove the foil, turn the pan over, flip the foil over and place it in the pan. This is ideal for cushioning the pan. Grease the insert if indicated in the recipe. Then continue baking the cookies according to the instructions. When finished baking, the entire bar can be removed and placed on a rack to cool completely. Then they can be used immediately for the next dish, without having to wait for the previous dish to cool or wash the tray.
All cookies.
By lining baking trays with parchment paper, there is no need to grease the trays and wash them later. Parchment paper can be used many times with excellent results.
Are your cookies browning too much or baking too fast? Get a reliable oven thermometer and check the oven temperature. The thermometer inside the oven may not be accurate. You can also use a non-stick baking sheet or tray. The dark color of nonstick coatings can cause them to brown more quickly. Try using a shiny metal tray or reducing the oven temperature by 25°C.
Are the cookies not golden enough or taking too long to bake? Check the oven temperature again. Or use a high heat retention baking sheet or pan. If you use a high heat retention baking sheet, you may miss the moment when the cookies reach the right temperature. Try using a baking sheet without insulation or increase the oven temperature by 25°C.
About Author:
Sara has completed her education in marketing and started her career as a digital marketer. She is a content writer by profession. And she would love to add multiple things to her knowledge that she can add to her writing style. She writes about bakery products like sweets.
