When it’s a happy moment for a special person, we also feel like we want to give something special. For example, by providing our own homemade cookies. If the results are perfect and they like your cookies, of course, we will feel very happy too.
But sometimes, even though the ingredients and the way users are according to the recipe, we may still experience failure. The cookie may taste delicious, but it looks bad or vice versa. There may be something wrong with the baking process. If you want to perfectly bake your cookies, you may consider the following tips for baking anti-fail cookies.
1. Pay attention to the baking pan
Choosing a baking pan for a cookie is not only seen from its shape. You also need to pay attention to the ingredients of the dough used to match the pan. If the baking pan or sheet used is too wide or large, the pastry will not expand and burn, despite the texture is good inside. If the pan is too small, the dough may spill over to the side of the baking sheet. So, use the baking sheet or pan according to the many doughs you make.
2. Brush the pan with butter and baking paper
Baking pan spread with butter/margarine is intended so that the resulting cookie does not stick to the baking pan. You can also add baking paper on top or by sprinkling flour with a thin layer. If the baking sheet is not smeared, it will make the cookie difficult to remove and break, and will also damage the cookie. If it has been smeared, you can immediately pour the mixture in the pan. Keep in mind, do not pour the mixture too full. Just leave about 2 cm from the top of the pan.
3. Flatten and tap the baking pan after pouring the dough
After the dough has been added to the pan, spread it evenly with a spatula and then gently tap on the pan so that the cookie mixture is evenly distributed. This method can also prevent it from deflated, hard and porous surfaces. Because when you tap the pan, air bubbles in the dough can come out and the cookie result will be soft. Yummy!
4. Bake at the right temperature
Maybe some player from http://22.214.171.124 think that by raising the oven temperature to a reasonable level, it can make the pastry cooked faster and save time. In fact, too high temperature can make the cake broken. It could even be that the outer surface is cooked but the inside surface is not cooked yet. This will make the cookie crack at the top. So, use the oven temperature to match the baked cookies. Before putting the dough in the oven, preheat the oven to make sure the oven’s heat is at the right level.
5. Avoid opening the oven too often
Opening the oven too often when baking also makes the cookie tight because of the sudden change in temperature that occurs when the oven is opened. If you want to see the cookie when being baked, you can just look at the oven glass and don’t need to open it. If the oven glass is too dark, use the flash in your gadget.
6. Cool the cookie before removing from the baking sheet
Cookies that are still hot will stick in the pan and are difficult to remove. Therefore, let the cookie cool for a while until the surface hardens, then remove it from the baking sheet and let the cookie cool by itself at room temperature. Don’t put the cake in the fridge because it will make the cookie stickier with a baking pan due to changes in temperature that occur. After it is not hot anymore, you can just decorate it as you wish.