The failure or incomplete success of a recipe often depends upon some little detail that has been misunderstood or overlooked in the preparation.
'A Book for a Cook' The Pillsbury Co. (1905)
Do you have problems with your dough spreading before going in the oven or your cookies/biscuits coming out thin, flat and too hard?
Don't worry, so did I when I first got back to baking them over here. Back in the U.K of course I didn't have to worry too often about humidity and although my kitchen did indeed get quite hot when the oven was on (it was a small kitchen), the rest of the house was cooler so it wouldn't ever run as hot as it does here.
Another
HUGE difference here is the oven I'm using. It's quite an old (and well used) one, with a door that doesn't shut totally, wonky shelving and not very specific temperature gauge. However, it was free so I'm not moaning - just stating a fact that it's another learning curve.
I've compiled a list of some tricks I've worked out, always done but had to adjust, or been told to try here for you all to give a go. I hope they help you and your baked goods as much as they've been helping me.
- First of all, something I shouldn't need to say and you probably all do anyway - make sure you always measure your ingredients properly. If you don't add enough flour your little bakes will be flat and hard.
- Chill your biscuit dough if it's a dough to roll out. The exception to this rule is oatmeal cookies - all types should be refrigerated for at least 2 hours before baking but preferably overnight.
- After rolling out and cutting (or if not a rolled dough type of biscuit/cookies - after you've spooned out enough mix) your biscuits/cookies, put any unused mix into the refrigerator.
- Try chilling your oven tray before you even put anything on it.
- With biscuits/cookies like Sugar cookies you should also refrigerate the cut out cookies for about 10 minutes on the baking tray before putting them in your oven - this means they will keep their shape
- Don't spoon out or add cut biscuits/cookies to a warm oven tray, this will make them spread
- Make sure your butter/margarine isn't too soft before adding it to your sugar. If your recipe calls for blending/creaming the fat and sugar together, your fat should be soft enough to bend but not dripping or soggy.
- DO NOT oil or grease in any way your baking sheets/grease proof paper - they're fine the way they are!
- If you're not using baking sheets or grease proof paper, only use a tiny bit of oil/butter/margarine to grease your oven tray - too much fat will add to the mix and make your biscuits/cookies dense and flat.
- Try transferring the cooked biscuits/cookies from the warm baking sheet/grease proof paper to a clean, fresh piece.
- DO NOT mix your batter/dough too much. If you incorporate too much air into your mixture your biscuits/cookies will rise well in the oven and flatten dramatically once removed. Also this causes the butter/margarine to change consistency - making it melt which we don't want.
- Make sure that if you're using baking powder or baking soda that it's not out of date.
- Also, relating to the baking soda - using too much will cause flat, dark biscuits/cookies
- If you're using a standing mixer or hand mixer and are adding such things like chocolate chips or nuts etc - always mix these in by hand.
I hope this helps any of you out there with the same problem :)
Happy baking!
(Photo credit: Wikipedia)[/caption]
