Making Biscuits - tips

Video: How To Make Perfect Chocolate Chip Cookies

Content

Steps
Advice
Warning
What you need

Regardless of the name of biscuits or biscuits, they are still everyone's favorite dish. Cookies come in many shapes, sizes and flavors, and they are fairly easy to make. While there are biscuits that do not require baking, baked cookies offer a more flexible choice of how crunchy or soft they are. You just need to learn how to customize the ingredients and baking techniques to get the results you want! In this wikiHow article, you will find a few tips to improve every cookie recipe, and also learn some great and popular baking recipes. Just get started with Step 1 below!

Steps

Method 1 of 4: Mastering the Technique

Measure ingredients carefully. This is the golden rule when baking cookies. Follow the recipe in detail (you can always experiment with later batches and check how your changes have affected the end result) and take some time to learn how. Use the correct measuring cup and spoon.
Mix the wet and dry ingredients as little as possible. You should only mix enough ingredients so that they have moisture. Over-mixing will cause a lot of air bubbles from baking soda or baking powder to escape, and will form a paste of protein (gluten) in the flour, leading to a hardening of the cookie batch.>
Check baking soda and baking powder carefully. Using baking soda or inactive baking powder can ruin the entire batch. Test baking soda by adding a little vinegar, or try baking soda by adding it to hot water. If the mixture doesn't sparkle, throw it out and buy new salt or powder.
Mix the dry ingredients first. This is especially important as it ensures baking soda and baking soda spread evenly, and makes sure the biscuit doesn't have large holes. Also, since water will trigger the baking powder, you should wait until the last minute and mix the wet ingredients, avoiding letting the baking powder "run out" too soon.
- This is also the reason recipes often require you to mix ingredients separately in two different bowls.
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Method 2 of 4: Adjusting Materials

Add a little baking soda if you want the crackers to be thinner and crunchier. Dosing of 5 to 15 grams for each 4.5 kilograms of dough will increase the pH of the dough, soften the structure of the mixture and the dough will spread more easily when baking. But be careful because too much baking soda will increase the browning reaction, creating the salty taste of the chemical salt and making the egg mixed in the mixture turn gray!
Use large grain sugar if you want the cookie to be thicker and chewier. Sugar after dissolving acts as a softener for the dough texture. Sugar, similar to the baking soda described in the above step, will also help spread the dough when baking, as the fine granulated sugar dissolves faster than the large granulated sugar. So if you want a cookie that is thick and chewy, go for big granulated sugar (or use fine grain sugar for the opposite effect). If you decide to use powdered sugar for maximum crunch, make sure there is no cornstarch in the sugar, otherwise you will have unintended consequences. The cake will not be beautiful!
Use butter at room temperature. You will want to keep the butter as cold as possible at all times. Refrigerate the butter immediately after mixing all wet ingredients and before placing on the baking sheet. Butter that is too soft will cause the cake to flatten and melt.
Use solid fat (shortening) or cornstarch to make the crackers flatter. If you want your batch to be more fluffy and slightly like a sponge cake, use either of the above ingredients. Replacing butter with shortening gives a better biscuits texture and is healthier. You can add 2 teaspoons of cornstarch instead of 4 tablespoons of flour (60 ml) for a great sponginess. advertisement

Method 3 of 4: Bake the cake like a pro

Place the cake on the baking tray room temperature or tray cool. A hot baking tray will cause the dough to melt prematurely. Lubricate your baking sheet with margarine or butter - don't use any vegetable oil as it will burn between the cakes and make it difficult to clean it. However, with some cookie dough recipes that already have a lot of shortening or butter, you won't need to lubricate the baking tray anymore.
Use baking paper. Use parchment paper or Silipat (silicon baking tray) to make baking easier. Using either tool will make the baking tray easier to clean and free from grease. Another plus is that the biscuits can be easily removed from the baking tray just by separating the parchment from the tray and placing on the grill to cool. You can put stencils back in the tray and bake a fresh batch.
Make cookies of equal size. Use a scoop or a measuring spoon to make sure the cake is about the same size. The biscuits will be baked more evenly and taste better.
Check out the biscuits. Baking times are usually stated in the recipe, so when the cake is almost finished, stick it in the center with a toothpick and pull it out quickly. If the toothpick does not stick or has only a little flour on it, the cake is already cooked. Depending on the amount of cake on the toothpick, adjust the baking time accordingly.
Allow the cake to cool after taking it out of the oven. It is best to let the cakes cool right on the tray, or let them cool down on a griddle. If you don't have this type of griddle, simply turn a large plate upside down and place the grill on until it's cooled. Once the crackers have cooled, separate them from the tray to avoid sticking or breaking them. advertisement

Method 4 of 4: Choose Formulas

Bake basic sugar biscuits. Biscuits are easy to make and don't require a lot of ingredients, so they're great for those times when you don't need to go shopping and buy more ingredients. Sugar biscuits are simple cakes that everyone can eat, avoiding the situation where someone likes one but not the other.
Make the classic chocolate nut biscuits. Chocolate seed biscuits are one of the most popular around the world. This is also the basic cake that you should master how to make. Upgrade them using premium chocolate nuts or other nuts.
Bake nutritious oatmeal biscuits. Strong oat biscuits contain fiber, which makes them healthier than other crackers. They are also easy to make and change to suit your taste, and also easy to change.
Make peanut butter cookies. Peanut butter biscuits are a favorite for many people and can be a delicious and filling part of breakfast. It is also a cookie that is more suitable for people with diabetes than other recipes, if the sugar level is moderately adjusted.
Make sweet Snickerdoodle cakes. Snickerdoodle is basically a large cookie rich in butter, sugar, and cinnamon powder. They are not a healthy choice, but they are a great treat.
Bake spicy ginger biscuits (Gingersnap). Whether it's Christmas or summer camping, gingerbread biscuits are a great addition to a get-together. They are so popular and incredibly easy to do, give it a try.
Make tropical macaroon cakes. Macaroon are biscuits that look difficult to make, but are actually very easy to make. If you want to impress someone, give this cake a try. Coconut and chocolate are all you need for a gourmet feel.
Bake delicate Marzipan biscuits. Marzipan is a cooking ingredient often used only for delicate Italian desserts. However, this sweet almond flour can also be used to bake into delicious cookies with a continental European flair.
Make elegant ricotta cheese lemon biscuits. If you are looking for a unique flavor or are in a hurry to prepare a luxury party, try making the gourmet lemon ricotta cheese biscuits. The blend of all flavors will surprise you and the diners will be amazed.
Bake a unique bacon and chocolate grain cookie. Do you like stereotypes? Obviously not. Do you want to break tradition? Now we can continue. Make cookies that are not only delicious, but also make everyone excited. Why only make monotonous chocolate seed cakes when we can make an unforgettable dish? advertisement

Advice

Use vanilla sugar to add a rich flavor to the cake. Put the vanilla seeds in a sugar container two weeks before using it. This will allow the vanilla flavor to seep into the sugar seeds, helping to smell creamy cakes, cookies, and even sweet bread. Vanilla sugar is also sold in supermarkets.
After baking and turning off the oven, slightly open the door for faster heat dissipation. However, if your oven has a plastic handle, watch out for the heat to escape so it doesn't melt the handle.
Note that the Silpat lining the baking tray can leave a bit of a plastic smell on your biscuits.
Preheat oven before mixing ingredients.
Sprinkle flour on a baking tray after applying anti-stick oil can reduce spread (this is also a way to treat crackers too flat) and keep the chocolate particles in the dough from sticking to the tray.

Warning

Do not bake the crackers raw as they will have a dough taste, increase the health risk from undercooked ingredients (e.g. salmonella poisoning in raw eggs), and even lead to illnesses like stomach upset. thick. Follow the baking times described in the recipe.
Do not open the door repeatedly to check the cake. Each time you turn on the oven, it reduces heat and affects the batch result. Instead, use the oven interior light, if available, to see the biscuits through the door.
Make sure you do not place any flammable objects on the top of the oven. You can start a fire.
If you are a child, ask your parents for help, as you could injure yourself using the oven or kitchen utensils.