Common Cookies Problems

Baking cookies are absolutely great! But you know what’s not? Ruining a whole batch of ‘em due to common mistakes. Check this info graphics out to learn why it happened and how to prevent them.

Flat, rock hard cookies

  • Dough contained too much sugar leaving your biscuit overly crunchy and dark brown
  • They probably also got stuck to the baking sheet.
  • Ease up on the sugar in the recipe.

Dry and stiff cookies

  • Too much flour in the recipe.
  • Caused too much gluten to form
  • Preventing the cookie from softening and spreading.

Dark and crispy cookies

  • Baked for too or at too high a temperature.
  • Try removing your cookies from the oven sooner, or perhaps invest in an oven thermometer to check that your oven temperatures are accurate.

Pale and soft cookies

  • The oven temperature is too low or they were taken out too soon.
  • Always keep an eye on your cookies and take them out when they’re golden.

Crispy on the outside, raw on the inside.

  • Too much butter in your biscuit dough.
  • The dough wasn’t cool enough before baking.
  • Next time, chill your cookies in the fridge for 10 minutes before you bake them.
  • If the problem persists, use less butter.

Types of Flour

  • Different flours have different protein contents.
  • The higher the protein content, the more structure it will provide for your cookies.

Baking Powder vs Baking soda

  • If you like your cookie to have a nice craggy. coarse texture on top, then baking soda is your go-to
  • For smoother and cakier cookie, use baking powder.

Brown sugar vs White sugar

  • Granulated white sugar makes cookies browner (by caramelizing) and crisper (by absorbing moisture in the dough).
  • Brown sugar makes cookies moister and chewier than does white sugar because it contains molasses.

Tips: For the best results, use pure cane sugar because products that contain both and cane sugar tend to e less consistent in quality.

Butter consistency

Every differences of butter consistency will affect the cookies. Which one is the best? Either cool room temperature, too soft or melted butter? It depends on which type of cookies you preferred.

We hope this useful information will be helpful in your baking journey.

Did you love this information?

We hope this useful information will be helpful in your baking journey.

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