Lollipop sticks or dowel rods that are an eighth to a quarter inch thick are excellent guides. For evenly rolled cookies: Use a rolling pin with guide rings or use guides on either side of the dough.Avoid overmixing your dough: Be careful not to overmix your dough! As soon as your dough starts to clump together, you’re ready to roll.Left unattended, those denser areas can streak the dough and cause it to spread unevenly as the sugar cookies bake. Not scraping down the bowl can cause a dense, poorly-aerated paste to build up on the sides. Scrape down the bowl often: Don’t forget to scrape the bottom of the bowl, as dry ingredients can sometimes get trapped.The proper way to measure your flour is to spoon the flour directly into a dry measuring cup and smooth off the top with a knife. This extra flour will make your cookies dry and tough. If you’re scooping your flour into the measuring cup directly from the bag, you could be using as much as 30% extra flour in your dough. Make sure to measure the flour properly: Measuring your flour incorrectly is one of the biggest cookie mistakes you can make. Learn how to perfectly soften butter here. Butter that’s too soft could cause the dough to be too soft, which could lead to your cookies spreading while baking. Butter that’s too cold may cause you to have little bits of butter in your dough.
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