1. The oven must be preheated
Before the oven is baked, the temperature knob must be adjusted to the desired temperature in advance, turn on the switch to idle for a period of time, so that the product can reach the desired temperature when entering the oven. The action of preheating the oven allows the cookie dough to set quickly and also maintains a better texture. Preheating the oven is a very important piece of baking common sense that must not be forgotten. The larger the volume of the oven, the longer it will take to preheat, anywhere from 5-10 minutes.
2. Powder are sifted, mixing to prevent excessive gluten
The most common ingredient in making cookies is flour, which is highly hygroscopic, and when left for a long time it will adsorb moisture in the air and produce lumps, which can be removed by sifting, making the flour fluffy and easy to mix well with other ingredients. When sifting, all the powders should be mixed well before sifting. Sifting is also necessary to prevent the flour out of gluten operation, anyway, the flour out of gluten also need to pay attention to do not long time big force transition mixing, as long as the mixture is uniform no dry powder on the line.
3. materials in advance to return to room temperature, butter fully whipped
Many baking materials are stored in the refrigerator, but the temperature is too low for the mixing and absorption of different materials, so in advance of the material out of the refrigerator in the room temperature environment to soften or return to temperature. The most common is butter, which has a hard texture when refrigerated, so we take it out an hour or more beforehand (e.g., in winter) and place it in a room temperature environment to soften it a bit. If you take it out late you can cut it into small pieces so it softens faster, or put it in a warm place (in the sun, by the heater, etc.) but do not heat it so it melts. Also things like eggs, milk, cheese, etc. need to be taken out of the fridge ahead of time.
Many fluffy cookies have butter as the main ingredient, which needs to be whipped, or churned, during operation. The purpose of whipping is to make the butter soft, smooth and filled with air, so that the cookies will have a fluffy melt-in-your-mouth texture. So in the churning must be in place, the method is to use an electric whisk will continue to beat the butter for a few minutes, beat until the texture of the butter fluffy, white in color, the volume of the slightly swollen feather-like can be. In winter, you may need to beat longer.4. Add the eggs in small quantities without separating the oil from the water.
You might think that adding all the ingredients at once and mixing them together seems to be less of a hassle, but in fact, some of the ingredients have to be mixed in small amounts with other ingredients to make it better. For example, after the butter and sugar are mixed and fluffed, the eggs need to be beaten into an egg wash before being added in 2-4 additions, and each addition should be made so that the egg wash is fully absorbed by the butter before the next addition. Because an egg contains about 74% water, if you pour all the egg mixture into the cream paste at once, the oil and water can not be easily combined, resulting in the separation of oil and water, and it will be very difficult to stir and mix well. Remember to add the ingredients in small batches to make the finished product taste more delicate and delicious.
5. Discharge spaced not sticky
Many cookies will be baked after the volume of some expansion, so we in the baking tray in the yard to pay attention to each of them to leave some space between, so as to avoid baking the edges of each other sticky sticky together to affect the appearance. At the same time, leave a gap can also make the baking fire more uniform, if too dense, the baking time to be longer, the baking effect will also be affected.
6. size uniform appearance and taste are excellent
In the production of cookies, to try to achieve the thickness of each cookie, the size of the cookie are more uniform, so that in the baking, it will not be paste, some have not been on a little color. Thinness is more important than size, and the thinner the cookie, the easier it is to overbake. If you can't do that, you'll just have to keep a watchful eye on them at the oven while they bake.