If cooking is an art, baking is a science which requires precision. For many, baking is a therapy for the soul and there are many households where baking is more about letting out your creativity. You can always visit a cookie making class to enhance your skills. Baking a cookie can be tempting, but it is impossible to not mess it up. Sometimes it is too hard, too crumbly, too dark or sometimes too flat. If these sound familiar, you might be making one or more of these mistakes and we shall list a few basic methods:
Measurement of the flour: When you use a general cup for measuring flour directly from the bag you might be using extra 20-30% flour which might make the cookie dry and hard. Usually , in cookie-making classes a measuring scale is used.
Overburden the dough: The softness of the cookie is directly proportional to kneading of the flour. Flours have gluten that contains a protein which becomes harder and tougher when you knead, roll and mix it. Thus you should roll the mix as gently as possible.
Soften the butter properly: Butter and sugar are the chief ingredients while baking cookies. Make sure you grate the butter in the bowl and keep it in room temperature, rather than using the microwave to melt it. Enrol yourself to a cookie decorating class to learn these little nuances on baking and for that perfect finish.
Set the time right: You should set the timer for 2-3 minutes less than the cooking time called for in the recipe. Make sure you take the cookies out of the oven just as they are beginning to look done, failing which the residual heat from the cookie sheet will continue to bake the cookies.
Have a happy baking!!!