Types of homemade cookies
Are soft or hard cookies a problem? Depends. In principle, cookies are not all hard, nor are they all soft, this depends on the type of cookie. However, if you prepare a type of cookies and they go on the contrary, there is a problem. That is, you prepare soft cookies and they get hard. For this reason, it is interesting to know a bit about the types of cookies that exist:
Bar cookies
The bar cookies are very curious, because they are in the middle of the cakes and the cookies. Although they are baked in molds such as cakes, they are cut into pieces of the size of a bite. Example of this type of cookies are the Brownies and the Shortbread. Here are some recipes in case you are interested:- Chocolate and orange cookies
– Chocolate Brownie With Nuts
Butter cookies
This type of cookie has a very consistent mass, very similar to that of cake. The texture of the dough allows it to stretch it and cut it in many very creative ways. These cookies can be covered with real glaze or decorate them in infinite different ways. Some examples of recipes are:- Cookies decorated with real glasa
– Homemade butter cookies
Spoon cookies
Why are they called spoon cookies? The answer is very simple: because they are placed on the plate directly with a spoon. This technique applies because the dough is very sticky (it contains a lot of fat) and cannot be stretched with the roller. These cookies expand in the oven, taking circular appearance. These are some of this types recipes:- Cookies with sparks
– Coconut Paleo cookies
Why do I have hard cookies
What is the most common when we bake cookies? Let us be hard … even many times! Do not lose your calm, everyone happens to us. Hard cookies have a solution. For this reason, here I bring you some possible reasons and at the same time some very useful tips to achieve spongy, soft and delicious cookies. The culinary secret that we all want to know in vocals:- You kneaded excessively the preparation. You worked the dough a lot, therefore gluten developed too much. Solution? When you love, do it very little, especially if you already add the flour. The important thing is to integrate the ingredients completely, extra work.
– You add too much flour. Correction? Use a measuring cup to exactly calculate the amount of flour or weighs the portion. Preferably, never directly grip the packing flour with the measuring cup, avoid using any cup other than measurement and do not calculate the eye â€because you can pass with the measurements. Apply rasas.
– You used flour with a lot of gluten (protein), for example strength flour. What should you do? You can correct it by replacing it with another with less protein. What is the recommended flour tiipo for the dough of the cookies? Lazy flour (0000 or T45) or pastry flour. However, if you prefer spongy cookie recipes (it also depends on the recipe), you can replace a portion of flour (up to a quarter of the total) with cornstarch. Another alternative is to replace the flour (also up to 1/4 part of the total) with ingredients such as cocoa powder, molten chocolate or ground nuts.
– You added little fat. The solution is simple, place 1/4 more cup of butter, so you will achieve more tender cookies.
– You add little sugar. What should you do? Place 1/4 more sugar cup.
– You chose a dark or black oven tray. It is recommended that you use aluminum trays instead of black. Why? The exclusive aluminum trays for baking cookies, have a very thin structure, and this allows a couple cooking. In addition, sugar melts and the cookie acquires a golden color.
– You baked them for a long time. Verify the temperature of your oven, remember each oven has different heat intensities and for this reason cooking times vary. Cook the cookies for a time less than recommended by the recipe, always watching the appearance of the cookies, until the indicated one.
– You cooked the cookies at the same temperature until the end. Lower the temperature a few minutes before finishing cooking, so the cookies will get a softer texture. Use this tip for your spongy cookie recipes.
– You removed the cookies already made from the oven. †It is very common for the cookies to seem at their point, when in reality they passed a little. The secret will be to check if they are ready, before taking them out of the oven. To the thick cookies pressure them with a finger, and if you leave footprint, you can remove them from the oven. While thin cookies at their point feel solid to touch and the edges look somewhat golden.
– You selected butter instead of vegetable butter. Although the butter leaves a delicious taste in the cookies, the vegetable butter melts at a higher temperature, so the cookies extend less during cooking. What causes this? If the cookies are less thin, they have a lower surface, so the humidity evaporates less and decreases the speed at which the cookies harden. Result? Soft cookies!
– You forgot to cool the cookies. The right thing is first to wait 5 minutes on the oven tray and then place them on a rack until they cool completely. Then, save the cookies in a hermetic container with a piece of bread to the bottom. Thus, they will remain soft.
How to soften hard cookies
You baked a lot of cookies and hardened. Do you plan to boot them? Forget it! If you don know what to do with hard cookies, here you will find an infallible and uncomplicated trick. You will see that simple! Add a slice of bread, to the container where you keep the cookies. Yes, even if you do not believe, by adding bread at the bottom of a bottle (preferable glass), a lid container or even a plastic bag, the cookies will soften. If you don have bread, you can also place some corn popcorn. It is important that you close the container and do not open it until a period of 24 hours is fulfilled. The next day … surprise! Soft and digestible cookies. Remember to change the piece of bread (or popcorn) every day, so the cookies will remain soft for some time. Why does this happen? When a hard cookie and a piece of fresh bread remain 24 hours in a container, two events pass. The cookie absorbs moisture of the air, while the bread evaporates its moisture inside the container. At that time, the moisture of the bread is absorbed by the sugars of the cookie. Final score? A few tender cookies and hard bread. These are some of the recipes of cookies that are not hard to ensure the play if you plan to make them:- American Christmas cookies
– Butter cookies with chocolate
– American chocolate cookies
– Butter and lemon cookies
How to harden soft cookies
Ah! But if nobody likes very hard cookies, do not like soft and grace cookies either. For this reason, I also leave you a very useful trick to return to your cookies the crispy. Collect the cookies in a teflon pan (anti-adherent) for 2 minutes. After the weather, cook the cookie on the other side. Thus, they lose the moisture they absorbed. Then, you withdraw them, you let them cool and … to taste!
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