The Biggest Mistakes Everyone Makes When Baking Cookies
ฝัง
- เผยแพร่เมื่อ 12 มิ.ย. 2024
- A great project for a novice baker to take on is a batch of cookies. It's fairly straightforward, the risk of failure is relatively low, and the rewards are pretty spectacular. Plus, you can get through many recipes, from start to finish, in about half an hour.
But, like anything else, there are ways to dull your success, if not outright fail. Some common mistakes have to do with a lack of preparation, while others have more to do with not using as much care as you could during the baking process. So, want to know how to make bakery-level cookies at home? Avoid the biggest mistakes everyone makes when baking cookies.
#Cookies #Baking #Mistakes
Underbeating the butter and sugar | 0:00
Measuring ingredients incorrectly | 1:08
Using cold ingredients | 1:59
Not scraping down the bowl | 2:52
Not adding salt | 3:44
Not using parchment paper | 4:34
Using a dark baking sheet | 5:23
Not saving mix-ins | 6:09
Overbaking | 6:41
Overcrowding | 7:37
Wrong temperature | 8:13
Not rotating them | 8:45
Not cooling them | 9:24
Baking sheet is too hot | 10:01
Not chilling the dough | 10:39
Read Full Article: www.mashed.com/37615/mistakes... - บันเทิง
Do you have any tips for baking cookies?
#1
-Not asking your Mom to do it.
First one to watch the video even though I never bake smh late night boredom
Make the investment in a couple of insulated baking sheet trays
Wave your cookie sheets to cool them faster. That is, unless you have pets that shed a lot.
doesn't rotating the sheets half way thru the bake, dump all the heat out of the oven?
It can. Unless you have a really bad oven. Dont worry about it.
If your oben is that bad, youll notice after a few bakes.
Sometimes its a simple as placing the pan in the middle of the oven.
I usually use a Nordic Ware half sheet pan because that's the biggest one that fits in my oven. It's just a smaller version of what bakeries use. I find that holds the heat and even if I forget to rotate the pan the cookies are usually fine as long as I've managed to keep them all relatively the same size. Most ovens both Gas and Electric typically have a thermostat so for the Texas temperature drop it will turn on the heating element or open the gas valve to bring the temperature back up. My electric oven is older so you can see the burner element and usually if I open the door in the middle of baking I can see it turn on and start to Glow as is trying to bring the heat back up. Usually doesn't take very long to rotate a Pan of cookies anyways.
@@robertknight4672 interesting thanks all. after some more bakes, what i've found is the color of the pan matters much more, darker pans burn every time, and then rotating the pans does even out the bake. I get uneven bake if i just leave the cookies on even the middle rack. So it does depend on the specific oven. Opening the door not as bad.
If you want to be a little more environmentally friendly instead of the parchment paper which works perfectly fine you may want to consider a sill pad (silicone baking mat).
😀 😃 🙂 👍
Every time I hear about eggs in the fridge I remember that American eggs have the natural protection washed off and have to be chilled. But God thats a hassle of taking them out for anything needing eggs sounds like something I'd forget
My personal cookie baking tips:
1. Always use salted butter; using unsalted butter forces you to have a much more granular texture when you have to dump the additional salt in. Using salted butter avoids this altogether, and in doing so also provides a MUCH better flavour IMO. Salted butter all day!
2. Get the RIGHT salt, and use just a little more salt than you think you should; when using a "teaspoon" of salt, I do more like a "heaping teaspoon", to the point where salt is falling off the edge of my spoon. I also use fine sea salt, and I've been tempted to use some of our Redmond-bran "Real Salt" sea salt just to see what would happen. NEVER use iodized/iodine/table salt. Ever.
3. Pure vanilla or fake vanilla?; I've found that although "pure" vanilla may be a relatively healthier option, sometimes its strong flavour can completely overwhelm certain recipes. I'm not talking about cookies anymore, but specifically, blueberry muffins. There are so many delicate flavours in a good blueberry muffin that are just totally drowned out by "real"/pure vanilla. Sometimes the cheap stuff works the best.
Wholehearted agree with #3. Most recipes do not need vanilla especially when the main ingredient is in the name. If I'm making a banana cake I want people to smell the bananas immediately and not get distracted by the vanilla.
Get your own TH-cam channel. That is my advice.
@@nancycarolm6849 Already done! On top of not only already doing so, I'm sure someone your age thinks that someone as young as myself giving away free advice can be seen as arrogant and hasty. But please keep in mind that even though I'm young, that doesn't instantly make me a fool. I have experiences that not only differ from yours, but have garnered what I personally deem to be quite valuable lessons. I've done nothing more than freely share some tips that others may-or may not-find useful. Nothing I've said was poison to the heart, mind, soul, or even much less so to the stomach.
Also this video's own pinned comment is LITERALLY asking us to post our own tips, so in case you missed it, there's that
why does my cookies keeps on turning into cake 😓
it’s probably because of your butter
and your recipe is probably very strange. When you finish to mix the ingredients, it should be sandy, not liquid like cake.
@@flvffcinnacan you elaborate please 🥺 I want some gooey cookies but they turn to small cakes
@@RogerThings Notice how the cookie batter is kinda like sand, while the cake batter is kinda liquid? it’s because of the ingredients and the quantity of those.
Cakes generally don’t have much butter while cookies are mostly butter.
Real cookies are around 35% butter, 20% flour, 25% chocolate, and the rests are stuff like baking soda/powder, eggs, etc. Btw I forgot which one is which one since I’m from Europe, but I think baking soda makes your cookies airy and the other one makes the cookies rise.
So if your cookies turns into cake, then you use the wrong recipe.
My personal favorite cookies recipe is from Nino’s home, it’s absolutely delicious. The cookies plate are already finished by the day
If you’re mimicking a recipe that call for adding baking powder that is why. Baking powder makes the cookies rise like a cake. Use baking soda instead so your cookie won’t rise like a cake. Or just skip the baking powder part.
My cookies always come out too mushy and fall apart easily. Used many different recipes and idk what to do cause I really want to figure out why this is happening.
“Why are my cookies soft and falling apart?
The problem is likely to be a lack of enough gluten which is the "glue" that holds bread together and makes it rise high and not spread-out. Prior to adding your fat/butter to your cookie dough give the dough an extra few minutes of kneading/mixing, which will develop the gluten.Jul 2, 2017”
The *World* *wide* *web* has answers to many questions 💝
Keep searching 🔎
@@GiuliQGandolfo yeah I think I just suck at making cookies hahaha. I won’t give up though..one day I’ll get it. There is definitely a lot of science involved that I need to brush up on.
Could be too much flour or that your flour is more dry than some places.. lack of humidity is an issue where I live… so experiment: a little less flour or a little more liquid.
@@shaunalenz thank you I will try that out
why do my cookies keep sticking onto the parchment paper?
I just wanna know if I can put apples in my cookies
Try dicing them and baking them on a low temp for an hour or so
yes
why my second batch always undercooked?
Oven probably cools down when you open it for the first batch. Let the oven heat up a bit again for about 5 minutes or leave the cookies inside a little longer if you consistently have this issue
I electrically mixed 3/4 cup of brown sugar, 1/2 cup of granulated sugar and 1 cup of butter yet instead of wet sand i got a very liquidy mixture.
I was attempting to make cookie bars and it came out like bread, yet i didnt add any baking powder or water. Any idea why that may be?
Probably your butter is melted, and it is hot when you mix it with the sugar
Chips ahoy is the cookie in the sky i try to emulate. Hard, crunchy exterior; tough, chewy interior: large, sweet chocolate chunks: slightly oily, tending to medium crumb.
Why doesn’t my cookies 🍪 go flat? They taste good but they are so fluffy I hate them
I'm having the opposite problem lol. Here's my mistakes that might help you. 1. Don't chill the dough. 2. Use opened/expired or less bicarbonate of soda. 3. Leave the cookies on the hot tray after removing from oven. 4. Bake on slightly lower temperature or don't use an independent oven thermometer. 5. Use weak strength flour, in the UK all flour is weak unless stated or buying Canadian/North American branded flour. I'm sure I made a couple more mistakes like using a dark baking tray. Bad luck baking for flatter cookies! 🤞👍
Something i've been doing that made my cookies spread too much is baking on silicone mats
Thank you for tips I’m going to try them.
Boo
The biggest mistake when you bake cookies from scratch is: why in the world are you baking from scratch? They cost more and are no better than Chips Ahoy. Yes, I know, heavens! But, get the right version of the old Nabisco standby, microwave them warm, and enjoy. You save tons of time, worry, and money. I'm a chef of sorts but don't mess with baking if I can avoid it...
If you think Chips Ahoy are as good as homemade cookies, you've only had bad homemade cookies. I *like* Chips Ahoy, but no way.
Props to Nabisco for their ginger snaps, though.
the biggest mistake, is you have not eaten a life changing homemade cookie, and it will take you less than 20 mins to make and bake.
That's like me saying it's cheaper to go to mcdonald's than to make a meal from scratch Mr. Chef of sorts
Are you really a chef with that kind of comment? Look at the ingredients on a box of chips ahoy. You won't be able to pronounce half of them. And they also taste like a stale cookie that has been sitting out for days that can break into millions of crumbles if you drop it on the floor 😂
If you're questioning why anyone would bake from scratch, then proceed to say that microwaving a pack of store-bought cookie dough is a perfectly reasonable route, then you're officially not allowed to eat anything that anybody offers you that's home-made. If indeed, like you said yourself in multiple different ways, it's that much better lmao
But hey, you can't always convince people to give up price and convenience for quality.
Also you said to have "some Nabisco on standby" and then to microwave it... But from what I can tell, Nabisco doesn't make pre-made dough like Pillsbury, or even packs of mix. Are you saying you microwave Oreos and Chips Ahoy cookies straight out of the package to simulate a "warm, fresh-from-the-oven-like" taste?