Oven baking temperature and time
It depends on what kind of biscuits are made, and the requirements for each cookie are different. For example, cookies require the middle layer of the oven to be 190°C and bake for ten minutes. As long as it is manually controlled, the heating will stop for a few minutes, and the temperature will drop slightly before turning on. Otherwise, the time is short and it is not cooked, and it will be mushy after a long time. Bake at 200 degrees for 10 to 15 minutes as normal. It needs to be preheated, otherwise it will deform.
Do you need to preheat the oven to bake cookies?
Preheating the oven is to adjust the oven to the temperature you want to bake in advance and bake it for a while, usually 5-10 minutes. For example, if you want to bake at a temperature of 170 degrees If you want to bake something, plug it in first, then turn the oven to 170 degrees and bake for a while. Preheating is so that when you put the thing you want to bake in the oven, the oven has reached the desired temperature.
Oven baked biscuits Ingredients:
120 grams of butter, 15 grams of milk powder, 145 grams of low flour, 35 grams of powdered sugar, 16 grams of milk, 0.25 grams of salt, 30 grams of caster sugar, 35g of eggs
Method:
1. Beat the butter softened at room temperature in a large bowl, add caster sugar, powdered sugar, salt and other ingredients gradually, continue to beat until the sugar dissolves.
2. Add egg liquid and milk one by one and mix well with an electric egg beater.
3. After the flour and milk powder are sifted, add them little by little, then cut them well, do not stir in circles.
4. Put the evenly cut batter into the piping tape, and then squeeze it onto the baking pan. The size of each pan should be even, leaving an appropriate space in the middle.
5. Oven at 180 degrees, about 15 minutes. The last 5 minutes should be watched frequently. It is easy to bake during this time if you are not careful, so be careful!
6. After baking, let it cool, and it can be sealed and stored. You can also take some chocolate, melt it in water, then pick up the cookie and dip it in it, then let it cool and let the chocolate solidify.
Tips:
1. You can try to lower the baking temperature, place the baking tray in the oven, and bake on the upper layer.
2. In addition, observe the baking process, and adjust the heating mode of the oven according to the color of the biscuits: if the bottom is colored and the surface is not colored, set the oven to “upper heating tube working mode” .
3. The actual temperature of the home oven is much higher than the displayed temperature, which is a relatively common situation, so the temperature on the recipe should be adjusted appropriately according to the conditions of your own oven.
Precautions for baking biscuits 1. De-icing eggs
After taking out the eggs in the refrigerator, put them at room temperature to let them de-icing, otherwise it will not be easy to combine with other materials. If the temperature is too low, it will affect the Due to the whipping effect of the eggs, the texture of the biscuits made will not be good. In order to avoid this, the eggs must be returned to room temperature before making.
2. Sieve the flour to prevent caking
The low-gluten flour used for making biscuits has low protein content. Even if it is not damp, it will still agglomerate after being placed for a period of time. In order to avoid agglomerated powder, when other materials are directly added, there will be no small particles, so that the baked biscuits will have a more delicate taste. In addition to flour, other dry powder materials such as baking powder, corn flour, cocoa powder, etc. are usually sieved.
3. Melting the cream is good for mixing.
After the cream is refrigerated or frozen, the texture will become hard. If the cream is not taken out and softened before making it, it will be difficult to operate and beat. After the melted cream is beaten, it is suitable for mixing with Mix with other flours, otherwise the dough will become very hard. There are two different processing methods for softening the cream or completely melting the cream for different needs during production.
The easiest way to soften the cream is to take it out and let it soften at room temperature. How long it takes to soften depends on the degree to which the cream has been refrigerated or frozen in advance. The cream only needs to soften to the point of fingers. Press a little harder, you can easily press out the degree of depression. But to make extruded cream, it needs to be completely melted into a liquid state. To turn the cream into a liquid state, the cream must be heated. It can be heated in an oven or heated in an iron pot with an open flame. , the heated oil can be stirred with other materials after it has cooled down slightly, otherwise the oil that is too high will scald the materials it is mixed with.
4. Add eggs in batches
When making some types of biscuits, you need to add eggs in batches to mix the ingredients. If you add them all at once, the egg and oil will separate. After combining, the eggs must be broken up into egg liquid and then added in 2-3 times, because an egg contains about 74% water. If all the egg liquid is poured into the cream paste at one time, the oil and water will not be easy. Combination, resulting in oil and water separation, mixing and mixing will be very difficult.
5. Preheat the oven
Before baking, the oven must be adjusted to the baking temperature 10 minutes in advance, and the oven must be air-fired (the larger the oven, the longer the preheating time), so that the oven can reach the required temperature in advance. The baking temperature is so high that the biscuits can be baked as soon as they are placed in the oven, otherwise the baked biscuits will be hard and dry, which will affect the taste. The action of preheating the oven can also set the shape of the cookie dough, especially the milk foam biscuits begin to gradually defoaming after being sent, and they should be baked in the oven immediately.
6. There should be a space between the biscuits.
The dough should be placed on the baking pan, because it will expand again after heating. There should be some space between each biscuits when they are placed to avoid sticking to each other. In addition, if the batter is squeezed on the baking pan, in addition to leaving a gap between each other, the size and thickness should also be uniform, so that some are not burnt, and some are still half-baked.
What’s wrong with baking cookies that are not crispy
1, flour: determines the firmness of the dough
We generally use low-gluten flour To make biscuits, it is characterized by low protein content and weak gluten, which can make the finished biscuits crispy and fluffy. Occasionally, a small amount of cornstarch is added to reduce the gluten and water retention of the finished biscuits.
2, oil: makes the texture crispy
animal butter is extracted from milk, adding nutrients and calories, and is a great addition to the rich biscuits The aroma and taste also play a part. At the same time, it can prevent the cohesion of the protein in the flour from absorbing water, increase the volume of the biscuit, make the finished biscuit more fluffy, and appropriately prolong the shelf life of the biscuit.
3, sugar: determines the crispness of the biscuit
For biscuit color, hardness, batter spread, sugar The particle size and dosage play a very important role.
4. Liquid: Improve the mouth-melting properties of cookies
means eggs, milk, juice, etc. The raw materials with a certain emulsifying function can also enrich the taste of the finished biscuits and make the raw materials in the production easier to pass.
Familiar with the basic raw materials, and mastering the influence of sugar and oil ratio changes on the texture of the biscuit, you can calculate the shaping method of the biscuit dough and the taste of the finished product. The ratio of raw materials can determine the crispness, hardness and fluffiness of the biscuits. Generally speaking, first determine the ratio of oil and sugar, then adjust the amount of flour, and finally refer to whether the liquid raw materials need to be added in moderation.
Top 10 common problems in baking cookies
1Why is the batter in a good shape when it is extruded, but completely deformed after baking?
Answer: It may be that the butter is over-whipped, or there may be a problem with the recipe.
2Why the cookies I made are burnt on the outside but not cooked on the inside?
Answer: If the biscuits are burnt on the outside and not cooked on the inside, it means that the baking temperature is too high, and the biscuits will burn before they are cooked. You can lower the temperature and bake for a longer time.
3Why does the batter not squeeze when squeezing cookies?
Answer: In the recipe of cookie batter, there is generally a lot of butter. Butter will harden when it is cold, so it will feel harder to squeeze the cookie batter in winter, and it will be easier to squeeze in summer. In winter, you can rub the piping bag batter in the palm of your hand before using it.
4Why are the biscuits crispy when they are just made and then softened after a day?
Answer: Freshly baked cookies are generally crispy after they have cooled. But if you don’t keep it sealed in time, it will absorb the moisture in the air and the cookies will become soggy.
5Why do you use parchment paper when baking cookies?
Answer: The parchment paper can properly isolate the baking tray and the biscuits, and reduce the temperature of the baking tray, so that the bottom of the biscuits will not burn too quickly. The parchment paper can also absorb some of the grease from the cookies. The parchment paper has a certain protective effect on the baking pan.
6What should I do if the biscuits are not easy to release when they are moulded?
Answer: When using a cookie mold to make biscuits, be sure to refrigerate the dough until it is firm before using, so that when using a cookie mold, it will be easier to demould.
7Why does everything rot when making diced cookies?
Answer: When cutting biscuits, the dough must have a certain hardness, neither too soft nor too hard. The knife used must be very fast, if it is a very dull knife, everything will fall apart.
8How to beat butter when making cookies?
Answer: After adding the powdered sugar to the butter, we first stir it a few times to let the butter and sugar initially blend, and then just turn on the high speed and beat for about 50 seconds. We can see that the butter is slightly lighter in color, slightly fluffy and smooth in texture.
9. Why did mine become charred according to the baking time and temperature in your recipe?
Answer: The temperature of many small household ovens is not very accurate, so it is recommended to observe the coloring of the cookies in the last few minutes of baking. Just turn it off. Everyone has to master the temper of their own oven first.
10Can the butter in the cookie recipe be replaced with vegetable oil?
Answer: When making biscuits, the butter cannot be replaced with vegetable oil, because the butter needs to be beaten, and then the biscuits are fluffy. If vegetable oil is used, the biscuits will be harder. If you use Vegetable oil to make biscuits, can be combined with baking powder and the like.
