Yihao Classroom
Baking Problems You May Have Encountered - Cookies
I frequently receive various questions about baking, many of which are common baking problems. Today's questions focus on fundamental biscuit-making issues, but hopefully, they'll address many of your concerns.
1. Do I have to strictly follow the recipe's temperature and time when baking biscuits?
Different types of biscuits require different baking temperatures and times, hence the variations in recipes.
Since oven temperatures vary, you can't always follow the recipe's temperature and time exactly. It's recommended to check the biscuits every few minutes, and in the last few minutes before they're done, it's best to stay by the oven to observe the changes. The biscuits are done when the surface is golden brown, and the bottom is also golden brown when you lift them from the baking sheet.
2. Why are my biscuits a bit soft and not crispy enough?
It's normal for freshly baked biscuits to be soft; they'll become crispy after cooling. If they remain soft after cooling, it means the baking time wasn't long enough, and the moisture wasn't fully baked out. The solution is to return the biscuits to the oven for a few more minutes. If the biscuits are already dark enough but still soft after cooling, the oven temperature might have been too high. Try lowering the oven temperature and extending the baking time.
Additionally, larger and thicker dough retains moisture, making it easier to bake soft biscuits. Conversely, smaller and thinner dough bakes crispier biscuits. So, if you consistently can't bake biscuits to your liking, try making them smaller.
3. Does it matter if the biscuits on the same baking sheet are inconsistent in size?
Yes, it does. Try to keep the biscuits on the same baking sheet consistent in size and thickness to ensure even baking. Otherwise, some may burn while others remain underbaked.
Besides size and thickness, maintain consistent spacing between biscuits on the baking sheet.
4. How many baking sheets of biscuits can I bake at once?
Most home ovens have multiple racks, but it's usually best to bake only one sheet of biscuits at a time to ensure even heating from top to bottom for optimal results.
5. Do I need to use parchment paper or a baking mat when baking biscuits?
Some baking sheets have a non-stick coating and don't require parchment paper or a baking mat. Most baking sheets without a non-stick coating should use parchment paper or a baking mat to prevent the biscuits from sticking.
When making thin, crispy biscuits, it's recommended to use parchment paper or a baking mat even with a non-stick baking sheet for easier removal.
6. How do I store baked biscuits to keep them crispy?
If left exposed to air after cooling, baked biscuits easily absorb moisture, becoming soft and losing their crispness. Therefore, store cooled biscuits in an airtight container. If possible, add a desiccant packet or a few sugar cubes to the container to absorb moisture and prevent the biscuits from getting soggy.
Soggy biscuits can be crisped up by baking them again for a few minutes at 150-170℃.
7. How long can homemade biscuits be stored?
Different types of biscuits have different shelf lives. If stored in an airtight container, they typically last 1-2 weeks.
For longer storage, seal the biscuits and freeze them. They can last for 2 months. Thaw them before eating. If they get soggy during thawing, bake them for a few minutes.
Of course, the shelf life of biscuits is affected by ingredients, temperature, and storage conditions, so it's not a fixed rule. It's best to eat homemade biscuits as soon as possible for the freshest and tastiest experience.
8. How much will reducing the sugar in a biscuit recipe affect the final product?
Generally, if the original recipe is too sweet, you can reduce the sugar by about 30% without significantly affecting the final product. However, sugar in biscuits, besides sweetness, also affects color and texture.
For example, sugar dissolves when mixed with wet ingredients like butter and eggs, increasing the dough's moisture. Reduced-sugar dough will be drier, especially noticeable in piped biscuits. Also, sugar caramelizes at high temperatures, so higher-sugar biscuits brown more easily, resulting in a better color.
Sugar is also a natural preservative; higher-sugar biscuits have a longer shelf life and are less prone to spoilage.
Actually, increasing or decreasing any ingredient will affect the final product's shape to some extent, but sometimes we make trade-offs based on personal preferences.
9. Why is the top of my biscuit very dark, but the bottom is light?
This is usually due to a large temperature difference between the top and bottom heating elements of the oven. If your oven has independent top and bottom heat controls and the top browns too quickly, lower the top heat. If the top browns normally but the bottom is too slow, increase the bottom heat.
For ovens without independent top and bottom heat controls, lower the baking sheet or turn off the top heat once the top is browned and continue baking until the bottom is browned.
Conversely, if the bottom is too dark and the top is light, do the opposite.
When baking cookies, we may encounter various situations. As long as we master the tricks and flexibly adjust the baking method, we can bake successful cookies!
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