Yihao Classroom
Those problems that have bothered you in baking---biscuits
All the time, I have often received various questions from everyone, which are often encountered in baking. These few problems today are some basic problems in making biscuits, but maybe after you read them, many questions about making biscuits can be solved.
1. Do I have to bake cookies strictly according to the temperature and time in the recipe?
Different types of biscuits have different requirements for baking temperature and time, so the temperature and time given in the recipe are different.
Due to the differences in the temperature of different ovens, the temperature and time provided in the book cannot be copied completely. It is recommended to check the biscuits every few minutes, and keep in front of the oven a few minutes before they are out of the oven to observe the changes of the biscuits at any time. If the surface of the biscuits is golden yellow, and the biscuits are removed from the baking tray, you can see that the bottom of the biscuits also turn golden, indicating that the biscuits are baked.
2. Why are my biscuits a bit soft and not crispy enough?
It is normal for freshly baked biscuits to become soft and crispy after cooling. If it is still soft after cooling, it means that the baking time is not enough and the moisture has not been completely dried. The solution is to put the biscuits back into the oven and bake for a few minutes. If the biscuits are dark enough but still soft after cooling, it may be because the temperature of the oven is too high. At this time, try to lower the oven temperature to extend the baking time of the biscuits.
In addition, the larger and thicker the dough, the harder it is to dry the moisture, and the easier it is to bake soft biscuits. Conversely, the smaller and thinner the dough, the easier it is to bake crispy biscuits. So, if you can’t bake biscuits with a satisfying taste, try to make the biscuits smaller.
3. Does the inconsistent size of the biscuits in the same baking tray affect it?
influential. Try to keep the size and thickness of the biscuits in the same baking tray consistent, so as to ensure that the biscuits are evenly baked, otherwise some have been baked and some are not cooked.
In addition to size and thickness, the spacing of the biscuits in the baking tray should also be as consistent as possible.
4. How many plates of biscuits can be bake at a time?
Household ovens are mostly divided into several layers, but usually only one plate of biscuits is baked at a time, so as to ensure that the biscuits are evenly heated up and down, so as to achieve the best baking effect.
5. Is it necessary to spread oil paper or oil cloth when baking cookies?
Some bakeware has a non-stick coating, so it is not necessary to put oil paper or oil cloth on it. Most other baking pans do not have a non-stick coating. To ensure that the biscuits do not stick to the baking pan after baking, they should be covered with greased paper or tarp.
When making thin and crisp biscuits, in order to facilitate the removal of the baked biscuits, even if you use a non-stick baking tray, it is recommended to spread oil cloth or oil paper.
6. How to preserve the baked biscuits to keep them crispy?
After the baked biscuits are cooled, if they are directly exposed to the air, they will easily absorb the moisture in the air, thereby becoming soft and losing their crispy taste. Therefore, the biscuits should be stored in a sealed box in time after cooling. If possible, you can also put a pack of desiccant or a few sugar cubes in a sealed box to help absorb moisture in the air and prevent the biscuits from getting wet.
The biscuits that have been damp and soft are put in the oven and bake for a few minutes (the temperature can be set at 150℃-170℃), and they can become crisp again.
7. How long can homemade biscuits be kept?
Different types of biscuits have different storage times. If stored in a sealed box, it can usually be stored for 1-2 weeks.
If you need to store them for a longer period of time, you can seal the biscuits and put them in the freezer compartment of the refrigerator, which can be stored for 2 months. Take out the biscuits in advance to warm up when eating. If the biscuits are accidentally damp during the reheating process, they can be baked in the oven for a few minutes.
Of course, the shelf life of biscuits is affected by many factors such as raw materials, temperature and storage conditions, and cannot be generalized. Homemade biscuits should be eaten as soon as possible after they are made. This is the best way to let yourself eat fresh and delicious biscuits.
8. How much influence will the reduction of sugar in the biscuit formula have on the finished product?
Under normal circumstances, if you think the original formula is too sweet, you can appropriately reduce the sugar in the formula by about 30%, which will not have too obvious impact on the finished product. However, we must also understand that in addition to the role of sweetener in biscuits, sugar also affects the color and texture of biscuits.
To give a few simple examples, after sugar is mixed with wet ingredients such as butter and eggs to dissolve, it can increase the softness of the dough, and the dough after reducing the sugar will be drier. Especially when making squeezed cookies and other extruded biscuits, the feeling will be more obvious. In addition, because sugar is prone to scorching at high temperatures, biscuits with high sugar content are more likely to be colored during baking, and it is easy to bake a beautiful color.
At the same time, sugar is an excellent natural preservative. The higher the sugar content, the longer the shelf life and the less likely to deteriorate.
In fact, not only sugar, any increase or decrease of ingredients will have more or less impact on the shape of the finished product, but sometimes for personal reasons, there will be a trade-off.
9. Why is the surface color of the biscuits I baked is very dark, but the bottom color is very light?
Generally it is because the temperature difference between the upper and lower fire of the oven is too large. In this case, if your oven can independently control the temperature of the upper and lower fire, and the surface color is too fast, lower the heating temperature; If the speed is normal, and the bottom coloring is too slow, increase the primer.
For ovens that cannot control the temperature independently of the upper and lower fire, place the baking tray down, or turn off the heat after the surface is colored, and bake until the bottom of the biscuits is colored.
Conversely, if the color of the bottom of the baked biscuits is very dark but the surface is very light, the opposite method can be used.
When baking biscuits, we may encounter various situations. As long as we master the tricks and flexibly adjust the baking methods, we can bake successful biscuits!
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