Why are baked cookies always soft and why are freshly baked cookies so soft

It is normal for freshly baked cookies to be soft and crispy when cooled.

If it is still soft after cooling, it means that the roasting time is not enough, and the moisture has not been completely dried. The solution is to put the cookies back in the oven and bake them for a few minutes.

If the color of the biscuits is dark enough, but they are still soft when cooled, it may be because the temperature of the oven is too high. At this time, try to lower the oven temperature and extend the baking time of the biscuits.

In addition, the larger and thicker the dough, the harder it is for moisture to dry and the easier it is for soft biscuits to bake. Conversely, the smaller and thinner the dough, the easier it is to bake crispy cookies.

If you still can't bake biscuits with a satisfactory taste, it should be a recipe problem, and the water content of the recipe should be appropriately reduced, such as: milk, eggs, etc.

To make biscuits, you must strictly follow the specific gravity of the ingredients in the recipe, strictly speaking, it is necessary to be accurate to 1g, and the flour is best sifted through a sieve (a dense net can also be used), and it may be that the production method you refer to is unreliable ......You can reduce the amount of water and add oil to make the dough feel as close as possible to a feeling that is about to fall apart but still sticks together, and the biscuits are best rolled out into a flatbread and then buckled out with something like a mold cup lid. In addition, if it is cold before eating, the freshly baked biscuits will indeed be softer.

The baking time is short, and the egg whites are added to the biscuits and noodles to make them crispy and small.

Maybe it's hot, or that's it

Not crispy, generally butter is not enough! To whisk until the butter becomes feathers. Here's a good recipe for me.

Ingredients: Butter.

135 grams. Powdered sugar.

100 grams. Sugar grinding is also available).

One whole egg. Baking powder.

Gram. Salt. 1 gram. Kraft cheese powder.

30 grams (none).

High powder. 70 grams.

Low powder. 150 grams.

Method: Stir the butter and powdered sugar together until the color is light and white, then add eggs, continue to stir evenly, then add baking powder, salt, cheese powder and stir evenly, then add two kinds of flour to stir into a dough. The whole process is stirred with a rubber spatula, and finally I have to use my hands to form small balls one by one, flatten them, form small cake embryos, and put them on a baking sheet.

Preheat the oven to 190 degrees and bake for 10 minutes!

There are usually two reasons why biscuits are not crispy or crispy, the first is that the ratio of flour to water is not correct, and secondly, the baking time is shorter。There are many people who are very fond of baking, among which homemade biscuits are the introductory dessert in baking, although it seems very simple, but it always only fails, not only does not have the crispy texture of biscuits, but also tastes soft, just like eating bread. If there is more moisture in the biscuits, it is easy to lose the crispy texture, and the baking time is also very critical, too long will burn the biscuits, too short will not be fully baked.

Take the simplest margarita biscuit as an example, we need to prepare 100 grams of cake flour to make this little dessert.

100 grams of cornstarch.

100g butter, two hard-boiled egg yolks, a pinch of salt and powdered sugar. Soften the butter at room temperature, add powdered sugar and salt.

The amount of sugar can be adjusted appropriately according to your preference, usually around 50 grams to 60 grams. Use an electric whisk to beat the butter until it turns whitish and swells slightly.

Sift the egg yolk and pour it into the butter and stir well, sift in the cornstarch and cake flour to knead all the ingredients into a smooth dough. At this time, the dough is slightly dry, and there is no need to put additional water at all. We put the dough with plastic wrap.

After wrapping, put it in the refrigerator for an hour, which can make the biscuits more beautiful and have a higher success rate. Divide the dough into small balls of the same size, place directly on the baking sheet, and press a small pit in the middle with your hands.

At this time, there will be natural cracks around the biscuits, the oven is preheated at 170 degrees, and it is placed in the middle layer for about 15 20 minutes, when we see that the biscuits are slightly yellowed for 4 weeks, it means that they have been baked. Depending on the situation of the oven, the time may be extended or shortened appropriately. Freshly baked biscuits are soft, crispy and delicious when cooled, and can be stored in an airtight jar for 2 to 3 days.

This is due to the short baking time, and it is also related to the ratio of ingredients, so be sure to adjust the ratio of ingredients.

It may be because the baking time is not particularly good, and the exam time set by yourself is too short, which will cause the biscuits to be very soft, or it may be that the fermentation time is not in place.

The roasting time is not long, the method of making it is not right, and the steps are not grasped well

It's because you had some problems making the biscuits, and you didn't add the milk and butter you should have to the biscuits, so the biscuits aren't crispy at all.

Soak these cookies in water and make them again, and be careful when you make them next time, and put a little more eggs to increase the crispiness of the cookies.

That means your moisture content is too high, and you can bake it at a low temperature for a while, or you can leave it outside to dry.

The biscuit recipe is sent up and down.

If there is no problem with the recipe and the baking process is done according to the recipe's requirements, then there are two things that can change the situation that the biscuits are not loose and soft.

1. Turn down the temperature of the oven and bake for a while.

2. Put it and it will be crispy.

The baking time is short, if the appearance color is okay, it means that the temperature of the oven is too high when baking for the first time, and the temperature will be lowered next time; If the surface color is very light, just bake it for a few more minutes. I recommend that you keep an eye in front of the oven when you bake again to avoid baking the mush.

Also, it will be brittle until it is completely cool.

I want to make soft cakes but make them all crispy or hard.

Note: The butter should be sufficient, the dough should be rolled out thinly, so that the baked is crispy, spread butter on the top of the tray, and the biscuits should also be there, and the baking time should not be too long, it is easy to paste.

1. There are four reasons why the biscuits are soft when baked, the first is that different biscuits have different production temperatures and the first time before the time, and they must be made according to the temperature and time given in the recipe, and the changes of the biscuits should be carefully observed in the process;

2. The second is that there is not enough time for baking. It's normal for freshly baked cookies to be soft, but they become crispy when cooled. If it continues to soften after cooling, it means that there is not enough time to roast and the moisture has not been completely dried.

3. The third is that the dough is too thick. The larger and thicker the dough, the more difficult it is for the moisture to be dried.

4. Fourth, the biscuits have been damp. If the baked biscuits are cooled and exposed to the air directly, they can easily absorb moisture.

Why are cookies soft when baked.

With the development trend of the times, many people have just begun to love the work of cake baking, and more and more people are carrying out some simple cake baking work at home, such as producing bread and biscuits. Naturally, there are many people who reflect why the biscuits they make are soft, and they are still soft after being cooled immediately, and even melt away, in fact, this is still related to the production process, and after grasping the reason, they will improve the practice, and firmly believe that they will be able to make delicious cookies.

Why are cookies soft when baked.

1. Different cookies have different production temperatures and times.

Different types of cookies have different rules for the temperature and time of baking the cake, so the temperature and time obtained in the secret recipe are different. Because the temperature of different electric ovens is different, it is not possible to completely copy the temperature and time shown in the book. It is recommended to check cookies every 10 minutes, and it is best to stay in front of the electric oven for more than 10 minutes before announcing them to observe the transformation of cookies anytime and anywhere.

If the surface of the cookie is orange-yellow, and you tear the cookie off the baking tray and see the bottom of the cookie turn orange-yellow, it means that the cookie is baked.

Why are cookies soft when baked.

2. Insufficient cake baking time.

The cookies that have just been announced are sour and soft, and they will become more and more crunchy after refrigeration. If it is still sour and soft after refrigeration, it means that the cake has not been baked for enough time and the moisture has not been thoroughly dried. The way to deal with it is to put the cookies in the oven again and bake them for more than ten minutes.

If the cookies are dark enough but still sour after cooling, it may be due to the high temperature of the electric oven. Try to reduce the oven temperature and increase the baking time of the cookies.

3. The batter is too thick.

The bigger the batter, the better.

The thicker and more watery it is dried, the easier it is to bake soft cookies. Conversely, the lower and thinner the batter, the easier it is to bake into crunchy cookies. So, if you can't bake a satisfying cookie, try making it smaller.

Why are cookies soft when baked.

4. Cookies have long since returned.

If the baked cookies are exposed to the air immediately after refrigeration, they are very easy to digest and absorb the moisture in the air, and then become loose and lose their crunchy taste. Therefore, cookies should be stored in an airtight box immediately after refrigeration. If you have the standard, you can also put a packet of moisture-proof agent or a few sugar cubes in the sealed box.

It assists in digestion and absorption of water in the gas and prevents cookies from re-damp. Put the cookies that have already returned to moisture and fluff into the oven for more than 10 minutes (the temperature can be set at 150-170) to become more and more crunchy again.

This is the reason why the common cookies will be soft, have you mastered it?