Cookie Troubleshooting
Source of Recipe
bakingbusiness.com
---------- Cookie Troubleshooting ----------
Lack of spread---
Sugar granulation too coarse.
Adding all sugar at one time.
Overmixing, causing toughening of the flour structure, breaking down of sugar crystals or combination of both.
Insufficient soda: Dough pH is too low.
Cookies fall during baking---
Excessive leavening.
Slack batter.
Weak flour.
Improper size.
Tough cookies---
Insufficient shortening.
Overmixing.
Strong flour.
Loss of flavor---
Overbaking.
Dough too alkaline.
Black spots and harsh crumb---
Excessive ammonia.
Lumps of soda or milk powder.
Excessive spread---
Excessive sugar.
Slack batter.
Excessive soda: Dough pH is too high.
Excessive pan grease.
Oven too cold.
Excessive or improper type of shortening.
Sticks to pans---
Flour too soft.
Excessive egg content.
Slack batter.
Sugar spots in dough.
Pans unclean.
Improper metal used in pan construction.
Greenish cast or dull dark color---
Excessive bicarbonate of soda.
Checking---
Overbaking.
Cooling too quickly.
Lack of moisture retention, preventing even distribution of moisture during and after baking.
Improper storage.
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