5 tips to get more lift your cookies

There are many recipes for cookies that the techniques include various ingredients, techniques, and also the preparation of yeast. But if you create many recipes and find your cookie is a small apartment, you can find this article useful. Bring a professional baker. I was for years the development of cooking and different culinary tastes that you want to tickle the taste buds, I think not. But I had a problem ... My delicious cookies were stableand did not seem so interesting, even if they were excellent. As a professional baker, I can proudly say my recipes to cook from scratch in a large number of ingredients from scratch. My dough can be difficult, but my stuff I've learned over the years for help.

A common mistake many people make is using a metal spoon or bowl. Believe it or not, glass or wood are the best way to prepare batters, metals react effectively with the rainDough ingredients and effects of baking powder. Try a wooden spoon to mix the dough.

Another common error is using too much baking powder. If you remove too much during cooking, but are more likely to deflate, as bring to boil, or remove them from the oven. If you tried to remove the metal without success, try reducing your sodium by 4.1 to one teaspoon of times.

AnotherTip: set the cooking temperature. You can cook too fast, if you can not do enough. Try lowering the temperature to cook more slowly. If you cook more slowly, have more time to start cooking, in the high state. If cooked too quickly, cook them as an opportunity to educate each.

The situation in the oven is another factor that cookies may be exposed to the elevator, because it coincides with the jaws Temperature. If you start to cook and grill below the upper rack can move the lifting and cooking to help slow down, keep their lift. If this place a pan on the shelf below, you can help the bottom of the cookie cook longer, until the centers and vertices be thoroughly cooked. Is a good trick to avoid Cookie burned while still perfectly baked with a> Cookies.

The last suggestion is the best I've tried to discover, through my cheeks. Reduce the amount of shortening. The reduction of the reduction, the batter is light and does not spread as regards the dough warms up and starts to climb.

I hope you found these tips at home, and experience to try to cook the perfect biscuit.

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