There are few things out there more satisfying than indulging in a batch of freshly homemade cookies. But, before we can get to the enjoying part, we need to successfully get through the baking part — and to avoid all of thecommon mistakes. One of the most common mistakes when making cookie dough is accidentally adding too much flour, which can hamper the consistency.Luckily, there are a few easy ways to fix this.
One way is to add in some extra fat, such as more butter or even an extra egg yolk (which contains fat) — this will make the dough easy to work with again. Another way to fix the problem is to add in a bit of extra liquid, such as milk or water, which will help get the dough back to the consistency it needs to be. Either of these options will work just as well, but make sure to only pick one. In other words, don't add extra butter on top of extra liquid, or you risk further messing up the dough.
Other Tips To Make Sure Your Homemade Cookies Come Out As Tasty As Possible
While it's good to know how to fix the problem if you add too much flour, it's also good to know how to prevent the problem in the first place. Adding too much flour is probably the result of eyeballing measurements instead of being precise. While it may be tempting to add the amount you think works — especially with smaller amounts — it's important to be exact so you don't change the outcome of the cookie. For example, adding too much butter can lead to flatter cookies, which may not be what you want.
Another way to end up with too-flat cookies is to skip the step of chilling the dough before baking. Again, it may seem like an unnecessary step, but it's essential to allow the fat from the butter to cool enough so that the cookies will expand into the desired shape when they're in the oven. Plus, when the cookie dough has been chilled, the cookies come out richer and more flavorful, which is always the end goal.
One way is to add in some extra fat, such as more butter or even an extra egg yolk (which contains fat) — this will make the dough easy to work with again. Another way to fix the problem is to add in a bit of extra liquid, such as milk or water, which will help get the dough back to the consistency it needs to be.
If you find yourself with dry dough on your hands, there are a couple of ways to try to rescue it: Adding liquid — either water or milk will work — helps rehydrate the dough. You want to do this slowly, so go teaspoon by teaspoon. Putting on a bit of extra fat in the dough could help, as well.
First, try adding more liquid to the dough. This can be milk, water, or even just a little bit of extra oil. If that doesn't work, you can try kneading the dough for a few minutes to help it come together. Lastly, if all else fails, you can always add in a few tablespoons of flour to help bind the dough together.
Another thing you can use to counteract the raw, flour taste is to add flavorings to the batter or dough. Vanilla extract is commonly used, but there are other extracts and flavorings you can try, too. For example, almond extract goes well in baked goods with cherries and rum flavoring is great with a spice mixture.
One way is to add in some extra fat, such as more butter or even an extra egg yolk (which contains fat) — this will make the dough easy to work with again. Another way to fix the problem is to add in a bit of extra liquid, such as milk or water, which will help get the dough back to the consistency it needs to be.
But a flour brush isn't just for spreading flour. It's also a great tool for brushing off excess flour from your dough or work surface. This can be especially useful when you're working with delicate doughs that can be easily over-floured.
It is almost impossible to reduce the sweetness of cookie dough once made, without further reducing the quality. The closest you could come would be to create a second batch of cookie dough ingredients with reduced sugar, and combine it with your existing dough.
Dry – “Dry” or “Crumbly” dough is a product of over-mixing or using too much of any ingredient during the mixing process. This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix.
You may notice visible pockets of flour, streaks of butter, or uneven coloration. When overmixed, though, cookie dough will feel dense, greasy, heavy, and warm. It may be tough to roll out or work with, just like overmixed pie dough.
Too much flour and your cookies will heavy, dense and dry. Too little flour, and the fats in the dough will spread out, creating a thinner cookie, and depending on the sugar content, they will either be thin and crispy, or thin and need to cool completely to solidify.
While underworked dough can simply be fixed by a little more kneading, severely overworked dough cannot be fixed. Instead, the overworked dough will result in a hard loaf that will likely not be eaten. It's important not to overwork your dough and continually check for overworking throughout the kneading process.
If you come back to your rising loaf and see that it's oversized and puffy, turn the dough out of the pan and reshape it. Return the dough to the pan and set a timer for 20 minutes (each rise goes faster than the last).
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Introduction: My name is Cheryll Lueilwitz, I am a sparkling, clean, super, lucky, joyous, outstanding, lucky person who loves writing and wants to share my knowledge and understanding with you.
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