What are the causes of poor quality of cookies?
If your cookies are too hard . . . They may have been baked too long or at a temperature that was too low. Too much flour or not enough shortening or liquid will make them hard also.
What are the 7 factors of cookie spread?
Terms in this set (16)
- Cream sugar, fat, flavorings and salt.
- Temper eggs.
- Sift flour and other dry ingredients.
What are the characteristics of a good quality cookies?
The cookie should be golden brown in all cookies except sugar, shortbread, and spritz cookies - which should just be lightly tinged golden around the edges. I'm sure there are other kinds out there that fall into the "golden- around- the-edges" kind. It should taste good - not too much baking powder or soda.
What determines the spread of a cookie?
Cookies spread because the fat in the cookie dough melts in the oven. If there isn't enough flour to hold that melted fat, the cookies will over-spread. Spoon and level that flour or, better yet, weigh your flour.
What is the key to soft cookies?
Use a mix of Sugars: Cream the butter, brown sugar, and white sugar together. This process aerates the butter, which promises soft chocolate chip cookies. Brown sugar yields soft chocolate chip cookies and white sugar helps the cookies spread.
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