As discussed many times before, I suck at baking. Cooking I do, baking I do not. I found this over the weekend and identified Dilemmas #4 and #5 as the culprits in my dessert mishaps.
Now if only I could FIX the problem.
There are many variables in baking. Pictured are cookies with various problems using the same dough (with flour adjustments in numbers 3 &4).
1. This cookie is done just right. It is pictured to compare with the rest.
2. This dough was not refrigerated. It is still good but a little flatter than it should be.
3. This dough contained too much flour and did not spread much at all. It is interesting to note that the dough looked identical to the correct dough, but was much stiffer and drier.
4. This dough had too little flour. It spread too much and didn’t bake evenly.
5. This dough was over-mixed. It had a poor color, baked flat and had a strange consistency.
6. This dough was formed too small. It was overcooked at eight minutes. It is fine to make smaller cookies, just bake them for less time.
7. This dough was formed too large. The outsides were done while the middle was too high and underdone.
8. This dough was baked in an oven 25 degrees too hot. The outside was overdone and the inside was slightly underdone.
9. This dough was baked in an oven 25 degrees too cool. It fell flat and became too crisp without much of an inside.
10. This dough was frozen when baked. It took longer to bake and didnâ€™t cook as evenly. To use frozen dough, set on cookie sheet at room temperature while oven is preheating, 15-20 minutes. It takes the frost off and bakes perfectly.