Tips For Preparing Cookies * (part 2) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
PATTI - VDRJ67A
COOKIE HINTS
Directions:
10). Drop Cookies: Cookies uniform in size will finish baking at same
time. Use ice cream scoop with release bar to easily shape drop
cookies. a #80 or #90 scoop yields about 1 teaspoonful of dough. Make
sure cookies are spaced apart as directed in recipe so as not to
crowd cookies.
11). Rolled cookies: Doughs are usually easier to shape and roll
after a period of refrigeration. Remove only enough dough from
refrigerator to work with at one time.
12). Bar cookies: always use the pan size called for. Substituting a
different size pan will affect texture of cookie.
13). Refrigerator cookies: For firm and smoothly shaped rolls, wrap
rolls securely in waxed paper to chill before slicing. Unwrap and
slice evenly with a thin, sharp knife. Use gentle back and forth
motion when slicing so they keep their shape. Rotating the roll while
slicing also prevents one side from flattening.
Source from luhu.jp
time. Use ice cream scoop with release bar to easily shape drop
cookies. a #80 or #90 scoop yields about 1 teaspoonful of dough. Make
sure cookies are spaced apart as directed in recipe so as not to
crowd cookies.
11). Rolled cookies: Doughs are usually easier to shape and roll
after a period of refrigeration. Remove only enough dough from
refrigerator to work with at one time.
12). Bar cookies: always use the pan size called for. Substituting a
different size pan will affect texture of cookie.
13). Refrigerator cookies: For firm and smoothly shaped rolls, wrap
rolls securely in waxed paper to chill before slicing. Unwrap and
slice evenly with a thin, sharp knife. Use gentle back and forth
motion when slicing so they keep their shape. Rotating the roll while
slicing also prevents one side from flattening.
Source from luhu.jp