How do cookies become brittle when they are damp

Biscuits that have become damp can be restored to their crispness through methods such as oven heating, microwave heating, pan baking, freeze-drying, and sealed storage. Moisture in cookies is usually related to high humidity or poor sealing in the storage environment. Timely handling can prevent a deterioration in taste.

1. Oven Heating

Spread damp cookies flat on a baking tray and bake in a preheated oven at 150 degrees Celsius for 3-5 minutes. Heat can evaporate the moisture inside the biscuit, making the starch structure become crispy again. Pay attention to color changes and avoid burning. This method is suitable for most baked cookies, and for thin and crispy cookies, the time should be shortened.

2. Microwave Heating

Place the cookies on a microwave tray and heat over medium heat for 10-15 seconds. Microwaves can cause water molecules to vibrate rapidly and generate heat, but it is important to pay attention to the spacing and flipping to prevent local overheating. Suitable for quick processing of small amounts of cookies, repeated 2-3 times for better results. Use this method with caution for cookies coated with chocolate.

3. Baking in a flat bottomed pan

Preheat the pan over low heat without water or oil, then put in a single layer of biscuits and spread them out. Keep flipping for 1-2 minutes. Iron pots have uniform thermal conductivity and can gently remove moisture, especially suitable for digesting thick varieties such as biscuits. Maintain the minimum heat during operation, and continue drying with residual temperature for better results.

4. Freeze drying

Seal the cookies and place them in the freezer for 24 hours. The low temperature environment causes the moisture to condense into ice crystals, which sublime and remove the moisture after removal. This method can preserve the original flavor to the maximum extent and is suitable for low moisture crispy cookies. After freezing, it should be consumed immediately to avoid secondary dampness.

5. Sealed Storage

When storing cookies in a sealed jar or vacuum bag, add food desiccants or undercooked rice to absorb any remaining moisture. Silicone desiccant can be reused, and natural moisture absorbing materials need to be replaced regularly. For long-term storage, it is recommended to pack small portions, reduce the number of opening and closing times, and control the environmental humidity below 60%.

Daily storage of cookies should pay attention to environmental temperature and humidity management, and be consumed as soon as possible after opening. Biscuits packaged in aluminum foil inner bags have better moisture resistance, while homemade cookies can be enhanced with an appropriate amount of corn starch to improve moisture resistance. If the cookies have become moldy or have an unpleasant odor, they are not edible. A humid environment may breed harmful microorganisms such as Aspergillus flavus. When paired with milk or yogurt, it is recommended to soak and eat immediately to avoid prolonged soaking that may affect the taste.