How to make cookies crispy

The key to making cookies crispy is to control the moisture content, oil ratio, and baking process. There are mainly five methods: adjusting the formula ratio, optimizing the baking temperature, using specific raw materials, cooling and preservation techniques, and re baking treatment.

1. Adjusting the formula ratio

Reducing the proportion of liquid components in the dough can lower the moisture content inside the cookie. Usually, egg yolks are used to replace part of the egg liquid or milk. The ratio of sugar to oil should be kept within a reasonable range. White sugar helps to form a brittle structure, while butter or shortening can block gluten formation. Choose medium gluten or low gluten flour to avoid excessive toughness caused by high gluten flour.

2. Optimize baking temperature

Adopting a segmented baking method, initially setting at a higher temperature, and later lowering the temperature to thoroughly dry the moisture. A flat stove is more suitable for maintaining uniform heating than a wind stove, and the baking tray is placed in the middle layer to avoid overheating at the bottom. For thin cookies, it is recommended to bake at 180 ℃ for 8 minutes first, then switch to 150 ℃ and bake until the edges turn slightly yellow. For thick cookies, the low-temperature baking time should be extended.

3. Adding corn starch to specific raw materials

can dilute gluten protein, accounting for no more than 20% of the flour content. Baking soda reacts with acidic substances to produce carbon dioxide, forming a porous structure. Almond powder, coconut powder and other nut powders contain natural oils and fats, which can enhance fragrance and improve crispness. Replacing some sugar with powdered sugar can accelerate its dissolution and form a glassy brittle shell.

4. Cooling and preservation techniques

Immediately transfer the product to a drying net after it is out of the oven to avoid residual temperature causing the bottom to soften. After complete cooling, seal and store it. Place food desiccants or undercooked rice in storage containers to absorb moisture and avoid refrigeration to prevent condensation of water vapor. Crispy cookies are recommended to be consumed within three days, and varieties containing nut oil can be frozen for two weeks.

5. Re baking treatment

Moisture affected cookies can be re baked at 150 ℃ for 5 minutes to restore brittleness, and spraying a small amount of water mist on the surface helps to evenly heat them. After preheating the oven, turn off the power and use the residual temperature to dry it, which is less likely to burn. Microwave reheating requires kitchen paper to absorb moisture, and the status should be checked at intervals of 10 seconds each time. The frying method can quickly dehydrate but significantly increase the oil content.

When making crispy cookies, attention should be paid to the freshness of the raw materials. Flour that has become damp and clumped, or oil that has oxidized and deteriorated, can affect the quality of the finished product. Avoid excessive kneading during operation to prevent the excessive formation of gluten, and refrigerate and relax after shaping to ensure a more even distribution of moisture. Different types of cookies have different requirements for crispness. Cookies focus on a loose texture, while thin and crisp cookies pursue a hard and crisp texture, and the process parameters need to be adjusted according to the specific variety. It is recommended to pack into small portions for daily storage, reducing the number of openings can prolong the crispy state.