Reasons and solutions for cookie cracking

Biscuit cracking is usually caused by insufficient moisture in the dough, high baking temperature, insufficient dough relaxation time, imbalanced formula ratios, improper operating techniques, and other reasons. It can be improved by adjusting the formula, controlling the temperature, and extending the relaxation time.

1. Insufficient moisture content in dough

Low liquid content in dough can lead to poor ductility, and rapid surface dehydration and shrinkage during baking can cause cracks. When making, the amount of eggs or milk can be appropriately increased. The water absorption rate of different flours varies greatly, and it is recommended to add the liquid in batches to observe the state. Excessive sugar oil ratio can also absorb moisture, so it is necessary to balance the ratio of dry and wet materials.

2. Excessive baking temperature

When the actual temperature of the oven exceeds the recipe requirements, the outer layer of the cookie quickly sets while the interior continues to expand, resulting in stress cracks. It is recommended to use an oven thermometer for calibration, using a segmented heating method. The first 5 minutes should be set at 160 ℃, and then adjusted to the standard temperature for baking. The hot air circulation mode will accelerate surface drying, and the up and down fire mode can be used instead.

3. Insufficient dough relaxation time

When the dough is left to stand for less than 30 minutes, the gluten network becomes tense and easily shrinks and cracks during baking. Butter dough needs to be refrigerated and relaxed for at least 2 hours to allow the oil to crystallize and wrap around the flour particles. It is recommended to cover the syrup biscuit dough with a film and let it stand at room temperature to allow the sugar to fully dissolve and penetrate.

4. Formula ratio imbalance

High gluten flour accounting for more than 20% will make the dough too elastic. It is recommended to use low gluten flour or add some corn starch. Excessive amount of leavening agent can cause rapid expansion of internal pores, and the amount of baking powder should be controlled at 1% -2% of the flour amount. When replacing sugar with liquid syrup, it is necessary to reduce the amount of other liquids added.

5. Improper operating techniques

Excessive kneading can activate too much gluten, and cutting and mixing methods should be used to mix the materials. Rubbing the dough multiple times during plastic surgery can cause oil to seep out. It is recommended to use the folding and pressing method. Noodles with uneven thickness can be heated unevenly, and a graduated rolling pin can be used to maintain a uniform thickness of 3-5 millimeters. When making cookies, you can use light cream or yogurt with high moisture content as a substitute for some liquids. Brushing egg mixture on the surface before baking can help form a flexible skin. Immediately moving it to the drying net after it is out of the oven can prevent shrinkage cracks caused by residual temperature at the bottom. The amount of liquid needs to be adjusted in different seasons, and the liquid ratio can be increased by 5% -10% when the air is dry in winter. When storing, put it in a sealed jar and add food desiccant to prevent it from becoming damp and softening, and then dry it again to prevent cracking. If you need to make special shaped cookies, you can add 5% -8% almond powder to enhance the dough's plasticity.