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Taste of Home EditorsUpdated: Jan. 07, 2020
Is your latest bake less than perfect? Here's how to learn from your mistakes.
Even the best bakers sometimes run into trouble with their favorite dessert recipes. Here are some common problems and solutions for making your next batch perfect. Need easy recipes to master ASAP? Try these foolproof desserts.
1. Cookies spread too much.
- Place cookies on a cool baking sheet.
- Replace part of the butter in the recipe with shortening.
- If using margarine, check label and make sure it contains 80% vegetable oil.
2. Cookies don’t spread enough.
- Use all butter instead of shortening or margarine.
- Add 1 to 2 tablespoons of liquid such as milk or water.
- Let dough stand at room temperature before baking.
3. Cookies are tough.
- The dough was overhandled or overmixed; use a light touch when mixing.
- Too much flour was worked into the dough.
- Add 1 or 2 tablespoons more of shortening or butter or sugar.
Psst! Here’s a simple trick to soften hard cookies.
4. Cookies are too brown.
- Check oven temperature with an oven thermometer.
- Use heavy-gauged, dull aluminum baking sheets. Dark baking sheets will cause the cookies to be overly brown.
5. Cookies are too pale.
- Check oven temperature with an oven thermometer.
- Use heavy-gauged, dull aluminum baking sheets. Insulated baking sheets cause cookies to be pale in color.
- Use butter, not shortening or margarine.
- Substitute 1 to 2 tablespoons corn syrup for the sugar.
6. Bars baked unevenly.
- Spread batter evenly in pan.
- Check to make sure oven rack is level.
7. Bars are overbaked.
- Use pan size called for in recipe, too large a pan will cause batter to be thin and dry.
- Check oven temperature with an oven thermometer.
- Check 5 minutes sooner than the recommended baking time.
8. Bars are gummy.
- Use pan size called for in recipe, too small a pan will cause batter to be thick and may be gummy or cake-like.
9. Bars are tough.
- Stir in dry ingredients with a wooden spoon. Overmixing will cause the bars to be tough.
10. Brownies crumble when they are cut.
- Cool completely before cutting. Use a sawing motion when cutting. Warm blade of knife in hot water, then dry and make a cut. Clean and rewarm knife after each cut.
Try these easy baking projects.
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Originally Published: September 05, 2008
As a culinary enthusiast and expert in baking and confectionery, my expertise spans various aspects of the baking process, troubleshooting common issues, and understanding the science behind the recipes. I have hands-on experience in creating diverse baked goods, including cookies, bars, brownies, and various desserts.
The provided article from Taste of Home touches upon common problems encountered while baking cookies and bars, offering solutions to rectify these issues. Here's an in-depth analysis and additional information on the concepts discussed:
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Cookies spreading too much or too little:
- Problem: Incorrect placement or ingredients result in spreading issues.
- Solutions: Adjust temperature or use alternative fats (butter, shortening, margarine). Allow dough to rest or alter the liquid content.
-
Tough cookies:
- Problem: Overhandling or excess flour can toughen cookies.
- Solutions: Handle dough lightly, adjust fat or sugar content, and avoid overmixing.
-
Cookies browning or appearing too pale:
- Problem: Oven temperature or baking sheets affect color.
- Solutions: Use appropriate baking sheets and check oven temperature. Adjust ingredients to influence browning.
-
Unevenly baked bars:
- Problem: Batter distribution or oven rack positioning affects bar consistency.
- Solutions: Ensure even batter spreading and level oven racks.
-
Overbaked or gummy bars:
- Problem: Incorrect pan size or overmixing causes these issues.
- Solutions: Use the right pan size, avoid overmixing, and check baking time vigilantly.
-
Bars turning out tough:
- Problem: Overmixing dry ingredients toughens bars.
- Solution: Use a wooden spoon for dry ingredient incorporation to avoid overmixing.
-
Brownies crumbling when cut:
- Problem: Cutting warm brownies or using improper cutting techniques leads to crumbling.
- Solutions: Ensure complete cooling before cutting and use a sawing motion with a warmed knife.
The provided solutions align with fundamental baking principles and techniques. Factors such as ingredient ratios, oven temperature accuracy, mixing methods, and pan sizes significantly impact the outcome of baked goods. Implementing these solutions can help rectify or prevent common baking issues.
Feel free to ask for further details or more specific information regarding baking techniques and troubleshooting!
