Cookies
Almost everyone has a different idea of what the perfect cookie tastes like. Some like them thick and chewy, others like thin and crispy. I, myself like them crisp on the outside, soft on the inside. Here are a few baking secrets to make your cookies as you like them.
Thick and chewy:
Cool dough spread more slowly, so use eggs and butter right out of the refrigerator, and let pans cool completely between batches. Use more brown sugar than white for moistness.
Thin and crisp:
Soften butter at room temperature and pace eggs in warm water for a minute or two. Use more white sugar, less brown. Grease the pans. Reduce oven temperature by 25 degrees. Bake for a few extra minutes.
Crisp outside, soft inside:
Add 2 tablespoons corn syrup to the dough.
Thick and chewy:
Cool dough spread more slowly, so use eggs and butter right out of the refrigerator, and let pans cool completely between batches. Use more brown sugar than white for moistness.
Thin and crisp:
Soften butter at room temperature and pace eggs in warm water for a minute or two. Use more white sugar, less brown. Grease the pans. Reduce oven temperature by 25 degrees. Bake for a few extra minutes.
Crisp outside, soft inside:
Add 2 tablespoons corn syrup to the dough.
Muffins
Ever wonder why when you make muffins at home they never look like the ones you buy in a bakery? They tend to be flat, they don't get that wonderful crown, and the top is not crunchy. Well look no further! I have the solution for you.
1) The first thing is to make sure your batter is relatively thick. Thin batter won't crown as well.
2) Secondly, sprinkle a little raw turbinado sugar on top of every muffin (this will give you that crunchy exterior)
3) Finally, preheat the oven to 500 degrees fahrenheit. Once you place the muffins in the oven, they you can lower the temperature to recommended level. This will give you an amazing crown.
1) The first thing is to make sure your batter is relatively thick. Thin batter won't crown as well.
2) Secondly, sprinkle a little raw turbinado sugar on top of every muffin (this will give you that crunchy exterior)
3) Finally, preheat the oven to 500 degrees fahrenheit. Once you place the muffins in the oven, they you can lower the temperature to recommended level. This will give you an amazing crown.
Substitutions
There is nothing worse than starting to bake something only to realize you don't have one of the ingredients that you need. Who wants to go back to the store at that point? Here are a few substitutions that can help you overcome this issue.
♦ yogurt (1 cup) = sour cream (1 cup), OR buttermilk (1 cup), OR heavy whipping cream (1 cup) plus 1 tablespoon fresh lemon juice
♦ vanilla bean (1 bean) = 2-3 teaspoons vanilla extract
♦ raw sugar (1 cup) = light brown sugar (1 cup)
♦ molasses (1 cup) = honey (1 cup) OR light brown corn syrup (1 cup) OR maple syrup (1 cup)
♦ cream of tartar (1/2 teaspoon) = vinegar (1/2 teaspoon) OR lemon juice (1/2 teaspoon)
♦ corn starch (1 tablespoon, for thickening) = all purpose flour (2 tablespoons), potato starch (1 tablespoon), arrowroot (1 tablespoon), instant tapioca (2 tablespoons)
♦ yogurt (1 cup) = sour cream (1 cup), OR buttermilk (1 cup), OR heavy whipping cream (1 cup) plus 1 tablespoon fresh lemon juice
♦ vanilla bean (1 bean) = 2-3 teaspoons vanilla extract
♦ raw sugar (1 cup) = light brown sugar (1 cup)
♦ molasses (1 cup) = honey (1 cup) OR light brown corn syrup (1 cup) OR maple syrup (1 cup)
♦ cream of tartar (1/2 teaspoon) = vinegar (1/2 teaspoon) OR lemon juice (1/2 teaspoon)
♦ corn starch (1 tablespoon, for thickening) = all purpose flour (2 tablespoons), potato starch (1 tablespoon), arrowroot (1 tablespoon), instant tapioca (2 tablespoons)
