Cookies are everyone’s favorite and most popular treats in Western countries. A cookie is a small or flat-baked cake that is slightly risen, unlike a fully raised bread or cake. People may even refer to cookies as biscuits because of their crispness. One of the difficulties faced by the baker while baking the cookie is that the dough gets dry and crumbles often. You may be excited to bake some cookies, and everything is going well until you begin to notice that your dough starts to become dry and crumble rather than being super soft. The dry dough is not suitable to make cookies, and you may think all your efforts are wasted. But, luckily there are a few ways to overcome it, and students from the baking institute in Chennai may know how to handle it in a better way. Hence, in this post, let us see three ways to fix dry and crumbly cookie dough.
Fat insufficiency:
There are a few reasons why your dough is not holding on together. Figuring out the prime reason will help you find the solution and make them pliable. So, one of the reasons your dough begins to crumble is because there is no sufficient fat. The fat here refers to the wet ingredients like butter, milk, oil, and cream. Either the recipe didn’t call for a sufficient amount of fat, or you have taken the wrong measurement. Whatever the reason, if there is not enough fat in the cookies, the dough starts to crumble. Fats allow the cookies to stick together and act as a lubricant for the dough. Thus, without these lubricants, dry ingredients can’t combine well. The baking classes in Chennai Velachery suggest adding some amount of wet ingredients to the dry dough for better consistency.
Excess dry ingredients:
In some cases, if the dry ingredients are added in excess quantities, the dough may become too dry. Even 1/4 cup of flour can make the dough dry enough. Similarly, taking wrong measurements of the dry ingredients can make the cookie dough crumble. You may have taken the quantity of the ingredients in a tablespoon instead of a teaspoon. Thus, these mistakes can make the dough tough, where you can never scoop to make a cookie. You can even join the cake classes in Chennai, which will teach baking lessons from the basics, so you never get wrong at taking the measurements. So, you can use some wet ingredients like milk, oil or melted butter in smaller proportions to make the dough pilable.
More mixing:
As we all know, gluten in flour is the major component that combines all the ingredients. So, when you put all ingredients and mix them with a hand or a stand mixer, the flour instantly develops gluten. Thus, when you knead the dough more than the requirement, as the gluten develops, the dough gets harder and harder. So, mix the dough for 2-3 minutes only. If you don’t think the dough is not kneaded enough, use your hands and allow the dough to rest to soften.
These are some common mistakes that make the dough dry and hard. You learn some creative ideas and baking tips from Zeroin Academy by enrolling in advanced baking courses in Chennai.
