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The first item to purchase is a basic oven thermometer to check if your oven runs true to temperature. If it doesn’t adjust your baking temperature accordingly. You can also adjust your oven, by using your manual for your oven. It may require you to lower it or increase the temperature. I have had to do this once or twice. I even considered having my appliance man come to check the internal to make sure my oven was correct!
When purchasing Baking Sheet pans, choose a sturdy light colored metal baking sheet. Dark metal pans, heat more quickly, so they could cause your baked goods to brown too much.
On another note, line your Baking Sheets with parchment paper, unless otherwise directed in a recipe.
Or you could also purchase:
Or you could also purchase SILPAT Mats, they may be a little expensive, but well worth it and if cleaned and stored properly will last forever!
Use a rolling pin that feel comfortable in your hands (many bakers like a long French rolling pins). Roll out dough from the center to the edges, not back and forth-this overworks the dough! I have about 6 different kinds, short and long and use them in different recipes. I have a marble one that lays in a stand.
Evenly portion cookie dough with a scoop or you could use a kitchen scale to weigh out equal amounts to get them all the same size. I have acquired many scoop sizes for different recipes that I bake. Sometimes they all may not work with just one scoop. I also weigh out my dough to confirm each one weighs the exact amount.
Transfer pans and cookies to large cooling racks. If you leave cookies on a hot baking sheet, they’ll continue cooking. Buy ovenproof racks so you can also use them for roasting. Sometimes, recipes will tell you to take the cookies out a little earlier and they will continue to cook on the baking sheets.
When the recipe calls for extracts, use pure instead of imitation versions. They cost less but the flavors don’t compare and you should only want the very best when baking. I always keep different kinds on hand for when a recipe may call for one that it not available in the market. I usually will order online and purchase Nielsen Massey.
Let cookies cool completely before you store them. Stored properly, most cookies will keep at room temperature for 5 days. Store crisp and soft cookies in separate containers. If you combine them, the soft ones can cause the crisp ones to soften.
Stack cookies between layers of parchment or wax paper in an airtight container. Don’t stack more than a few layers, especially of delicate cookies.
Keep bar cookies right in their baking pan. Let cool completely, then cover tightly with foil. I prefer to cut them when cooled and store them in an airtight container. They store well and have been completely fine and taste fabulous!
These are just a few tips that I wanted to share with you all, that I have learned over the years of baking. Happy Baking!
Next month, I will be focusing on all the different types of Butter and what they are used off in different types of recipes.
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