Your Cookies Are Easily Fragile? Maybe This Is The Reason

Christmas Cake Illustration (Laura James/Pexels)

JAKARTA - Christmas has arrived, many people start making cakes to eat with their families. However, it takes a special trick to produce a delicious cake. When molding pastries or cookies, it is necessary to roll out a solid dough so that it is easy to shape as desired.

This dough is solid when the butter or other fat in it becomes solid due to the cold room temperature. This fat melts with rolling time and is the reason the dough is difficult to mold.

What is usually done is to re-roll the dough and chill it in the refrigerator. This step is usually repeated and causes the dough to be overworked. Often, this results in crumbly cookies. To avoid this, read these easy tips:

Butter softens and expands the dough too much when baking. Avoid this by refrigerating the dough that has been molded and arranged on a baking sheet in the refrigerator. Once cool and completely solid, just bake. Cookies will be denser. You are beating the butter/fat and sugar too long. This makes the dough too airy and not dense in texture. When baked, the result is crumbly. Dip the cookie cutters into the flour each time you print. This helps the dough not to stick easily and avoids the dough from tearing when printing. When you tear, you will tend to re-roll and this is when the overmixing of the dough occurs. If possible, work in a cold kitchen to prevent the butter from softening quickly. In professional kitchens, air conditioning is used in the pastry room so that in one roll, the dough density lasts longer.