Читать книгу Baking Favorites - Williams Sonoma - Страница 10

COOKIES

Cookie dough and finished cookies are delicate. It is

important to handle cookies with care at every stage of the

process—from prepping, rolling, and cutting to cooling,

decorating, and storing.

Before & During Baking

• Oven temperatures vary, and since cookies have short

baking times, it is important to watch them closely so

they don’t burn. Check for doneness a couple of minutes

before the recipe indicates.

• To ensure even cooking, rotate the baking sheets halfway

through the baking time.

• Use wire racks for cooling; they allow air to circulate beneath

the cookies, which helps them cool quickly and evenly.

• When making bar cookies, use the size of dish called for

in the recipe—using a different size will change the

baking time and may affect the texture.

After Baking

• If the cookies spread too much during baking, the butter

was too soft when added, or the dough was placed on a

hot baking sheet.

• If the cookies are burned on the bottom, the cookies were

too thin, the oven was too hot, the baking sheet was too

thin or placed too low in the oven, or the baking sheets

were not rotated during baking.

• If the cookies did not bake evenly, the baking sheets were

not rotated during baking.

• If the cookies fell apart when removed from the baking

sheet, the cookies were removed from the baking sheet

too soon.

• If the cookies stuck to the baking sheet, the cookies were

not baked long enough or were left too long on the

baking sheet.

Storing Cookies

• Most cookies will keep well in an airtight container,

layered between sheets of parchment paper, at room

temperature for a few days.

• To pack bar treats for picnics and parties, wrap them

individually in aluminum foil or waxed paper.

• A dozen beautifully baked cookies can easily become the

perfect hostess or holiday gift. Wrap cookies in waxed

paper and place on colorful tissue paper in a sturdy

decorative box or metal tin, then tie with festive ribbon.

PIES

Pie doughs are half the battle when it comes to making a

perfect pie. Luckily, a perfect filling and a tender crust are

easy to achieve with a little practice and mindful preparation.

Before & During Baking

• Always chill your dough before baking to prevent a tough

crust.

• Choose fresh, ripe, in-season fruit for the best flavor and

texture in fillings.

• Depending on the sweetness and juiciness of the fruit, as

well as your own palate, adjust the amount of sugar you

add—more for unripe or less-flavorful fruit and less for

very ripe, sweet fruit.

• Fruit pies need thickeners so they aren’t runny.

Cornstarch is our preferred thickener in this cookbook,

especially for summer fruits. Potato starch or tapioca

starch are also excellent options.

• For double-crust and lattice-topped pies, brush the top of

the dough with an egg wash, a mixture of one large egg

beaten with about 1 teaspoon water for a shiny, golden

brown crust that helps turbinado sugar or other finishing

toppings to adhere to the crust.

18

BAKING FAVORITES