Cooking Mystery: Do People Cook Cookies in Oven
In home baking, an oven is an ideal choice for making biscuits. It can provide a stable temperature environment, allowing biscuits to fully show their deliciousness and aroma during the baking process.
How long does it take to bake biscuits at 180 degrees?
This depends on what kind of biscuits you are baking. Different biscuits will also take different times.
Baking time: Ordinary small cookies take 10 - 15 minutes. Because of their simple ingredients and thin thickness, heat can easily penetrate; soda crackers take 15 - 20 minutes, and it is necessary to ensure that the yeast is fully fermented; large or thick oatmeal nut cookies take 20 - 25 minutes. The volume and texture affect the heat transfer speed.
Judgment of being baked well: The edges are golden yellow, the surface is slightly hardened, the bottom starts to change color slightly, and there is a sense of elasticity when pressed lightly with fingers.
Key points of baking: The temperature of the oven is uneven. During baking, the position of biscuits should be appropriately adjusted; start to observe and adjust from 10 minutes for the first baking; after baking, let the biscuits stand on the baking tray for 3 - 5 minutes to set, to prevent damage due to premature movement. Patience is needed to observe during the baking process.
Which mode is best for baking cookies?
The upper and lower heat mode is the most commonly used and also very suitable. In this mode, the heating tubes at the top and bottom of the oven work together. For example, when baking butter biscuits, it can make them heated evenly from top to bottom. At 170 - 180 degrees, biscuits with golden appearance, crispy and soft texture can be baked, effectively avoiding local scorching or undercooking.
Although the fan mode heats up quickly, it is easy to make biscuits heated unevenly. For example, chocolate chip cookies may change color on the surface while being raw inside. If this mode is used, the temperature needs to be reduced by 10 - 15 degrees and the time needs to be shortened, and frequent observation is required.
In addition, placing biscuits in the middle layer of the oven can ensure even heating. When baking multiple trays at the same time, leave enough space for hot air to circulate. When trying a new recipe for the first time, bake a small amount first for testing. After determining the appropriate temperature and time, then make in batches to achieve the ideal baking effect.
Do cookies go hard in the oven?
Biscuits will undergo a process of hardening in the oven. On the one hand, the moisture in the dough is evaporated by heat. For example, the dough of frosted biscuits loses moisture during baking and the structure becomes tighter. On the other hand, proteins denature and starches solidify. For example, for chocolate biscuits, the ingredients contained in them promote the biscuits to take shape and harden under the action of high temperature.
The freshly baked biscuits do not immediately reach the hardest state, but are slightly soft. The hardness only tends to be ideal after cooling. If the baking time or temperature is out of control, the biscuits will be too hard or burnt. If the time is insufficient, the center will be soft.
To obtain an excellent taste, attention should be paid when the edges of the biscuits change color slightly. After being taken out of the oven, let it stand on the baking tray for a few minutes first, and then move it to a cooling rack to cool. Since the biscuits will continue to harden during the cooling period, there is no need to worry about the softness when they are just taken out of the oven.
Why do cookies burn in my oven?
The burning of biscuits in the oven mainly stems from the following aspects:
Temperature factor: Setting the temperature too high, or the actual temperature of the oven is higher than the displayed temperature. An oven thermometer can be purchased for accurate measurement and calibration to avoid burning biscuits due to inaccurate temperature.
Time factor: Excessive baking time is one of the common reasons. Especially for thin biscuits, close attention should be paid to their state after baking in the oven for about 10 minutes to prevent missing the best time to take them out and causing the biscuits to be burned.
Position and baking tray factor: The placement position in the oven is crucial. Placing it in the middle layer and away from the heating tube can reduce the risk of local overheating. Being too close to the upper heating tube can easily cause local burning of biscuits. At the same time, the material of the baking tray also has an impact. Dark or thinner baking trays have strong thermal conductivity and will make the bottom of biscuits heat up faster and burn. Therefore, it is recommended to choose a light-colored thickened baking tray.
There are the following methods to prevent biscuits from being burned:
Inspection and assistance: Regularly check the state of biscuits during the baking process, especially in the last few minutes. Laying baking paper on the baking tray can help to heat evenly.
Testing and recording: When trying a new recipe for the first time, bake a small amount for testing first, and pay attention to recording the temperature and time most suitable for this recipe for accurate operation in subsequent bakings. Once it is found that the edges of biscuits start to turn dark brown, they should be taken out in time. Because even after leaving the oven, biscuits will continue to bake under the residual heat. If they are not taken out in time, they may be burned.
Is it better to bake cookies on bake or convection oven?
Each has its advantages. Beginners can start with an ordinary oven first, and then explore the convection oven after they are proficient in the baking process.
Baking biscuits in an ordinary oven and a convection oven each have their own merits. Ordinary ovens are heated by upper and lower heat. They have strong stability and are conducive to traditional biscuit baking. The heat is evenly distributed. Beginners can easily control it and accurately grasp the taste and color of biscuits.
Convection ovens use fans to circulate hot air. They heat up quickly and can also bake multiple trays at the same time. However, when in use, the temperature needs to be lowered by 15 - 20 degrees compared to ordinary ovens, and the time is shortened by about 25%. Because the hot air circulates quickly, the surface of biscuits is easy to be cooked first, so it is necessary to check frequently.
Are cookies better in the oven or air fryer?
In fact, the advantages of the oven are more obvious because the internal space is spacious and biscuits can be baked in batches. Heating with upper and lower heat makes the heat evenly distributed, which is conducive to baking biscuits with a golden appearance and a crispy outside and tender inside. For example, classic butter biscuits baked at 170 - 180 degrees for 10 - 15 minutes have a very good effect, and the taste and color are relatively easy to control.
There are still some deficiencies in baking with an air fryer. For example, the space is narrow and the baking quantity per time is limited. The strong hot air circulation makes the surface of biscuits easily become dry and crispy quickly, but it is difficult for the inside to be fully cooked. If it is used, the temperature needs to be adjusted to about 160 degrees, and it needs to be checked in 7 - 10 minutes.
