A 2 -minute trick for a pasta chef for perfect round cookies

I worked in a cafe many years ago where I was responsible for hundreds of centuries cookiesTo muffinand cake Every week. The topic of the conversation that American bakers (ever the Persnicety knot!) Are never tired of how to make a perfectly round cookie. Of course, many variables can affect the cookie how and why it spreads, including type and quantity chemical leafing Used, the cookie dough temperature when cooking and the deceased cookie dough shape. (The dough jacket in which I worked was convinced that the bottom of the dough should be completely flat to bake it in a perfectly round circle.)

But in the efforts to create a perfectly round cookie, I found only one method reliable, and I picked it up from Birmingham, a Alabama -based colleague Nicole Hopper. When Nicole developed her oatmeal raisins According to his recipe, he found that the ring -cutting swirling around each freshly baked cookies helped to convert it into a nice round circle. In order for it to work, you need to use a ring that is one inch or two inches larger than the roasted cookie and spin around the cookie when it is still warm and barely adjusted – ideally immediately after coming out of the oven. Wait for too long and the cookie solidifies, making the shape impossible.

Of course, the taste of the cookie is much more important than watching the cookie, and when I bake for myself, I couldn't give me what they look like. But if you cook cookies for a special occasion, baking sales, festive replacement or gift basket, and you want every cookie to look extra nicely, then don't look for a reliable ring. It takes less than two minutes to make all the cookies on a rim baking sheet and leave flawlessly round cookies that are professional.