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I read a baking book that said 70% of home cooks overmix their cookie dough
Found this in a book called 'The Cookie Science' by a baker named Clara Jenkins. She says most people mix for about 2 minutes longer than needed, which makes cookies tough. I tried stopping the mixer earlier on my chocolate chip batch and they came out way softer. Has anyone else tested this mixing time rule?
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the_christopher26d ago
I always thought more mixing was better, but I guess not.
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the_christopher26d ago
Overworking dough makes the gluten tough, which is why those biscuits turned out like hockey pucks. A gentle hand is key for tender stuff like biscuits or pie crust. It's a hard habit to break when you're used to kneading bread dough.
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gray_morgan26d ago
My friend Sarah used to make the toughest scones! She'd knead the dough for ages like it was bread. Once she stopped as soon as it came together, they were suddenly light and flaky. It was a total game changer for her.
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