You choose the best ingredients, carefully weigh them, knead them, let them sit for everything to come together. Then all it takes is a moment of inattention and your hard work is almost on the coals. “Maybe Linz is done once or twice,” says Eva Všetíčková in our podcast. Still, he knows how to almost always avoid getting burned.
You can find advice on baking cookies HERE:
Perfect small pastries, one piece like the other. Who wouldn’t want one at Christmas? But sometimes baking can go awry. Most often, because instead of golden, beautiful candies, you are scraping burnt shame from the tin. At the same time, not enough was enough. The right temperature and time and a little caution.
What is rosehip?
“A common trick in cookbooks is to write: Bake at medium heat until the dough is firm. Or pink,” describes Eva Všetíčková, editor of Receptář magazine and author of cookbooks. But who knows. Especially when a series of cookies is taken out of the oven at a time when it is not quite firm yet and only gets the right consistency when it cools down. It is therefore quite easy to get lost in it. For most sweets, it is sufficient to maintain a uniform temperature of 160 °C. Alternatively, 170°C if you feel that your oven bakes rather less.
Too much or too little
There is almost no risk of not baking the cookies. As long as it stays in the hot oven for at least seven or eight minutes, you have nothing to worry about. And in the worst case, you can return most types (except maybe meringue) back for a while. Much worse is what you burn. “I admit that sometimes I prefer to open the oven a little after the seven minutes and look,” admits the expert. “Because as soon as the edges start to brown, you need to pull the sheets out right away.”
Be careful with hot air
When baking, think about how exactly you bake. The previous advice applies to classic bottom and bottom heating. But if you use hot air baking, you need to lower the temperature – by about twenty degrees each time. And if the oven is really powerful, the baking time can be shortened a bit. “Hot air does not interfere with basic sweets such as rolls, Linze or chocolate sweets. You can also bake it on several levels. But keep an eye on them every time,” concludes the expert.
