Do This Now to Get Your Holiday Baking Headstarted

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For an average cookie-Eaten month, it’s perfectly wise to keep a few scooped cookies in the freezer for when you need a quick, freshly baked chocolate chipper. But December is not your average cookie month. . With a large number of cookies on your list and a short shipping time, you need a strategy.To get the most out of this baking season, you should use bulk batches Freeze the cookie dough now.

Between preparing the party, shipping the cookies, and getting enough snacks in the middle of the fun-yet-horrible Hallmark movie, you’ll be eating far more cookies than you expected this month. Not all raw cookie doughs are completely frozen and thawed (usually these doughs can be frozen). rear baking), dough with a high butter ratio are ideal candidates. Gingerbread, spritz cookies, sugar cookies, shortbread and cutouts are all game.

Calculate the approximate number of batches required per month. Find the yield by looking at the cookie recipe you plan to use. Most recipes have this on the top or bottom. Next, consider how the cookies are shaped and the intent of the recipe. They are rolled and cut with a 2 inch cutter, you Do you use a 5 inch cutter? Consider this when deciding if 1 batch is enough or if 4 batches is better. Once the math is done, triple the cookie dough. or four times –Required batch size. It’s easier and faster to make a lot of dough at once than to make a lot of dough from scratch. “Softening butter” process every time.

Once the dough is mixed, divide it into 1 part. or halfForm portion of batch into flat mass on wax paper, plastic wrap, or parchment paper. (You should always flatten the dough desired shape Roll in later. However, if you’re running drop cookies, A flat shape freezes faster and, more importantly, thaws faster. Make sure the dough is tightly wrapped and place in a sheet tray in the freezer for 30 minutes. Keep this in the freezer for up to 3 months (or longer depending on several factors, such as how well wrapped it is, the type of dough, and who you’re talking to).

If you want to make a variety of cookiesDough flavors, we also batch them and freeze them in their own bags on flat discs. I usually make him 10 different cookies in the next few weeks. Same magic cookie dough base, I like to have a little bit of all the flavors on certain days. I usually have 3 batches of butter cookie dough, 2 batches of gingerbread dough, and 4 batches of basic shortbread dough in my freezer.

To thaw the dough, churn the freezer and transfer the required number of batches to the refrigerator. If you don’t have that kind of time, you can thaw the dough on the counter in about an hour. However, keep in mind that depending on the type of dough you’re using, the outer edges can be very soft. Shape the dough and bake as usual. at this point, freeze nowbaked cookies For next week’s party, or just to give it some extra strength before packing and shipping. bulk-Freeze the dough today and enjoy the rest of the holiday cookie season without having to frantically start over every time.

Do This Now to Get Your Holiday Baking Headstarted

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