Inside of the cookies turn up soft, almost uncooked?
I don't know what temperatures I have to be using to bake cookies but I am following a European cookie recipe:
http://www.youtube.com/watch?v=LON4tuXR93A
The problem is I searched for the same recipe and found out many different ones with almost the same ingredients but their baking instructions vary wildly from cooking for 35 mins at 150C to cooking for 15 mins at 200C.
I am not sure what temp I have to use so I used 380F for 25 mins (+5 min preheat) that barely made the outer layer firm enough. It's not very hard but definitely formed a cookie shell which would be enough.
The problem is the inside of the cookies are very soft, almost like pre-baking.
Lastly I use baking paper and put the cookies on top of the pizza stone as I thought it wouldn't hurt to leave it. I read that it helps regulate heat throughout the oven.
In any case this is the ingredients:
- 350g sugar
- 150g almond flour
- 7 egg whites
- almond extract
Best Answer
Don't use the pizza stone for cookies.
Stones absorb a ton of your oven's heat and will really mess up your baking times. They're designed to be preheated in your oven before you ever put a pizza (or other item) on them. I have never tried it before but you might be able to use the pizza stone if you preheated it but then you have to put your cookies on a hot surface which may cause them to misbehave in other ways.
Cookies should be baked on light-toned heavy-duty metal baking sheets (or as close as you can get to that) because the metal transfers the heat, it doesn't absorb it.
That's how you get well-baked cookies.
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Why is my cookies soft inside?
Problem #4: Pale and soft cookies They were probably baked from a good consistency dough but ended up a bit under baked and raw on the inside. Either the oven temperature is too low or they were taken out too soon. When baking always keep an eye on your cookies and take them out when they're golden.Why are my cookies raw on the inside?
Reasons cookies are browning too quickly and raw in the middle. Your cookies might be browning too quickly because of: the colour and material of your sheet pans: bakeware made of darker materials will absorb more heat and depending on the metal, some are better heat conductors.Is it okay if cookies are soft in the middle?
When a light-colored cookie is done, it should hold its shape. However, it may look a bit puffy or soft in the center, too. This is normal and simply means that the cookie may continue baking on the sheet and rack once removed from the oven.Why did my cookies turn out so soft?
If your cookies repeatedly turn out flat, no matter the recipe, chances are your oven is too hot. Here's what's happening. The butter melts super quickly in a too-hot oven before the other ingredients have firmed up into a cookie structure. Therefore, as the butter spreads so does the whole liquidy cookie.Every Common Cookie Alteration, Substitution And Mistake (11 Recipes) | Ingredient Swap
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