Cookie dough is too sticky

As family economic levels continue to improve, the requirements for family quality of life are also increasing. Food health and safety is an issue that most families will pay attention to. Therefore, some people who want to eat biscuits and desserts will choose to make them at home. However, when making cookie dough, you will find that how much water to add is a very tricky problem, so sometimes the dough will be too sticky. When this happens, you can choose the following methods to deal with it.

1. Reduce water usage. The humidity in summer is higher than in winter. Ice water should be used when kneading the dough. In addition, the amount of water in the recipe can be appropriately reduced by 10 grams. If there is too much free water in the dough, the dough will become loose and sticky.

2. Avoid adding moisture from outside the material. When making bread containing dried fruits, soak the added ingredients in wine in advance. When preparing to use, be sure to use kitchen paper to absorb the moisture on the surface of the dried fruits before adding them to the dough.

3. Use high-quality mature high-gluten flour. After the flour is made, it usually takes 1-2 months for the flour to mature. Usually we care more about the "production date", but for flour, as long as it has not deteriorated or exceeded the shelf life, it can be used. Fresh flour has a low water absorption rate, and the dough made from it is relatively wet and sticky; flour that has been matured for a long time has a high water absorption rate, and the dough made from it is firm and moderate.

4. Do not change the amount of salt in the recipe at will. The amount of salt in the recipe is small, but it has a big effect. Salt can improve the elasticity of the entire dough and promote the formation of gluten tissue. Improper use (too much or too little) will affect the dough.

5. Use grease or hand powder to prevent sticking. If the dough is too sticky during operation, you can apply a little bit of oil on your hands, or apply a little dry flour to prevent sticking. Do not use too much of either, as it will affect the quality of the dough.

6. Allow the sticky dough to cool. If the dough is fermented too early while kneading, it will become too sticky. You can put the dough in a container, cover it with a breathable dry cloth, and refrigerate it in the refrigerator for 10 minutes before operating it. 10 minutes is best, not too long, and do not use plastic wrap.