Too Dry Baked Goods?! Try These Tips!
In no particular order here are some tips for more benevolent baked goods!
check your oven temp with an oven thermometer
lower the oven temp by 25-50 degrees (if your product is too crumbly do not lower the temp)
when using glass and dark colored pans -- lower the oven temp and follow manufacturers' directions -- as these pan direct heat back into the baked goods
silicone pans tend to leave products a bit dry - follow manufacturers directions and do not put silicone pan on a cookie sheet
try using shiny pans which reflect heat away from baked goods
make sure you are using the middle baking rack
add a cookie sheet filled with water on the rack below the one with your baked goods
make sure you didn't add to much flour
make sure you didn't add too much baking soda
make sure you didn't add too much salt
make sure you used enough fat
did you use coconut flour? you needed to add extra liquid, did you?
change to a solid fat like butter versus margarine or liquid oil -- or use a high heat oil
cool baked goods with good air flow around the pan -- do not cool on the stove top or directly on the counter
don't over fill pans -- for most recipes this means between 1/2 and 3/4 full
Make sure you are creaming the butter and sugar enough -- about 3 to 4 minutes
Don't over bake! Testing pick should come out with wet crumb/batter not dry
Store your baked good in an air-tight container
do not use water instead of milk
try adding unflavored, unsweetened gelatin, agar, or carrageenan
add more liquid and/or binding agents (e.g. eggs)
increase fat used -- butter, milk, etc.
measure dry goods by spooning them into measuring cups and knifing off the tops OR by weight
Have more? Share them with us!
Posted by Nicole Bubolo at 5:11 PM