Saturday, January 8, 2011

A baking technique

This is not a post about my bake, but rather on how I can make cookie in a shorter time.

I came across this article in Dec 2010 Real Simple magazine that says I can prepare the dough in advance, and freeze them. Then I can have cookies whenever I want it. I just have to type it out here for record.

Freezing dough

Want a recipe for avoiding holiday-baking overload? Mix up and freeze dough ahead of time, then bake it when you need it. What works best : drop cookies, like chocolate chip, oatmeal, and gingersnap. Here's what to do.
Scoop balls of dough onto a parchment-lined baking sheet and freeze until just firm, 15 to 20 minutes. (A small, spring-loaded scoop will give you nice, equally sided rounds, but a measuring spoon will work, too.)

Transfer the frozen balls to a freezer-safe container, cover and freeze for up to 3 months. Ready to bake? Place the frozen balls on baking sheets (no need to thaw) and bake according to the instructions, adding 1 to 2 minutes to the total time.

There! Now I hope I have time to make some cookie dough. I am still thinking if I have time to try CNY cookies - peanut cookies ... pineapple tarts, the open face type ...

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