This document provides remedies for common faults in baking cookies, bars, brownies, and muffins. For cookies, potential issues include spreading too much or too little, being tough or over or under browned. Solutions include using butter instead of shortening, adjusting baking sheet type, and dough temperature. For bars, issues could be uneven or over/under baking, and remedies involve proper pan size and mixing. Brownies may crumble on cutting; solutions are full cooling and sawing the knife. Muffin faults include overmixing batter, not greasing pans, overfilling cups, and over/under baking; remedies involve proper mixing, greasing, filling, and bake time/testing.

1. BREAD ART
SUBMITTED TO : ATUL CHEF
BY : G.BHAVANI ( 16659806037 )
COLLEGE : PIONEER INSTITURE OF HOTEL MANAGEMENT

2. FAULTS IN BISCUIT MAKING WITH
REMEDIES

3. FAULTS IN BISCUIT MAKING WITH REMEDIES
1. Cookies spread too much.
• Place cookies on a cool baking sheet.
• Replace part of the butter in the recipe with shortening.
• If using margarine, check label and make sure it contains 80%
vegetable oil

4. 2. Cookies don’t spread enough.
• Use all butter instead of shortening or margarine.
• Add 1 to 2 tablespoons of liquid such as milk or water.
• Let dough stand at room temperature before baking.

5. 3. Cookies are tough.
• The dough was overhandled or overmixed; use a light touch when
mixing.
• Too much flour was worked into the dough.
• Add 1 or 2 tablespoons more of shortening or butter or sugar.

6. 4. Cookies are too brown.
• Check oven temperature with an oven thermometer.
• Use heavy-gauged, dull aluminum baking sheets. Dark baking
sheets will cause the cookies to be overly brown.

7. 5. Cookies are too pale.
• Check oven temperature with an oven thermometer.
• Use heavy-gauged, dull aluminum baking sheets. Insulated baking sheets cause
cookies to be pale in color.
• Use butter, not shortening or margarine.
• Substitute 1 to 2 tablespoons corn syrup for the sugar.

8. 6. Bars baked unevenly.
• Spread batter evenly in pan.
• Check to make sure oven rack is level.

9. 7. Bars are overbaked.
• Use pan size called for in recipe, too large a pan will cause batter
be thin and dry.
• Check oven temperature with an oven thermometer.
• Check 5 minutes sooner than the recommended baking time.

10. 8. Bars are gummy.
• Use pan size called for in recipe, too small a pan will cause batter
be thick and may be gummy or cake-like.
9. Bars are tough.
• Stir in dry ingredients with a wooden spoon. Overmixing will cause
the bars to be tough.

11. 10. Brownies crumble when they are cut.
• Cool completely before cutting.
• Use a sawing motion when cutting.
• Warm blade of knife in hot water, then dry and make a cut.
• Clean and rewarm knife after each cut.

12. FAULTS IN MUFFIN MAKING WITH
REMEDIES

13. FAULTS IN MUFFIN MAKING WITH REMEDIES
1. Overmixing the batter.
• When you overmix the batter, it crushes the air bubbles and ruins
the fluffy texture.
REMEDY
To ensure a batch of light, fluffy muffins, mix the dry ingredients with
the wet ingredients until just barely combined, and no more dry flour
is visible.

14. 2. Not lining or greasing the pan.
• When you forget to use a muffin liner or grease the cups before adding
the batter, removing fully baked muffins is a lost cause.
REMEDY
To easily remove the muffins from the tin in one piece, be sure to use a
liner, make your own line with parchment paper or grease each of the
muffin cups with butter before adding the batter.

15. 3. Overfilling the muffin cups.
REMEDY : Fill each muffin cup to about three-quarters of the way
full
4. Leaving the muffins in the pan to cool.
REMEDY : After removing the muffins from the oven, give them a
couple minutes to cool off a little, and then remove them and
to a cooling rack.

16. 5.Too Moist
• You may not bake them long enough, or there may be too much liquid,
such as milk or fruit juice, in the batter.
REMEDY
• Remember that when you add berries or other fruits to a regular muffin
recipe, you're also putting more liquid into the batter.
• If this is the case, some adjustment in the liquid ingredients might be
necessary.

17. 6. Overbaking or underbaking the muffins.
• Follow the bake time in the recipe, use a toothpick or cake tester
test the muffins a couple minutes before.
• Bake muffins just until a tester comes out clean once inserted into
the middle of the muffin.

18. 7. All the Berries and Nuts Sink to the Bottom
• Combine the muffin ingredients with the dry mixture in the beginning.
• Another option is to lightly dust those fruits and nuts with flour before
adding them to the muffin batter at the end.

19. 8.Too Dry and Dense
• It could be due to overbaking, or too much flour in the batter but not
enough fat and liquid.
9.Peaked Top
• This is usually caused by a tough batter, which is caused by
overmixing and is often accompanied by a long hole in the cake

20. 10. Soggy Bottom
• This usually happens when you leave your muffins in the tins for
too long. To avoid soggy-bottomed muffins, don't let your muffins
rest in the tins for more than 5 minutes after baking.

21. This Photo by Unknown author is licensed under CC BY.