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1. When making bar cookies,
pay close attention to the size of the pan called for in each
recipe. Variations can throw off baking times and could affect
the texture too. For instance, if the pan is too large the dough
may dry out and the bars will be too thin. While if the pan is
too small the bars may become gummy in the center or more cakey
than they should be.
2. With the exception of
bar cookies made with a delicate shortbread base (like lemon
bars) you can line the baking pan with heavy duty aluminum foil
to insure easier removal later. For best results be sure to extend
the foil several inches over the pan leaving enough overhang
on the two opposing ends to use as handles. The easiest way to
shape the foil is to turn the pan upside down, and then smooth
the foil around its contours until the right shape is achieved.
3. For bars to boast of
and pretty enough to package up and give away, use a large sharp
chef's knife to trim away the outer dry edges of the bars before
cutting them, wiping the blade clean with a damp towel after
each cut.
4. Never use diet or whipped
margarine or any product labeled "spread" in your bar
cookies, the results will be regretful.
5. Like any other cookie
dough, be sure once you add the flour to the batter (as well
as other dry ingredients) you don't over-mix the dough. Too much
handling will develop the gluten in the flour producing tough
bar cookies.
6. To allow for fluctuations
in oven temperatures, be sure to check your bar cookies at least
a couple minutes before the minimum baking time suggested has
elapsed.
7. Use vegetable shortening,
nonstick vegetable spray, or unsalted butter or margarine to
grease baking sheets and pans. Salted butter may cause bar cookies
to stick and over brown on the bottom.
8. If using a glass baking
pan instead of one made of metal make sure you reduce the oven
temperature by 25°F (10°C).
9. Generally, bar cookies
are done when a wooden pick inserted in the center comes out
clean or a moist not wet crumb is adhered to it.
10. Ideally bar cookies
should be cooled and stored right in the baking pan, though most
are cut after they've cooled. The exception is crisp-style bars,
which must be cut while warm--before they crisp--to prevent unsightly
crumbling.
Source: Laurann
Claridge, Chef and Food Talk Columnist of the Houston Chronicle,
Houston, Texas USA.
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