The Nfsc Tips List!

Baking By ThePurpleButterfly Updated 7 Dec 2010 , 8:28pm by babylamb

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ThePurpleButterfly Posted 29 Nov 2010 , 6:48pm
post #1 of 6

I hate searching for tips so I thought it would be cool to have one thread with all of them in the same place! thumbs_up.gif What are your NFSC tips? What have you done through trial and error and feel it's important to share?

5 replies
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ThePurpleButterfly Posted 1 Dec 2010 , 12:09am
post #2 of 6

Nobody has tips to share?! icon_confused.gif

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pajnpis Posted 1 Dec 2010 , 2:53am
post #3 of 6

best if you roll them out or cut into the whatever you want and then refrigerate it for an hour. Easier that way...

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latenight Posted 2 Dec 2010 , 5:23pm
post #4 of 6

These are my tips, from my technique, which I developed just based on what works best for me. Everyone is different.

I make my dough and fridge it for two hours then I start rolling and baking with my "four sheet method". I roll between two sheets of parchment, cause I don't like the added flour. I use the same two sheets over and over. I guess that would be tip one.

I roll, cut, and place my first dozen on a half sheet tray with a sil-pat and that tray then goes in the fridge. Then, I roll, cut, and place a second dozen on a second sil-patted sheet. At this point I take the first dozen from the fridge to the freezer, and the second dozen goes in the fridge. So we're talking five mins or less in fridge just as a slight chill, then to freezer.

Now I go roll, cut and place my third sheet. And rotate again, so new sheet goes to fridge, sheet already in fridge goes to freezer, and freezer sheet goes to oven.

Do my fourth sheet and when the oven batch is done, those come out and I rotate everything again.

There's no scientific reasoning on this. It's just what works for me.

Also, I'm a re-cutter. I like recipes with baking soda, I find it gives a bit of a pleasant salty finish to the cookies, so I'm resigned to having spread of my cookies. Once I accepted it, I found it was really no big deal to re-cut them when they're out of the oven. Which is why I only want one dozen in at a time. I like the pocket of time to re-cut, and be calm about it. I hate being in a rush.

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Rosie2 Posted 2 Dec 2010 , 5:50pm
post #5 of 6

Here are my tips:
1.- I completely omit the baking soda. Yes, because of the spreading issue, although I never thought about re-cutting.
2.- Also, after I cut them I stick them in the freezer for 10mnts before baking and they always retain its perfect shape.

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babylamb Posted 7 Dec 2010 , 8:28pm
post #6 of 6

I use unsalted (always!) butter straight from the fridge. I cut down the BP to 1/4 tsp. No problems rolling, baking, spreading and even on the tops. I roll them to 3/8", cut and bake. No refrigeration icon_biggrin.gif, beforehand unless I'm making a few batches. I also always cook at 325 for 15-20 minutes, perfection every time!


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