![]() If the dough is too warm you will see a lot of tearing-pieces of dough will tear off and be left in the cutter. If the dough is too cold it will be difficult to cut, and will not release nicely from the cutter. The bands are helpful but can also be problematic when rolling since the bands are limiting your ability to roll larger pieces of dough, keep your batches small and these little bands will work well.ĭough temperature can be a problematic when using large intricate cutters. ![]() Sets of bands that are placed on the ends of your rolling pin are one helpful solution, the bands usually come in five thicknesses ranging from 1/16” - 1 /2”. There are a few items out there that can help with this. If the cookies are uneven it will create problems with overflow while decorating the cookies. The dough should also be as level as possible at this point. Work efficiently and with the least amount of excess flour possible. The more flour you add will also make the cookies drier and tougher. Keep in mind that the dough becomes tougher the more you roll and re-roll. Work your way around the dough towards the edge of the mat with outward even strokes. Start in the center of the dough and roll outwards. Give the dough a light dusting of flour to prevent the rolling pin from sticking. Start by forming the dough into a rectangular shape. The silicon mat not only provides a great reusable non-stick surface for baking, but the mat also sticks to the counter making it easier to rollout the dough. ![]() My preference for rolling out the dough is to use a non stick silicon baking mat. It relaxes the gluten making more tender cookies. Letting the dough rest in the refrigerator does two things 1. It firms up the fat making the dough easier to handle. The dough should be cool but not cold to touch. Let the chilled dough rest at room temperature for at least 30 min. ![]()
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