點解我親手整個d餅乾會咁硬口既?

1.)雪硬既原因, 是為左方便切開及可存放, 即係, 就算今日唔焗, 都可以遲幾日先焗;
2.)唔通既焗爐及餅乾厚度不同都有差異, 大概15-20分鐘都ok;
3.)不同種類既餅乾, 所用既面粉都不同, 好似我整既就只需要一般面粉;
4.)一般餅乾是不會用發粉, 如落發粉既可能係鬆餅, 用佢使佢可以好似面包咁鬆開及發大, 口感可以鬆化d;
**另, 因為, 你無說明你既做法, 所以, 較難去了解; 不過, 都在此提提你, 整餅乾既首要條件係牛油, 牛油一定要於室溫放軟, 而不是要溶液; 要於軟身狀既時間去打至變cream狀(即奶黃色), 你再試試!

其實曲奇餅有好多種, 做法亦有幾種,
所以你的食譜本身可能是屬於硬的曲奇,
所以做出嚟就硬口,
而通常用發粉的餅乾係比較硬,
而曲奇餅之中最鬆趣就係牛油曲奇,
食譜中不需發粉,
而令它們鬆趣的關鍵在於將牛油和糖打發,
試多啲曲奇餅的不同做法,
你就會體驗到它們的分別。

1. The fridge absorbs the water molecules in the batter, so that's why it turns hard.
2. It depends what you're baking. When I baked cookies, 1 tray of 12 cookies take around 10 minutes. If you bake an 8-inch cake, that would be around 20-25 minutes. Oh yes, the oven should be in the temperature of 350 F (176.67 C).
3. Haha I don't know that one coz I ususally use all-purpose flour =P
4. Haha sorry I don't understand that question >.<"

To prevent the cookies turn hard:
1. Whenever you mix the batter (flour, butter, sugar, etc...), don't beat it with all of your strength and don't beat it for too long (if you mix it for too long, you'll see bubbles forming in the batter).
2. Don't bake them for longer than they need.
3. Once the baking is done, take it our from the oven immediately.

Hopefully that answers your questions =]