I. Formula Features and Basic Process Compatibility
Soft biscuits have much more oil and sugar in their recipe than other types of cookies. Here’s the breakdown:
Oil amount: About 18–30 kg of oil for every 100 kg of flour;
Sugar amount: About 28–36 kg of granulated sugar for every 100 kg of flour;
Dough moisture: Only a small amount of water is added when making the dough, so the dough’s moisture content is around 16%–20%.
Because of this recipe, the dough and unbaked cookie pieces (called "blanks") are loose. Also, we need to strictly limit the formation of "wet gluten" (a sticky protein in flour that makes dough chewy) during the process. Given these key traits, soft biscuits work best with a baking method of "higher oven temperature and shorter baking time" (compared to "hard biscuit," like some cracker-style ones). This balances two needs: getting the cookies to hold their shape and keeping their crispy texture.
II. Key Baking Process Rules
(I) How to Adjust Temperature in Stages
When baking, you need to change the oven temperature step by step based on how the unbaked cookie blanks change. The main goals are: "set the shape quickly to stop oil from spreading, and control temperature gently to keep the right color."
Expansion & shaping stage: Use higher heat for both the bottom and top of the oven. (If the unbaked blanks are large, make the bottom heat a little hotter than the top heat.) The high temperature here helps the bottom of the blanks harden fast. This stops the cookies from spreading out (called "oil spreading") because the recipe has so much oil—and that helps the cookies keep their shape for the rest of the baking.
Later baking stage: Once the blanks have set their shape, slowly lower both the bottom and top heat. Since the unbaked blanks don’t have much moisture to start with, they lose less water while baking. Lowering the temperature a bit does two good things: it makes sure the final cookies have the right amount of moisture, and it stops the cookie surfaces from turning too dark. This is especially useful if the recipe has extra ingredients like milk or eggs.
(II) Reference Process Numbers
In real baking (like in a factory), you need to adjust the oven temperature based on things like: how many extra ingredients are in the recipe, how big the unbaked blanks are, how thick or soft they are. Here are common reference numbers:
1st baking area: About 250–300°C;
2nd baking area: About 220–270°C;
3rd baking area: About 180–200°C;
Total baking time with these temperatures: About 5–6 minutes.
III. Process Adjustments for Special Cases
For "basic soft biscuits" (ones with less oil, sugar, and extra ingredients), the recipe is different—so you need to tweak the process:
Changes in Dough & Unbaked Blanks
When making the dough for these basic cookies, you add a little more water. Even though you still try to limit wet gluten, the unbaked blanks end up with a bit more wet gluten than fancy soft biscuits (the ones with lots of extra ingredients). Also, these basic cookies don’t have small holes ("pinholes") on their surface.
How to Adjust Baking Temperature for These Cases
Stop "bubbling": When you put the unbaked blanks in the oven, if the top heat is too high right away, the cookie surfaces might puff up into bubbles. To fix this, move the high-temperature part of the 1st baking area a little later in the oven. This stops the surface from heating up too fast (which traps air inside and causes bubbles).
Stop "sinking bottoms": How you adjust the bottom heat depends on what the cookies sit on in the oven (either a mesh belt or a steel belt):
If using a mesh belt: The blanks heat up evenly, so their bottoms usually don’t sink. No extra changes needed.
If using a steel belt: If the cookie bottoms start to sink, move the high-temperature part of the bottom heat a little later in the oven. This slows down how fast the bottom heats up—and fixes the sinking problem.
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