Kuhn Rikon Cookie Press - Using

[@raulcroes7046]

This is a very short video on how to best use the cookie press and boy does it give good tips. Thank you very much for the valuable info shared! I just can't wait for my cookie press to arrive! Thanks again! Greetings from the island of Aruba!

[@KuhnRikonChannel]

Glad it was helpful!

[@elvis-slippers]

I love it 😍

[@monabiehl6213]

Yes, but how do you do circles? I want to squeeze the dough out and make it into a circle the way Mother did.

[@janasadlik1218]

Can anyone tell me please? Have you been successful in making cookies (biscuits) with this contraption? I haven't and don't know why.

[@KuhnRikonChannel]

To make biscuits successfully with this biscuit press, the dough must not be too liquid or too warm.

[@janasadlik1218]

@@KuhnRikonChannel my dough was room temperature the first time I tried, without success. So the second time I tried I made sure the dough was colder. But it didn't work. The biscuit doesn't come out, or rather it does but it keeps coming!!!! There is no way I can cut the dough off. I've tried cutting it off with a blunt knife, the resulting biscuit was a blob.

[@KuhnRikonChannel]

@@janasadlik1218 One thing that sometimes happens is that the dough can be slightly too thick, which can cause the top part to “pop” away from the barrel. Often this can be remedied by adding just 1-2 drops of liquid to the dough (either water or milk). You want the dough to have a sticky consistency, which allows it to stick to the baking pan surface. Here are some additional tips: - Be sure to press the entire base on the sheet. The cookies do not fall off the press, but stick to the sheet and are pulled off in a straight upward motion. - The basic cookie recipe indicates to chill the dough for one hour. This should be prior to filling the barrel. The action of handling the dough and putting it in the barrel should soften it enough to press properly. Sometimes even having the dough set out at room temperature for several minutes prior to handling it will also help. - The best recipe for consistently perfect cookies is the Vanilla Cookie recipe. - If the cookie shapes are spreading out too much when they bake, chances are that the cookie sheet was not cold enough or the oven was not sufficiently hot. Try chilling the whole sheet with the cookies on it before baking. - If the shapes are coming out of the press as “blobs”, it may be that you’re clicking more than once for each cookie. - To change disks mid-barrel, be sure to press the small metal release button at the front of the trigger mechanism. This will prevent the dough from coming out while you change the disk. Simply unscrew the bottom white ring, remove the disk and replace with next disk.

[@janasadlik1218]

I will try again.

[@TheBedGenie]

@@janasadlik1218 I have this model, and my cookies have not come out as defined as are shown, it is tricky. I squeeze my dough when making the cylinder, so it's not stiff. Clear the front of the disc , of little bits that squidge out once all's in place. Set in place...one click (till you feel it's expelled it's click of dough) ...this is The tip, wait one to two seconds... that's it, lift, then move to the next cookie. ( one, two, three, click, one , two, three, click) that's my timing. So far, I'm two batches in...not quite defined, still. (Shop cookies mostly have palm oil), so I'm trying batches of these...till I get the grandma perfect ! Good luck x

[@xiaoliyang-pk8tv]

can I use it to press noodle?

[@KuhnRikonChannel]

No we're sorry - it's ony for cookies.