What could I use to drop cookie batter into Palmer Pizzelle maker? I used several items it was either too much or not enough. I placed batter in center and closed lid, batter did not distribute evenly. What am I doing wrong? I'm new to baking. Thank you for your assistance. What could I use to drop cookie batter into Palmer Pizzelle maker? I used several items it was either too much or not enough. I placed batter in center and closed lid, batter did not distribute... » Read More What could I use to drop cookie batter into Palmer Pizzelle maker? I used several items it was either too much or not enough. I placed batter in center and closed lid, batter did not distribute evenly. What am I doing wrong? I'm new to baking. Thank you for your assistance. « Show Less
1166153
I have had the same problem. I use a large soup spoon and I don't squeeze the handle at first. I gently close the lid and let the batter spread out on its own, then I squeeze and lock the handle. It still overflows a little, but it makes a more even cookie.
1166154
The dough we make, using butter preferably (some use butter-flavored crisco, easier to work with but most unhealthful) is stiff enough to form into a smooth ball, possibly 1.5 - 2". Place in the center of the maker and lower the handle slowly, and it seems to dispense evenly. Adjust the size of your ball smaller or larger to just fill the maker without being undersized nor spilling out. Hope that helps.
540881
What I find that works best is that I roll dough into balls and place it by hand onto the middle of each griddle....then depending how thick or thin you want the pizzelles to be, I either hold the handles together for thicker pizzelles or squeeze it until I can get the clip over the bottom handle to make thin crispy pizzelles. It all depends on what you personally like.
1166155
I use a regular spoon (normal size utensil) and push batter off with my finger. It takes a few tries to figure out how much of a heaping spoonful is needed.
1166156
Try a small ice cream scooper...That works for me. Push down on the lid hard as soon as you close it. the Palmer does notmake a really thin pizzelle, but it is because of all the fancy detail. You compromise thin for very pretty. I hope this was a help to you ....
1455535
Hi Karen, Perhaps your dough is not soft enough. The recipe calls for room temperature butter which means the butter should be soft. Too much flour can make your dough stiff so it's important to sift the flour and then measure it. After you mix all the ingredients, the cookie dough should be pliable enough so you can take some of the dough and roll it in your hands to achieve a small tube like formation to put in the cookie press. Continue doing that until the press is filled. Usually 2 small tubes will fill it. Make sure the cookie press is assembled tightly.Good luck.
146688
I used to work in a pizza shop. This is what we used. They will accommodate smaller sizes. when we used them we would roll the dough out to a bit larger than the screen then tap the screen to get the dough to contract. By tap I mean we laid the dough on the screen picked it up off counter surface by a few inches and let it fall. Just ordered one for home use.
685250
There are some recipes on their website, but I used to have a bakery, so what I would do, is add some dry yeast, and baking powder, and a little sugar (teaspoon or tablespoon), then for the liquid, I would use cold water, olive oil or butter, and maybe an egg white, beaten. I would mix the batter well, and then refrigerate it, overnight, then put it into buttered loaf pans, for loaves of bread. For quick breads, just substitute it for regular flour.
1958465
I was going through the same thing and read suggestions here. They really helped. I ended up using a small safety pin bent up and sat on table pointing up.Pressed the tiny hole onto to it all the way and then used a mid size short screw driver to nudge that batter cover off. So glad it worked!
1567571
That sounds like a good idea! I don't see why it wouldn't work. You would have to monitor the bake time. And keep it contained so that the batter doesn't ooze all over. Getting it out of the "tube" might be tricky. Happy baking!
470825
Yes, you can make them thin....the booklet tells you how to thin the batter. We are very happy with this pizzelle maker. I prefer the butter...a little richer and very good.
349984
I froze some batter before it was baked and I couldn't tell the difference between that and the normal process. I know this isn't exactly what you asked, but this was pretty easy. You make the batter the normal way and scoop out individual biscuits on a non-stick sheet and then put this into the freezer until they are firm enough not to stick together when you put them into a plastic bag. In general, baked products do pretty well when frozen.
1313430
If you're mixing a very small quantity of dough or batter it doesn't mix very well but if you're making a couple of loaves of yeast bread (which I'd call a medium quantity of dough) it works fine. Bake two and pop one in the freezer or give it to a neighbor!
2256071
I make a low carb biscuit in it, for that I put a heaping tablespoon of batter in each one. Hope this helps.
1881890
I would say you probably should mix the batter in another bowl. Then pour it into the dispenser.
1752197
Some cake batter is. Anything with chips or fruit or nuts is too thick. Basically if you cannot drizzle the batter with a spoon, 90% of the time it is to thick for this dispenser. When I used mine, I would put the batter in the dispenser as soon as I was done making it. It is always best to use cupcake/cake batter, etc. as soon as it is mixed. With the baking powder/soda, there is a chemical reaction that happens that helps with the rising of the cake, so it is best to get it in the oven right away regardless if it is put in the pans with a spoon, dispenser or a good ole' fashioned pour.
1459244
Look on the very bottom of the container, most times it's there [scoop]. I poke around for it with a wooden spoon and it's always been there on the bottom. If not then use 5 [baking] tablespoons per scoop. Hint ~ I save a scoop just in case the next container doesn't have one, but I've never had to use it. Hope this was helpful.
2118601
Did you wait enough time before taking off the lid 'carefully'...all recipe's stress this. I have the 9 and 13 inch pans...this was the BEST recipe I've found, it is for the 13", but the fewer 'specialty' ingredients seem to work better...I searched and cannot find the site, but for the large pan 4 3/4 AP, 1 2/3 water, yeast, 1 Tbl salt, 1 Tbl sugar 1/2 stick butter...that's it...rise in bowl, put in pan cover with wrap till 1/2 inch from top, cover and bake 25 mins 350...carefully remove top..another 20 mins or so (some say check internal temp)..forget the milk, eggs and other stuff...hope it helps Did you wait enough time before taking off the lid 'carefully'...all recipe's stress this. I have the 9 and 13 inch pans...this was the BEST recipe I've found, it is for the 13", but the fewer 'specialty' ingredients seem to work better...I searched and cannot find the site, but for the large pan 4 3/4 AP, 1 2/3 water, yeast, 1 Tbl salt, 1 Tbl sugar 1/2 stick butter...that's it...rise in bowl, put in pan cover with wrap till 1/2 inch from top, cover and bake 25 mins 350...carefully remove top..another 20 mins or so (some say check internal temp)..forget the milk, eggs and other... » Read More Did you wait enough time before taking off the lid 'carefully'...all recipe's stress this. I have the 9 and 13 inch pans...this was the BEST recipe I've found, it is for the 13", but the fewer 'specialty' ingredients seem to work better...I searched and cannot find the site, but for the large pan 4 3/4 AP, 1 2/3 water, yeast, 1 Tbl salt, 1 Tbl sugar 1/2 stick butter...that's it...rise in bowl, put in pan cover with wrap till 1/2 inch from top, cover and bake 25 mins 350...carefully remove top..another 20 mins or so (some say check internal temp)..forget the milk, eggs and other stuff...hope it helps « Show Less
2242613
I use a tablespoon size scoop and vary the cookie size by controlling the amount of dough that exceeds the scoop itself. A scoop full that is leveled off will produce a very small cookie, less than 2". A rounded scoop will make a much larger cookie, greater than 2"
61919
It works just like any other baking pan, whether it's a muffin pan, loaf pan, etc. I spray it with baking Pam, add the uncooked cake batter to the round half-spheres on the bottom pan until it's just short of level, then place the lid pan with the other half spheres on top. Secure them with the clips provided and then bake in the oven. Parts of the batter may ooze out of the top vent holes, but that's fine. You just cut that part off when it's done baking, so this way you have some scraps for the kids to eat!
2201745
Try adding an extra T of flour or so when it's kneading. Usually when the dough "collapses" like that there's too much liquid. I also lift the lid and let the steam escape as soon as it's done.