When baking, what is the main thing that sets hard crunchy cookies apart from soft baked? - baked
How can you be sure that the soft cookies, the signs of the recipe itself, what are the things to keep in mind? Since all the witnesses can be hard / crunchy or soft and sticky are really crisp, because on one with baking soda?
Monday, December 7, 2009
Baked When Baking, What Is The Main Thing That Sets Hard Crunchy Cookies Apart From Soft Baked?
2 comments:
In general, soft cookies baking cookies harder. Cooking is cracker / sugar is usually the result of "creaming" butter (margarine, hydrogenated vegetable oil shortening) w. Since the granules of sugar and butter to create small grooves, which later folded and trap air. If the cookie cooked the air expands and represents only a small biscuit. The cookies are slightly soft yeast is usually a small amount of baking soda PLUS an acid such as buttermilk. The acid in buttermilk in combination w / baking soda is alkaline, producing CO2 gas. In sweet biscuits, there is usually added a little baking soda. Baking powder is a mixture of an acid such as cream of tartar and alkaline like baking soda. All or some combination of these three basic means of yeast can be used in the recipe. Fermented in the baking cookies with a combination of oils and fats can be used, but again usually only uses cookies solid fats like butter at room temperature, so that fat in the cookie down. In the United States reallyCookies are often described as pastel.
Another factor to consider is the cooking time. You can use a cookie that is benign, as a rule, make cookies like chocolate chip, soft and fluffy baked by minors. Also you can met a cookie like cookies to print the slightly soft but not sweet, crunchy cookie is over-cooking.
My experience is difficult to shorten crunchy cookies ..... Oil or soft butter cookie. Even with cake or bread, oil remains soft and moist.
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