[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Tips on baking cookies[/title][fusion_text]Week of Dec. 29th 2008 to Jan. 2nd 2009
TIPS ON BAKING COOKIES
If you want chewy cookies: add melted butter. Butter is 20 percent water. Melting helps water in butter to mix with the flour to form gluten.
If you want a thin, candy-like cookie: add more sugar. Sugar becomes fluid in the oven and helps cookies spread.
If you want cakey cookies: Add more eggs. Yolks make cookies rich and whites cause cookies to puff and dry out.
If you want an open, coarse crumb and craggy top: add baking soda. Baking soda reacts quickly with acidic ingredients (such as brown sugar) to create lots of gas bubbles.
If you want a fine, tight crumb and smooth top: Add baking powder. Baking powder works slowly and allows for an even rise.
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