Re: Baking is more generally a study of proportion.
Knightscape Send a noteboard - 21/10/2011 01:28:26 AM
Cookies and cakes have essentially the same ingredients at their core (flour, sugar, egg, and some sort of fat). It is the proportion of these which determines the result. This is why putting too much liquid in your brownie mix will result in a cakey brownie.
I make an oat cookie that has neither flour nor egg.
All good things come to those who wait.
What ingredients do cookies require to be a cookie?
20/10/2011 10:59:31 PM
- 799 Views
Baking is more generally a study of proportion.
20/10/2011 11:08:04 PM
- 577 Views
so I'm missing
20/10/2011 11:12:22 PM
- 682 Views
Cookie dough is one part sugar, two parts fat, and 3 parts flour.
21/10/2011 12:49:32 AM
- 637 Views
I was always told that a cookie over a certain size would be characterized as a cake anyway.
21/10/2011 01:07:00 AM
- 540 Views
Hm. I've always been told the difference was a matter of consistency and proportion. *NM*
21/10/2011 03:47:11 AM
- 272 Views
It seems to me that a cake is spongier, while a cookie will become crisp after it cools
21/10/2011 05:18:01 AM
- 477 Views
Re: Baking is more generally a study of proportion.
21/10/2011 01:28:26 AM
- 604 Views
Generally. Yes, you can do all sorts of miraculous things with applesauce and oatmeal. *NM*
21/10/2011 03:35:28 AM
- 232 Views
Butter/egg yolk to keep the dough intact and very little moisture (water)
21/10/2011 08:11:12 AM
- 523 Views
Oh! I've figured out the riddle now.
21/10/2011 07:29:54 PM
- 650 Views
I put 'drop' chocolate chip cookie dough on a baking tray and into the oven.
23/10/2011 02:17:55 PM
- 560 Views
You've got a problem...
22/10/2011 10:49:57 AM
- 614 Views