Active Users:1102 Time:22/11/2024 10:09:42 PM
Butter/egg yolk to keep the dough intact and very little moisture (water) kHz1000 Send a noteboard - 21/10/2011 08:11:12 AM
Water evaporates to create fluffiness. Generally that's good (in cakes, in puffed snacks, etc.) but cookies are supposed to be dense.
Reply to message
What ingredients do cookies require to be a cookie? - 20/10/2011 10:59:31 PM 797 Views
Baking is more generally a study of proportion. - 20/10/2011 11:08:04 PM 575 Views
so I'm missing - 20/10/2011 11:12:22 PM 680 Views
Cookie dough is one part sugar, two parts fat, and 3 parts flour. - 21/10/2011 12:49:32 AM 635 Views
truth. right there. - 21/10/2011 04:35:16 AM 569 Views
Mmmmmmmmmmmmmmmm. Butter *NM* - 21/10/2011 03:34:44 PM 287 Views
The Internet is more generally a study of double posts. - 20/10/2011 11:08:50 PM 532 Views
*NM* - 21/10/2011 12:44:18 AM 260 Views
mahahahaha - 21/10/2011 04:35:47 AM 495 Views
Butter/egg yolk to keep the dough intact and very little moisture (water) - 21/10/2011 08:11:12 AM 521 Views
Yes, it has to have baking soda. - 21/10/2011 02:30:16 PM 468 Views
C is for Cookie, that's good enough for me. *NM* - 21/10/2011 05:34:37 PM 261 Views
Cookie dough *NM* - 21/10/2011 07:06:11 PM 255 Views
Oh! I've figured out the riddle now. - 21/10/2011 07:29:54 PM 647 Views
You've got a problem... - 22/10/2011 10:49:57 AM 612 Views
You can use yogurt in cookies in place of eggs - 22/10/2011 02:00:42 PM 485 Views
This. But! - 23/10/2011 11:45:44 PM 460 Views
Oh, that sounds delicious. *NM* - 24/10/2011 01:19:36 PM 301 Views

Reply to Message