Oatmeal cookies are a classic treat, but they can be made with different types of oats: old-fashioned or quick-cook. Some recipes are written only for old-fashioned oats, while others leave the choice up to the baker. In this experiment, we wanted to see what would happen if we substituted quick-cook oats for old-fashioned oats in an oatmeal raisin cookie recipe.
Now that we’ve discussed what eggs do in our baked goods, let’s see them in action! For this experiment, I baked two batches of brownies that were exactly the same, except one batch had less egg than the other.
The past couple posts have focused on the importance of getting the right amount of air into cupcakes, but aeration is important for other baked goods, too. In bread, the amount of air in the dough when it enters the oven also affects rise and texture. This is most directly controlled by the proofing step that happens after shaping and before baking. For this experiment, we under- and over-proofed bread to see how it baked up.
Many cake recipes instruct, “Alternate adding flour and milk, starting and ending with the flour.” Why start and end with flour? What happens if we change the order? At the end of the day, you’ll get cupcakes, but adding the flour first gives you lighter, fluffier cakes.
In the last couple posts, we’ve seen that the temperature of cookie dough affects its spread and texture, which explains why many recipes chill the dough for a couple hours. But what about chill times that range from one to three days? That’s more than enough time for the dough to cool. These long periods of refrigeration, which are also called “aging” or “ripening,” are meant to improve the flavor and texture of our cookies. In this experiment, we’ll explore how significant these changes really are.
In the last couple posts, we’ve seen how both oven temperature and dough temperature affect a cookie’s spread and texture. Cookie recipes usually give clear instructions for both. But when we don’t have time to refrigerate the dough, or if we forget to thaw it, can we adjust the oven temperature to compensate?
Many cookie recipes ask us to chill the dough before baking. Sometimes this makes the dough easier to handle and shape. But in other cases, chilling just seems like more time to wait before we can get to our cookies. How much of a difference does it actually make? In this post, we’re exploring how the temperature of cookie dough affects its bake.
In my Maple Walnut Snapdoodle recipe, I suggest two oven temperatures for two different cookie textures. A low 325°F produces a crisp, gingersnap-like cookie, while a moderate 350°F makes a thicker, chewier snickerdoodle-style cookie. In this experiment, we’re baking chocolate chip cookies at three different temperatures to explore the effects of oven temperature on cookie shape and texture.
Over the last few posts, we explored how fats create tenderness and flakiness in our bakes. These functions mainly result from fats’ tendency to repel water, but other applications of fats come from their greasiness. By lubricating the ingredients in our mixing bowls, fats can affect bread rise, cookie spread, and fudge texture. They’re also essential for making sure our bakes come out of the pan. In this post, we’ll focus on the roles of fats that stem from their greasiness.
Fats get a bad rap for being unhealthy, but they determine texture in our bakes. They’re also an integral part of our diets. Nevertheless, we often minimize the fat in recipes for health reasons. But how low can we go? In this post, we’re reducing the fat in muffins and exploring the subsequent effects on shape, texture, and shelf life.