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.
In the last post, we explored how eggs are made to support growing chicks. Now, we’ll see how those same eggs can contribute leavening, structure, and flavor in the kitchen. This post will focus on the functions of eggs in bakes such as cakes, muffins, breads, brownies, and cookies, but we will turn to meringues and custards in future posts.
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.
Over the last few posts, we’ve discussed some different textures fats can create, such as tenderness and flakiness. But we haven’t yet explored one of the most important functions of fat. As my grandmother told me, “有油才會香！” You need fat for flavor! Fats like butter and olive oil have a unique taste, but more importantly, all fats carry flavor in our food. They’re also responsible for textures such as creaminess and moistness. And of course, we can’t forget the distinctive taste of fried foods. Today, we’re going to break down the many flavors of fat.
Many muffin and quick bread recipes use oil for a moist, tender crumb. But butter has a superior flavor, and it can melt into an easy substitute for oil. Although both butter and oil are fats, they differ at the molecular level, so a direct substitution won’t create the same exact bake. To learn more about the effects of substituting oil with melted butter, we compared the texture and taste of muffins made with both types of fat.