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
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Baking is more generally a study of proportion.
- 20/10/2011 11:08:04 PM
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so I'm missing
- 20/10/2011 11:12:22 PM
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Cookie dough is one part sugar, two parts fat, and 3 parts flour.
- 21/10/2011 12:49:32 AM
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*NM*
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
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Hm. I've always been told the difference was a matter of consistency and proportion. *NM*
- 21/10/2011 03:47:11 AM
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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
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Re: Baking is more generally a study of proportion.
- 21/10/2011 01:28:26 AM
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Generally. Yes, you can do all sorts of miraculous things with applesauce and oatmeal. *NM*
- 21/10/2011 03:35:28 AM
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Butter/egg yolk to keep the dough intact and very little moisture (water)
- 21/10/2011 08:11:12 AM
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Oh! I've figured out the riddle now.
- 21/10/2011 07:29:54 PM
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I put 'drop' chocolate chip cookie dough on a baking tray and into the oven.
- 23/10/2011 02:17:55 PM
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You've got a problem...
- 22/10/2011 10:49:57 AM
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