Recipes cookies

Soft-wheat flours are sold for general family use, as biscuit or cake flours, and for the commercial production of crackers, pretzels, cakes, cookies, and pastry. The protein in soft wheat flour mns from 7 to 10%. There are differences in appearance, texture, and absorption capacity between hard- and soft-wheat flour subjected to the same milling procedures. Hard-wheat flour falls into separate particles if shaken in the hand whereas, soft-wheat flour tends to clump and hold its shape if pressed together. Hard-wheat flour feels slightly coarse and granular when mbbed between the fingers soft-wheat flour feels soft and smooth. Hard-wheat flour absorbs more Hquid than does soft-wheat flour. Consequently, many recipes recommend a variable measure of either flour or Hquid to achieve a desired consistency. 

Sandra has a recipe for cookies that calls for 4 tablespoons of peanut oil. If she wants to triple the recipe, which conversion factor would be helpful 3 teaspoons... 

Hans has 5y pounds of sugar. He wants to make cookies for his son s kindergarten class. The cookie recipe calls for -f pound of sugar per dozen cookies. How many dozen cookies can he make ... 

Tn the industrial production of dry cookies, calces, and pastries, the vanillin content ranges between 20 and 50 g per 100 kg of dough. Often, vanillin is added at the dry stage of dough preparation as the flour and sugar are being mixed. Tn fat-free recipes, it is possible to add and mix vanillin powder with eggs. 

With interest, those cookies would now be worth a lot more than 2 o I never stopped bakirg them, although I charged the recipe because I always found them too sweet and not chocolatp enough. I find them morefiavorful than standard chocolate-chip cookies, although thy do require a few extra steps to make them extra-delicious. 

This is an adaptation of a chocolate plastique recipe I learned in one of my master cake-decorating classes. With an elastic texture and a taste similar to that of Tootsie Rolls, the dough rolls out thin, so it s easy to cut out shapes with cookie cutters or to make animals, robots, or any other figures, such asfowers and balls. Although the dough is easy to make, it will require a little muscle strength to knead it at first. 

Baking sheets are essential for baking cookies. They can be found at cookware shops or online. Silpats are silicone mats you can place (unbuttered) on top of baking sheets to prevent sticking. If you don t have them, use foil or parchment paper as specified in the recipes. 

As I bicycle back to my office, I think about the fact that some people eat food known to be a health hazard, because the benefits seem to outweigh the risks. This is certainly true for me. A few days ago, when I was preparing the Christollen egg-bread, I could not resist tasting the rich, buttery dough. Similarly, I cannot resist dough from my favorite cookies (recipe 7.4). 

Doubling the ingredients in a chocolate chip cookie recipe will yield twice as many cookies. The same is true with chemical equations. Instead of reacting 58.5 grams of NaCI, reacting 117 g of NaCI with 340 g of AgNCh will produce twice as much sodium nitrate (170 g) and silver chloride (287 g). 

For government employees and bureaucrats who have problems with standard recipes, here s one that should make the grade—a classic version of the chocolate-chip cookie translated for easy reading. 

I use ground almonds (also called almond flour) to make bread, muffins, cookies, and other baked goods. Almond milk, a delicious alkalizing substitute for dairy milk, is terrific as a drink in its own right or as a base for smoothies. It can also be used in baking or added to herbal teas. See page 145 for a basic almond milk recipe. 

I ve included this recipe because chocolate chip cookies are the downfall of many a healthy person, and most store-bought cookies are loaded with white sugar, trans-fat-laden margarine or shortening, preservatives, and many other less-than-healthy ingredients that can push your body well into an acidic condition. These cookies, while still acid-forming, are a better option. That doesn t mean they should be part of your daily diet, or that you should eat more of them. They are meant as an occasional treat only. 

A recipe calls for y cup of butter and yields 16 cookies. What is the greatest number of brownies that can be made if the baker has only 1 cup of butter ... 

The recipe for 16 cookies calls for y cup butter. An additional y cup would make 8 more cookies, for a total of 24 cookies, so choice c is correct. 

Manley D. (1998) Biscuit, Cracker and Cookie Recipes for the Food Industry, Woodhead Publishing Limited, Cambridge, England, pp. 137-141. 

A certain recipe for chocolate chip cookies lists the yield as two dozen cookies. You make slightly larger cookies than recommended and make only 14 cookies. What percent of cookies did you make ... 

Real-World Reading Link When making cookies from a recipe, amounts are measured in cups, tablespoons, and teaspoons. Would a batch of cookies turn out well if you measured all of the ingredients using only a teaspoon Most likely not, because measurement errors would build up. 

Real-World Reading Link Baking requires accurate measurements. That is why it is necessary to follow a recipe when baking cookies from scratch. If you need to make more cookies than a recipe yields, what must you do ... 

Baking powder is a mixture of three things baking soda, an acid, and a filler— usually cornstarch. The acid takes the place of the buttermilk or lemon juice in a recipe (see the previous question) to release CO2 from NaHCOs. The starch is in the mix to keep the two components from reacting before it gets into your cookies and to keep everything dry. 

Biscuit, cracker and cookie recipes for the food industry D. Manley... 

You are making cookies and are missing a key ingredient—eggs. You have plenty of the other ingredients, except that you have only 1.33 cups of butter and no eggs. You note that the recipe calls for 2 cups... 

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