Cookies Flour To Butter Ratio
Flour Cookies

Cookies Flour To Butter Ratio

  • January 11, 2022

Chopping the chocolate by hand creates large and small pieces for more textural and flavor contrast.An overnight rest allows enzymes to break down large carbohydrates, enhancing the caramelization and browning process the next day to help the cookies develop deeper flavor.Tearing apart and recombining the dough makes a rougher surface for craggier cookies.Wouldn't anyone be pleased to be married to someone who fills the house with the aroma of warm butter, caramelized sugar, and gooey chocolate?Then, as I glanced around the apartment, wiping chocolate-specked hands against my apron, running a finger across the countertop and tracing a line into the dusting of white powder that coated every surface in the kitchen, eyeing the dozens of bags of failed experimental cookies that blocked the television, opening the refrigerator door to discover that more than half of its contents were batches of uncooked cookie dough in various stages of rest, I thought, maybe she does have a point.I wake up in the middle of the night with a fresh idea, a new test to run, only to discover that my 10-pound flour bin has been emptied for the third time.I'd put on my coat and walk out in the cold New York winter night, my sandals leaving tracks in the snow as I wander the neighborhood, searching for a convenience store that will sell me flour at three in the morning."But I'm talking about chocolate chip cookies that are barely crisp around the edges with a buttery, toffee-like crunch".I made it my goal to test each and every element, from ingredients to cooking process, leaving no chocolate chip unturned in my quest for the best.Most traditional chocolate chip cookie recipes start with the same basic ingredients and technique: butter and a mix of granulated and brown sugar are creamed together with a touch of vanilla until fluffy, eggs are beaten in one at a time, followed by flour, salt, and some sort of chemical leavening agent (baking soda, baking powder, or a bit of both).This, coupled with the fact that they are fully exposed to the heat of the oven and are constantly reaching hotter areas of the baking sheet, causes them to begin to set long before the center of the cookie does.This, coupled with the fact that they are fully exposed to the heat of the oven and are constantly reaching hotter areas of the baking sheet, causes them to begin to set long before the center of the cookie does.This baking soda is then able to react with the acidic components of brown sugar, creating gases that cause the cookies to rise up and develop a more open interior structure.As the butter melts and the cookie's structure loosens, this frees up water, which in turn dissolves baking soda.This baking soda is then able to react with the acidic components of brown sugar, creating gases that cause the cookies to rise up and develop a more open interior structure.Once they get hot enough, egg proteins and hydrated starches will begin to set in structure, finalizing the shape and size of the finished cookie.At its hottest areas—the edges and the underbelly in direct contact with the baking sheet—sugar granules melt together, turning liquidy before starting to caramelize and brown, producing rich, sweet flavors.Meanwhile, the air in the center cools, which causes the cookie to deflate slightly; though when fully baked, the structure lent by eggs and flour will help it retain some of its rise.My first course of action was to test out these basic ingredients one at a time in order to determine how they affect the final outcome.Gluten can't form in fat, thus butter will inhibit its overall formation, leading to more tender results.Because of shortening's different melting qualities (and the fact that it has no water content), shortening-based cookies come out softer but more dense than those made with butter.In the early creaming stages of making a cookie, cool butter is beaten until it's light and fluffy.Melting butter before combining it with sugar and eggs leads to squatter, denser cookies.Substituting butter with a less flavorful fat like shortening or margarine yielded sub-par cookies.Cookie Fact #4: Browned Butter = Less Moisture and Less Dissolved Sugar = Less Caramel Flavor.My friend Charles Kelsey, the man behind the fantastic Brookline, MA sandwich shop Cutty's, developed a simple chocolate chip cookie recipe for Cook's Illustrated magazine back in 2009.In his recipe, he made the ingenious discovery that browning the butter before adding it to the mixture would give the cookies a much more pronounced nuttiness.So how do I get the flavor benefits of browned butter while still allowing for sugar to dissolve and caramelize properly?Egg proteins are particularly good at trapping and retaining bubbles of air or water vapor.Other than the small amount in the butter, eggs are the main source of water in a cookie dough recipe.By keeping the total mass of egg added to a dough the same but altering the proportion of white to yolk, you can achieve a variety of textures.My next attempt with cooled brown butter fared better, but the finished cookies ended up with an oddly uniform texture and a relatively smooth top rather than the cragginess I'd been getting earlier.I settled on beating half of the sugar with the eggs until it completely dissolved, then incorporating the rest when I added the brown butter.By letting my browned butter cool down until it was almost at room temperature, it became firm enough to beat into the egg and sugar mixture without deflating it.Brown sugar is mostly crystallized sucrose, but also contains a good amount of glucose and fructose, along with trace minerals that give it its flavor and a slightly acidic pH.Slightly acidic brown sugar causes cookies to rise higher when baking, which limits their spread.Granulated sugar, on the other hand, adds no leavening power, so you end up with a cookie that spreads wide.A mixture of the two provides a good balance, and as I noticed in my egg tests, dissolving too much sugar can lead to a texture that's too uniform.I tried it, heating granulated sugar up in a pot until it was a golden amber before adding cold butter to rapidly chill it and then incorporating it into my dough.First off, it's a mess trying to scrape hot caramel out of a pan and prevent it from hardening into a single massive clump.Secondly, it made my cookies far too soft and chewy (I recalled that in the process of caramelizing sucrose, it breaks down into glucose and fructose, acquiring their hygroscopic properties).You end up with wide, flat cookies that stay soft and flexible even when completely cooled.Not only that, but since corn syrup is made up of simple sugars, it caramelizes more readily, leading to darker overall color.Corn syrup is so darn powerful, in fact, that even a small amount of it will completely alter the texture of your cookie.When dissolved in liquid and combined with an acid, it rapidly reacts, breaking down into sodium, water, and carbon dioxide.Moreover, because the Maillard reaction takes place more readily in mildly alkaline environments, baking soda has a powerful effect on how rapidly foods darken and develop browned flavors.Cookies made with all cake flour will be very soft, almost mushy, even when you've cooked them to what would normally be a beyond-crisp stage.Extra flour (a ratio of 1.3 to 1 or higher) will give you cookies that barely spread at all as they bake, with centers that stay dense and dough-like, even after being almost fully cooked.The dough above was made by really working the flour into the butter and egg mixture before subsequently folding in the chocolate chips.Because extra kneading creates a stronger gluten network, the cookies also end up rather tough.If you like extra craggy cookies, Baking Illustrated offers a neat tip for increasing that cragginess: tear the balls of dough apart with your fingertips and smoosh 'em back together with the jagged torn part facing outwards.Provided you've used enough flour and your other ratios are spot on, those crags should appear in the cookies' final baked form.will cause some degree of layering in the dough, creating a flakier cookie with larger sections of molten chocolate.Chopped chocolate produces the most contrast—the small bits of debris and chocolate shavings get dispersed throughout the cookie dough, disrupting its texture and giving a nice chocolatey flavor to the whole affair, while larger chunks still melt into large gooey pockets.I spent an awful lot of time experimenting with how the temperature of the dough during chocolate incorporation can affect the final outcome of the cookie.The result is a sort of swirl effect that can be quite delicious if you do it carefully, though you miss out on the classic large melty pockets.When baked at a lower temperature, the dough has more of a chance to spread out, leading to flatter, wider cookies.Moreover, the lower the oven temperature, the more evenly the cookie bakes, with less of a contrast between the edges and the center.In fact, when the oven temperature gets low enough (around 275°F (135°C) and below), you completely lose any contrast, producing a cookie that's more or less homogenous across the board.I found that baking in a 325°F (160°C) oven until the edges are nice and toasty brown will leave you with a cookie that's still plenty soft and chewy in the center.Back when the New York Times published that Jacques Torres recipe in 2008, I'd never heard of the concept of resting a cookie dough, yet Mr. Chocolate himself insisted that it was the secret to better flavor.During the process of browning, those large structure are broken down into smaller parts and individual pieces and subsequently rearranged.We're talking, oh, a million puppies on the moon wearing superhero underpants under their little doggie spacesuits levels of awesome.When all is said and done, my final recipe has ended up combining some unique techniques from a couple of my favorite recipes—the browned butter from Charles Kelsey's Cook's Illustrated recipe and the resting from Jacques Torres' New York Times recipe—along with a couple of my own novel twists—dissolving half the sugar in the eggs and chilling the browned butter with ice before incorporating—to produce a cookie that hits all the right notes.A deep, rich, butterscotch-and-toffee flavor; crisp edges; a soft, chewy center; an irregular crumb structure with a craggy top; and a mix of chocolate dispersed through the cookie in fine threads and big gooey pockets, all with a nice sweet-and-salty balance.Heck, if you want to know the truth, I've baked four batches of cookies while I was writing this article, which means that even as I hit that "publish" button, this recipe is already obsolete, a work in progress.My wife went to bed over five hours ago and left by giving me a gentle hug from behind and a soft whisper in my ear: "Please stop making cookies.".The beauty of understanding how ingredients interact with each other is that even if my definition of the "best" chocolate cookie isn't in line with yours, if you've come along this far, then you know what you need to do to adjust my recipe to suit your own tastes.

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Cookie chemistry

Cookie chemistry

Cookie chemistry

The interaction between sugar and fat and flour, baking time and temperature – plus a large measure of experimentation done right in your own kitchen – is how to nail your favorite chocolate chip cookie texture.Let me tell you up front: I'm devoted to simplicity in food prep, and that includes baking.I don't use a cookie cutter, braid bread dough (aside from a basic 3-strand), or decorate cakes.So here's the deal: my goal with this post is to show you how to take a basic chocolate chip cookie recipe and give it the texture you prefer: light and crunchy; thin and crisp; or soft and chewy.More words than you could shake a spatula at have been written about "the perfect chocolate chip cookie.".Plain and simple, the perfect chocolate chip cookie is the one you love best.So we're going to start with my favorite chocolate chip cookie recipe and, with a few simple tweaks, give you options for potentially turning it into YOUR favorite chocolate chip cookie recipe – no matter which camp your textural preference falls in: crunchy, crisp, or chewy.If your favorite cookie is one that's crisp around the edges and softer in the center, stop right here: this is the recipe for you.Note: For complete directions, see the recipe: Chocolate Chip Cookies.Using lower-moisture sugar (granulated) and fat (vegetable shortening), plus a longer, slower bake than normal, produces light, crunchy cookies.In this recipe, cookies made with butter (above, left) are wider, thinner, and crispier than those based on shortening (above, right).In addition, baking these thin cookies several minutes longer than their shortening-based counterparts transforms their innate crunchiness into crispiness.(Actually, I liked this 50% less sugar cookie; it tasted plenty sweet, and its butter flavor was more apparent).I wanted to believe in this, I really did, but the three tests I did showed no difference in chewiness between cookies made with King Arthur Unbleached Bread Flour, and those made with King Arthur Unbleached All-Purpose Flour.My co-blogger, Susan Reid, says corn syrup is the only way to make "bendy" cookies – but I'll leave that for a future post.I baked a LOT of chocolate chip cookies over the course of several days in putting together this post.The baking times I give here work for my oven, and yield cookies that I taste as crunchy, crisp, or chewy.Yes, this seems wasteful, letting your hot oven sit empty while cookies are cooling enough to assess their texture.But how much more wasteful is it to make an entire batch of cookies and then, 20 minutes after they're out of the oven, you decide they're not the texture you were looking for?• Parchment makes a difference: All of my tests were done using parchment-lined, light-colored aluminum baking sheets (including the disastrous first take on chewy cookies pictured above).Like so many good things in life, there's more than one way to skin a cat – or bake a chocolate chip cookie. .

The Science of Baking Cookies

The Science of Baking Cookies

The Science of Baking Cookies

That’s because the structure of a baked good like a cookie has to be built from the ground up, and every ingredient flour, sugar, fat, eggs, leaven, and salt-plays a key role.Depending on its ratio to other ingredients in the dough, flour makes cookies chewy or crisp or crumbly.In dry cookie dough, like shortbread, a high proportion of flour to the small amount of liquid in the butter produces a tender, crumbly texture.In fluid-batter cookies like brownies, a lower proportion of flour to the amount of liquid or egg results in a cakey or chewy texture.For this reason, unbleached flour is a better choice where a slightly chewier texture is desired, as in drop cookies and nut bars.Aside from adding sweetness, granulated white sugar makes cookies browner (by caramelizing) and crisper (by absorbing moisture in the dough).The molasses adds moisture and, because it’s slightly acidic, causes the proteins in cookie dough to firm up faster, creating a chewier texture.When moistened and heated, the alkali and acid in baking powder react, neutralizing each another and giving off carbon dioxide gas, which aerates the dough, making the finished cookie puffier.Understanding how all of these ingredients work together can help you improve or even fix a cookie recipe when things go wrong.To see several practical examples of this knowledge in action, see our Test Kitchen piece on cookie troubleshooting.Beware of overmixing, which can turn chewy into tough, especially in dough that contains less than 50 percent fat by weight.Shaping Round dough balls take longer to bake, resulting in softer, thicker cookies.For even heating, use heavy-gauge aluminum baking sheets, and line the pans with parchment to minimize hot spots, prevent sticking, and speed cleanup.Oven position For best results, bake a single sheet of cookies on the center rack. .

Easy Shortbread Cookies: The 3 Ingredient Shortbread Ratio

Easy Shortbread Cookies: The 3 Ingredient Shortbread Ratio

Easy Shortbread Cookies: The 3 Ingredient Shortbread Ratio

This complete guide will walk you through how to make easy shortbread cookies the traditional way and provide tons of suggestions on adding your own flavors!While you and I think of Crisco, shortening didn’t always refer to a vegetable based fat.Historically, shortening was a blanket term for any cooking fat, butter included.At this point either lightly flour a cookie cutter and cut out desired shapes, or use a knife or bench scraper to create clean edges and cut squares or rectangles from the dough.For truly easy shortbread cookies, simply form tablespoon sized balls of dough in your hands and press onto a parchment lined baking sheet.Let cool in the pan for 5 minutes, handling it too soon will cause it to crumble.Very gently lift the shortbread out of the pan and slice into desired shapes while still warm for cleaner edges.For a traditional round, sliced shortbread cookie first lay out a rectangular sheet of plastic wrap.Place your dough onto the center of the sheet and form it into a rough log, running lengthwise with the long edge of the plastic wrap.When dough is rounded and even, place in fridge for 30 minutes to chill.Remove from fridge and slice 1/4″ thick cookies from the log and bake at 350°F for 8 minutes.TIP – This method works best for shortbread cookies that don’t contain large chunks of add ins like big pieces of nuts or chocolate chips.Large add ins will cause the dough to shatter and crack when slicing, so opt for chocolate shavings, spices, or classic recipes for this method.Regardless of the shaping method you choose, once your cookies are baked and cooled, store them in an airtight container for up to 5 days!I recommend at least adding a pinch of salt, and a 1/2 tsp of vanilla per batch of cookies.That alone takes easy shortbread cookies to another flavor level without making them any more difficult.Nuts, chocolate, seeds, spices, or sprinkles are all excellent options to jazz up your cookies.Nuts – Almonds, pecans, peanuts, and walnuts are always delicious, chop for best distribution.Almonds, pecans, peanuts, and walnuts are always delicious, chop for best distribution.– cinnamon, nutmeg, clove, allspice, ginger, or fun ones like chinese five spice.Fresh Herbs – Thyme, mint, and rosemary are delicious when chopped finely.Citrus – Zest and/or a splash of fresh juice, oranges and lemons are great.Cocoa or Matcha powder – Replace a little bit of flour with these for a delicious new shortbread.Shortbread will keep nicely for 5 days when stored in a dry, airtight container.If dipped in chocolate, layering stacks of cookies with wax paper can prevent sticking and smudging.Learning how to make shortbread cookies literally opens the door to any variation.My Chewy Lemon Poppy Seed cookies were born of experiments from this traditional shortbread recipe.Free Download of Don’t forget yourDownload of the Ultimate Shortbread Cookie Guide.1/2 tsp vanilla extract optional Instructions Preheat oven to 350°F.Roll and flatten tablespoon sized balls between palms and place on baking sheet.Bake for 8 to 10 minutes, or until bottom edges of cookies just begin to become a darker shade of gold. .

Butter Cookies

Butter Cookies

Butter Cookies

An easy recipe for danish butter cookies that's ready in 20 minutes!The texture of these cookies are delicate but shouldn't crumble easily, and should have a nice snap to them when bitten into.The addition of cake flour makes these cookies have a uniform crumb with a more delicate, but still snappy texture.The higher fat content adds richness to these butter cookies and less water means that less gluten gets activated while mixing the dough.Use a piping bag with a pastry tip and coupler to make the elegant shapes.- cake flour gives these cookies a delicate texture and uniform crumb.- for best results, use European butter with higher dairy fat and less water content.Transfer the dough into a pastry bag fitted with a large star tip and fastened with a coupler.Pipe out different shapes onto a parchment lined baking sheet.Bake at 375 degree F for 10 minutes or until the edges turn a golden brown color.Serve the cookies as is or let them cool completely before dipping them into a chocolate ganache.European butter gives the best results because of its higher dairy fat and lower water content.Sugar cookies have the lowest butter to flour ratio which also make them great for packing up as gifts.Wait for them to cool completely before placing them in the container to avoid any trapped humidity.Danish butter cookies are famous for being packed in metal blue tins.The higher fat content adds richness to these butter cookies and less water means that less gluten gets activated while mixing the dough.An easy recipe for danish butter cookies that's ready in 20 minutes!- ▢ ½ teaspoon vanilla extract - (1g) US Customary Metric Cook Mode Prevent your screen from going dark Instructions On Off Preheat your oven to 375 degrees F. In a large bowl, add the softened butter, sugar, and salt.Cream everything together until the sugar has dissolved and the mixture is light yellow and fluffy, about 2 to 3 minutes.Transfer the dough into a piping bag fitted with a large closed star tip.Bake at 375 degrees F for 10 minutes or until the edges turn golden brown.Wait for them to cool completely on a wire rack and then dip them in ganache or add other decorations.✎ Recipe Notes Storage - wait for the cookies to cool completely then store them in an airtight container.European butter gives the best results because of its higher dairy fat and lower water content.gives the best results because of its higher dairy fat and lower water content.Freeze - Let the cookies cool completely and then wrap them in parchment paper in a single layer. .

Super simple 123 ratio shortbread recipe

Super simple 123 ratio shortbread recipe

Super simple 123 ratio shortbread recipe

Take a classic Scottish shortbread recipe made of butter, sugar, and all purpose flour.The beauty of working with a ratio, you can easily scale up and down a recipe as needed.Bakers and recipe developers spend a lot of time focusing on baking ratios.You can use ratios for other recipes too: check out this cinnamon chocolate chip bundt cake which follows the classic 1-2-3-4 cake recipe and these homemade biscuits which also have a ratio of 1:2:3!The total weight of cookie dough for the recipe is 690 grams.For example, not enough flour, and you will end up with a greasy batch of cookies that really aren't what you were going for and quite frankly, are the opposite of the best thing you've ever made.Everybody has a favourite, basic shortbread recipe, and most of them probably fit the 1:2:3 ratio (by weight, of course!).This shortbread recipes is made with three basic ingredients—butter, granulated sugar, and all-purpose flour—with a little salt added for flavour.Make slice-and-bake shortbread with this shortbread ratio: Instead of pressing the dough into a pan and baking it right away, you can shape the dough into a log, wrap it in plastic wrap, and chill it overnight (or freeze it for longer storage).Cool for 2 minutes on the cookie sheet before transferring the baked cookies to cooling rack to cool completely Flavour the shortbread cookie dough: though purists will argue that shortbread can only have 3 ingredients (butter, sugar, and flour), that doesn't mean you can't jazz them up a little.Vanilla shortbread: mix 1 teaspoon vanilla extract with the butter and sugar and ¼ teaspoon fine kosher salt along with the flour Chocolate chip shortbread: add ½ cup of mini chocolate chips (preferably semi-sweet dark chocolate chips) Citrus shortbread: add 1 tablespoon of citrus zest with the butter and the sugar (like lemon zest to make lemon shortbread cookies, lime zest, orange zest, or even grapefruit zest) Tea-flavoured shortbread: add 2 tablespoons of ground tea leaves with the flour Spiced shortbread cookies: add 1 teaspoon of ground cinnamon or cardamom with the flour (you can use more or less depending on personal preference) Nut Shortbread: Finely chop ½ cup toasted nuts and add with the flour Sesame seed Shortbread: add 3 tablespoons of sesame seeds with the flour.Note this substitution may yield slightly softer shortbread cookie.Print Pin 5 from 4 votes Shortbread cookies Bake Mode Prevent your screen from going dark This classic shortbread cookie recipe is as easy to remember as 1-2-3 with its 1:2:3 ratio of sugar:butter:flour by weight!Prep Time 15 minutes Cook Time 1 hour Total Time 1 hour 15 minutes Servings 16 Calories 209 kcal Author Janice Equipment 9x9 pan Artisan mixer Ingredients 230 grams ( 1 cup ) unsalted butter room temperature.In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, sugar and salt until it is smooth, light, and creamy.Add the flour and beat it in until the mixture turns into a sandy crumble.Notes Baking the shortbread a second time ensures that even the very middle parts are baked through, yielding a buttery yet dry shortbread with a sandy texture, as it should be.Low and slow is the key to achieving perfectly baked shortbread that are evenly golden brown.Stirling Creamery, a Canadian company, has provided the unsalted butter for this post.Shortbread are traditionally made from only three (3) ingredients: butter, sugar and flour.Recent variations include adding an egg or two to the recipe, leading to a sturdier cookie, or even a little milk.Again, purists will argue that it's not a shortbread cookie if it contains eggs or milk.Sugar cookies are often so sturdy, they can be shipped in boxes (both decorated and undecorated).And it's funny to think that the shorter the shortbread, the higher the butter content.However, according to the Oxford Dictionary, short actually refers to a high proportion of fat resulting in crumbliness of a pastry.The amount of butter in a recipe is therefore crucial: a little "too much" and you may end up with cookies that, although sublimely buttery, just fall apart in your hands (if this happens, don't panic!Crumbly shortbread may be difficult to store and serve, but they are still highly edible.The type of sugar you use to make shortbread cookies has a huge impact on texture:.Shortbread made with granulated sugar are more crisp and crunchy.Shortbread made with icing sugar are more soft and tender.if you've overworked the dough, perhaps too much gluten developed, rendering your shortbread more chewy and even tough: while many recipes recommend kneading shortbread, a little goes a long way.Soggy or wet shortbread are not great and would indicate a problem with your recipe or the method.if the shortbread are pressed into a pan that is too small to accommodate the amount of dough or, to put it another way, if you have too much dough for the size of pan you are using, then your shortbread will not bake properly.If the pan size is incorrect, the shortbread will overbake on the edges and underbake in the middle, resulting in a doughy, soggy centre.if you are having trouble getting an even bake, perhaps the cake pan is to blame: bake shortbread in a metal pan which is better at conducting the heat so that the heat of the oven is properly transferred to the dough.Because the fat of the butter interferes with gluten formation in the flour.If you buy a product I recommend, I will get a small commission, and the price you have to pay will not change in any way. .

Butter Cookies

Butter Cookies

Butter Cookies

These holiday staples are delicious any time of the year and the best part is the dough can be made months ahead and baked of for an amazing on demand treat!They’re light and not too sweet so I can eat them en mass and still have a skip in my step.If you forgot to leave your butter out on the counter for a few hours don’t worry!Add the room temperature butter to the bowl of your stand mixer.Cream the butter and sugar together until lighter in color and fluffy in consistency.Roll the chilled dough in sanding sugar (optional).If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.Sanding sugar gives a nice crunch to the edge but it’s totally optional.Just form the dough into a disk, wrap and chill then roll out to 1/4 inch, cut and bake.A butter made from the milk of cows allowed to graze on grass will in my opinion have a nicer more buttery taste but use any brand you love.The cookies spread less as the fats are hardened and take longer to melt in the oven.If you’ve tried this butter cookie recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you! .

Butter Cookies II Recipe

Butter Cookies II Recipe

Butter Cookies II Recipe

Rating: 1 stars Not at all what I expected, I'm from Chicago and I was really looking for those rich, finger printed, lunch room cookies!This recipe made 4 trays full, about 5 dozen cookies not including the gobs of dough my 4 year old swiped.One hint - you probably won't need to refrigerate the dough to use in a cookie press unless it's really hot in your kitchen.Rating: 4 stars I've tried to find a recipe close to the one made by my best friend's mother, and this definitely came the closest.I would recommend putting a tad bit of almond or lemon extract in to add flavor.vanilla extract and a scant 1/4 c. milk to use on them then decorated with colored sugars.Rating: 5 stars I lost my "old faithful" spritz cookie recipe but this is every bit as good.Rating: 2 stars I was hoping for a Christmas tin butter cookie and these werent close in my opinion at all. .

13 Key Recipe Ratios That Will Make Your Cooking Effortless

13 Key Recipe Ratios That Will Make Your Cooking Effortless

13 Key Recipe Ratios That Will Make Your Cooking Effortless

By memorizing a few key cooking and baking ratios, you’ll be able to navigate the kitchen more confidently, without constantly double-checking recipes to ensure you’ve got the ingredient balance right.While some dishes are far more flexible, like sauces to soups, others—like most baked goods—will generally stick to the same proportion of ingredients, and can then be adapted and adjusted for a more personalized recipe.Locking down these specific proportions in your mind will help you recreate dishes and scale up or down recipe quantities while making it look easy.The easiest way to remain consistent with these measurements is to rely on the weight of each ingredient, so when cooking with ratios, it’s best to keep a kitchen scale nearby.Though some added ingredients—particularly high-moisture additions—might throw off the balance of the overall ratio, in general, these bases are an excellent jumping off point for each of these classic dishes.After you’ve got the basic ratio down, you can put your own spin on it, adding the spices, herbs, nuts, and other additions to make the recipe your own.The fat called for in the ratio can be butter or oil, with the option of adding a little sugar, vanilla, or baking powder for an upgrade.While the flavor can be built upon from there—with some vanilla extract, cinnamon, or countless other ingredients—this ratio will achieve the perfect custard base. .

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