Peter and I made the same Nestle Tollhouse 1/2 recipe but instead of 1 cup and 2 tablespoons of flour we used 1/2 cup and 1 Tbsp of All-purpose flour and 1/2 cup and 1 Tbsp of Bread flour.
The results produced a chewier, outer crusted cookie. The reason for this change was the fact that "bread flour has a higher protein content which helps gluten-development" (1). Gluten gives the cookies a more "elastic" composure which holds the cookie ingredients together, accounting for stronger chewy textures in these Bread flour cookies.
Lee Lee's Favorite Cookies:
-Glucose cookies for their soft, light texture that tasted like a soft scone. It tasted like a lighter snack and was easier to consume than a lot of the other, heavier, thicker cookies.
-The melted butter cookies because of their creamy, chewier inner layer which is my favorite form of chocolate chip cookies. The buttery taste was nice as well.
Peter's Favorite Cookies:
-My favorite was our bread flour type cookie because I have to first like my own cookie before others could like our cookie, even though it nobody likes it anyway.
Works Cited:
1) http://www.finecooking.com/articles/what-is-gluten-food-science.aspx
2)http://healthyeating.sfgate.com/gluten-baked-good-9060.html
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