Cooking is an art, and baking is its toughest lesson. Many new chefs love to sauté a chicken breast and get excited for making some spicy or sweet dish. However, when it comes to baking, they get nervous. The reason is that baking is considered difficult because of the science involved in it. Hence, you cannot do many experiments with ingredients in baking. Furthermore, a small difference in quantity can be the reason for the rise or fall of your dish.
Science plays a significant role in baking cookies. When you prepare a mixture and put it in an oven, science is the prime key that makes the dough rise and the cookies crispy. So, let’s know how science can mix the texture of flour, sugar, fat, eggs, leaven, and salt, and we get mouth-watering cookies.
Science Of Baking Cookies
Baking cookies is not as easy as cooking food for the main course. A few factors in the ingredients or the temperature of the oven can make your cookies crispy or soft. It happens because of science only. Let’s know more about it.
Flour can make your cookies crispy or soft. It all depends on the ratio of ingredients you mix the flour with. Hence, if you put a generous amount of butter in the flour, then your cookies will become soft. Sometimes they can even be too soft and break as soon as you pick it. Whenever you want to give a particular shape to your cookies, you have to raise the ration of flour in your dough. Eggs will play a significant role to bake brownies.
We cannot imagine a cookie without sugar. Moreover, the quantity and type of sugar you add to the mixture can change the taste of cookies. In this case, science also plays an important role when mixing sugar in the cookies dough. Sugar gives the dark brown color to cookies. When it melts, the mixture spread evenly, and it also makes the dough soft. For the best results, you can use pure cane sugar.
Butter is an essential ingredient in cookies recipe. It provides softness to them. So, to give cookies its texture, you should mix butter together with the dough. Furthermore, butter can also prevent gluten from developing, and the cookies become less chewy. To check the science behind using butter in baking the cookies, try to change its type. You will feel the difference in the taste. Therefore, for baking, you should use unsalted butter to get a better taste.
Eggs give moisture and protein to the dough. The egg liquid is a significant source of protein, and it makes the cookies chewy. Eggs also help the dough to be smooth, and the cookies to set in the desired shape.
Baking soda is a raising agent. However, in the science of baking cookies, it neutralizes acidic ingredients in the dough. It also swells the mixture and gets it ready for the oven.
For baking purposes, you need different kinds of pans. Hence, you can use this environment-friendly, non-stick baking pan for baking brownies and bread.