The Secret To Chewy Cookies 2020
Cookies are to go to after every meal or before breakfast with a hot or cold drink. Then why not bake it in a way more inviting to our taste buds, entertaining to share its awesomeness at every bite!
As most of us have the craving to eat sweet, can you remember a time we asked why our cookies didn’t go out chewy or slightly crunchy as we wanted it to be?
Through trial and error, through research, I found out, at last, what is the right way, the right amount, and the kind of ingredients we should have to get to the result we want.
Here in this video, I showed you the steps and the technique to achieve a light crunch, chewy bite, and yet soft cookies from the inside.
Technique number 1, melt your butter warmly in liquid form. According to research, during the melting process, the water separates from the fats in the butter. Therefore, the fats from the butter can bind well with the protein in the flour; one reason why a cookie becomes chewy.
Technique number 2, the proportion of white sugar to brown should be 1: 1/2. The white sugar holds little water compared to the brown that has undergone a short process; another idea why we have a chewy yet soft texture cookie from the inside.
Technique number 3, refrigerate the dough right after the mixture for 30 minutes. It is at this time the water evaporates, and the flavor blends even more; one more purpose to chewy and flavorful cookies.
These are all for this time. See you in my other cookie video with more techniques to cookie making.
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Click the link below for OTHER YUMMY DESSERTS:
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Original of the video here
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Waffles Recipes
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Cookies Recipes
Bread Recipes