0
What kind a texture will a cookie have if it has a higher proportion of shortening and moisture?
Wiki User
∙ 9y agoWant this question answered?
Be notified when an answer is posted
Add your answer:
Earn +20 pts
Can you replace shortening with vegetable oil in oatmeal cookie recipe?
Vegetable oil and butter are two types of shortening. All fats and oils are shortening, and can be substituted for each other, but this will affect the flavour and texture of the food, as some shortenings have stronger and different flavours, and also have different melting points.
What make the crispiest cookie butter or shortening?
BUTTER
Which nondairy product can be substituted for butter while baking?
A common nondairy ingredient to use in cookie recipes in place of butter is shortening. It will change the texture of the cookie, usually cookies with shortening will be a little chewier than cookies with butter.
what will melted shortening do in cookie recipes?
several things including: being a binding agent for ingredients, adding moisture during the baking process and maintaining a creamy smooth and flavorful mouth feel in the final product.
Can you substitute butter for solid vegetable shortening in a recipe?
No you cannot. To further clarify, butter contains more liquid than shortening. It also has a lower melting point, which will make baked goods (such as cookies) crispier and flatter. Shortening will allow the cookies to be fluffier and lighter. If you're looking for flavor, add butter flavoring in small amounts so as not to alter the liquid content in the recipe. However, I just read this: " The answer is a qualified "yes". We have substituted butter in many of our recipes and believe butter makes a tastier, healthier cookie. (Shortening and margarine are made with hydrogenated fat and most of us would like to reduce hydrogenated fat in our diets.) Your cookies will turn out a little differently if you substitute butter for shortening. Shortening makes a cookie that is crisp on the edges and chewy in the middle. Butter makes a cookie crisper throughout. Because of the moisture in butter, cookies made with butter tend to spread more during baking. If you need to, you can counteract some of the spread and crispness in the butter cookie with the addition of an extra egg. Whole eggs or egg yolks give cookies a cake-like texture. So try your favorite recipe with butter instead of shortening and bake a few of the cookies. If they turn out too crisp or too flat, add an egg and try again." From The Prepared Pantry's Cooking tips at http://www.preparedpantry.com/printable2.html
Why does butter need to be creamed and not melted when making a cookie?
The butter will melt, but having a creamed texture while mixing allows the cookie to have a fluffier texture than if it was made with melted butter. Melted butter would make a very soft, dense cookie.
Is oatmeal raisin cookie heterogeneous?
No. Oatmeal raisin cookies have varieties of texture and density throughout each cookie.
Why does refrigerating cookie dough after 48 hours makes the taste of the cookie dough better?
Refrigeration allows the fats in cookie dough to become solidified and allows the flavors of butter, vanilla and other ingredients to blend with each other. The flours in the dough will also absorb more moisture, and any sugar that has not already melted will do so, which along with the solidified fat, produces improved texture.
What does diffuse inhomogeneity mean?
Inhomogeneous means having a different texture throughout. Homogeneous means the same texture. So, for an easy example, the typical sugar cookie is homogeneous, and the chocolate chip cookie is inhomogeneous.
How does omitting sugar affect the taste of chocolate chip cookies?
It changes the taste and texture of the cookie. Without Sugar the cookie is not sweet.
Why bread in cookie jars?
The cookies suck all of the moisture out of the bread to keep hem soft. So DO NOT put stale bread in a cookie jar because then the bread would need moisture in the first place!
Can you use butter instead of shortening in a slice and bake cookie?
Butter has a lower melting point than shortening. The cookies may spread a little further and they may tend to burn on the bottoms.
