nifty@lemmy.world to Mildly Interesting@lemmy.world · 1 年前Cookie experimentsi.pinimg.comimagemessage-square48fedilinkarrow-up1305arrow-down117
arrow-up1288arrow-down1imageCookie experimentsi.pinimg.comnifty@lemmy.world to Mildly Interesting@lemmy.world · 1 年前message-square48fedilink
minus-squaresouthsamurailinkfedilinkarrow-up13·1 年前Probably that the control got some refrigeration. A lot of chocolate chip recipes call for an hour or so of chill time. It lets the flour get hydrated, firms up the fats, and that ends up controlling spread as well as giving improved texture
Probably that the control got some refrigeration. A lot of chocolate chip recipes call for an hour or so of chill time. It lets the flour get hydrated, firms up the fats, and that ends up controlling spread as well as giving improved texture