Baking Cookies - Responsible Indulging

Baking Cookies - Responsible Indulging Baking is a form of cooking which is known to be healthier than frying as it brings food to lower temperatures. It browns and dehydrates the food, allowing it to come to be crispy and enriching its flavour. Cookies are a dessert which has taken advantage of this principle; by baking to condense a soft dough, cookies are both made edible through the chemical reactions that break down the starch in the flour, and turned into something very enjoyable to eat.

Contrary to what some people say eggs are not needed for baking whether cakes or cookies. The chemical reaction which turns cake and cookie batter into the closed cakes or cookies is straightforward dehydration and does not involve the coagulation of egg protein. If you use a non-hydrogenated vegetable fat spread, you can bake yummy cookies which have no cholesterol or unhealthy animal proteins at all. A typical recipe for cookie dough is 1 part sugar to 2 parts solid fat to three parts flour. Make the dough by kneading the ingredients together or blending them in the food processor. Then you can roll this compound out with a rolling pin and cut it into rounds with cups or special cookie cutters. As cookie batter is dryer than cake batter from the get go it needs a relatively short baking time; ordinarily about 15 minutes. You can tell if they are done by poking them with a knife or skewer. Properly baked cookies are hard to the touch and golden brown. Baking cookies is a fun pastime and has yummy results. Watch the health aspects and enjoy responsibly! Baking Cookies - Responsible Indulging