Self Rising Flour Research Paper
Most people like to use self-rising flour. I never use self-rising flour as it tends to always make recipes different than what is expected with the finished product. Some people are fine with having less than perfect results but I am not one of them. Instead, go with an all-purpose flour and add your baking powder or baking soda or both if the recipe calls for it. This ensures that you have the correct of amount ingredients for the recipe.
Baking soda can also cause issues with the rising in the dough. Make sure you store your baking soda properly. Store it in a dry and cool place. After I open mine, I pour it into a plastic bag and keep it in the cabinet with the rest of my baking ingredients. This ensures that the humidity in the air …show more content…
Everyone knows that cage free brown eggs taste the best, right? Don't believe me cook one and compare it with your standard white egg. They have a richer flavor and a darker yellow color. Therefore, I love cage free brown eggs for everything that I have to use them with and chocolate chip cookies are no exception.
Sugar always has people on the fritz when they see light brown sugar, dark brown sugar, or granulated sugar. Light brown sugar and dark brown sugar are simply granulated white sugar with molasses added to it. Your taste preference will differ upon how much you like molasses. I do not care much for syrups so when a recipe calls for dark brown sugar, I will substitute the dark brown for light brown and double what the original amount was only for the brown sugar. This gives your cookies a carmelized flavor without the deep molasses undertones.
Vanilla extract is one of the few items you should really splurge for period. Imitation vanilla can give your baking a light vanilla flavor or nothing at all as where a true vanilla extract will really give you a vanilla flavor and has a very strong odor such as that while your baking, your house will smell like heaven. If you can purchase vanilla beans where you are and have vodka on hand, make some homemade and send me a
Baking soda can also cause issues with the rising in the dough. Make sure you store your baking soda properly. Store it in a dry and cool place. After I open mine, I pour it into a plastic bag and keep it in the cabinet with the rest of my baking ingredients. This ensures that the humidity in the air …show more content…
Everyone knows that cage free brown eggs taste the best, right? Don't believe me cook one and compare it with your standard white egg. They have a richer flavor and a darker yellow color. Therefore, I love cage free brown eggs for everything that I have to use them with and chocolate chip cookies are no exception.
Sugar always has people on the fritz when they see light brown sugar, dark brown sugar, or granulated sugar. Light brown sugar and dark brown sugar are simply granulated white sugar with molasses added to it. Your taste preference will differ upon how much you like molasses. I do not care much for syrups so when a recipe calls for dark brown sugar, I will substitute the dark brown for light brown and double what the original amount was only for the brown sugar. This gives your cookies a carmelized flavor without the deep molasses undertones.
Vanilla extract is one of the few items you should really splurge for period. Imitation vanilla can give your baking a light vanilla flavor or nothing at all as where a true vanilla extract will really give you a vanilla flavor and has a very strong odor such as that while your baking, your house will smell like heaven. If you can purchase vanilla beans where you are and have vodka on hand, make some homemade and send me a