Dark Chocolate Chip Cookies 黑朱古力粒曲奇

Baking is like doing science experiments, only that you get to eat your final products. There are different ways to tweak a cookie recipe to achieve different flavors and textures. After reading food blogs and articles like this, this, and this, and after playing experimenting with different types of sugars, flours, butter, and oven temperatures, I was finally able to... Continue Reading →

Two-Colored Brown Butter Almond Cookies 雙色焦牛油曲奇

When wheat flour is mixed with water, gluten (a kind of protein) is formed.  Excess gluten caused by continued mixing makes cakes and cookies to be rubbery and tough.  This recipe is designed to minimize the formation of gluten by using the reverse (or two-stage) mixing method.  Fats and dry ingredients are first combined.  When... Continue Reading →

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