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Re:Gourmet cookies texture
작성자
관리자
작성일
2022-08-20 10:17
Hi Rose!
Did you use cake flour? or All purpose flour? (you can make your own cake flour by using the following mix: 80% all purpose flour + 20% cornstarch = 100% cake flour)
Using cake flour will certainly give you a more crumbly texture but even so this cookie can’t become crumbly because of its size. The large size (~150g) means that the inside will be soft and chewy to a certain extent. It’s simply the design of this cookie to give you a chewy texture. You can bake it for longer but then because of its size the outside will get burnt while the inside would still be soft. The only way to get it crumbly would be to reduce the size and adjust the temperature/time but I wouldn’t have figures for this setting.
Hope it helps. Thanks!
Hanbit
Did you use cake flour? or All purpose flour? (you can make your own cake flour by using the following mix: 80% all purpose flour + 20% cornstarch = 100% cake flour)
Using cake flour will certainly give you a more crumbly texture but even so this cookie can’t become crumbly because of its size. The large size (~150g) means that the inside will be soft and chewy to a certain extent. It’s simply the design of this cookie to give you a chewy texture. You can bake it for longer but then because of its size the outside will get burnt while the inside would still be soft. The only way to get it crumbly would be to reduce the size and adjust the temperature/time but I wouldn’t have figures for this setting.
Hope it helps. Thanks!
Hanbit
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