By Susannah Blake, Philippa Vanstone
500 Cookies is a scrumptious reward ebook, chock choked with recipes and easy options, information regarding apparatus, elements, or even troubleshooting for the simplest cookies on this planet! entire with mouthwatering photographs and ideas for reward packaging and labeling, you?ll be encouraged to create the crispest, chewiest, such a lot delectable and yes?healthful?treats to get pleasure from along with your kinfolk or to offer as presents. This interesting e-book incorporates a big choice of recipes, together with these for the classics, enjoyable recipes for children, refined teatime recipes, or even healthy, fit concepts. This assortment positive aspects 500 luxurious recipes from world wide and is really the single cookie publication you?ll ever want! 500 Cookies is an ideal reward for an individual who desires to bear in mind the nice and cozy, comforting stories of unpolluted baked cookies. excellent for birthdays, bridal showers, Mother's Day, housewarming, vacation trips or any gift-giving celebration. A candy reward!
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Extra info for 500 Cookies: The Only Cookie Compendium You'll Ever Need
I n general, dough that has just been worked or moved either by the mixer or by handling has a softer consistency than one which has been standing. This property is known as thixotropy (a well known example of thixotropy is in ‘non drip’ paints which are thick as they are taken from the container and become more liquid as they are worked on a surface with a paint brush). It is very difficult to measure dough consistency and to give it a value. This is principally because of the effect of handling the dough before the measurement is made.
There is little or no development of heat as the mixture is very soft. The second stage, after addition of the flour, will be very short, perhaps as little as one minute, depending upon the efficiency of the mixing action. The time is critical in preventing the development of gluten and thus toughening of the dough. It will be appreciated that during the second stage of mixing there is insufficient time for the water to become totally absorbed into the flour. Hydration continues passively after the mixing has finished.
The size of the mixer and the quantity of dough that is mixed each time is chosen to be as small as possible so that many small batches are produced successively. I n this way the age of the dough as it is processed through the baking plant is very nearly uniform. It is normal to design in a sensing system that can be used to compare conditions in the mixer, for example temperature and or power usage related to time, against a norm. If conditions do not correspond the dough is not dropped into the hopper, an alarm is sounded and an operator must check that the dough is satisfactory to discharge normally.
500 Cookies: The Only Cookie Compendium You'll Ever Need by Susannah Blake, Philippa Vanstone