Cookies

Cookies

1. Butter

   • At 92 degrees the butter melts causing the dough to spread out
     • =Emulsion

2. Water

   • As the cookie gets hotter the expands into steam causing the cookie to get larger
   • After the temp reaches 212 degrees the cookie gets drier and stiffens up causing cracks on the surface

3. Egg

   • When the eggs reach over 122 degrees the eggs proteins straighten up and make the cookie soft and holds its place

4. Steam

   • The steam evaperates leaving behind airy pockets so it makes the cookie light and flaky

5. Baking Soda

   • Reacts with other acids and cause the cookie to have airy pockets

6. Proteins and sugars

   • At 310 degrees the sugar and protein combine and cause the smell and make he cookie have a nice color to it

7. Temp.

   • The higher temp. you go the more it is going to carmalize