I've been experimenting for about a year by making brownies/cakes/cookies using primarily whey protein. So far, the recipes have been ok, some actually really good - and temperature, timing and moisture seem to be the key.
Recently I read that Lecithin adds moisture, and tried it in my last batch. The only problem is I don't know how much to use. I've used 1/2 to 1 tblsp with each batch with good results. Is the powdered version of Lecithin the same? How much of that would I use - to give me the same results as 1 tblsp liquid?
Any suggestions from "an expert" for advice on how to keep make cookies crunchy? Mine are always soft, unless of course I overcook them, and then they're small bricks.
Does anyone here bake using whey or soy protein?
I've learned a lot from all of you here, and your wealth of knowledge and experience. Thanks so much
Recently I read that Lecithin adds moisture, and tried it in my last batch. The only problem is I don't know how much to use. I've used 1/2 to 1 tblsp with each batch with good results. Is the powdered version of Lecithin the same? How much of that would I use - to give me the same results as 1 tblsp liquid?
Any suggestions from "an expert" for advice on how to keep make cookies crunchy? Mine are always soft, unless of course I overcook them, and then they're small bricks.
Does anyone here bake using whey or soy protein?
I've learned a lot from all of you here, and your wealth of knowledge and experience. Thanks so much
