I used the search function to look up topics regarding creaming and I found some useful information though there are still some areas which I am unsure on. Please bare with me though if this is a regular topic.
Recently I've been attempting to bake cookies using a fairly basic recipe of:
226g Butter
150g white sugar
150g light brown sugar
2 eggs
2 tspns of vanilla extract
420g plain flour
1 tspn baking powder
1/4 tspn salt
chocolate chips
350F 12-14 mins
On my first attempt the cookies came out quite flat and had with quite an airy and soft texture rather like spongecake (though perhaps not as thick).
Later I read somewhere that melting the butter first in a bain-mariesque style, and then adding the sugar would produce a better product as the warmth would encourage the sugar to melt more efficiently. However, I'm not exactly sure of the effect this has on the 'incorporating air into batter' aspect of baking. This second attempt yielded pretty much the same kind of texture as the first.
Therefore I want to ask what the correct method of creaming butter should be?
As I was browsing around looking for answers I read that I may be incorporating too much air into my batter, is this possible? It was suggested that instead of creaming too much I should just simply mix together the butter and sugar until uniform smoothness.
I also want to ask about over-creaming. How do I know when I should stop creaming and what happens if I cream too much?
-The texture I am aiming for btw is a soft kind of chewy one.
There are quite a few questions here so I'm grateful to anyone who manages to take the time to go through them.
Thank you.
Recently I've been attempting to bake cookies using a fairly basic recipe of:
226g Butter
150g white sugar
150g light brown sugar
2 eggs
2 tspns of vanilla extract
420g plain flour
1 tspn baking powder
1/4 tspn salt
chocolate chips
350F 12-14 mins
On my first attempt the cookies came out quite flat and had with quite an airy and soft texture rather like spongecake (though perhaps not as thick).
Later I read somewhere that melting the butter first in a bain-mariesque style, and then adding the sugar would produce a better product as the warmth would encourage the sugar to melt more efficiently. However, I'm not exactly sure of the effect this has on the 'incorporating air into batter' aspect of baking. This second attempt yielded pretty much the same kind of texture as the first.
Therefore I want to ask what the correct method of creaming butter should be?
As I was browsing around looking for answers I read that I may be incorporating too much air into my batter, is this possible? It was suggested that instead of creaming too much I should just simply mix together the butter and sugar until uniform smoothness.
I also want to ask about over-creaming. How do I know when I should stop creaming and what happens if I cream too much?
-The texture I am aiming for btw is a soft kind of chewy one.
There are quite a few questions here so I'm grateful to anyone who manages to take the time to go through them.
Thank you.
