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COOKIE-recipes: Eggs Are Also Crucial in Building Structure. They Are About 75%

Eggs are about 75% moisture, 12% protein, 10% fat and 2% sugar. Using an extra egg in cookies will result in a chewier cookie. When substituting honey for sugar in recipes, reduce other liquids by 1/4 cup for each cup of honey or increase flour by 2 tablespoons per cup of honey if eggs are used. Bread flour produces dough with more gluten than other flours, resulting in a light loaf with good volume and slices that hold together rather than crumble. Eggs added to bread dough help with rising, producing a very high rise, and tenderize the crumb while lightening the texture due to fats in the yolk.

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Christine Segundo
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25 views2 pages

COOKIE-recipes: Eggs Are Also Crucial in Building Structure. They Are About 75%

Eggs are about 75% moisture, 12% protein, 10% fat and 2% sugar. Using an extra egg in cookies will result in a chewier cookie. When substituting honey for sugar in recipes, reduce other liquids by 1/4 cup for each cup of honey or increase flour by 2 tablespoons per cup of honey if eggs are used. Bread flour produces dough with more gluten than other flours, resulting in a light loaf with good volume and slices that hold together rather than crumble. Eggs added to bread dough help with rising, producing a very high rise, and tenderize the crumb while lightening the texture due to fats in the yolk.

Uploaded by

Christine Segundo
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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COOKIE-recipes

Eggs are also crucial in building structure. They are about 75%
moisture, 12% protein, 10% fat and 2ish % sugar. Yolks, where all
of the fat is in an egg, increase richness, tenderness and flavor.
Therefore, if you put an extra egg, you will get a chewier cookie.

Baking is a balancing act. When substituting honey in recipes calling for 1


cup or more of sugar, reduce the other liquids in the recipe by ¼ cup for
every 1 cup of honey. In cookie recipes using eggs, or in recipes with no
other liquids, increase the flour by 2 tablespoons for each cup of honey.
Bread-recipes

Bread flour is used for yeast raised bread because the dough it produces
has more gluten than dough made with other flours. Sufficient gluten
produces a light loaf with good volume. Slices hold together, rather than
crumble. Cake flour is a soft wheat flour that is 7.5 percent protein.

Eggs added to dough help with rising. A bread dough rich with egg will rise
very high, because eggs are a leavening agent (think genoise or angel
food cake). As well, the fats from the yolk help to tenderize the crumb and
lighten the texture a bit. Eggs also contain the emulsifier lecithin.

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