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Karo K
@serendipity
Product testing cookie dough after 24 hours of rest Notes: Dough felt more dry at this stage - I think it’s likely bc my egg was 51 g not 57 g. I added in agave in anticipation of losing moisture through the brown butter method but I don’t think it was enough. I added in about 1.5 tsp of water to rehydrate the dough and wrapped it up into a ball. Normally, I like to just wrap the top of the bowl containing the dough. Increased cookie size to 2.5 oz. 2.5 oz and pre flattened tastes best. Tonight I will test 2.5 oz vs 3.5 oz at 48 hours of rest. My goal tonight is to judge the 48 hour marination (is it worth it) and to see which Cookie size (of rehydrated dough) will do better for transport and presentation. Cookie from last night was very good and ooey gooey
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