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Table of Contents:
- Can you use oil in cookie dough?
- What oil do you use for cookies?
- What does oil do for cookies?
- Can I use milk instead of water in brownie mix?
- What happens if you put an extra egg in brownie mix?
- What to add to brownies to make them better?
- Why are boxed brownies so good?
Can you use oil in cookie dough?
The cookie dough comes out “creamier” and the vegetable oil is blended in better if you use an electric mixer. However, don't overmix (don't mix for more than 1-2 minutes) because this could result in problems such as cookies spreading too thin during baking.
What oil do you use for cookies?
What does oil do for cookies?
Probably the biggest function of oil in most baking recipes is to keep your product moist. It basically captures the gases that are released from the interaction of the baking powder and baking soda, and slows down gluten formation to keep certain baked goods tender and fluffy in texture!
Can I use milk instead of water in brownie mix?
A few simple replacement ideas: Replace the water called for on the box with milk or heavy cream. Or try adding melted butter instead of oil. Add one extra egg to your mix to make your brownies more cakey.
What happens if you put an extra egg in brownie mix?
If you add an extra egg to brownie mix, you'll get a cake-like brownie, rather than a dense, chewy brownie. The extra egg adds volume and creates a soft, light texture. Most brownie mixes offer directions on how to alter a standard recipe to make cake-like brownies.
What to add to brownies to make them better?
- Add chunks of your favorite chocolate candy bar to the mix. ...
- Add vanilla extract to the brownie mix. ...
- Add chocolate chips to the brownie mix before baking. ...
- Top your brownies with white, chocolate or peanut butter chips after they bake. ...
- Add marshmallows to the brownie mix. ...
- Add chopped nuts to your brownie mix.
Why are boxed brownies so good?
Boxed brownies fare better than most other packaged desserts simply because you're adding the most crucial and flavorful ingredients, aka, EGGS. Unlike cookies or recipes that ask for only water, moisture isn't lost in the transition. Freshly-baked brownies have only one advantage over boxed brownies—their branding.
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