Eka: hey, i have a baking question
I'm trying to make tarallis for my mom, and they're supposed to have kind of a slightly chewy cookie consistency
but I tried a recipe and they came out more like traditional biscuits or biscotti
Cerulean: ok, what's your question?
Eka: so I'm trying again and trying to get the finished product chewier
I'm replacing some of the eggs with egg yolks, and replacing some of the sugar w/ brown sugar
do you think I should use a different kind of flour too? the recipe clls for AP
Cerulean: you might try just straight adding an egg yolk instead of replacing whole eggs with egg yolk
the whites have a job to do too.
Eka: ok, can do
Cerulean: are you letting the dough rest and chill before you shape and cook it?
Eka: yup, for an hour
but the thing is, except for the stick of butter and the eggs, there is NO liquid in the recipe
Cerulean: I'd also try letting it sit as long as you can get away with.
butter and eggs are liquid, though.
Eka: yes, I'm just wondering of it could use a little more
the dough is so dry I almost can't keep it together to roll into circles
Cerulean: an extra yolk will help
you are using real butter, not margarine, right?
Eka: yup
Cerulean: and brown sugar has more moisture and more chew
and when you soften the butter, you do in on the counter and don't oversoften, right?
oversoftened butter changes texture
Eka: hmm, ok, i didn't know that
i'll try changing those few things and let you know what I get
thanks!
Cerulean: I think with liquids that are thick like eggs and butter, letting it rest longer so they can really soak into the flour will help a lot.
Also, bring your eggs up to room temp while the butter is out softening so everything starts the same temperature.
Eka: can do!
Eka: our recipe changes worked! the tarallis are perfect!
Cerulean: Woot!
Posts
