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Given time, both the flour and sugar in cookie dough will gradually absorb water from the eggs, butter, and other wet ingredients. Sugar does this because it is hygroscopic, which means it readily ...
Remove one sheet of the dough from the fridge and peel away both pieces of paper and put the dough back on one piece of paper. Cut the dough using a 2-inch cookie cutter and dip the cookies into ...
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Parchment paper for baking. Parchment paper, also known as baking paper, is a cellulose-based paper whose material has been processed so as to obtain additional properties such as non-stickiness, grease resistance, resistance to humidity and heat resistance. [1] It is commonly used in baking and cooking as a disposable non-stick paper.
To prevent the dough from drying, air flow in the dough retarder is kept to a minimum. Home bakers may use cloth or other cover for dough that is kept for a longer period in the refrigerator. Commercial bakers often retard dough at approximately 10 °C (50 °F), while home bakers typically use refrigerators set at about 4 °C (40 °F) or below.
A flat cookie sheet. Because there are no sides on a cookie sheet, this baker used metal binder clips to keep the parchment baking paper from sliding off. Professional sheet pans used in commercial kitchens typically are made of aluminum, with a 25 mm (1 in) raised lip around the edge, and come in both standard and non-standard sizes.
You can swap parchment paper and wax paper in baking when the items don't go into the oven. Think: rolling dough two pieces of either to keep your counters clean and avoid excess flour absorption.
The final paper is dried. This coating is a natural non-porous cement, that gives to the vegetable parchment paper its resistance to grease and its semi-translucency. Other processes can be used to obtain grease-resistant paper, such as waxing the paper or using fluorine-based chemicals. Highly beating the fibers gives an even more translucent ...