Based on how hard I am around the carrot cake, bolts and rocky roads, you will be forgiven to think that I am against learning new tricks.
But this is not the case! I have recently discovered that the frozen cookie dough before cooking can help achieve that brilliant, long that I love; I usually adapted the chef of cooling before roasting it.
I changed how I prepare American pancakes on the advice of positives.
So, of course I was ready to listen to Negilla Lwson herself when it comes to cookies.
Not only Does the chef replace? Ordinary milk with milk (a proportional hoax with which you grew up in Ireland), but it uses a smart set of fat and adds yeast enhancement ingredients as well.
After I tried it, I was surprised by the difference they made; It is more delicate, more amazing, longer and more delicious than you were prior to.
What are the secrets of Nijila for the best cakes?
The TV and Chea provider adds A lot of cream from the roots because it does soda bicarbonate to its still mixture.
This, along with the acidity of the milk, leads to a sharp and rapid rise – the key to thin and tender cakes.
In addition, most people who tried to make cookies will tell you that it is very difficult to keep cold enough to do this task.
Like pastries puff, fat You must remain solid As far as possible while mixing to create cortical pockets of delicious dough.
Nigella’s suggestion is easy and elegant – two parts of butter are mixed into one part of the vegetables, which is solid at room temperature.
It’s “cut” the butter Before adding it to the flour as well, ensuring the warmth of your fingers has less time to dissolve the butter when rubbing it.
All of these changes have transformed hockey -like creations that were similar to hockey to luxurious, long and giving paths.
Can I get rid of these ingredients if I have no?
I was surprised by the extent of the harsh milk grandfather in the UK, but fortunately, you can make yourself simply Add a little lemon juice To regular milk and allow it to sit for up to 10 minutes.
Do not tend to replace this part – It is the key to love fluff.
If you do not shorten the vegetables, the Nigella team says Lard is the best alternative.
But again, the chef adds the product for some reason; “The shortening of vegetables gives cookies and also peeling textures that the butter cannot repeat,” Its site reads.
After I tried its amendments, I regret that I inform you that she is completely right.