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(Chemistry of Cooking Cookie) - Coggle Diagram
Chemistry of Cooking Cookie
What can you cook (ingredients)
Dough
Butter
Sugar
Eggs
Flour
Baking soda
Flavour changes
Brown sugar vs white sugar
Butter vs margarine
Add-ins (choc chips, nuts, spices)
Amount of salt
Cooking methods
Oven temperature
Baking time
Chilling the dough
Type of tray
Variables I could change
Sugar amount
Sugar type
Butter amount
Oven temperature
Baking time
Chilling time
Equipment
Oven
Kitchen scale
Timer
Thermometer
Ruler (for spread)
My redesign
Less sugar
More choc chips
Testing if choc chips can make up for the lost sweetness
Relevant chemistry
Maillard reaction (browning, flavour)
Caramelisation (sugar)
Egg proteins cooking and setting the dough
Baking soda making the dough rise
Butter melting affects spread