anxiety baking is the new normal.
Well, it’s official. I, and all of my former coworkers, have been laid off from the bakery, and I’m filing for unemployment for the first time considering that the dot-com bust. नि?
So much is changing so swiftly around the world ideal now, and I find myself regularly shaking my head in utter disbelief all the time. नि? I just… I can’t… Words can’t… It’s surreal, isn’t it? Does not compute.
विज्ञापन
I know that millions of people are in a similar situation. I’ve been reminding myself to be grateful for what I have, and in this case, grateful for the extra time to spend with El Hub and Connor.
Still, I can’t pretend that my heart doesn’t feel heavy. यसले गर्छ।
To keep my spirit up, I’ve been baking, like, A LOT.
विज्ञापन
बिरालाहरू र मेकअप स्वेटशर्ट ??
$ 42
शप अब
ल यसरी हामी गर्छौं।
In the midst of all the whisking, weighing and rolling, I finally found a gluten-free chocolate chip cookie recipe I don’t absolutely hate (hey, man, it’s harder than you think). After many, lots of failed attempts, I think I found a winner! ???
These are slightly crunchy around the edge but soft and chewy inside. Mmm… You know Mrs. fields cookies? These are a lot like them. The only downside is how good they are…because I can’t stop eating them. I’m eating them so fast I could give Cookie Monster a run for his money.
विज्ञापन
A few baking ideas before you start:
Room temperature butter: If you have time, take your butter out of the fridge a couple hours ahead of time and leave it on the counter to reach room temperature. how long this will take depends on the temperature of your kitchen, but you’ll know the butter is ready when you can gently press your fingertip into the side.
If you don’t have time to wait, slightly melt the butter in a microwave on low heat in 15-second increments.
Room temperature eggs: I also like to take my eggs out and leave them on the counter with the butter, considering that room temperature eggs incorporate faster than cold eggs do, but you can also use cold eggs straight from the fridge. They’ll just take longer to combine with your dough.
Chill that dough: I know it’s tempting to scoop the cookies ideal after you make the dough, but it’s worth waiting to pop it into the fridge for at least an hour. You want that dough to be cold, homie! cold dough won’t stick to your hands as much, so it’s much easier to roll. Plus, the cold butter in the dough will give a lot more lift to your cookie.
Speaking of lift: This recipe calls for a gluten-free flour that already has xantham gum in it, so look for anything that says “1-to-1” on the package. At the bakery we use Cup4Cup, which I like. I also like the King Arthur 1-to-1 as well.
Weigh it out: If you can, weigh out your ingredients using a kitchen scale. Accuracy is your ally when it pertains to baking.
Get to know your oven: An oven thermometer is really helpful, because a lot of ovens aren’t perfectly accurate when it pertains to temp… My oven is consistently 25 degrees under the temperature it says on the screen, so if I want to bake something at 350 degrees, I set it for 375.
Do a test cookie: Bake one test cookie at a time to figure out the best timing and cookie size.
Scrape down that bowl and that paddle!
Try a couple of them with potato chips (it sounds weird, but it’s delicious).
Gluten-Free chocolate Chip Cookies
वर्णन
Slightly crispy around the edge with a soft, chewy middle, these gluten-free chocolate chip cookies are reminiscent of Mrs. fields at the mall! WARNING: once you start eating them, you might not be able to stop.
Prep Time: 20 minutes to measure and make the dough; however, you’ll want to have enough time to bring your butter to room temperature, as well as time to chill the dough for at least an hour in the fridge (and ideally overnight!) before baking, so plan accordingly
Bake Time: 9-11 minutes
Total-ish Time: 1 hour, 20 minutes
Yield: 3 dozen cookies
सामग्री
1 cup (227g) room temperature butter (if you don’t have time to do this, then soften it in the microwave on low in 15-second increments until you can gently press your fingertips into the sides)
1 cup (213g) brown sugar, firmly packed
1/2 cup (99g) granulated sugar
2 teaspoons gluten-free vanilla extract
2 large eggs
2 1/3 cups (361g) gluten-free 1-to-1 flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups (340g) chocolate chips
Optional mix ins, like nuts or butterscotch chips, potato chips, pretzels or sprinkles
निर्देशन
In a mixer with a paddle attachment, beat the butter and sugars till fluffy at a low speed for 2-3 minutes.
Beat in the first egg until well incorporated; you’ll know it’s combined when the dough no longer looks shiny. beat in the second egg along with the vanilla until combined. continue to beaएक मध्यम गतिमा t, र कचौरा आधा बाटोको प्याडल र पक्षहरू स्क्र्याप तयरा र तेरबाट स्क्र्यापहरू निश्चित गर्न सबै पूर्ण रूपमा समावेश गरिएको छ भनेर निश्चित गर्न। यो चरण 7- minutes मिनेट बीचमा लिन्छ, त्यसैले यसलाई हतार नगर्नुहोस्।
जब माखन, चिनी, अण्डा र भेनिलालाई पिट्छ, पिठो, बेकिंग पाउडर, बेकिंग सोडा, बेकिंग सोडा र नुन सँगै।
सुख्खा सामग्रीहरू तेस्रोमा अलग गर्नुहोस् (तपाईं यो नेत्रगोल गर्न सक्नुहुनेछ; यो सटीक हुनु हुँदैन), र प्रत्येक तेस्रोलाई पूर्ण रूपमा सम्मिलित नभएसम्म मिलाउनुहोस्।
चकलेट चिप्स थप्नुहोस्, र त्यसपछि कम गतिमा हराउनुहोस्। फेरि, फेरि कचौराको तल र पक्षहरू स्क्र्याप गर्नुहोस् सबै कुरा राम्रोसँग मिश्रित छ।
कचौरा कभर, र यसलाई फ्रिजमा स्ट्र्याजमा टाँस्नुहोस्। आदर्श रूपमा, यद्यपि, तपाईं यसलाई राति त्यहाँ छोड्नुहुनेछ। यो 2 दिन सम्म त्यहाँ रहन सक्छ।
जब तपाईं बेक गर्न तयार हुनुहुन्छ, तपाईंको ओभनलाई 350500 ° एफ, त्यसपछि र तपाईंको बेकिंग पानाहरूलाई चर्मपत्र पेपरसँग रेखा गर्नुहोस्।
चर्मपत्र कागजको साथ पनि एक स्केललाई लाइन पनि, र प्रत्येक कुकीलाई 300 बर्षसम्म नाप्नुहोस् (यो दुई चम्मच को बारे मा छ)। तिनीहरूलाई बलमा रोल गर्नुहोस्, र तिनीहरूलाई ताजा पानामा फैलाउन कोठाको साथ राख्नुहोस्।
यस बिन्दुमा, म पनि विविधताका लागि प्रत्येक बलमा बिभिन्न सामग्रीहरूमा पनि मिल्दछु। माथिको ब्याचको लागि, मैले केहि कुकीहरू केही कुकीहरूका लागि केहि कुटिएको आलु चिप्स थपें।
Minutes मिनेटको लागि कुकीहरू बकाउनुभयो; तिनीहरू यस बिन्दुमा धेरै फुल्प लिनेछन्, कि ग्लोट्टन-फ्री बेक्ड सामानहरू ग्लोटीन-पूर्ण बेक्ड सामानहरू बढ्नेछन् (यो दुबै कुकीहरू नियन्त्रण र फैलाएको छ।) तान्नुहोस् पाना, जसलाई तपाईलाई नजिकको छ (तपाईंलाई अर्को चरणमा यो आवश्यक पर्दछ), र तिनीहरूलाई थोरै समतल गर्नको लागि प्रत्येक कुकीमा बिस्तारै थिच्नुहोस्।
जब तपाईं बेकिंग पानालाई ओभनमा फर्कनुहुन्छ, प्यानलाई घुमाउनुहोस् र प्यान घुमाउनुहोस् जुन तपाईंको नजिकै थियो अब विपरीत पक्षमा छ। अतिरिक्त minutes मिनेटको लागि बेक गर्नुहोस्, तर यो तपाईंको कुकीजको केन्द्र चाहान्छ कसरी नरममा निर्भर गर्दछ। यदि तपाईं नरम मध्य चाहानुहुन्छ भने, 2- minutes मिनेट प्रयास गर्नुहोस्। (साइड नोट: यो हो जहाँ तपाईंको परीक्षण कुकीलाई हावी मा आउँछ।)
ओभनबाट हटाउनुहोस्। तिनीहरूलाई be मिनेटको लागि बेकिंग पानामा आराम गर्नुहोस्, र रैकमा हस्तान्तरण पूर्ण रूपमा चिसो गर्न हस्तान्तरण गर्नुहोस्।
रमाईलो!
तपाईंको मैत्री छिमेकी अपील अडिड,
करेन