B&W VII.1
12 oz sorghum
2 oz sweet rice
2 oz potato
1/2 t baking powder
1/2 t salt
8 oz butter
6.25 oz sugar
6 oz corn syrup
2 ea eggs
1/2 t vanilla
1/2 t lemon
2 T milk
B&W VII.2
12 oz sorghum
2 oz sweet rice
2 oz potato
1/2 t baking powder
1/2 t salt
8 oz butter
9.25 oz sugar
3 oz corn syrup
2 ea eggs
1/2 t vanilla
1/2 t lemon
2 T milk
With the reduced hydration, both of these cookies held their shape. Ironically, I'd prefer a wider cookie, but it seems like I can play with the hydration to work on that. And the cookies were certainly less sweet.
Next time I will try the second recipe but with a little more milk. Also, the grittyness of the flour is still there. I may swap out sweet rice flour and use tapioca starch or amaranth flour.
12 oz sorghum
2 oz sweet rice
2 oz potato
1/2 t baking powder
1/2 t salt
8 oz butter
6.25 oz sugar
6 oz corn syrup
2 ea eggs
1/2 t vanilla
1/2 t lemon
2 T milk
B&W VII.2
12 oz sorghum
2 oz sweet rice
2 oz potato
1/2 t baking powder
1/2 t salt
8 oz butter
9.25 oz sugar
3 oz corn syrup
2 ea eggs
1/2 t vanilla
1/2 t lemon
2 T milk
With the reduced hydration, both of these cookies held their shape. Ironically, I'd prefer a wider cookie, but it seems like I can play with the hydration to work on that. And the cookies were certainly less sweet.
Next time I will try the second recipe but with a little more milk. Also, the grittyness of the flour is still there. I may swap out sweet rice flour and use tapioca starch or amaranth flour.
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