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Thursday, February 24, 2005
Something (Slowly) Getting Closer to Soft Ginger Cookies
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About Me
- obachan
- Muroto, Kochi, Japan
- "OBACHAN" means a "middle-aged woman" or "aunty" in Japanese. .*************************. Having moved back to my hometown in April 2009, I live in one of the desperately underpopulated areas in Japan now. Let me share my life in a real countryside with aging parents living in the same house. And here in Muroto -- the place where I chose to live -- you can hear the heartbeat of the Earth! ;)
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6 comments:
Hi, Obachan!
Good for you for not giving up on the recipe. I don't know enough about the science behind baking to explain your crack-free cookies, but using honey would make a big difference in the taste, color and texture, I think. How did the molasses batch compare with the honey batches? I'm glad they all tasted good, anyway. :)
Posted by Annie
Hey.. Obachan,
The main thing is that it taste good right..?? for me... i donch really care how something look like.. as long as the taste is good.. ;)
Sorry i haven't posted the recipe for you.. i've been ill.. will do it soon.. promise. ;)
Posted by MrsT
Hey Ob's!
Hmm...I don't know why yours aren't turning out as chewy! :S I am up well over a mile in elevation but I don't know if thats a factor at all. My cookies were REALLY chewy tho...so who knows?? :) I'm so glad you kept trying and the important thing is that they tasted good! :D
Posted by AJ
HI Obachan,
Just wondering, is your dough too runny???. It should be a ball when you put on the cookie tray and the tray should not have been warmed.
Posted by keona
> Annie --- Mmmmmm… it’s difficult for me to explain the difference in English. Molasses batch looked definitely darker and tasted sweeter … rather heavier sweetness?
> MrsT --- Yep. The taste is the most important thing, so I’m not unhappy. But I’m just curious why my cookies don’t look like hers.
BTW, it Adam is アダム in Japanese. Did this work?
> AJ --- Hey! It could be different kind of molasses? Or different kind of baking soda or oven temperature? I’m really curious, so I’ll keep experimenting. I want them to be cracked like yours. Do you think it would help if I put more baking soda?
> keona --- Yeah, it was a ball alright, and the tray wasn’t warmed. I did downsize the recipe, though. So maybe I made a mistake in calculation…??
Posted by obachan
I got my cookies to crack with a thick dough that consisted of butter flour baking soda and brown sugar. The last ingredient is key and it will crack at the last moment of ten minutes at 350 degrees for basic cookies that I was making. Any liquid sugars turned out badly in my cookies.
Posted by Jennifer
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