Love all of your test kitchen themes and breaking this out into each one of the components!
For the sugar and fat ones, did you use straight AP flour still, or did you use the corn flour one? Same for the sugar one - did you just use butter and AP flour? Just trying to hone in the best recipe here and wasn’t sure if you crossed some of the variables 🕵️♂️
Oh wow I completely missed this! Thank you so much for pointing that out because I definitely just forgot to mention it haha. So yes, all the experiments outside of testing flour used a base of AP flour, caster sugar and butter. Wanted to keep the control the same for them all! Thank you so much for reading!
This was such an interesting read! I love the way you break everything down, I felt like I was in a fun chemistry class. Please don’t ever stop experimenting, it’s so helpful for us who cook and bake.
Love all of your test kitchen themes and breaking this out into each one of the components!
For the sugar and fat ones, did you use straight AP flour still, or did you use the corn flour one? Same for the sugar one - did you just use butter and AP flour? Just trying to hone in the best recipe here and wasn’t sure if you crossed some of the variables 🕵️♂️
Oh wow I completely missed this! Thank you so much for pointing that out because I definitely just forgot to mention it haha. So yes, all the experiments outside of testing flour used a base of AP flour, caster sugar and butter. Wanted to keep the control the same for them all! Thank you so much for reading!
This was such an interesting read! I love the way you break everything down, I felt like I was in a fun chemistry class. Please don’t ever stop experimenting, it’s so helpful for us who cook and bake.