no mayonnaise
Sous Chef
- Joined
- Oct 16, 2011
- Messages
- 553
My friend and I were baking some cookies. I told him the recipe called for 2 sticks of butter, each being 113 grams, for a total of 226 grams. So he weighed out the butter while I was preparing the dry ingredients.
It turns out he only put half of the needed butter in and I didn't even really look very closely before I started adding the sugar to the standing mixer to cream it. We cook together all the time; I don't usually double check on his work if we're collaborating. I thought it looked a bit off while I was mixing it but once I added the eggs it seemed OK. Then when all the dry ingredients were added I very quickly realized it was super dry.
Did I mention this friend also spilled about a tablespoon of smoked paprika in the softened butter before any of this even started? He got most of it out of the butter but still, *facepalm*
He may, at this point, be banned from the kitchen for the foreseeable future.
Now I'm not sure how to fix this. I'm understanding the butter creaming with the sugar and eggs is important before adding the dry ingredients so I don't think I can just incorporate another stick of butter to a fully formed dough. Help!!! Please???!!!
It turns out he only put half of the needed butter in and I didn't even really look very closely before I started adding the sugar to the standing mixer to cream it. We cook together all the time; I don't usually double check on his work if we're collaborating. I thought it looked a bit off while I was mixing it but once I added the eggs it seemed OK. Then when all the dry ingredients were added I very quickly realized it was super dry.
Did I mention this friend also spilled about a tablespoon of smoked paprika in the softened butter before any of this even started? He got most of it out of the butter but still, *facepalm*
He may, at this point, be banned from the kitchen for the foreseeable future.
Now I'm not sure how to fix this. I'm understanding the butter creaming with the sugar and eggs is important before adding the dry ingredients so I don't think I can just incorporate another stick of butter to a fully formed dough. Help!!! Please???!!!
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