Experiment #1 The Chewy Cookies
Ever wonder how to make a perfect cookie? Well, your in luck because you came to right place. Here's how:
Recipe adapted from Betty Crocker's Chocolate Chip Mix
Ingredients:
1 Betty Crocker's Mix
1 Egg
1 Stick of room temperature butter (1/2 cup)
Steps
1. Preheat the oven to 350°.
2. Expose the butter to room temperature for about 30-45 minutes so that it becomes soft, but not melted.
3. Mix the butter and egg together with Betty Crocker's mix.
4. Shape the dough into small balls and place them about two inches apart on a pan.
5. Bake in the oven for 8-10 minutes.
Recipe adapted from Betty Crocker's Chocolate Chip Mix
Ingredients:
1 Betty Crocker's Mix
1 Egg
1 Stick of room temperature butter (1/2 cup)
Steps
1. Preheat the oven to 350°.
2. Expose the butter to room temperature for about 30-45 minutes so that it becomes soft, but not melted.
3. Mix the butter and egg together with Betty Crocker's mix.
4. Shape the dough into small balls and place them about two inches apart on a pan.
5. Bake in the oven for 8-10 minutes.
So, how did that gooey dough transform from to a cookie? Well it all comes down to surprise... CHEMISTRY!! Here's how:
Firstly, let’s be honest, everything that’s tastes really good probably has fat in it. Cookies are no exception. Cookies would not be cookies without fats, particularly butter. When the dough is heated to a toasty 92°, the butter mixed inside melts, spreading out the dough.
Butter is classified as an emulsion, which is a mixture of two substances that have the tendency to separate. Butter contains water, fat, and dairy substances; water and fat are the two substances that want to separate. When butter melts, the fat and the water separate. Water also changes to steam, expanding the dough.
When the dough reaches 144° F, proteins, found in the egg of the dough, will begin to change. When the proteins of the egg are heated up, the molecules of protein link up with each other to create a solid like form.
When the dough reaches 212°F, water evaporates, drying out the cookie. What helps the cookie dry out? That would be baking soda, or sodium bicarbonate, which is a leavening factor. Sodium bicarbonate reacts with all the acids present in the dough to form carbon dioxide gas. This gas creates airy holes in the cookie.
When the dough reaches 310°F, Millard Reactions take place. Millard reactions are defined as the reactions that occur when proteins and sugars break down to create a structure resembling a ring-like shape. These structures reflect light. This property gives the cookie its brown color and the alluring tantalizing smell that we all love. The smells also react with one another in the air, intensifying the aroma even more.
Right before the dough finishes baking, caramelization occurs. Caramelization is when the molecules of sugar are broken down by high heat. This creates the sweetness of the cookie.
Now what should you do with your newfound knowledge of the chemistry of cookies? Why, enjoy your cookies with a cup of milk of course!!
Firstly, let’s be honest, everything that’s tastes really good probably has fat in it. Cookies are no exception. Cookies would not be cookies without fats, particularly butter. When the dough is heated to a toasty 92°, the butter mixed inside melts, spreading out the dough.
Butter is classified as an emulsion, which is a mixture of two substances that have the tendency to separate. Butter contains water, fat, and dairy substances; water and fat are the two substances that want to separate. When butter melts, the fat and the water separate. Water also changes to steam, expanding the dough.
When the dough reaches 144° F, proteins, found in the egg of the dough, will begin to change. When the proteins of the egg are heated up, the molecules of protein link up with each other to create a solid like form.
When the dough reaches 212°F, water evaporates, drying out the cookie. What helps the cookie dry out? That would be baking soda, or sodium bicarbonate, which is a leavening factor. Sodium bicarbonate reacts with all the acids present in the dough to form carbon dioxide gas. This gas creates airy holes in the cookie.
When the dough reaches 310°F, Millard Reactions take place. Millard reactions are defined as the reactions that occur when proteins and sugars break down to create a structure resembling a ring-like shape. These structures reflect light. This property gives the cookie its brown color and the alluring tantalizing smell that we all love. The smells also react with one another in the air, intensifying the aroma even more.
Right before the dough finishes baking, caramelization occurs. Caramelization is when the molecules of sugar are broken down by high heat. This creates the sweetness of the cookie.
Now what should you do with your newfound knowledge of the chemistry of cookies? Why, enjoy your cookies with a cup of milk of course!!
Experiment #2 The Magic Mug Cake
Recipe adapted from: Table for Two
Ingredients:
1/4 cup of all-purpose flour
2 tablespoons of raw cocoa powder
1/4 teaspoon of baking powder
2 tablespoons of granulated sugar
1/8 teaspoon of salt
1/4 cup & 1 tablespoon of 2% milk
2 tablespoons of vegetable oil
1 tablespoon of hazelnut chocolate spread
Steps:
Ingredients:
1/4 cup of all-purpose flour
2 tablespoons of raw cocoa powder
1/4 teaspoon of baking powder
2 tablespoons of granulated sugar
1/8 teaspoon of salt
1/4 cup & 1 tablespoon of 2% milk
2 tablespoons of vegetable oil
1 tablespoon of hazelnut chocolate spread
Steps:
- Mix all dry ingredients in a medium bowl using a whisk.
- Whisk in the milk and vegetable oil until batter is smooth.
- Pour batter into a microwave-safe mug (should be at least a 14-ounce mug).
- Place 1 tablespoon of the hazelnut chocolate spread in the middle of the batter.
- Place a paper towel in the microwave and set the mug on top.
- Microwave the mug cake for 70 seconds on high.
- Remove from the microwave and allow the mug cake to cool down.
Now it's time for the chemistry related explanation because obviously that's what we've all been waiting for. So how is it possible to make a cake in a microwave in about a minute?
Flour. The proteins in flour allow it to form a stretchy network of gluten when wet, so it supports the entire structure of the mug cake.
Baking Powder. Baking powder contains baking soda (sodium bicarbonate) and a dry acid (cream of tartar or sodium aluminum sulfate). When liquid is added to a baking recipe, these two ingredients react to form bubbles of carbon dioxide gas. In baking, the rate at which CO2 is produced and the continuity of CO2 production are both important. If too much CO2 is produced initially and the reaction ceases, removal of the cake from the oven will cause the cake to "drop."
Sugar. In addition to making the mug cake sweet, sugar stops too much gluten from forming, thus preventing a very dry texture.
Salt. Salt adds flavour, and strengthens soft fat and sugar mixtures.
Milk. The chemical reaction that produces the carbon dioxide bubbles occurs immediately upon adding water, milk, eggs or another water-based liquid ingredient.
Vegetable Oil. Oil has the ability to coat flour proteins, which reduces gluten formation and keeps the crumb extra tender. The greased proteins can’t grab water to make gluten, and this means more unbound water is left in the cake, making it quite moist.
Heat. As we all know, the rate of a reaction is increased with the addition of heat. When heated and mixed with water, starches present in the flour will undergo a process called gelatinization in which water is absorbed in the structure. This will cause the batter to set from a liquid into a solid.
Flour. The proteins in flour allow it to form a stretchy network of gluten when wet, so it supports the entire structure of the mug cake.
Baking Powder. Baking powder contains baking soda (sodium bicarbonate) and a dry acid (cream of tartar or sodium aluminum sulfate). When liquid is added to a baking recipe, these two ingredients react to form bubbles of carbon dioxide gas. In baking, the rate at which CO2 is produced and the continuity of CO2 production are both important. If too much CO2 is produced initially and the reaction ceases, removal of the cake from the oven will cause the cake to "drop."
Sugar. In addition to making the mug cake sweet, sugar stops too much gluten from forming, thus preventing a very dry texture.
Salt. Salt adds flavour, and strengthens soft fat and sugar mixtures.
Milk. The chemical reaction that produces the carbon dioxide bubbles occurs immediately upon adding water, milk, eggs or another water-based liquid ingredient.
Vegetable Oil. Oil has the ability to coat flour proteins, which reduces gluten formation and keeps the crumb extra tender. The greased proteins can’t grab water to make gluten, and this means more unbound water is left in the cake, making it quite moist.
Heat. As we all know, the rate of a reaction is increased with the addition of heat. When heated and mixed with water, starches present in the flour will undergo a process called gelatinization in which water is absorbed in the structure. This will cause the batter to set from a liquid into a solid.