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Re: BAKING "MOIST" CAKES, CHEWY COOKIES, SOFT BREAD

Name: michelle
E-Mail: momoreg@snet.net

Comments

for cakes and breads,moisture comes from all types of liquid ingredients, and sugar helps to retain that moisture. In addition to what gerard mentioned, be careful not to overbake cakes. As soon as a tootpick comes out dry, it's ready.Chewy cookies come mostly from sugar. One of my assistants accidentally added 3 pounds of sugar to a chocolate chip recipe, instead of 3 cups. We ended up with very chewy cookies. Just be careful how long you bake them, or you'll end up with very crispy cookies.