cartersbakeshop
@cartersbakeshop • 50,400 subscribers
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Formula Adaptation of @Broma Bakery 9 large cookies and approximately 3 oz / 85g each. For the most consistent results weigh your entire dough and divide by 9. ALL testing and development for this version was done in metric measurements. Volume conversions are included as a courtesy only and will naturally introduce more variability. Brown Butter Prep If you do not already have batch brown butter prepared/ Start with at least 175g unsalted American butter. Honestly, even slightly more is safer. Do not stop once the butter is simply melted. If the butter is not fully browned additional water is still present, the fat system changes and the cookie will not behave the same way structurally. This adaptation is intentionally based around fully browned butter with NO whole butter added back in. Once browned immediately transfer the butter into a shallow container or plate. The shallower the container the faster it cools. If transferred immediately, the butter should generally cool into the target range within about 10 minutes. Target browned butter temperature before mixing 115–120°F or 46–49°C I personally used American butter for the browned butter. I did NOT use European-style butter because flavor-wise I personally prefer American butter specifically for browned butter applications. Ingredient Temperatures Eggs room temperature and approximately 68–72°F Final dough after mixing was approximately 70–74°F After my 1 hour chill the dough going into the oven was approximately 55–57°F Formula * 140g prepared browned butter (about 10 tbsp / scant 3/4 cup browned butter) * 185g light brown sugar (about 1 cup packed) * 40g granulated sugar (about 3 tbsp + 1 tsp) * 8g glucose syrup or corn syrup (about 2 tsp) * 50g whole egg (1 large egg) * 18g egg yolk (1 yolk) * 12g whole milk (about 2 1/2 tsp) * 5g vanilla extract or 1 tsp (optional) * 238g unbleached all-purpose flour (about 1 3/4 cups + 2 tbsp depending on measuring style) * 4g baking soda (about 3/4 tsp) * 4g fine sea salt (about 3/4 tsp fine sea salt) * 160g chocolate I used Guittard Super Cookie Chips Process 1. Combine browned butter, sugars, and glucose syrup. Mix ONLY until smooth and cohesive. Do not try to cream or aerate the dough. 2. Add egg, yolk, milk, and optional vanilla. Mix until fully emulsified. 3. Add dry ingredients and mix only until mostly combined before folding in the chocolate. 4. Chill at least a 1 hour chill. 5. Preheat oven to 350°F/177°C 6. Portion 3 oz / 85g cookies. Flatten slightly before baking. I shaped into balls then gently pressed down to be .75”-1 thick. 7. Bake on a light-colored parchment-lined pan. I used Nordic Ware Naturals aluminum sheet pans. 8. Bake at TRUE 350°F/177°C for 12 minutes for my preferred texture of this style cookie. 9. Even at 12 minutes, the cookies were still well above food-safe temperature. So while they FEEL underbaked stylistically, that does NOT mean they are raw. If using convection adjust accordingly. Optional flaky salt after baking. 10. Let rest to set or enjoy fresh. #bromabakery #brownbutter #cookierecipe #bakingtips #bakingscience
cartersbakeshop117,200 görüntüleme • 5 ay önce
Broma Bakery Brown Butter Cookies or Scientifically Sweet?? For my home bakers 👇🏻 If you’re just looking for a simple, rich, bakery-style cookie for immediate enjoyment, Broma Bakery’s version is a great option with higher sugar, softer texture, and more of that classic gooey center. If you’re looking for something slightly more controlled in structure with a bit more intention around ingredient function, Scientifically Sweet’s version is also a solid choice especially if you’re thinking about how ingredients interact. Both of these are great home baking recipes. Just make sure you understand your variables at least at a beginner level, especially when you start adding things like brown butter. That introduces moisture loss, and you need to know how (or if) you’re compensating for that within the formula. That said I am assuming these were developed for immediate consumption, so flavor and overall experience shouldn’t be an issue with either. The differences come down to structure, behavior over time, and what you’re trying to achieve. #recipedevelopment #brownbuttercookie #bakery #bakingrecipes #cookierecipe
cartersbakeshop117,400 görüntüleme • 7 ay önce
Daha fazla içerik yok.