🍪Chemical reactions transform dough into cookies in the oven.
🌡️Temperature plays a crucial role in the baking process.
🥚Proteins in eggs contribute to the structure and texture of cookies.
💧Water in butter expands into steam, creating air pockets in the cookie.
🔥Maillard reactions and caramelization add flavor and brown color to cookies.
What happens to the dough in the oven?
—The dough undergoes a series of chemical reactions that transform it into cookies.
Why does the temperature matter in baking cookies?
—Temperature affects the texture, structure, and flavor development of the cookies.
How do proteins in eggs contribute to cookies?
—The proteins in eggs unfold and bond together, giving structure and texture to the cookies.
Why do cookies have air pockets?
—The water in butter turns into steam, creating air pockets as it expands during baking.
What gives cookies their flavor and brown color?
—Maillard reactions and caramelization create complex flavor compounds and a rich brown color in cookies.
00:07In a time-lapse video, dough in the oven transforms into cookies through chemical reactions.
00:32Temperature plays a crucial role in the baking process, affecting the texture and flavor of the cookies.
01:04Proteins in eggs contribute to the structure and texture of the cookies.
01:19Water in butter turns into steam, creating air pockets in the cookies.
02:21Maillard reactions and caramelization add flavor and a rich brown color to the cookies.
