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Message: [QUOTE="ShuBunny, post: 44156, member: 4675"] Hi [USER=2340]@Norcalbaker59[/USER] , I've made a batch of dough based on your batch weight, and a second with even less sugar. Dough is resting in the fridge... So i decided to take on Stella Park's creaming with colouring and made half batch of her cookies. [TABLE] [TR] [TD]AP[/TD] [TD]100.0%[/TD] [TD]160g[/TD] [/TR] [TR] [TD]Butter[/TD] [TD]70.3%[/TD] [TD]112.5g[/TD] [/TR] [TR] [TD]GS[/TD] [TD]87.5%[/TD] [TD]140g[/TD] [/TR] [TR] [TD]salt[/TD] [TD]1.6%[/TD] [TD]2.5g[/TD] [/TR] [TR] [TD]bp[/TD] [TD]3.1%[/TD] [TD]5g[/TD] [/TR] [TR] [TD]eggs[/TD] [TD]15.6%[/TD] [TD]25g[/TD] [/TR] [TR] [TD]VE[/TD] [TD]4.7%[/TD] [TD]7.5g[/TD] [/TR] [/TABLE] Have I over creamed or creamed correctly? Added colouring to the sugar I chilled my butter, granulated sugar & mixing bowl before I cream At 01:00, butter and sugar are still separate chunks [ATTACH type="full"]3619[/ATTACH] 03:30, scrapping down [ATTACH type="full"]3620[/ATTACH] 05:30 [ATTACH type="full"]3621[/ATTACH] 05:30 end of creaming, close up. The DDT is 69F/ 20.5C[ATTACH type="full"]3622[/ATTACH] [ATTACH type="full"]3623[/ATTACH] And here's the outcome of Stella Park's Sugar cookie - albeit very pink. I used 2 drops of americolor pink. [ATTACH type="full"]3624[/ATTACH][ATTACH type="full"]3625[/ATTACH] Cookie crumb when broken apart vs knife cut [ATTACH type="full"]3626[/ATTACH] [ATTACH type="full"]3627[/ATTACH] Same cookie, baked for a slightly shorter time. Would you consider the inside as undercooked? I think I made a chewy cookie with this "undercooked" cookie. :) [ATTACH type="full"]3628[/ATTACH] Looking forward to your feedback. :) [/QUOTE]

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