The following factors all increase spread in cookies: heavily greased pans, high sugar content, high liquid content, high oven temperature.
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Q34: Tuiles are made with the _ method.
A)
Q35: If you want to make crisp cookies,
Q36: High fat and sugar content help make
Q37: Cookies can be made chewier by decreasing
Q38: Overbaking increases crispness.
Q40: In the one-stage mixing method, all ingredients
Q41: In the creaming method, the fat, sugar,
Q42: Bagged cookies must be made with very
Q43: Doughs for rolled cookies, molded cookies, and
Q44: Some cookies made up by the dropped
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