The cookies of crustier are cooked with the furnace or jusqu' so that just long enough qu' they remain soft, but certain types of cookies are not cooked at all. The cookies are in fact in a large variety of styles, by using a range d' ingredients, including sugars, spices, chocolate, butter, butter d' groundnuts, of nut or dry fruits. The softness of the cookie May will depend on how long it is cooked. A general theory of May cookies to be formulated in this manner. In spite of its descent of cakes and other breads sweetened, the cookie in almost all its forms gave up water like a means for cohesion. water in cakes is used to make base (in the case of cakes called “paste” ) as thin as possible, which allows l' bubbles - person in charge d' a cake of fluffiness - to a better form. In the witness, l' agent of cohesion became the oil shape.
Oils, qu' they are in the butter shape, yellow d' eggs, plant oils or of lard are much more viscous than l' water s' evaporate freely and at a temperature much higher than l' water. Thus, a cake with butter or eggs instead of l' water is much denser after the exit of the furnace. Oils in l' cakes do not behave like soda in the finished result. Rather than of l' evaporation and l' thickening of the mixture, they remain, saturating the bubbles with escaped gas of few l' water it would have perhaps been there in eggs, s' they are added, and the carbon dioxide released by heating of the powder with paste. This saturation produces most interesting texturally the fried cookie and, in fact, all food: crusty saturated with a rate d' moisture (namely oil) not to sink in l' it.