The effects of flour protein content on shortbread
Kitchen equipment and supplies
| Electric mixer (optional) | Large mixing bowl |
| Dry measuring cups | Cookie sheet |
| Liquid measuring cup | Oven (use an oven thermometer to gauge temperature, if possible) |
| Butter knife and fork | heat safe glove or mitt for the oven |
| large mixing spoon | Large cutting board |
| butter knife | parchment paper (not wax paper, not foil)) |
| Heat resistant spatula | rolling pin |
Ingredients
| 1 cup of flour EACH for two different types of wheat flour (the flours must have two different amounts of protein, like a bread flour and an all-purpose flour, and both must be wheat flour)
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| ½ cup (or 1 stick) of unsalted butter at room temperature |
| ¼ cup packed light brown sugar |
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Goals
To bake shortbread with different flours and explain the effects of the flour on the final product as a function of protein content. This lab is short and simple – a great chance to learn the mechanics of cooking, blogging and documenting your process.
Directions
When you see text in boldface blue font. You should document that step with a photo within the narrative on your blog. For instructions on setting up your blog see this page:
Preheat the oven to 325˚F.
Cut up ½ cup (i.e. 1 stick) of butter into tablespoons and spread in bottom of mixing bowl. Add packed brown sugar (to measure sugar, stir with fork, scoop and pack the sugar into the measuring cup – click here for detailed instructions and images). Using clean fingers break up the packed sugar. Mix the butter and sugar with an electric mixer (a hand or stand mixer both work, first on low until combined, then on high for 2 minutes (if you don’t have an electric mixer follow these instructions for mixing by hand). Add 1 cup of your flour (measure the flour according to the video shown below) to the butter and sugar. Mix by hand with a large spoon (a rubber or plastic spoon works well) until a soft dough forms (3-4 minutes).
How to measure flour
Lightly flour the surface of your cutting board (~1 tbsp). Place dough on cutting board. Using your hands and a rolling pin, flatten and shape dough into a rectangle about ¼ inch think. Cut dough into rectangular pieces and transfer to a parchment covered cookie sheet (cut parchment to fit sheet). Lightly prick the surface of the cookies with a fork. (see image below)
Bake at 325˚F until the cookies are light brown. The time will vary depending on the flour used – you will have to use your observations to know when they are done.
When cookies are done, remove from cookie sheet by sliding parchment onto a clean surface.
Repeat the process with a second type of flour with a different protein content. Make a second batch of dough and bake.
Allow cookies to cool.
On Your Blog
1. On your blog, document your process with a combination of text and images. Use your own words, be creative and be yourself. I will be looking for certain images that I have specified in blue boldface font.
2. Compare the two batches of cookies. Line them up side by side and label them so we can see which is which. Take photos of the two nutrition labels of the two types of flour.
3. Post a video to your blog in which you address the following:
- The texture of the different batches of shortbread.
- How easily do the cookies break or crumble?
4. Answer questions with typed text at the end of the blog post.
- To what extent does the texture of the shortbread correlate with the protein content of the flour? Why do you think this is?