{"id":65,"date":"2020-04-26T21:25:30","date_gmt":"2020-04-27T01:25:30","guid":{"rendered":"http:\/\/blog.richmond.edu\/chemistryofcooking\/?page_id=65"},"modified":"2021-05-08T14:30:24","modified_gmt":"2021-05-08T18:30:24","slug":"shortbread","status":"publish","type":"page","link":"https:\/\/blog.richmond.edu\/chemistryofcooking\/lab-schedule\/lab-1-overview\/shortbread\/","title":{"rendered":"Shortbread"},"content":{"rendered":"<p><button style=\"background-color:#85B0F0; font-size: 120%;\" type=\"button\"><a href=\"https:\/\/blog.richmond.edu\/chemistryofcooking\/lab-schedule\/lab-1-overview\/\">Return to Lab 1 Overview<\/a><\/button>\u00a0\u00a0\u00a0<button style=\"background-color:#85B0F0; font-size: 120%;\" type=\"button\"><a href=\"https:\/\/blog.richmond.edu\/chemistryofcooking\/lab-schedule\/\">Return to Lab Schedule<\/a><\/button>\u00a0\u00a0\u00a0<button style=\"background-color:#85B0F0; font-size: 120%;\" type=\"button\"><a href=\"https:\/\/blog.richmond.edu\/chemistryofcooking\/lab-schedule\/lab-1-overview\/breadsticks\/\">Go to Breadsticks<\/a><\/button>\u00a0\u00a0<br \/>\n&nbsp;<\/p>\n<h2><strong>The effects of flour protein content\u00a0on shortbread<\/strong><\/h2>\n<h3>Kitchen equipment and supplies<\/h3>\n<table border=\"1\" cellspacing=\"0\" cellpadding=\"0\">\n<tbody>\n<tr>\n<td><span style=\"font-size: 12pt;\">Electric\u00a0mixer (optional)<\/span><\/td>\n<td><span style=\"font-size: 12pt;\">Large mixing bowl<\/span><\/td>\n<\/tr>\n<tr>\n<td><span style=\"font-size: 12pt;\">Dry measuring cups<\/span><\/td>\n<td><span style=\"font-size: 12pt;\">Cookie sheet<\/span><\/td>\n<\/tr>\n<tr>\n<td><span style=\"font-size: 12pt;\">Liquid measuring cup<\/span><\/td>\n<td><span style=\"font-size: 12pt;\">Oven (use an oven thermometer to gauge temperature, if possible)\u00a0<\/span><\/td>\n<\/tr>\n<tr>\n<td><span style=\"font-size: 12pt;\">Butter knife and fork<\/span><\/td>\n<td><span style=\"font-size: 12pt;\">heat safe\u00a0glove or mitt for the oven<\/span><\/td>\n<\/tr>\n<tr>\n<td><span style=\"font-size: 12pt;\">large mixing spoon\u00a0<\/span><\/td>\n<td><span style=\"font-size: 12pt;\">Large cutting board<\/span><\/td>\n<\/tr>\n<tr>\n<td><span style=\"font-size: 12pt;\">butter knife<\/span><\/td>\n<td><span style=\"font-size: 12pt;\">parchment paper (<em>not<\/em> wax paper, not foil))\u00a0<\/span><\/td>\n<\/tr>\n<tr>\n<td><span style=\"font-size: 12pt;\">Heat resistant spatula<\/span><\/td>\n<td><span style=\"font-size: 12pt;\">rolling pin\u00a0<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<h3>Ingredients<\/h3>\n<table border=\"1\" cellspacing=\"0\" cellpadding=\"0\">\n<tbody>\n<tr>\n<td><span style=\"font-size: 12pt;\">1 cup of flour EACH for two different types of\u00a0<em>wheat<\/em> flour (the flours must have two different amounts of protein, like a bread flour and an all-purpose flour, and both must be <em>wheat flour<\/em>)<\/span><\/p>\n<p><span style=\"font-size: 12pt;\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/2.bp.blogspot.com\/-rYRYKG9ga7w\/UYE_ljP1TGI\/AAAAAAAADPM\/m2vs1_1U5xw\/s640\/king+arthur+(2+of+1).jpg\" width=\"274\" height=\"292\" \/><\/span><\/td>\n<\/tr>\n<tr>\n<td><span style=\"font-size: 12pt;\">\u00bd cup (or\u00a0 1 stick) of unsalted butter at room temperature<\/span><\/td>\n<\/tr>\n<tr>\n<td><span style=\"font-size: 12pt;\">\u00bc cup <em>packed<\/em> light brown sugar<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<h3>Goals<\/h3>\n<p><span style=\"font-size: 12pt;\">To bake shortbread with different flours and explain the effects of the flour on the final product as a function of protein content.\u00a0<em>This lab is short and simple &#8211; a great chance to learn the mechanics of cooking, blogging and documenting your process.\u00a0<\/em><\/span><\/p>\n<h3>Directions<\/h3>\n<h3><span style=\"font-size: 12pt;\">When you see text in <span style=\"color: #0000ff;\"><strong>boldface blue font<\/strong><\/span>. You should document that step with a photo within the narrative on your blog. \u00a0For instructions on setting up your blog see this page:\u00a0<\/span><\/h3>\n<p><span style=\"font-size: 12pt;\">Preheat the oven to 325\u02daF.<\/span><\/p>\n<p><span style=\"font-size: 12pt;\">Cut up \u00bd cup (i.e. 1 stick) of butter into tablespoons and spread in bottom of mixing bowl. <strong><span style=\"color: #0000ff;\">Add packed brown sugar<\/span> <\/strong>(to measure sugar, stir with fork, scoop and pack the sugar into the measuring cup &#8211; <strong><a href=\"http:\/\/www.completelydelicious.com\/always-pack-brown-sugar\/\">click here for detailed instructions and images<\/a><\/strong>). Using clean fingers break up the packed sugar. Mix the butter and sugar with an electric \u00a0mixer (a hand or stand mixer both work, first on low until combined, then on high for 2 minutes\u00a0(<a href=\"https:\/\/food52.com\/blog\/9923-how-to-cream-butter-and-sugar-without-a-mixer\">if you don&#8217;t have an electric mixer follow these instructions for mixing by hand<\/a>). Add 1 cup of your flour (measure the flour according to the video shown below) to the butter and sugar. Mix by hand\u00a0with a large spoon (a rubber or plastic spoon works well) <strong><span style=\"color: #0000ff;\">until a soft dough forms<\/span><\/strong> (3-4 minutes).<\/span><\/p>\n<h4><em>How to measure flour<\/em><\/h4>\n<p><iframe loading=\"lazy\" style=\"width: 640px; height: 480px;\" title=\"How to measure flour\" src=\"https:\/\/www.youtube.com\/embed\/GUSovVHpqsU?feature=oembed&amp;rel=0\" width=\"300\" height=\"150\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/p>\n<p><span style=\"font-size: 12pt;\">Lightly flour the surface of your cutting board (~1 tbsp). Place dough on cutting board. Using your hands and a rolling pin, <span style=\"color: #0000ff;\"><strong>flatten and shape dough into a rectangle about \u00bc inch think<\/strong><\/span>. 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)<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/farm6.staticflickr.com\/5548\/14032805631_b39a632e14_o.jpg\" width=\"640\" height=\"427\" \/><\/p>\n<p><span style=\"font-size: 12pt;\">Bake at 325\u02daF <strong><span style=\"color: #0000ff;\">until the cookies are light brown<\/span><\/strong>. The time will vary depending on the flour used \u2013 you will have to use your observations to know when they are done.<\/span><\/p>\n<p><span style=\"font-size: 12pt;\">When cookies are done, remove from cookie sheet by sliding parchment onto a clean surface. <\/span><\/p>\n<p><span style=\"font-size: 12pt;\"><strong>Repeat the process with a second type of flour with a different protein content. Make a second batch of dough and bake.\u00a0<\/strong><\/span><\/p>\n<p><span style=\"font-size: 12pt;\">Allow cookies to cool. <\/span><\/p>\n<h3>On Your Blog<\/h3>\n<p><span style=\"font-size: 12pt;\">1. On your blog, <strong>document your process with a combination of text and images<\/strong>. Use your own words, be creative and be yourself. I will be looking for certain images that I have specified in <strong><span style=\"color: #0000ff;\">blue boldface font<\/span><\/strong>.<\/span><\/p>\n<p><span style=\"font-size: 12pt;\"><span style=\"color: #000000;\">2.<\/span><strong><span style=\"color: #0000ff;\"> Compare the two batches of cookies<\/span><\/strong>. Line them up side by side and <span style=\"color: #0000ff;\"><strong>label them<\/strong><\/span> so we can see which is which. <strong><span style=\"color: #0000ff;\">Take photos<\/span><\/strong> of the two nutrition labels of the two types of flour.\u00a0<\/span><\/p>\n<p><span style=\"font-size: 12pt;\"><strong><span style=\"color: #800080;\">3. Post a video<\/span><\/strong> to your blog in which you address the following:<\/span><\/p>\n<ul>\n<li><span style=\"font-size: 12pt;\">The texture of the different batches of shortbread. <\/span><\/li>\n<li><span style=\"font-size: 12pt;\">How easily do the cookies break or crumble?<\/span><\/li>\n<\/ul>\n<p><span style=\"font-size: 12pt;\">4. <strong>Answer questions with typed text<\/strong> at the end of the blog post. <\/span><\/p>\n<ul>\n<li><span style=\"font-size: 12pt;\">To what extent does the texture of the shortbread correlate with the protein content of the flour? Why do you think this is?<\/span><\/li>\n<\/ul>\n<p>&nbsp;<br \/>\n<button style=\"background-color:#85B0F0; font-size: 120%;\" type=\"button\"><a href=\"https:\/\/blog.richmond.edu\/chemistryofcooking\/lab-schedule\/lab-1-overview\/\">Return to Lab 1 Overview<\/a><\/button>\u00a0\u00a0\u00a0<button style=\"background-color:#85B0F0; font-size: 120%;\" type=\"button\"><a href=\"https:\/\/blog.richmond.edu\/chemistryofcooking\/lab-schedule\/\">Return to Lab Schedule<\/a><\/button>\u00a0\u00a0\u00a0<button style=\"background-color:#85B0F0; font-size: 120%;\" type=\"button\"><a href=\"https:\/\/blog.richmond.edu\/chemistryofcooking\/lab-schedule\/lab-1-overview\/breadsticks\/\">Go to Breadsticks<\/a><\/button>\u00a0\u00a0<br \/>\n&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Return to Lab 1 Overview\u00a0\u00a0\u00a0Return to Lab Schedule\u00a0\u00a0\u00a0Go to Breadsticks\u00a0\u00a0 &nbsp; The effects of flour protein content\u00a0on shortbread Kitchen equipment and supplies Electric\u00a0mixer (optional) Large mixing bowl Dry measuring cups Cookie sheet Liquid measuring cup Oven (use an oven thermometer &hellip; <a href=\"https:\/\/blog.richmond.edu\/chemistryofcooking\/lab-schedule\/lab-1-overview\/shortbread\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1230,"featured_media":0,"parent":265,"menu_order":2,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"coauthors":[142150],"class_list":["post-65","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/pages\/65","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/users\/1230"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/comments?post=65"}],"version-history":[{"count":3,"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/pages\/65\/revisions"}],"predecessor-version":[{"id":790,"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/pages\/65\/revisions\/790"}],"up":[{"embeddable":true,"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/pages\/265"}],"wp:attachment":[{"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/media?parent=65"}],"wp:term":[{"taxonomy":"author","embeddable":true,"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/coauthors?post=65"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}