How does the amount of baking soda affect the density of a cookie? In this experiment, we tested to see if the amount of baking soda will affect the density of a banana chocolate chip cookie by adding different amounts of baking soda. Have you ever wondered how the amount of baking soda affects the density of a cookie? In this experiment, we tested to see if the amount of baking soda will impact the density of a banana chocolate chip cookie. The independent variable is the baking soda, and the dependent variable is the density of the cookie. Hypothesis The density of the cookie will go down when more baking soda is added because baking soda is a leavening agent so that will cause the cookie to have more air and therefore be less dense. This …show more content…
Set the oven to 350 degrees for baking. Put 12 of a small ripe banana in the large bowl and mash it. After the banana is mashed, add 14 cup vegetable oil and 12 cup brown sugar. Mix all the ingredients together. Add 12 of an egg yolk and 12 teaspoon of vanilla extract. Mix well. Add 23 cup of flour, depending on which trial you are on (18 14 12 1 tsp) baking soda, 1 teaspoon cinnamon, and 14 teaspoon salt. Stir until no streaks remain. Fold in 13 cup chocolate chips. Set aside to let the flour hydrate the dough while the oven preheats. When the oven is ready, line a cookie sheet with parchment paper. Scoop the cookie dough into small balls and lay them on the parchment paper. When the cookie sheet is full and there is no room left to put any more cookies, then you put the cookie in the oven. Let the cookies cook in the oven for 12 minutes. When the 12 minutes are up, take cookies out and let them rest until they are room temperature. Once the cookies are room temperature, take one cookie and weigh it in grams to find the mass of the cookie. Then to find the volume of the cookie, thinly wrap the cookie in plastic wrap. Make sure there is no excess air inside the plastic wrap, take a cup and fill it up halfway with water. Mark the outside of the glass where the water is. Submerge the cookie in the water and mark the top of the water in the glass. Take the cookie out of the glass, take a measuring …show more content…
It was expected for the cookie’s density to decrease, but the cookies with the most baking soda were more dense than the cookies with only 14 teaspoon of baking soda. This experiment had lots of challenges, having to pay lots of attention to details when baking the cookies, making sure that all of the measurements were correct and exact. The prediction for the cookie switch from the most baking soda to the least dense was only partly true. The cookies with the least amount of baking soda were the most dense, but the cookies that had 1 teaspoon of baking soda were also incredibly dense. The cookies with the most baking soda were more dense than the cookies that had 14 teaspoon of baking soda, which was very surprising. While the cookie’s density was decreasing as planned, in the end an unexpected twist happened, causing the hypothesis to be
The baker will start by melting the one stick of butter in the oven safe dish. Take the paper off of the stick butter and place the stick of butter in the oven safe dish, then place the oven safe dish in the preheated oven until butter is melted, after the butter is melted put on oven mitts and remove the oven safe dish from the oven. Now get your measuring cup, measure out one cup of flour, pour the cup of flour in the mixing bowl. Then measure out one cup of milk and pour it in the mixing bowl, next measure out one cup of sugar and pour in mixing bowl. Next get the spoon and mix the ingredients thoroughly until mixed completely. Now pour the mix into oven safe dish on top of the melted butter, and lastly open the large can of peaches with can opener, dump all of the peaches on top of mix in oven safe dish.
Once the egg whites are at medium peaks, remove the bowl from the mixer and sift over the flour mixture a little at a time as you fold it together. When completely combined, transfer to a 10-inch ungreased angel food cake pan. Transfer to the oven and bake for 35 minutes.
Step6: take the small cookie cutter place it in the flour, then cut a hole in the middle of big cookies. Take the center out and put it to the side.
Step1-Put the pie tins or tin bread molds in the freezer to get them cold.
Crisco or Pam, and line it with wax paper. Pour the mixture onto the cookie sheet.
In this experiment, there were several objectives. First, this lab was designed to determine the difference, if any, between the densities of Coke and Diet Coke. It was designed to evaluate the accuracy and precision of several lab equipment measurements. This lab was also designed to be an introduction to the LabQuest Data and the Logger Pro data analysis database. Random, systematic, and gross errors are errors made during experiments that can have significant effects to the results. Random errors do not really have a specific cause, but still causes a few of the measurements to either be a little high or a little low. Systematic errors occur when there are limitations or mistakes on lab equipment or lab procedures. These kinds of errors cause measurements to be either be always high or always low. The last kind of error is gross errors. Gross errors occur when machines or equipment fail completely. However, gross errors usually occur due to a personal mistake. For this experiment, the number of significant figures is very important and depends on the equipment being used. When using the volumetric pipette and burette, the measurements are rounded to the hundredth place while in a graduated cylinder, it is rounded to the tenth place.
The purpose of this experiment was to see how much the time spent baking in an oven would effect a cupcake. More specifically, how much it effects the rise. Also I wanted to see if I could find the perfect bake time where they tasted the best in my opinion. I was able to do that quite easily, with only a few problems.
Cookies and doughnuts are both yummy treats, but they also have their advantages and disadvantages. Cookies for instance can be produces with relative ease in any kitchen using flour, water, sugar and eggs. Doughnuts on the other hand are not usually made at home, hence all of the doughnut shops. This is one disadvantage to doughnuts; they are relatively difficult to produce. Doughnuts are made from the same ingredients as cookies, but they also have east in them to give them a more beadlike quality than unleavened cookies.
== = == Hypothesis for the experiment: After I conduct this experiment, I expect and suppose I can recognize and physical changes, identifying the difference these two kinds of changes. Also, I will be able to know some physical and chemical properties of copper (II) sulfate, water, iron, sodium carbonate, hydrochloric acid and magnesium and identify if it is a chemical change or physical change in each part of the experiment.
Next, ensemble your vanilla wafers in a large bowl or pan. Lay the cookies in a side to side formation, very close to each other. Be sure to cover the sides of the pan as well.
Opening the refrigerator door, I locate two ingredients: eggs and butter. Grabbing the ingredients, I place them on the island sitting vertically in the middle of my rectangular kitchen. I then walk around the island to a cabinet to find baking powder and vanilla extract. Scanning and searching through all the spices and other items, I see the desired components. Finally, I walk across the kitchen to a cabinet standing high on my tippy toes because the protruding countertop makes the cabinet hard to reach. In this cabinet, I find the flour and sugar. I examine all of the goods on the island. The ingredients needed for a sugar cookie recipe, I have made countless times for the last five years.
We must make sure the eggs are room temperature. Also, to preheating the oven. The assemblage of the ingredients is extremely easy. Now combine what’s in the bowl which is the sugar, flour, cocoa, eggs and melted butter, and mix. You’re going to mix the ingredients by hand with a spoon until the dry ingredients are combined and fully wet and then stop. Then stir in the chocolate chips as well as you can also add some nuts, like walnuts. Still prepare the egg and sugar mix while the chocolate is melting on the stove, then prepare the rest of the brownie mix. Strain the flour and the cocoa powder in a small bowl. You do this by gently shaking the strainer from left to right and repeat this process once
Use a small dinner spoon to make the perfect sized cookies. Scoop up enough dough on the spoon to cover it, but not too much so that it's more than a few centimeters high off the spoon. Afterwards, place the lumps of dough about two inches away from each other on a cookie sheet. Place the cookie sheet or sheets onto the middle rack in the oven. Finally, bake 8 to 10 minutes or until light brown. Once the cookies have reached the desired state, remove them from the oven and allow them to cool for about 2 minutes. Lastly, move the cookies to wire racks for additional cooling. Now that the cookies are done, you can enjoy soft chocolate chip cookies that aren't burnt on the bottom, but are velvety and gooey in the
1/4 cup water 1 Tablespoon canola or rice bran oil 1/4 teaspoon vanilla extract Directions: First, whisk together the whole wheat flour, sugar, baking powder, baking soda and salt in a bowl, making sure there are no lumps. In another bowl, thoroughly whisk together the egg, yogurt, water, oil, and vanilla extract. Combine the wet and dry ingredients and stir until evenly moistened.
In a larger bowl mix in butter and salt until it is soft and fluffy,then put the egg yolk and vanilla extract. After this combine the flour mixture and chocolate with the butter mixture and combine it,then grab it and form a big ball and wrap it in plastic then refrigerate for an