I wanted to make some sugar cookies last night and then got stunned when i read i had to let it set in the fridge over night? Why do we have to let it set it had no eggs just cream cheese butter sugar and flour in it?
2007-12-20 01:49:51 · 4 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
It allows the dough to rest, it's easier to work with also. When you work with dough (kneading, rolling.....) you "activate" the glutens. Chilling the dough will allow the dough to relax, this will result in an overall better cookie that wont be to thin.
2007-12-20 01:53:27 · answer #1 · answered by Desi Chef 7 · 2⤊ 0⤋
All of the respondant are correct, I to am a former chef with 20+ yrs international experience, the rest that all have described is essential, for the cookies to be tender and not little frisbee's, the fat and gluten like the first lady said have to relax, plus flour is a dry product for it to rehydrate it take a few hours for the flour and moisture to meld.
If you just mix the dough and start making the cookie they can turn out tough, they will shrink and the flavour will not be as intense.
2007-12-20 03:30:51 · answer #2 · answered by The Unknown Chef 7 · 0⤊ 0⤋
Resting is only a small part of the reason. Many doughs are too soft to roll while warm. The dough needs to chill (chilling the dough makes the butter, cream cheese etc. firm) so it can be rolled and cut while still holding shape... Such as in rolled sugar cookies. If it was rolled while still warm/room temp, the cute cutouts would get distorted as you worked with them.
2007-12-20 01:55:52 · answer #3 · answered by AlwaysOverPack 5 · 2⤊ 0⤋
the dough has to rest to make it easier to work with. In this case, it needed to firm up so that you could cut the dough for the cookies. You don't want the dough to be too soft when you try to cut it.
2007-12-20 02:08:04 · answer #4 · answered by Invisigoth 7 · 0⤊ 0⤋