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When baking something without egg, does the flour make a difference in outcome?
I was watching telly and I got a recipe for cookies that asks for no egg, just butter. I used soft whole wheat flour(instead of white) like I do for regular cookies with eggs and it didn't turn out.
So is the flour the problem?
Their consistency seemed wrong, they ended up a little greasy.
Other than the flour change I didn't do anything differently. I've never had this problem with soft whole wheat at all. Is there a reaction in white flour or cake flour that would make a different outcome?
Thank you in advance.
3 Answers
- barrbou214Lv 61 decade agoFavorite Answer
eggs act as a "fluffy" binder, the whole wheat flour(yum, wish there were more recipes for it) is a little too dense for the recipe.
- 1 decade ago
Sorry I'm not much of a baker, but I do know that in baking, the chemistry is something you don't want to fool with. Your flour is probably too heavy to combine properly with the butter. Bummer!
- Anonymous5 years ago
I'm always amazed at the number of people who want to make something when they don't have any of the necessary ingredients. Wait until you go to the store and buy what you need to make pancakes. You could mix cornmeal with mashed bananas, but that would not be a pancake, it would be something that you would not want to eat.
