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Paula Hanna ha publicado una actualización
hace al año (editado)
Tenía que probar estas galletas de molinillo (del curso American Cookies de Anna Gordon), aunque sólo tenía harina de pan, así que tuve que modificar un poco la receta. Qué gran idea y las rellené con nutella casera – deliciosas. #CookeChallenge
Just had to try these pinwheel cookies (from Anna Gordon’s American Cookies course) though I only had bread flour so needed to tweak the recipe a little. What a great idea and I filled them with homemade nutella – delicious. #CookeChallenge
Traducido del inglés
Lana Mihajlović, Mercedes Delgado de Miguel y4 más5 Comentarios-
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Scoolinary Team
Dear Paula: these look truly delicious—salted rum caramel and toasted pecans? That’s grown-up cookie energy and we are HERE for it! 🥃🍪 The universe may have tried to sabotage your filling, but flavor clearly won the battle.
That said… just a heads-up: the #CookieChallenge closed yesterday, March 30th at 23:59 CET 😢
But we so appreciate you trying to join—thank you for celebrating the messy magic too! 🙌-
@undefined ¡Gracias Sol, me olvidé por completo de la fecha límite! Eso no me impedirá hacer galletas, pero dejaré de usar ese #
@undefined Thanks Sol, I forgot all about the deadline! That won’t stop me from making cookies, but I will cease using that #
hace al añoTraducido del inglés
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Level:
Scoolinary Team
@glausy Of Course, dear! Nothing will stop the baking magic!
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Level:
Scoolinary Team
Using bread flour definitely changed the texture a bit,maybe they turned out a little firmer or had a different bite. And with homemade Nutella… double bonus!
If you want to tweak the texture to be closer to the original, you could try reducing the gluten slightly with a bit of cornstarch or letting the dough rest longer to relax. Did you notice any difference in the final result because of the flour swap?
Thanks for sharing! 🙌🏻
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Hi Sussan, Thanks for the advice. Yes, that’s exactly what I did, replaced some of the flour amount with cornstarch and I also reduced the amount of flour as bread flour generally takes more moisture. I didn’t let it rest much longer, but overall I was happy with the texture, I like a chewy, less cakey cookie myself!
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