Stops them from being crumbly, is it the butter, flour or something else?
lk2010,
Jul 21, 1:21pm
Butter
turbo99,
Jul 21, 2:55pm
Does oil work the same?
trading_gibsons,
Jul 21, 3:01pm
Don't eggs help bind baking?
indy95,
Jul 21, 3:31pm
Yes, eggs do help " bind " a mixture to a certain extent, but basically it is the right ratio of wet ingredients to dry that achieves a non-crumbling result. I'm sure someone else will be able to explain the science behind this far better than I can.
buzzy110,
Jul 21, 4:04pm
I think it is probably a combination of factors, including some of the ingredients and the process by which you blend those ingredients.
turbo99,
Jul 21, 4:52pm
Which makes it pretty hard to figure out your own recipe right
hestia,
Jul 21, 4:59pm
The gluten in the flour.
turbo99,
Jul 21, 7:11pm
What if you cant have gluten?
uli,
Jul 21, 7:13pm
Then you need more eggs ...
turbo99,
Nov 18, 12:13pm
Thanks hestia!
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