My confidence in my vegan baking skills is growing.
There are definitely some differences. The texture is different, not different in a bad way, just different. It’s harder to get the wet and dry ingredients to combine, resulting in a cookie that tastes somewhat unfinished. I am determined to keep playing.
In this round, I tweaked:
- Chocolate, chopped instead of chips (yes!)–stayed with bittersweet
- Brown sugar&granulated sugar (yes!) instead of just granulated
- Tripled the vanilla (yes!)
- Did not chill the dough (maybe)
When it came time for taste testing, my teenage judge took half a cookie (he was skeptical after round 1)….”Can I have the other half?” Victory 😊
The texture still needs work, it’s a bit gritty, which I think might be the sugar/tahini combo. Am going to play with an alternate for some of the tahini. I don’t want more vegan butter but something else. Have some ideas.
The chopped chocolate was brilliant and made up for less sugar by having it melt in small flecks throughout the cookie. I am going to chop even finer.
Both the chocolate and the brown sugar gave the cookies a more natural appearance–golden brown. This is important because we will be using the Minnesota State Fair baked goods entry and judging criteria for the contest. The components are:
- Appearance, color
- Flavor, aroma
- Texture, internal appearance
I think I am making progress across all. I know from my experience in working at the State Fair in Marketing/PR that to win I must also demonstrate exceptional consistency (ie same size cookies, same amount of chocolate etc). Am determined to get there through devoted practice 😇