Chocolate chips are often much higher in sugar than regular chocolate and have a lower cocoa butter content in them so that they retain their shape when baked instead of melting into a puddle. This is especially convenient for things like chocolate chip cookies where you want the chocolate to ...
characteristic of gluten allows us to create airy breads and pastries that hold their shape and chewy al dente pasta strands, among many other things. Gluten and it’s stretching ability allows us to make long thin sheets of puff pastry, among other things, that don’t break or crumble ...