binds all the ingredients in
the dough together and
makes it firmer due to the
gluten activation. If you
cook the egg yolks you
eliminate some of the
water in the mixture. This
makes the raw dough more
difficult to roll out and the
baked cookie more
crumbly because there is
less gluten activation. The
good news is that you do
chris devlin
(Chris Devlin)
#1