just_for_fun
Posted 6 Sep 2006 , 3:32am
post #1 of 5
I made sugar roll-outs, which I have made hundreds of times before, and the dough was grainy. The baked cookies are not very smooth. 1. Why did it happen? 2. I will be covering them with royal icing, so noone will see that it's not smooth, but do you think it will affect the taste/texture?
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replies
bonniebakes
Posted 6 Sep 2006 , 10:19pm
post #3 of 5
I think (but I'm not sure) that the graininess in the sugar has to do with with the sugar and butter having enough time to cream together. I think that creaming the butter and sugar gives the sugar some time to start to dissolve.
I'm not positive, though, so here's a bump...
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