Channel: JuliaMUsher

Category: Howto & Style

Tags: how toadapting cookie recipes3-d cookieshow to make dough for 3-d cookierecipe tutorial3-drolled cookie doughrecipe testinghow to make cookie doughrecipes for a sweet lifecookie tutorialjulia m usherdecorated cookiescookie decoratingtutorialdough3-d gingerbread cookiecookie dough

Description: Hi, everyone! I can’t tell you how many times I’ve been asked if gingerbread is the only cookie dough that can be used for 3-D projects. Or why some doughs crack and spread, and others don’t, when baked over curved surfaces or molds. And so . . . I decided to create this video to answer these questions definitively, once and for all! This video is less demonstration and more lecture, controlled experiments, and food science, so I encourage you to get comfy, get rid of any distractions, and take out a notebook or laptop to record key points along the way. In other words, this video requires more concentration than usual! :) In it, I examine both the recipe- and process-related variables that make my Cutout Cookie Gingerbread (the dough I most often use in my videos) perform well for 3-D projects. (I briefly touched on these topics in my earlier “Cutout Cookie Gingerbread Dough” video, link below, but here I go much deeper.) In a nutshell, the less any dough spreads, the less it will crack and distort when shaped and baked on curved 3-D surfaces. Through a series of controlled tests of my gingerbread, I explore the impact of four recipe-related variables on its spreading: (1) flour-to-fat ratio, (2) type of fat (butter versus shortening), (3) amount of leavening, and (4) use of egg. As for process-related variables, I mean those that relate to dough handling, such as how thin the dough is rolled and whether it is chilled after rolling and before baking. I test those variables with my gingerbread as well. BONUS: Once the results of my gingerbread experiments are in, I then apply those lessons learned to my Signature Sugar Cookie Dough, which typically spreads and cracks a lot more, and turn it into an awesome dough for 3-D work too! IMPORTANT: The aim of this video is NOT to give you exact formulas for adapting your own recipes - that would be virtually impossible to do without knowing your recipes and testing them myself. Rather, the intent is to: (1) demonstrate that gingerbread isn’t the only dough that can be used for 3-D work and (2) highlight the variables that most impact dough spreading so you can successfully adapt your own recipes. (Or, if you don’t want to do that, just use mine! :) Recipes below!) RELATED VIDEOS: Cutout Cookie Gingerbread Dough: youtu.be/dF7Gwdibvz4 How to Contour Cookie Dough: youtu.be/f-eOr0xSoO4 MY MOST COMMONLY USED TOOLS: Many are here in my new Amazon store: amazon.com/shop/juliamusher RELATED LINKS: Cutout Cookie Gingerbread and Signature Sugar Cookie Recipes (both as written in my books and as adapted in this video for 3-D cookie projects): tinyurl.com/y3l4o5q2 Key Video Graphics: tinyurl.com/y39hyrbh TO PURCHASE MY STENCILS: confectioncouturestencils.com TO JOIN MY STENCIL OF THE MONTH CLUB: tinyurl.com/y23whksb TO PURCHASE MY 4-HOUR VIDEO COOKIE DECORATING COURSE, MY BOOKS, OR APP: juliausher.com/store TO JOIN COOKIE CONNECTION, MY ONLINE COOKIE DECORATING COMMUNITY: cookieconnection.juliausher.com/home TO HANG OUT WITH ME ON THE WEB: My site/blog: juliausher.com Facebook: tinyurl.com/j6nm6te Instagram: instagram.com/juliamusher Twitter: twitter.com/JuliaMUsher Pinterest: pinterest.com/juliamusher CREDITS: Music by: Kevin MacLeod, incompetech.com Videography/Editing by: Two5:7North (two57north.com), Grant and Ashleigh Murphy