Does the order really matter?!
When baking cookies, why does it always say to cream the sugar and butter together!? Does it really matter if you add the sugar into the dry ingredients and just cream the butter on it's own!? Just curious!.Www@FoodAQ@Com
Answers:
No, you need to cream the butter and sugar together so the moisture in the butter will dissolve the sugar!. It all comes down to chemistry: when the sugar dissolves, it creates air pockets in the mixture -- that gives the cookies a good consistency after they're baked!. If you just blend all the dry ingredients into the butter at the same time, they won't bind together; the sugar will remain grainy, and the texture of the cookies won't be at all appetizing!.Www@FoodAQ@Com
The sugar will start to melt in the room-temperature butter as you cream the two together making them both wetter than they would be alone, which will make it easier to add the butter to the dry ingredients!.Www@FoodAQ@Com
I Think so cause my friend really did not follow the orders and it did not turn out good!. so maybe you should follow the ordersWww@FoodAQ@Com