Exchanging regular cocoa for Dutch Process (dark) in cookie recipe?!
If a recipe calls for ? c!. Hershey’s Dutch process (special dark) cocoa and ? tsp!. baking soda, how would I go about using regular cocoa instead of Dutch process!? I know there is a change in acidity, would I alter the type or amount of leavener used!?
also, Dutch process is made w/ Alkali!.!.!. anyone know what that means!?Www@FoodAQ@Com
also, Dutch process is made w/ Alkali!.!.!. anyone know what that means!?Www@FoodAQ@Com
Answers:
Put in a little (maybe 1/4 c!.), taste the cookie dough, if it doesn't taste chocolaty enough try more!. Don't get stuck on a recipe!.
An alkali is a salt which will make the cocoa less acidic (more basic)!. Baking soda is a type of alkali!. You might want to increase the baking soda slightly if the cocoa you are using is not alkaline!.Www@FoodAQ@Com
An alkali is a salt which will make the cocoa less acidic (more basic)!. Baking soda is a type of alkali!. You might want to increase the baking soda slightly if the cocoa you are using is not alkaline!.Www@FoodAQ@Com
Dutch process already has the baking soda in it, I think, to make it basic (non-acidic)!.
Just sub equal parts!. You won't have as dark a result though, since you're not using the Dark cocoa!.Www@FoodAQ@Com
Just sub equal parts!. You won't have as dark a result though, since you're not using the Dark cocoa!.Www@FoodAQ@Com