Most quick breads and cookie recipes will specify to not overstir the dough; ever wondered why? It’s actually a very simple explanation: flour + liquid = glue. So, when you over-beat your mix, you’re creating a glue (developing too much gluten), which causes your baked goods to be too tough! So, go gentle on the mixes and stir with caution!
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[…] when there is a higher fat ratio to flour, worrying about gluten isn’t quite as a big deal as it normally would have been. Still could be a problem, but […]