We would like to test the influence of the amount of sugar (Brown Sugar) added to the hardness and spreadability of cookies.
Hypothesis
The more the sugar the cookie contained, the more spreadable and soft the cookie.
Ingredients
- Sugar 20g, 50g, 80g
- Unsalted butter 10g
- All-purpose flour 48g
- Chocolate chips 5g
- Baking soda 1/4 tsp
- Salt 1/4 tsp
- Vanilla extract 1 tsp
- Eggs 0.5
Equipment
- Electric mixer
- Electronic balance
- Spatula
- Bowls
- Ruler
- Knife
- Toothpicks
We took measurements of ingredients before the start of our cookie production!
We kept all ingredients constant (controlled variables) except for the amount of Brown Sugar:
Sample A: 20g
Sample B: 50g
Sample C: 80g
Let's start!
Measurements
Spreadability of cookies
We used a ruler to measure the diameters of sample A, B, C.
Rising of cookies
We used a ruler to measure the heights of sample A, B, C.
Texture of the cookies
Alternative 1: In this part, we are going to measure the hardness of the cookie by using the toothpicks.
1. Insert the toothpick in the cookies A, B, C respectively until stable (H0)
2. Mark 0.5cm mark on each of the toothpick
3. Apply same force on the toothpick (100g of force)
4. Measure the depth of toothpick and mark as H1
5. H1-H0= delta H i.e. total of length of toothpick insert by using constant force
6. the larger the delta H, the softer the cookie is
Delta H of B>C>A
Alternative 2: In this part, we are going to measure the hardness of the cookie by using the knife (so dangerous! Children please do not imitate without the supervision of parents XD)
1. Place the ruler atop the cookie.
2. Place the knife above each cookie in a distance of 10cm
3. Release the knife (free fall) and mark the depth of the knife it reached.
4. Compare P=the depth / Thickness of cookie x 100%
5. The larger the P, the softer the cookies
P: C>B>A
The experiment results matched our hypothesis, in which the more the sugar the cookie contains, the more spreadable and soft the cookie.
Sample A: 20g
Sample B: 50g
Sample C: 80g
Let's start!
Preheat oven to 180 degrees Celcius.
In a large bowl, whisk together the flour and baking soda.
In a large bowl, beat the butter and sugar with electric mixer on medium
speed until light and fluffy for about 5 minutes.
Add the salt, vanilla, and eggs. Beat until well mixed on low speed for about 1
minute.
Add flour mixture, chocolate chips and mix until just combined.
Drop doughs (1 tablespoon each) on baking sheets lined with parchment paper.
Bake the cookies for 10 minutes.
Remove from oven, and let the cookies cool completely.
Measurements
Spreadability of cookies
We used a ruler to measure the diameters of sample A, B, C.
Sample A
|
Sample B
|
Sample C
| |
Diameter
|
4.4cm
|
5.3cm
|
6.7cm
|
Rising of cookies
We used a ruler to measure the heights of sample A, B, C.
Sample A
|
Sample B
|
Sample C
| |
Height
|
1.8cm
|
1.2cm
|
1.1cm
|
Texture of the cookies
Alternative 1: In this part, we are going to measure the hardness of the cookie by using the toothpicks.
1. Insert the toothpick in the cookies A, B, C respectively until stable (H0)
2. Mark 0.5cm mark on each of the toothpick
3. Apply same force on the toothpick (100g of force)
4. Measure the depth of toothpick and mark as H1
5. H1-H0= delta H i.e. total of length of toothpick insert by using constant force
6. the larger the delta H, the softer the cookie is
Delta H of B>C>A
Alternative 2: In this part, we are going to measure the hardness of the cookie by using the knife (so dangerous! Children please do not imitate without the supervision of parents XD)
1. Place the ruler atop the cookie.
2. Place the knife above each cookie in a distance of 10cm
3. Release the knife (free fall) and mark the depth of the knife it reached.
4. Compare P=the depth / Thickness of cookie x 100%
5. The larger the P, the softer the cookies
P: C>B>A
Conclusion
The experiment results matched our hypothesis, in which the more the sugar the cookie contains, the more spreadable and soft the cookie.
Limitations & Possible Errors
Temperature of oven
Although we have set the temperature of the oven to be 180 degrees Celcius, the actual temperature inside the oven may not be accurate. This may under / over-bake the cookies and affect the result of the experiment.
Size and weight of each cookie dough
We only used a spoon to measure for each of the cookie dough, the exact weight or size of cookie doughs may vary. The size and weight of cookie doughs require different baking time or temperature to attain the optimum baked cookies. This may affect our experiment result.
Size and shape of each baked cookie
Size and weight of each cookie dough
We only used a spoon to measure for each of the cookie dough, the exact weight or size of cookie doughs may vary. The size and weight of cookie doughs require different baking time or temperature to attain the optimum baked cookies. This may affect our experiment result.
Size and shape of each baked cookie
Every cookie has different shapes before and after baking though we have tried to make them consistent. They can not be a perfect circle and there may be some angles and maybe more like oval shape. This may affect the accuracy of the measurement of diameter of the cookies, which determines the spread-ability result.
Loss of reagent in the cooking process
Some of the ingredients may left on the container in the transferring process, leading to the inaccurate of amount of each ingredients. Verification of results are occurred.
Improvements
Put a kitchen thermometer into the oven
The thermometer put inside the oven can ensure the temperature (180 degrees Celcius) inside the oven more accurately, which can ensure the baking process of the cookies.
Use mold and Weigh to get constant cookie doughs
We may use the electronic balance to measure each of the cookie doughs to obtain a constant cookie dough weight an size, so as to keep everything as constant as possible, and to reduce the variation of baking time needed.
Choose the more round and smooth cookies
Although we cannot control the shapes of cookies after baking, we can choose those which are smoother and more circle-like cookies for us to measure the diameter, so as to compare the spreadability.
Use mold and Weigh to get constant cookie doughs
We may use the electronic balance to measure each of the cookie doughs to obtain a constant cookie dough weight an size, so as to keep everything as constant as possible, and to reduce the variation of baking time needed.
Choose the more round and smooth cookies
Although we cannot control the shapes of cookies after baking, we can choose those which are smoother and more circle-like cookies for us to measure the diameter, so as to compare the spreadability.
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