Cookies are fun.
Cookie-cutters are fun. Baking cookies is fun. Do we need more excuses to start some printing cookies experiments?
Thanks a lot to Lola’s Cake for helping us out a lot to get into the cookie world.
This are the ingredients for our first try cookie dough recipe:
- Soft butter (mantega pomada) 250gr
- Confectionary sugar (azucar glass) 250gr
- 1 egg
- Flour 600gr
Mix the butter and the confectionery sugar until you have a creamy texture for 6 to 8 minutes. Add the egg and keep mixing until it is incorporated. Later sieve the flour and add it to the mix until you have a uniform cookie dough. Add aroma.
Once we have our dough ready is time to check the pressure that our air compressed extruder needs. We are using a 4mm nozzle. And the loaded cartridge weights around 250gr (cartridge + cookie dough).
Wow, it is a thick dough. After some extruding test, consistency is quiet good, but the dough is not elastic enough to hold together. Extruding pressure goes all the way up to 5 bars and the flow it is still quite slow.
We added 50ml of milk to the dough and remix. check the side by side pictures.
The dough samples were “hammered” to show how the one with milk (left) is more elastic also has less consistency. Also now with just 2 bars we have enough flow to start printing. For a 4mm nozzle a layer height of 1.5mm seems to give the best results for up to 30mm height.
We printed 7 cookies that we are going to use in our baking experiments for the next cookie day :).
If you are a regular 3DC reader you must know how we always try to avoid air bubbles, still wondering why?
More food printing experiments for our next printing cookies day.