"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy > Cookies
Reply
 
Thread Tools Display Modes
 
Old 10-20-2005, 04:04 PM   #1
Senior Cook
 
Lisa110's Avatar
 
Join Date: Nov 2004
Location: NYC
Posts: 107
Major cookie recipe conversion needed!

Hi all :)


I had been looking for a recipe for those large chinese chocolate drop almond cookies that you find in the supermarket and regular bakeries throughout the Northeast. I finally found one online, but there's a problem. The recipe is from the Publix supermarket chain, and it's in major bulk! If there are any conversion geniuses out there, who could scale this recipe down to normal proportions (like a 4th of it!) to suit a family instead of a supermarket crowd, including tsps, cups and TBS, instead of the ounces etc..I would be incredibly indebted to you! If anyone has the time, or is simply good at converting recipes from bulk to household..please help? :) Here are the ingredients for the recipe.

3 lb sugar
3 1/2 lb shortening
1 lb whole eggs
1/4 oz almond extract
1/4 oz vanilla extract
5 lb cake flour
1/2 oz salt
2 oz baking soda
5 oz fudge icing (aka "fudge base" in Publix
lingo)

__________________

Lisa110 is offline   Reply With Quote
Old 10-20-2005, 05:20 PM   #2
Senior Cook
 
Join Date: Sep 2005
Location: MI
Posts: 128
Yikes. Let's see...

3/4 lb sugar
7/8 lb shortening
1/4 lb whole eggs
1/16 oz almond extract
1/16 oz vanilla extract
1 1/4 lb cake flour
1/8 oz salt
1/2 oz baking soda
1 1/4 oz fudge icing (aka "fudge base" in Publix
lingo)

I think that's 1/4th... somebody check me please!
__________________

__________________
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~ *~
Blessed are the flexible, for they shall not be bent out of shape. ~Unknown
Chocoholic is offline   Reply With Quote
Old 10-21-2005, 09:48 AM   #3
Master Chef
 
PA Baker's Avatar
 
Join Date: Sep 2004
Location: USA, Pennsylvania
Posts: 6,000
Good job, chocoholic! I'm stumped when it comes to most conversions!

Lisa, just be prepared that these may not taste the same as the ones you're used to. A lot of recipes (especially baked goods) don't increase or decrease exponentially. You'd think they would (i.e. 1 c of sugar would become 4 c if you're making a quadruple batch), but the science of baking often doesn't always allow for such simplicity. Be sure to let us know how you make out. They sound like a delicious cookie!
__________________
-A balanced diet is a cookie in each hand
PA Baker is offline   Reply With Quote
Old 10-21-2005, 04:55 PM   #4
Senior Cook
 
Lisa110's Avatar
 
Join Date: Nov 2004
Location: NYC
Posts: 107
Thank you so much, chocoholic..and thanks for the heads up, PA! The thing is, I know baking is a science, and sometimes halving, or even doubling a recipe doesn't give you the same result, but since this is the only recipe I could find for these cookies, I'm willing to chance it.

Now, my only problem is...how could this translate into cups and tsps? I can handle the lbs, but the oz of extracts leave me confused! Would 1/16 oz be 1/4 or 1/8 tsp? AND -- how much would 7/8 of a lb be? (I'm terrible at figuring these things out..mathematically impaired..lol). My scale isn't exactly on the money..hence why I'm asking :).
Lisa110 is offline   Reply With Quote
Old 10-21-2005, 05:04 PM   #5
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,369
This is the problem I had when I looked at this. It's fairly accurate to say that 1/16 of an ounce equals 1/8 tsp FOR LIQUIDS ONLY.

7/8 of a pound is 14 ounces and 3/4 of a pound is 12 ounces on your scale.

If you don't have an accurate scale, 1/8 ounce of salt or 1/2 ounce of baking soda can't be easily converted to teaspoons.

For the small quantity of flour used, I would suggest estimating these small amounts. Try 1/8 tsp of salt and 1/4 tsp of baking soda.

Anyone else have a better guess???????
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 10-22-2005, 02:04 AM   #6
Senior Cook
 
Lisa110's Avatar
 
Join Date: Nov 2004
Location: NYC
Posts: 107
Thanks, Andy. I think we're getting closer and closer to the final result that I'll be taking on. :) If only I could find a regular recipe for these cookies! It's almost as if all Supermarket bakeries keep their 'cookies' in bulk, so the ones who covet the recipe ( like moi) end up begging for something that results in less than 500 lbs of dough..LOL


Here's a picture of them..
http://www.beyondbagels.com/bakery-cookie-chinese.htm
Lisa110 is offline   Reply With Quote
Old 10-22-2005, 09:16 AM   #7
Executive Chef
 
AllenOK's Avatar
 
Join Date: Aug 2004
Location: USA, Oklahoma
Posts: 3,463
I just got out my digital kitchen scale, which is accurate to +/- 2 g or 1/8 oz, whichever you use. I scooped a level teaspoon of salt into the pan after I "tared" the scaled (zero the scale), and 1 t of salt registered 1/8 oz. I measured one level Tablespoon of baking soda, and it registered 5/8 oz. I then measured in one level teaspoon of baking soda, and it registered 1/4 oz. When I dropped in the second level teaspoon of baking soda, it registered 5/8 oz again! I'm guessing I didn't have the teaspoons as level as I wanted (which is why most professional bakers weigh ingredients). I'd say go with the 2 t of baking soda, and if that's to much, next time around, go with 1 3/4 t.

There are 2 T of fluid volume to the fluid oz. Therefore, there's six teaspoons of volume to the fluid oz (here in the US). Unfortunately, that doesn't divide equally into 1/16 oz, so the extracts will be somewhere between 1/4 and 1/2 t. I would start with the 1/4 t of each, and experiment with that. However, if you have a 1/8 t (one of my measuring spoon sets does), go with 1/4 t + 1/8 t of the extracts.

One large egg equals, on average, 1.2 oz. If the scaled-down recipe yields 4 oz eggs, go with 3 large eggs, or, if you have whole liquid eggs (great for making omelletes in bulk), just use 1/2 c whole liquid eggs.

The converted yield should look something like this:

12 oz sugar
14 oz shortening
3 whole eggs
-or- c whole liquid eggs
t + 1/8 t more almond extract
t + 1/8 t vanilla extract
1 # 4 oz cake flour
1 t salt
2 t baking soda
1 oz fudge icing (aka "fudge base" in Publix
lingo)
__________________
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!
AllenOK is offline   Reply With Quote
Old 10-22-2005, 01:22 PM   #8
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,369
Allen, Good thing you came along. I was way off on the dry ingredients.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 10-22-2005, 03:24 PM   #9
Senior Cook
 
Lisa110's Avatar
 
Join Date: Nov 2004
Location: NYC
Posts: 107
You guys are all geniuses to me! Thanx so much, Allen! I'm going to attempt this right now, and I'll be back with the results. I wish I had the patience and the mathematical ability to have sat down and figured it out, but every time I tried, I think I turned it into a discombobulated mess that would never work. LOL

PS -- I've decided to make my own chocolate ganache instead of the canned frosting, to top them with.
Lisa110 is offline   Reply With Quote
Old 10-24-2005, 03:36 PM   #10
Senior Cook
 
Lisa110's Avatar
 
Join Date: Nov 2004
Location: NYC
Posts: 107
Well..they came out great, and I'd like to thank all of you for the incredible help :) Now, here's the kicker. Right after I baked them, a friend referred me to this..

http://cookie.allrecipes.com/az/ChineseCookies.asp

Go figure!! I wonder why this recipe didn't come up during my search? LOL

Thanks again, all!!
__________________

Lisa110 is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:00 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.