I want the find out about the structure of the margarine used, shown in the photo below.
I baked this cookie from a frozen dough I bought. The frozen dough was very hard. I am wondering about these spots that look like freckles. I want to find out about the structure of the margarine used. The fat did not set uniformly. Some spots ARE SHINY, and some spots are not. Is this margarine? Was it in hard cold state at creaming?
The frozen dough acts like it has oil in it. Or the fat was melted, because I can pick the chocolate chips in it. But I don't think it has oil in it, because the frozen dough is hard. And won't get soft.
They don't stick to the dough. When I use room temperature margarine, the chips just blend in with the dough...
When I use room-temperature margarine it just won't keep a uniform structure.
Would cold margarine act different?
What can you tell about the margarine used in this cookie? Cold? Melted?