Transcript File

Cookies
Cookies
• Makeup methods
– Drop cookies
– Icebox cookies
– Bar cookies
– Cut-out or rolled cookies
– Molded cookies
– Pressed cookies
– Wafer cookies
Copyright © 2006 Pearson Education Canada Inc.,
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Cookies
Types and Make-up Methods
Dropped: made from a soft dough.
• Select the proper size scoop for accurate portioning
• Drop the cookies onto prepared sheet pans.
• Allow enough space for spreading.
• If the formula requires it, flatten the dough with a
weight dipped in sugar.
Cookies
Types and Make-up Methods
Icebox
• Scale the dough into pieces of uniform sizes.
• Form the dough into cylinders.
• Wrap the cylinders in parchment or wax paper.
• Chill overnight.
• Unwrap the dough and cut into slices of uniform
thickness.
• Place cookies on prepared sheet pans.
Cookies
Types and Make-up Methods
Bar
• Scale the dough into 1¾ lb (450 g) units.
• Form the dough into cylinders the length of the sheet pans.
• If required, brush with egg wash.
• Bake as directed.
• In some cases, such as biscotti (twice baked) the strips
are baked a second time until dry and crisp.
Cookies
Types and Make-up Methods
Rolled
• Chill dough thoroughly.
• Rollout dough ⅛ inch (3 mm) thick on a floured
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canvas.
Cut out cookies with cookie cutters. Place cookies on
prepared sheet pans.
Some décor may be applied before baking.
After baking, decorate with desired icing, sugars, etc.
SUGAR COOKIES
Cookies
Types and Make-up Methods
Molded
• Chill dough thoroughly. Roll it out into long cylinders
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about 1 inch thick, or whatever size is required.
With a knife or bench scraper, cut into ½ ounce (15 g)
pieces or desired size.
Place cookies on prepared sheet pans.
Flatten cookies with a weight.
Alternative method: After step 2, shape the dough by
hand into desired shapes. Hand Shaped – or pressed
into a mold
Cookies
Types and Make-up Methods
Bagged or Pressed Cookies: made from a soft
dough.
• Fit a pastry bag with a tip of the desired size and
shape.
• Fill with cookie dough.
• Press out cookies of desired shape onto prepared
sheet pans.
Cookies
Types and Make-up Methods
Stencil/wafer
• Line a sheet pan with a silicone mat.
• Use a ready made stencil.
• Place the stencil on silicone mat or parchment.
• Spread the batter across the stencil to make a thin layer that
fills the hole.
Cookies
Characteristics and Causes
Crispness
• Low proportion of liquid in the mix.
• High sugar and fat content.
• Baking long enough to evaporate the
moisture.
• Small size or thin shape.
• Proper storage.
Cookies
Characteristics and Causes
Softness
• High proportion of liquid in the mix.
• Low sugar and fat content.
• Honey, molasses, or corn syrup in the formula.
• Underbaking.
• Large size or thick shape.
• Proper storage.
Cookies
Characteristics and Causes
Chewiness
• High sugar and liquid content, low fat content.
• High proportion of eggs.
• Strong flour or gluten developed during
mixing.
Cookies
Characteristics and Causes
Spread
• High sugar content increases spread.
• High baking soda or baking ammonia increases spread.
• The creaming a mixture until light increases spread.
• Low oven temperature increases spread.
• A slack batter-one with a high liquid content- increases
spread.
• Strong flour or activation of gluten decreases spread.
• Cookies spread more if baked on heavily greased pans.
Cookies
Mixing Methods
Creaming Method
• Scale ingredients accurately.
• Ingredients at room temperature
• Cream together at low speed the fat, sugar, salt, and
spices.
• Add eggs and liquid.
• Sift in the flour and leavening. Mix until combined.
• DO NOT OVERMIX.
Cookies
Mixing Methods
One Stage Method
• Scale ingredients accurately.
• Place all ingredients in the mixer and mix until
uniformly blended.
Cookies
Mixing Methods
Sponge/Foaming Method
• Scale ingredients accurately.
• Whip the eggs and the sugar to the proper stage
indicated in the formula used.
• Fold in the remaining ingredients as specified in the
formula.
Cookies
Types and Make-up Methods
Preparing the Pans
• Use clean, unwarped pans.
• Line sheets with parchment.
• Heavily greased pan increases the spread of cookie.
• Some high fat cookies may be baked on ungreased
pans.
Cookies
Types and Make-up Methods
Baking
• Most cookies baked at high temperature for short
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time.
Too low temperature increases spreading.
Too high temperature may burn the edges.
Over baking one minute can burn cookies.
Doneness is indicated by color.
Rich doughs may have burned bottoms easily. Double
pan the cookies to eliminate this problem.
Cookies
Types and Make-up Methods
Cooling
• Remove cookies from pan while warm.
• If very soft, remove from pan when cool enough and
firm enough to handle.
• Do not cool cookies in cold drafts.
• Cool completely before storing.
Cookies
How Cookies Are Evaluated
• Taste (sweet, pleasing with no strong overtones)
• Texture (Crispness, softness, chewness
• Appearance (uniformity, colour, and spread)
Cookies
How To Store Your Cookies
• COOL DRY PLACE
• AIR TIGHT CONTAINER
• DON’T MIX DIFFERENT VARIETIES
Cookies
ACTIVITY
MAKE A COOKIE CHART/ INFO GRAPH POSTER