CHAPTER 4 COOKIES (BAKING AND PASTRY)

CHAPTER 4 COOKIES (BAKING AND PASTRY)

• 1.
  COOKIE
• 2.
  A cookie isa small, flat-baked treat, usually containing milk, flour, sugar and eggs. In most English-Speaking countries outside North America, the most common word used is biscuit. While in other country, these two words have different meaning.  A cookie is a plain bun in Scotland. In United State, biscuit is a kind of quick bread similar to a scone. W H A T I S C O O K I E S
• 3.
  3 TYPES OF MIXINGMETHOD One  stage method Creaming method Sponge  method
• 4.
  All in onemethod Have all ingredients at room temperature   Place all in the mixer  Used paddle attachment   Mix all at low speed  Scrape down the sides of the bowl  ONE STAGE METHOD
• 5.
  CREAMING METHOD Have all ingredientsat room temperature Cream sugar, fat, salt and spices in the mixer Used paddle attachment Mix all at low speed For light cookies, cream until the mix is light and fluffy = incorporating air For denser cookies = smooth paste Add the eggs and liquid Sift in the flour and leavening Do not overmix or the gluten will develop
• 6.
  Have all ingredientsat room temperature Whip the egg and the sugar to the proper stage = soft peaks for whites, thick and light Fold in the remaining ingredients Do not overmix or to deflate the eggs.  SPONGE METHOD FOLD IN THE REMAINING INGREDIENTS
• 7.
  TYPES AND MAKEUP METHODS BAGGED MOLDED BAR STENCIL ICEBOXROLLED DROPPED SHEET
• 8.
  DROPPED Made of softdough Depositing dough with a spoon or scoop Used when: - The dough contain pieces of fruit, nuts, or chocolate that would clog the pastry tube - The cookies to have rough, homemade look. BAGGED Made of soft dough Soft enough to force through a pastry bag
• 9.
  ICEBOX The rolls ofdough may be made up in a advance and stored Cookies can easily be cut and bakes as needed ROLLED Chilled dough thoroughly  Roll out and dusting flour if possible Cut out cookies with cutter  Some décor may be applied before baking = egg wash and colored sugar Cool cookies completely before applying icing  
• 10.
  MOLDED Dividing dough intoequal portions Molded into desired shape Special molds are used to flatten the dough and at the same time stamp the design onto the cookie Today a more usual method is to flatten the pieces of dough with a weight rather than a special mold. The pieces may also be shaped by hand into crescents, fingers or others shape Flatted the cookies by using the fork and dipped in granulated sugar.
• 11.
  BAR The dough isbaked in long, narrow strips and later cut crosswise into bars.  STENCIL Special technique used with a particular type of soft dough or batter Called stencil paste Used for decorative work
• 12.
  SHEET Consist of twoor three layers added and baked in separate stages Spread cookie mixture into prepared sheet pans If required, add topping or brush with an egg wash Bake as directed. Cool Apply icing or topping, if desired Cut into individual squares or rectangles
• 13.
  Use clean, unwarpedpans Lining the sheets with silicone paper to substitute to fat A heavily greased pan increases the spread of the cookie A greased and floured pan decreased spread Some high fat cookies can be baked on ungreased pans 1. PANNING Baked at a relatively high temperature for a short time Too low a temperature increase spreading and may produce hard, dry and pale cookies. Too high a temperature decreases spreading and may be burn the edges or bottoms Doneness is indicated by color Double-pan is necessary to prevent burned at the bottom especially rich dough 2. BAKING
• 14.
  Some cookies aresoft when hot but become crisp when cool Do not cool cookies too rapidly they may crack Cool completely before storing 3. COOLING END OF CHAPTER