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Cookies #5
Cookies #5
Cookies #5
Cookies #5
Cookies #5
Cookies #5
Cookies #5
Cookies #5
Cookies #5
Cookies #5
Cookies #5
Cookies #5
Cookies #5
Cookies #5
Cookies #5
Cookies #5
Cookies #5
Cookies #5
Cookies #5
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Cookies #5

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  • 1. CookiesCookies Chapter 19Chapter 19
  • 2. Cookies=small cakesCookies=small cakes • IngredientsIngredients • Eggs=structure, leavening, flavorEggs=structure, leavening, flavor • Fat= binding agent, tenderizer, flavorFat= binding agent, tenderizer, flavor • Flour=structureFlour=structure • Sugar=tenderizer, colorSugar=tenderizer, color • Leavening agents=trap airLeavening agents=trap air • Salt=flavorSalt=flavor
  • 3. 4 characteristics4 characteristics • #1 crispness#1 crispness (shortbread, rolled, tuiles, refrigerator cookies)(shortbread, rolled, tuiles, refrigerator cookies) – Low moistureLow moisture – High fats and sugarsHigh fats and sugars – Long bakingLong baking – Small sizeSmall size
  • 4. • #2 Softness (oatmeal raison, gingerbread)#2 Softness (oatmeal raison, gingerbread) – High liquidHigh liquid – Low sugar and fatLow sugar and fat – Hygroscopic sugarsHygroscopic sugars – Under bakingUnder baking – Large/thick shapesLarge/thick shapes
  • 5. • #3 Chewiness (brownies, macaroons)#3 Chewiness (brownies, macaroons) – High sugar, liquid, eggsHigh sugar, liquid, eggs – Low fat contentLow fat content – Strong gluten developmentStrong gluten development
  • 6. • #4 Spread (lacy cookies/florentines)#4 Spread (lacy cookies/florentines) – High sugarHigh sugar – Creamed fat and sugarCreamed fat and sugar – Low oven tempsLow oven temps – Slack batterSlack batter – Strong flourStrong flour – Heavily greased pansHeavily greased pans
  • 7. 3 Basic Mixing Methods3 Basic Mixing Methods • #1 one stage#1 one stage – All ingredients in one bowlAll ingredients in one bowl • #2 Creaming#2 Creaming – Cream fat w/sugarCream fat w/sugar – Add liquidsAdd liquids – dry ingredientsdry ingredients • #3 Sponge#3 Sponge – Make meringue and fold in dry ingredientsMake meringue and fold in dry ingredients
  • 8. 8 types of cookies8 types of cookies • BaggedBagged – Pastry bag/spritzPastry bag/spritz • RolledRolled – Rolling pin/sugar cookiesRolling pin/sugar cookies • DroppedDropped – Teaspoon/chocolate chipTeaspoon/chocolate chip • IceboxIcebox – Sliced/refrigerator cookiesSliced/refrigerator cookies
  • 9. • MoldedMolded – By hand or with stamp/peanut butterBy hand or with stamp/peanut butter • BarBar – Logs sliced/biscottiLogs sliced/biscotti • SheetSheet – Sheet pan/brownies and lemon barsSheet pan/brownies and lemon bars • StencilStencil – Soft paste/tuilesSoft paste/tuiles
  • 10. Quiz NotesQuiz Notes • 8 types of cookies8 types of cookies • Review chapter 19Review chapter 19 • 3 methods of mixing3 methods of mixing • Cookie characteristicsCookie characteristics – What makes a crisp cookie?What makes a crisp cookie? – What makes a moist cookie?What makes a moist cookie?

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