28. Reminders When Baking Cookies
Drop cookies should be 2 inches apart to allow for
spreading.
To prevent overspreading of drop cookies, chill the
dough for about 5 minutes.
29. Cookies should be of the same size & thickness so
that they will bake at the same time & have consistent
quality.
For uniformity in size & for molded cookies to be
weighed, shape the drop cookie using measuring spoon.
30. Preheat the oven & bake the cookies following the
correct baking time.
Use baking sheet for baking cookies.
Bake cookies on the top of the oven so that they
brown evenly on both sides.
31. Cookies with more sugar are bake at lower
temperature than those with the lower content.
Remove the cookies from the baking sheet while hot.
Don’t wait for them to cool and become crisp.
32. Causes of Poor Quality Cookies
1. Uneven size and shape- too much flour, over mixing,
lacks of liquid & too hot oven.
2. Pale color- over mixing, under baking & incorrect oven
temperature.
33. 3. Too dark-too much sugar, overbaking and too hot
oven.
4. tough- inadequate shortening, overmixing, too much
flour and overbaking.
5. Heavy- overmixing and under baking.
34. 6. Streak- insufficient mixing of ingredients.
7. Too dry- too stiff batter & over baking.
8. Too moist- under baking & too much shortening