1. 1
NVCFI – Basic Baking | Semi Final
SELF-LEARNING MODULE
BASIC BAKING
Semi Final | Lesson 3 | AY 2021-2022
TEACHER: MARIA MERLLAN E. MIER, LPT
LESSON PROPER
COOKIES
“Cookie” means “small cake” or a small, flat baked product. In some countries,
they call this product biscuits instead of cookies. In the Philippines, we use both cookies
and biscuits to refer to cookie products. There are many kinds of cookies based on the
how it is shaped.
1. Pressed cookies – made from soft dough. The dough must be soft enough to be
forced through a pastry bag of cookie press but stiff enough to hold its shape.
Some butter cookies are made this way.
2. Dropped cookies – these are also made from soft dough that is dropped to the
baking sheet with a spoon or scoop. The dough may be of the same consistency
as for pressed cookies but dropping the cookie is preferred when the dough
contains pieces of fruits, nuts or chocolate or when you want the cookies to have
a rough, homemade look. Chocolate chip cookies, oatmeal cookies are usually
made this way.
3. Rolled cookies – cookies that are rolled and cut from stiff dough. This method
produces cookies which can have a variety of shapes either hand cut or using a
cookie cutter. Christmas cookies with different shapes and designs are examples
of rolled cookies.
4. Molded cookies – the cookie dough is first divided into equal portions then each
piece is molded into the desired shape by flattening the pieces out with a weight
in which the design is embossed or carved out like a stamp. Some butter cookies
or locally made cassava cookies are molded cookies.
5. Icebox or refrigerator cookies – the rolls of dough may be made in advance and
stored, and then it can easily cut and baked as needed. Pinwheel and
checkerboard cookies are made this way.
6. Sheet cookies – commonly called bar cookies. The batter is baked in a shallow
pan and then cut into bars. Brownies, lemon squares, fudge bars are examples of
this type of cookie.
MIXING METHODS
One-stage Method
Cookies usually have lower liquid content than cakes and quick breads so all
ingredients can be mixed all in one stage.
1. Measure ingredients accurately. Have all ingredients at room temperature.
2. Place all ingredients in a mixing bowl. Blend the ingredients together by
hand or with an electric mixer at low speed.
3. Shape and bake.
2. 2
NVCFI – Basic Baking | Semi Final
Creaming Method
This is similar to the creaming method in quick breads.
1. Measure ingredients accurately. Have all ingredients at room temperature.
2. Place the fat, sugar, and spices in the mixing bowl. Cream the ingredients
by hand or at low speed in an electric mixer.
For light cookies, cream until the mix is light and fluffy; in order to
incorporate more air for leavening. For denser cookies, blend to a smooth
paste, but do not cream until light.
3. Add the eggs and liquid, if any, and blend in at low speed.
4. Sift in the flour and leavening. Mix until just combined. Do not over mix, or
gluten will develop.
5. Shape and bake.
Sponge Method
The method is similar to the egg-foam methods for cakes. The procedure varies
considerably, depending on the ingredients.
1. Measure ingredients accurately. Have all the ingredients at room
temperature.
2. Whip the eggs (whole, yolks or whites) and the sugar to the proper stage:
soft peak for whites, thick and light for whole eggs or yolks.
3. Fold in the remaining ingredients as specified in the recipe. Be careful not to
over mix or to deflate the eggs.
4. Shape and bake.
YEAST BREADS
Bread is baked dough made of flour and water and leavened by yeast. Other
kinds of bread are produced with the addition of other ingredients like sugar,
shortening, eggs, milk, and a variety of flavorings. Breads can also have fillings like in the
case of Spanish bread, pan de coco or asado bread.
TYPES OF YEAST DOUGHS
1. Lean dough – one that has low fat and sugar content. Examples of this are hard
crusted breads and rolls like French bread, baguettes and pizza dough. Other
white and whole wheat breads and rolls such as pan de sal and buns have a
higher fat and sugar content that the hard crusted breads. They may also have
eggs and milk so they are slightly richer and generally have softer crusts. Locally,
lean dough is used for breads that we put spreads or filling (palaman) on.
2. Rich dough – dough that has higher proportion of fat, sugar, and sometimes eggs.
There are many kinds of sweet breads and rolls available in local bakeries.
Examples of these are ensaymada, Spanish bread, mongo bread, ube bread and
many others. These rich dough breads are popular because they are sweet
enough or have some filling incorporated in the bread that it can be eaten
without added spreads or filling (palaman).
3. 3
NVCFI – Basic Baking | Semi Final
STEPS IN BREAD MAKING
There are eight steps to bread making. These steps are generally applied to all
yeast products, with variations depending on the particular product.
1. Preparation of ingredients
2. Mixing and kneading the dough
3. Fermentation
4. Punching
5. Make-up or shaping
6. Pan-proofing
7. Baking
8. Cooling and storing
MIXING METHODS
Mixing methods in yeast bread making is done to combine all ingredients into
uniform, smooth dough; to distribute the yeast evenly throughout the dough and to
develop gluten.
Straight Dough Method
It consists of only one step of combining all ingredients in the bowl and mixing.
1. Soften yeast in a little lukewarm water.
2. Combine the remaining ingredients including the rest of the water in the mixing
bowl. Add the dissolved yeast, taking care not to let it come in contact with the
salt.
3. Mix to a smooth, developed dough.
Sponge Method
Dough preparation occurs in two stages. The procedure gives the yeast action
a head start.
1. Combine the liquid, the yeast, and part of the flour (and sometimes, part of the
sugar). Mix into a thick batter or soft dough. Let ferment until double in bulk.
2. Punch down and add the rest of the flour and the remaining ingredients. Mix to a
uniform, smooth dough.
Once the ingredients are mixed, it is ready for kneading, which develops the dough
by distributing the yeast well into the dough.
KNEADING
Knead the dough using the palm of your hand. Fold the opposite side towards
you and push it away gently from you. Repeat the same process for the proper
distribution of the ingredients. After one motion, the dough is rotated a quarter turn.
Kneading is stopped when blisters appear on the dough when folded. This takes about
10 minutes of kneading by hand.
Under kneading results in a heavy loaf with small volume compact cells and
irregular crumb with uneven breaks along the side of the loaf. Over kneading produces
bread with thick cell walls and small volume and dry crumb (Claudio, 1977).
4. 4
NVCFI – Basic Baking | Semi Final
FERMENTATION
Fermentation occurs when yeast acts on the sugars and starches in the dough
to produce carbon dioxide and alcohol. At this stage, the gluten becomes more elastic
and creates the lightness and porous structure of the product. An under fermented
dough will not develop good volume and the texture of the product will be coarse. This
is called “young” dough. “Old” dough is over fermented and produces bread with small
volume, cracked crust, coarse, and yellowish crumb (Claudio, 1977).
Allow the yeast to grow in a warm place until it doubles in size. When you press
the dough using your two fingers and a dent is left, the dough has reached the desired
time for the fermentation.
PUNCHING
Punch the dough to expel excess carbon dioxide and in order to incorporate
oxygen. Punching also helps „to develop the elasticity of the gluten and uniform
fermentation.
MAKE UP AND SHAPING
This includes the time consumed in dividing, scaling, shaping or molding and
panning. Shaped or cut the bread into the desired size.
PROOFING
After arranging the bread on the pans, let it rest and rise again. The
temperature for proofing is slightly higher that the temperature for fermentation.
BAKING
Bake the bread in a pre-heated oven. For the first few minutes of baking “oven
spring” occur. This is the rapid rising of the bread due to the production and expansion
of gases
COOLING AND STORING
Allow the breads to cool completely before wrapping, use a wax paper or
aluminum foil and keep it at room temperature.
CHARACTERISTICS OF WELL-MADE YEAST BREAD
1. Well-shaped for its kind with a delicately golden yellow crust.
2. The crumb structure show fine grain, thin cell walls and uniform texture.
3. Pleasing flavor, neither yeasty nor sour.
4. Thoroughly baked crumb, not sticky or gummy.
