cookies making

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cookies making

  1. 1. Biscuits and Cookies DESINGED BY Sunil Kumar Research Scholar/ Food Production Faculty Institute of Hotel and Tourism Management, MAHARSHI DAYANAND UNIVERSITY, ROHTAK Haryana- 124001 INDIA Ph. No. 09996000499 email: skihm86@yahoo.com , balhara86@gmail.com linkedin:- in.linkedin.com/in/ihmsunilkumar facebook: www.facebook.com/ihmsunilkumar webpage: chefsunilkumar.tripod.com
  2. 2. Introduction:- In order to produce cookies having their own special characteristics, an understand of raw material, process and special attention for extended shelf life is very necessary. However, in most cases the difference between two type of cookies is so little that they may very in shape, size , color but there is hardly any difference in taste and flavour.
  3. 3. Today shop offer a vast range of well flavoured biscuits in eye-catching packets but fewcan compete with the flavour, texture and aroma of the freshly bake variety.
  4. 4. What's the difference between biscuits & cookies The original term "biscuit" derives from the Latin "bis coctus," or "twice baked." Ancient Roman armies were issued biscuits as part of their rations. Hardtack, ships biscuit, rusk and mandelbrot descend from this culinary lineage. Advances in technology permitted a wider range of biscuit products. Small cakes and delicate wafers were gradually added to the family of biscuits. In most Englishspeaking countries, the traditional definition of biscuit remains. In the United States the term "biscuit" was reassigned to denote a small, soft, quick-leavened bread product served piping hot. Cookies are biscuits in UK, Australia,NewZealand. Biscuits are fluffy bread, similar to scones but not as hard in the US.
  5. 5. BISCUITS MAKING METHOD 1.Rubbed-in method 2.Creaming method 3.Melting method 4.Whisked method 5.Refrigerator method 6.No bake biscuit
  6. 6. 1.Rubbed-in method In this method biscuits made by butter or egg and use the chilled water for rubbing in to prevent the mixture from sticking together. In which rub the flour and creaming or liquid mixture with your fingertips until the mixture resembles bread crumbs. Milk or eggs or water are usually added to bind the dough which is then shaped or rolled out and cut as required.for e.g. orange biscuit etc
  7. 7. 2.Creaming method Biscuits made by this method for using of butter and sugar powder with a wood spoon or electric mixer until it is soft and creaming. After adding flour and binding ingredients the dough can be kneaded lightly. If the dough is too soft, chill it the refrigerator until firmer.
  8. 8. 3. Melting method In which butter sugar and syrups are melted together, then the dry ingredients stirred in, offen with fruit and nuts. The resulting dough is quite soft because of high portion of sugar, but it firms up on cooling. Then the mixture can be rolled out, spooned or pressed into tins or baking tray. The baked biscuits crisp on cooling
  9. 9. 4. Whisked method This method is used eggs and sugar are whisked until creamy and soft. After that melted butter and flour have been added. Soft mixture are ready for spooning or piping on the greased baking tray.
  10. 10. 5. Refrigerator method These biscuits are usually made by creaming method, but dough is too soft to work until it has been through chilled.
  11. 11. 6. No bake biscuit Although these are not true biscuits they are just as delicious and quick made. In this method involved melting butter, chocolate and sugar in a sauce pan and adding crushed biscuits, fruit and nut.
  12. 12. Video of cookies Video of biscuits decoration butter milk biscuits cookies
  13. 13. DESINGED BY Sunil Kumar Research Scholar/ Food Production Faculty Institute of Hotel and Tourism Management, MAHARSHI DAYANAND UNIVERSITY, ROHTAK Haryana- 124001 INDIA Ph. No. 09996000499 email: skihm86@yahoo.com , balhara86@gmail.com linkedin:- in.linkedin.com/in/ihmsunilkumar facebook: www.facebook.com/ihmsunilkumar webpage: chefsunilkumar.tripod.com

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