cookies-170627070938 (1) English JPK

1. BAKING
cookies

2. cookies
comes from the Dutch word “coekjie” meaning “small
Cake.”
 available in varied shape and sizes.
 popular snack items and gifts.

4. Drop Cookies
 cookie batter is
dropped by teaspoonful
on the cookie sheet.

5. Bar Cookies
 cookie batter is spread
evenly in a shallow square or
rectangular pan then cut into
bars.

6. Rolled Cookies
 made by rolling the dough and
cutting into several shapes using
a cookie cutter before baking.

7. Molded Cookies
 cookie dough is shape by
hand after chilling or press
into cookie molds.

8. Pressed Cookies
 using the pressing dough
through a cookie press
form desired shapes.

9. Refrigerated Cookies
 the cookie dough is formed
into long rolls, wrapped and
chilled. Then slice and baked.

10. Basic Ingredients for
Baking Cookies

12. FLOUR
All-purpose Flour
Cake Flour

13. shortening
Butter
Margarine

14. Eggs
yolk
White egg

15. liquid
Water or
milk

16. Sugar
granulated
syrup

17. Leavening Agent
Baking Soda
Baking Powder

18. Baking Tools
and Equipment

19. Baking Pans
You can use various type of pan for baking cookies.

20. Mixing Tools

21. Measuring Tools

22. Cookie Press

23. Cookie Cutter

24. Pastry bag and tip

25. Cookie shaper or molder

26. Electric Mixer

27. Methods of Mixing Cookies
Creaming
Mixing
Rolling

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