C OOKIES. D IFFERENT KINDS : Rolled Dropped Bar Refrigerator Pressed Molded The same ingredients are...
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Transcript of C OOKIES. D IFFERENT KINDS : Rolled Dropped Bar Refrigerator Pressed Molded The same ingredients are...
COOKIES
DIFFERENT KINDS:
Rolled Dropped Bar Refrigerator Pressed Molded
The same ingredients are used to make all the six types of cookies.
Cookie dough differs in consistency, and you shape them differently.
ROLLED COOKIES
Stiff dough is used to make rolled cookies. Roll the dough on a
pastry cloth or board to a thickness of 1/8 to ¼ inch.
Example: Sugar cookies
DROPPED COOKIES
Soft dough is used to make dropped cookies. Drop or push the
dough from a spoon onto cookie sheets.
Leave 2 inches of space between cookies because they will spread.
Example of dropped cookies: Chocolate chip
cookies
BAR COOKIES
Soft dough is used to make bar cookies. Spread the dough
evenly in a baking sheet and bake it.
These may be chewy or cake like depending on the thickness of the dough.
Example of bar cookies: Brownies
REFRIGERATOR COOKIES
Contain a high proportion of fat. Form the stiff dough
into a long roll, two inches in diameter.
Place in the refrigerator until it has hardened, then cut into slices.
Example of refrigerator cookies: Pinwheel cookies
PRESSED COOKIES
You use very rich, stiff dough Pack the dough into
a cookie press. This utensil has
perforated disks through which you push the dough onto cookie sheets.
Example of pressed cookies: Spritz
MOLDED COOKIES
You also use a stiff dough to make molded cookies. Break off small
pieces of dough and shape them with your fingers.
Example of molded cookie shapes: Crescents & small
balls
COOKIE INGREDIENTS
7 basic ingredients: Flour Sugar Liquid Fat Salt Eggs Leavening
Baking soda, baking powder, etc.
FLOUR Gives cookies their form and structure
When flour is mixed with water, gluten is formed. Gluten gives the dough its elasticity.
SUGAR Sources of sugar:
Sugar beets
Sugar cane
SUGAR Makes cookies sweet
Adds tenderness
Helps makes cookies turn brown in color
BROWN SUGAR Granulated sugar with molasses added to it.
Molasses softens the texture of the sugar
Brown sugar comes in dark and light varieties. Dark brown sugar has a more intense flavor
EGGS
Give cookies structure Add flavor, color, liquid, protein, and fat to
cookies. Egg yolk adds tenderness and flavor to
cookies. Eggs come in small, medium, large, and
extra large Large eggs are the best size to use in most
recipes
FAT Butter:
Gives flavor, tenderness, crispness, and a golden-brown color to cookies Cookies will spread more, have a lighter texture and
richer flavor if butter is used rather than margarine
Shortening: Gives flavor and tenderness
Cookies will spread less, and have less flavor if shortening is used rather than butter.
BAKING POWDER Leavening agent: makes batter and dough
rise.
SALT Enhances flavors in cookies
INGREDIENT FACTS
Rolled cookies often contain no liquid.
The proportion of ingredients, as well as the way you shape the cookies, determines if the cookies are soft or crisp.
MIXING METHODS FOR COOKIES
Many cookies are made using the conventional mixing method. Blend the sugar and
fat until smooth. Add the eggs, liquid,
and flavorings, followed by dry ingredients.
PANS FOR BAKING COOKIES
Bake dropped, rolled, refrigerator, pressed, and molded cookies on flat baking pans or cookie sheets.
Cookie sheets should not have high sides, or cookies will cook unevenly.
Bake bar cookies in pans with sides.
Cookies baked on bright, shiny cookie sheets will have light, delicate brown crusts.
PANS FOR BAKING COOKIES
Cookies baked on dark cookie sheets will have dark bottoms.
Cookie sheets should be cool when you place cookies on them for baking.
Warm sheets will cause cookies to spread and lose their shape.
PANS FOR BAKING COOKIES
If you bake two sheets of cookies at one time, you may have to rotate the pans during baking.
Baking pans should never touch each other or the sides of the oven.
MICROWAVING COOKIES
Most microwave ovens are not large enough to efficiently cook dozens of cookies.
Bar cookies work well in a microwave oven because the whole pan cooks at once.
These should be micro waved on medium power and tested with a toothpick for doneness.
STORING COOKIES
Store crisp cookies in a container with a loose fitting cover.
To retain their crispness, crisp cookies need to remain dry.
Store soft cookies in a container with a tight fitting cover.
Exposure to air will dry out soft cookies.
STORING COOKIES
Never store crisp and soft cookies together.
The soft cookies will soften the crisp cookies.
You can store bar cookies in their baking pan if you cover them.
STORING COOKIES
For longer storage, you can freeze cookies.
To freeze refrigerator cookie dough, wrap the shaped rolls tightly in plastic wrap and then in aluminum foil.
You can freeze shape molded, rolled, and drop cookie doughs in a large ball.
STORING COOKIES
You can freeze bar cookie dough in the baking pan.
To freeze baked cookies, pack them in a sturdy container with a tight-fitting cover.
FRESHENING STALE COOKIES
If crisp cookies have become soft or begun to stale, you can make them crisp again by placing them on a cookie sheet in a 300 degree F oven for a few minutes.
If soft cookies have become hard, you can make them soft again by placing a piece of bread, an apple slice, or an orange section in the cookie container.
