Chapter 33 - Cookies. After reading the material in this chapter, you should be able to: List the factors responsible for crispness, softness, chewiness, and spread in cookies; demonstrate the three basic cookie mixing methods; prepare the seven basic cookie types: dropped, bagged, rolled, molded, icebox, bar, and sheet; prepare pans for, bake, and cool cookies. | Chapter 33 Cookies Chapter Objectives 1. List the factors responsible for crispness, softness, chewiness, and spread in cookies. 2. Demonstrate the three basic cookie mixing methods. 3. Prepare the seven basic cookie types: dropped, bagged, rolled, molded, icebox, bar, and sheet. 4. Prepare pans for, bake, and cool cookies. The word cookie means “small cake” Crispness Low proportion of liquid in mix High in sugar and fat Evaporation of moisture during baking Small or thin - cooks quickly Storage problems – crisp cookies become soft if absorb moisture High percentage of liquid in mix Low sugar and fat Honey, molasses, or corn syrup used in mix Underbaking Large size or thick shape Storage problems – soft cookies become stale and dry if not tightly covered and wrapped Softness Chewiness High sugar or liquid, but low fat content High proportion of eggs Strong flour or gluten development Spread or Lack of Spread Sugar - high sugar content increases spread Leavening - . | Chapter 33 Cookies Chapter Objectives 1. List the factors responsible for crispness, softness, chewiness, and spread in cookies. 2. Demonstrate the three basic cookie mixing methods. 3. Prepare the seven basic cookie types: dropped, bagged, rolled, molded, icebox, bar, and sheet. 4. Prepare pans for, bake, and cool cookies. The word cookie means “small cake” Crispness Low proportion of liquid in mix High in sugar and fat Evaporation of moisture during baking Small or thin - cooks quickly Storage problems – crisp cookies become soft if absorb moisture High percentage of liquid in mix Low sugar and fat Honey, molasses, or corn syrup used in mix Underbaking Large size or thick shape Storage problems – soft cookies become stale and dry if not tightly covered and wrapped Softness Chewiness High sugar or liquid, but low fat content High proportion of eggs Strong flour or gluten development Spread or Lack of Spread Sugar - high sugar content increases spread Leavening - high baking soda or baking ammonia encourages spread Temperature - low oven temperature increases spread Liquid - batter with high liquid content spreads more than stiff batter Flour - Strong flour or gluten activation decreases spread Pan grease - cookies spread more if baked on heavily greased pan. Mixing Methods One-stage method Creaming method Sponge method Types and Makeup Methods Dropped Bagged Rolled Molded Icebox Bar Sheet Panning, Baking, and Cooling Preparing the pans Baking Cooling Preparing Pans Use clean, unwarped pans Use parchment or silicone paper Grease pan appropriately for desired spread Some high-fat cookies can be baked on ungreased pans Baking Most cookies are baked at high temperature for short time Too low a temperature increases spread and can produce hard, dry cookie Too high a temperature may decrease spread and cause cookie edges to burn Every minute of overbaking can burn the cookies Doneness is indicated by color Cooling Remove cookies from pans right away, while still warm If they are soft cookies let cool on the pans until firm enough to handle Do not cool cookies too rapidly or they might crack Cool completely before storing Clip art images may not be saved or downloaded and are only to be used for viewing purposes. Copyright ©2007 John Wiley & Sons, Inc.
