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Lecture Professional cooking (7/E): Chapter 33 - Gisslen

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 Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Cookie Characteristics and Their Causes The following factors contribute to crispness: Low proportion of liquid in the mix. Most crisp cookies are made from a stiff dough. High sugar and fat content. Evaporation of moisture during baking due to high temperatures and/or long baking. Small size or thin shape, so the cookies dry quickly during baking. Proper storage. Crisp cookies can become soft if they absorb moisture. Crispness Cookie Characteristics and Their Causes The following factors contribute to softness: High proportion of liquid in mix. Low sugar and fat. Honey, molasses, or corn syrup included in formulas. These sugars are hygroscopic, which means they readily absorb moisture from the air or from their surroundings. Under-baking. Large size or thick shape. The cookies retain moisture. Proper storage. Soft cookies can become stale and dry if not tightly covered or wrapped. . | Chapter 33 Cookies Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Cookie Characteristics and Their Causes The following factors contribute to crispness: Low proportion of liquid in the mix. Most crisp cookies are made from a stiff dough. High sugar and fat content. Evaporation of moisture during baking due to high temperatures and/or long baking. Small size or thin shape, so the cookies dry quickly during baking. Proper storage. Crisp cookies can become soft if they absorb moisture. Crispness Cookie Characteristics and Their Causes The following factors contribute to softness: High proportion of liquid in mix. Low sugar and fat. Honey, molasses, or corn syrup included in formulas. These sugars are hygroscopic, which means they readily absorb moisture from the air or from their surroundings. Under-baking. Large size or thick shape. The cookies retain moisture. Proper storage. Soft cookies can become stale and dry if not tightly covered or wrapped. Softness Cookie Characteristics and Their Causes All chewy cookies are soft, but not all soft cookies are chewy. High sugar and liquid content, but low fat content. High proportion of eggs. Strong flour, or gluten developed during mixing. Chewiness Cookie Characteristics and Their Causes Several factors contribute to spread or lack of spread: Sugar High sugar content increases spread. Coarse granulated sugar increases spread, whereas fine sugar or confectioners’ sugar reduces spread. Leavening High baking soda or baking ammonia content encourages spread. Long creaming also encourages spread, as this process incorporates air. Temperature Low oven temperature increases spread. High temperature decreases spread because the cookie sets up before it has a chance to spread too much. Spread Cookie Characteristics and Their Causes Several factors contribute to spread or lack of spread (cont’d): 4. Liquid A slack batter (i.e., one with a high liquid content) spreads more .