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    Cookies

    Uploaded by

    Robelyn Santiago
    Cookies come in many shapes, sizes, and flavors. They are easy to make and store well. Their characteristics depend on ingredients and methods used. Cookies originated in ancient Persia and the Middle Ages and came to America as small cakes. The basic ingredients are flour, sugar, and fats which influence flavor, appearance, and texture. Cookies can have different textures like crispy, chewy, or soft based on ingredients and baking methods used. There are many types of cookies defined by their preparation methods. Poor cookie quality can result from issues like improper butter temperature, baking time/temperature, or ingredient proportions.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Cookies

    Uploaded by

    Robelyn Santiago
    80 views17 pages
    Cookies come in many shapes, sizes, and flavors. They are easy to make and store well. Their characteristics depend on ingredients and methods used. Cookies originated in ancient Persia and the Middle Ages and came to America as small cakes. The basic ingredients are flour, sugar, and fats which influence flavor, appearance, and texture. Cookies can have different textures like crispy, chewy, or soft based on ingredients and baking methods used. There are many types of cookies defined by their preparation methods. Poor cookie quality can result from issues like improper butter temperature, baking time/temperature, or ingredient proportions.

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    Cookies

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    © © All Rights Reserved

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    Cookies come in many shapes, sizes, and flavors. They are easy to make and store well. Their characteristics depend on ingredients and methods used. Cookies originated in ancient Persia and the Middle Ages and came to America as small cakes. The basic ingredients are flour, sugar, and fats which influence flavor, appearance, and texture. Cookies can have different textures like crispy, chewy, or soft based on ingredients and baking methods used. There are many types of cookies defined by their preparation methods. Poor cookie quality can result from issues like improper butter temperature, baking time/temperature, or ingredient proportions.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    80 views17 pages

    Cookies

    Uploaded by

    Robelyn Santiago
    Cookies come in many shapes, sizes, and flavors. They are easy to make and store well. Their characteristics depend on ingredients and methods used. Cookies originated in ancient Persia and the Middle Ages and came to America as small cakes. The basic ingredients are flour, sugar, and fats which influence flavor, appearance, and texture. Cookies can have different textures like crispy, chewy, or soft based on ingredients and baking methods used. There are many types of cookies defined by their preparation methods. Poor cookie quality can result from issues like improper butter temperature, baking time/temperature, or ingredient proportions.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 17

    https://prezi.com/alrqttse8hhm/cookies/?

    frame=5168de9bbde376f0d4b3b69183b6b33d4c478a98
    https://prezi.com/6g4s62kozxk9/characteristic-of-cookies/?
    frame=34353651510fb8f7fba2857ef27d6c7764afa4fe&fbclid=IwAR1k8QR6tCo2I
    GOaq2GLnOpdQtezJLfuuXnASbxbuYxdq0nyoYoGrAcgfQw
    https://bakestarters.com/blogs/tbbt/cookie-failure-reasons

    Cookies Are...
     Come in many different shapes sizes, flavors, and textures.
     Easy to prepare, Bake quickly, and Store well
     Various Ingredients and Methods influence the characteristics.

    Where Cookies Came From . . .


    In America a cookie is described as a thin, sweet, small cake.
    By definition, a cookie can be any of a variety of hand-held, flour-based sweet
    cakes, either crisp or soft.

    The Middle ages and Renaissance


    Cookies are known to have been eaten in ancient Persia as well as during the
    Middle Ages.
    During the Industrial Revolution, an improvement in technology allowed bakers to
    make a wider range of cookies.

    Basic Ingredients
    But even though there were more varieties, the essential ingredients
    didn't change.
    These include soft flour, sugar, and fats.
    All these contribute to the flavor, appearance, and texture.

    Flavor
     Determined by the quality of the ingredients

     High quality ingredients + Fresh ingredients = Good Cookies
     Proportion is key.
     Follow the recipes carefully and measure accurately

    Texture
     Ingredients are also key here.
     Crispy cookies = High sugar content
     Tender/Soft cookies = higher fat content
     Chewy cookies = High sugar, moisture, and eggs

     Mixing and baking have a big influence.


     baking too long or at too high of a temperature dries out the cookie and turns it
    hard.

    Appearance
     Shaping raw dough will affect the appearance

     You want your cookies to be uniform!!!!

     Baking time and temperature is and important factor in cookie color.

     Decorating is of course a big influence on appearance.

    Characteristic of Cookies

    Softness
     High proportion of liquid in mixture
     Low sugar and fat content
     Honey, molasses or corn syrup in the formula
     Under baking
     Large size or thick shape

    Chewiness
     High liquid and sugar content (Low fat content)
     High proportion of eggs
     Strong flour or gluten development during mixing

    Spread
    How to increase spread:
     High sugar content
     High baking soda or powder content
     Low oven temperature
     A slack batter (one with high liquid content)
     If cookies are baked on heavily greased pan

    How to decrease spread:


     Strong flour or activation of gluten

    Crispiness
     Low proportion of liquid in mixture
     High sugar and fat content
     Baked long enough to evaporate the moisture
     Small size or thin shape
     Proper storage
    Mixing methods

    Bar method
    Shape the pieces of dough into cylinders at required length and flatten
    to about 1/4 inch thick. Brush with egg wash if required.

    Sponge Method
    A batter of dough and yeast, flour, and water that is allowed to ferment
    and is then mixed with more flour and other ingredients to make a
    bread dough

    Creaming Method
    Procedure used when you mix fat, sugar, salt and milk powder to a
    smooth paste before adding eggs gradually and liquid ingredients.
    The 8 Different Types of Cookies

    1. Dropped Cookies
     Made from soft dough
     Scoop with appropriate ice cream scoop

    2. Rolled Cookies
     Chill dough
     Roll dough on floured surface
     Cut out as desired
     Put on sheet pan
     Bake
     Decorate with desired topping
    3. Molded Cookies
     Divided dough into equal portions
     Molded into desired shape

    4. Icebox Cookies
     method is used for storing fresh cookie dough.
     Fresh baked cookie on hand at all times.
     Dough can be stored in advance.
     Easy cut and baked.
     method can be use to make multicolored cookies
    5. Bar Cookies
     Bar cookies are made with the bar method
     this method is baked with a long, narrow strips, and after cut crosswise into bar
    shape.
     can be easy be confused with the sheet cookies
     sometimes required, a brush of egg wash

    the biscotti is the only exception to the method, since it needs to be


    strip and cut into thinner slices, placed on sheet pans, and baked for a
    second time for a dry and crisp texture.
    6. Bagged Cookies
     Soft enough to be forced into a pastry bag.
     Stiff enough to hold shape
     Made from soft dough
     Stiffer dough equals double bag for extra strength
    7. Stencil Cookies
     Special technique used from soft dough or batter.
     Used for ribbon sponge cake
     Place stencil on batter then spread

    8. Sheet Cookies
     Very dense and rich
     Spread cookie mixture into sheet pans
    Inferior quality of Cookies

    1: Cookies are too flat

    Possible reasons:

     Wrong butter temperature


    2: Cookies clump together

    Possible reasons:

     Not enough space between cookies

    3: The cookies are burnt

    Possible reasons:
     Overbaking

     Wrong oven temperature

    4: The bottoms of the cookies are too brown

    Possible reasons:

     Wrong choice of baking sheet

     Wrong rack placement

    5: Cookies are unevenly baked

    Possible reasons:
     The cookies vary too much in size.

     Not rotating the baking sheet

    6: Cookies are stuck to the baking sheet

    Possible reasons:

     Not enough greasing/Not using parchment paper

     Removing cookies before they’re completely cooled


    7: Cookies are too puffy and cakey

    Possible reasons:

     Creaming for too long

     Too much baking powder

    8: Cookies are tough and hard

    Possible reasons:
     Not enough moisture and fat

     Overmixing

     Wrong type of flour

    9: Cookies are too dry

    Possible reasons:

    Using only white sugar

    Too much flour

    Overbaking

    10: Cookies have an alkaline taste


    Possible reason:

    Too much baking soda

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