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C is for Cookie

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by

Ashlea Tobeck

on 24 August 2015

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Transcript of C is for Cookie

C is for Cookie
What is a cookie?
cookie comes from the Dutch word
"koekje"
it actually means "little cake"
there are a great variety of cookie types and textures ranging from crisp & light to dense & fudgy
formula modifications & mixing methods can give you the power to make any type of cookie you want
Make Up Methods for Cookies
there are 8 basic make up methods for cookies
Bagged Cookies
made from soft dough
Dropped
similar to bagged, but using a scoop
Rolled
Made from very stiff dough
Molded
Dough is rolled into long cylinders of the desired cookie diameter
Icebox
dough is made and rolled into shapes
Crispness
crispness in a cookie comes from a lack of moisture
Softness
softness is due to excess moisture
Chewiness
formula requirements for chewy cookies:
Spread
possibly the hardest characteristic to control
Cookie Characteristics
Cookies have infinite variety of:
One-Stage Method
not commonly used because it can lead to over-mixing
Creaming Method
low liquid content means that you can generally add liquid all at once
Sanding Method
used when there is little to no liquid except for eggs
Sponge Method
used for cookies that will be light & delicate
Mixing Methods for Cookies
low liquid content in cookies= less gluten development & easier mixing
shape, size, texture, flavor, appearance
we can control these variations with formula modifications
think about the functions that each ingredient is performing in your dough to determine the characteristics of that cookie
formula requirements for crisp cookies:
1) low percentage of liquid
2) high percentage of sugar and fat
3) long baking time
4) small size or thin shape
5) proper storage
formula requirements for soft cookies:
1) high percentage of liquid
2) low percentage of sugar and fat
3) liquid sweeteners in the formula
4) under-baking
5) large size or thick shape
6) proper storage
generally the most debated characteristic
all chewy cookies are soft, but not all soft cookies are chewy
1) high % sugar & liquid w/ low % fat
2) high % egg
3) strong flour or high gluten development during mixing
formula requirements to increase spread:
1) high sugar content (granulated sugar)
2) high baking soda content
3) creaming butter & sugar until light
4) low oven temperature
5) high liquid %
6) heavily greased pan
formula requirements to decrease spread:
1) using powdered sugar instead of granulated
2) blending fat & sugar just to combine
3) high oven temp
4) low liquid %
5) strong flour or high gluten development
6) ungreased pan
mixing methods should be chosen based on desired characteristics in the cookies
large variety of cookie types means that these mixing methods are sometimes modified to fit the formula
formula trumps basic directions
all ingredients are mixed at once
there is too little control over how the ingredients mix with this method
while it is easy, it takes time to get a fully homogenous mixture
ALL ingredients at ROOM TEMP
cream butter & sugar
add eggs slowly to emulsify
add spices & seasonings
add liquid
sift in flour & leavening
mix until JUST COMBINED
mix dry ingredients & fat until the mixture resembles coarse sand
add in sugar and eggs
mix until a uniform dough is combined
low liquid content means low gluten development
all ingredients at ROOM TEMP
warm eggs to 140F
whip eggs and sugar together to foam
fold in the remaining ingredients carefully
DON'T OVERMIX
want little to no gluten development
they are based on the type and texture of dough
no matter what make up method, cookies must be of even size and shape so that they bake evenly
piped from a pastry bag
dough needs to be soft enough to pipe, but stiff enough to hold its shape
1) choose tip for desired shape and set up pastry bag
2) pipe cookies directly onto prepared baking sheet
3) bake according to formula
used when dough has bits of fruit, nuts, chocolate, or other ingredients that won't go through a piping tip
gives cookies with a rustic, homemade look
1) select the proper size scoop
2) drop cookies onto prepared baking sheets
ALLOW ROOM FOR COOKIES TO SPREAD
3) flatten cookies if necessary
time consuming & labor intensive
not often used in professional bakeshops
1) chilled dough is rolled out to 1/8" thick on a lightly floured surface
2) cookies are cut with cookie cutters
3) bake and decorate
re-rolling scraps gives excess gluten time to develop
Refrigerate dough until stiff enough to slice
Cut cylinders into desired size cookie
Shape further if necessary or place on baking sheet
Flatten if dough will not spread very much
(think slice & bake)
it is stored in the refrigerator and then sliced & baked as needed
gives you the option of baking just a few cookies at a time
wrap dough tightly with parchment paper to ensure it doesn't absorb flavors from the fridge
slice & bake as desired
Bar
Dough is scaled into approx. 800 g units
Shape the dough into cylinders the length of your sheet pan
Space cylinders well apart on baking sheets and flatten into strips 3-4 inches wide
Bake as directed
think biscotti
while still warm, slice to desired thickness
biscotti are baked again after slicing
Sheet
cookie dough is spread into a sheet tray and baked
once baked and cooled, the cookies are sliced into desired shapes
make sure thickness is even
cool before topping or slicing
top before slicing
Stencil
used with very thin dough
stencil of desired shape is cut and laid onto a silicone mat
parchment paper can be used if necessary
dough is spread with an offset spatula across the stencil to make a thin layer
carefully lift off stencil and bake
Baking
moderate oven temps for short baking times
cookies over-bake very quickly; watch carefully & check often
doneness is indicated by color
if the bottoms are burning, double-pan the cookies to provide a slightly cooler bottom cooking surface
Cooling
cookies will continue to bake on the sheet tray when removed from the oven
place on a cooling rack as soon as cookies are set enough to move
remove from oven just before cookies are fully finished
cool completely before storing
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