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Transcript of Cookies
High sugar content
How does it change?
high oven temperature
-do not overmix
-Form into long cylinder
-baked in long narrow strips
-biscotti means "twice baked"
-formed with a piping bag
-cut into equal portions from a cylinder
-place cookies of prepared baking sheet
-flatten cookies with weight or stamp.
-made from stiff doughs
-makes a variety of shapes and sizes
-roll out and cut with desiered cookie cutter
-place on prepared cookie sheet
When it comes to cookies dependant on the mixing methods, types, and makeup- all of these attribute to the characteristics the cookie will have; also slight variations to the cookie formula can give a diverse assortment of end results.
Cookies low in moisture are crisp.
Factors Contributing to Crispness:
- Low portion of liquid
-High Sugar and Fat Content
-Baking long enough to evaporate most of the moisture
-Small size or thin shape
High sugar, liquid, and egg proportion
Strong flour or
Low fat content
Characteristics which change a cookies' crispness:
too much sugar = too crumbly
too much shortening = too crumbly
too much liquid = too much spread
baked too long or low baking temp = too dry
Low sugar & fat
Large or thick shape
High baking soda or baking powder
Creaming of fat and sugar until light
Low oven temperature
batters with high liquid
heavy greased pan
mixing fat and sugar
-Fat, sugar,salt, spices
-For light cookies: cream until light and fluffy (this incorporates more air for leavening
-For dense cookies, blend to a smooth paste
- Add eggs and liquid
Sift flour and leavening agent
-Mix just until combined
**Video : http://allrecipes.com/video/559/chef-johns-classic-peanut-butter-cookies/detail.aspx
-all ingredients are added
-careful not to over mix
- Made from soft dough
-Select proper size scoop for desired portion
-Drop cookies on prepared baking sheets (allow space for spread)
-Rich cookies spread themselves, but if required, flatten cookies slightly with a weight dipped in sugar.
-ideal for "ready to bake cookies"
-form cylinders of equal portions
-wrap and chill over night
-cut to uniform thickness
-place on cookie sheet and bake
-often confused with sheet cakes
-spread cookie mixture in sheet pan
-made from soft dough or batter
-often called stencil paste
-can be used for decorative work
Presented by: Laura Kehler
Profession of Baking Fifth Edition- Wayne Gisslen
Also, if you are simmering cans of sweetened condensed milk, do not leave it over night...