Chapter 10 Cookies and Brownies Mixing Methods Most

Chapter 10 Cookies and Brownies

Mixing Methods • Most cookies are made from rich dough made with the creaming method. • Cookies can be leavened with: – baking soda – baking powder – air and steam • They are usually high in fat, which contributes to flavor and tenderness and extends shelf life. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.

Make-Up Methods • Varieties are classified by the way they are prepared once the dough has been made. • The seven key preparation techniques are: – – – – Drop Icebox Bar Sheet Cut-out Pressed Rolled or Molded Wafer On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.

Panning and Baking • Proper panning and baking ensures proper texture and color. • Uniform thickness and even space between cookies on the baking sheet are important. • Most cookies should be cooled on a rack. • Store cookies at room temperature • Storing crisp cookies with soft cookies is not recommended as moisture from soft cookies will be absorbed by crisp cookies. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.

Cookie Formula Balance • Crispiness, softness/chewiness and spread are affected by: – Ratio of ingredients – Oven temperature – Pan coating On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.

Cookie Textures On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.

Brownies • Are generally chewy and fudgy, sweeter and denser than the richest butter cake. • They are prepared using the same procedures as high-fat cakes. • Higher percentage of butter to flour and fewer eggs produce dense, fudgy brownies. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.

Convenience Products • Dry mix requires the addition of water and frequently oil and eggs. • Select products with quality ingredients: – Pure butter – Nuts and Natural flavorings – High percentage of fruit and chocolate – Few preservatives • Refrigerate frozen dough properly and once thawed, it acts much like scratch product. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.