Chapter 10 Cookies Introduction Made from a batter
Chapter 10 Cookies
Introduction • Made from a batter or dough • A smaller and dryer version of a cake but different liquid contents • Endless combination of ingredients, textures and flavors • Inclusions are added near the end of mixing process CHAPTER 10
Ingredient Functions for Cookies • Toughening Ingredients – Create viable structure – Reduce spread • Tenderizing Ingredients – Soften the cookie – Enable spread CHAPTER 10
Ingredient Functions for Cookies • Tougheners – Starches and proteins – Examples: flour, water, cocoa powder, salt, eggs, milk solids CHAPTER 10
Ingredient Functions for Cookies • Tenderizers – Sugars and Fats – Examples: Sugar, natural and manufactured fats, egg yolks, starches derived from corn or wheat, leavening agents CHAPTER 10
Ingredient Functions for Cookies • Tenderizers – Sugar • Granulated, liquid and inverted sugars • Hygroscopic characteristics • Smaller the sugar granule, more the cookie spreads • Adds softness by retaining moisture CHAPTER 10
Ingredient Functions for Cookies • Tenderizers – Fat • Butter, vegetable shortenings, vegetable oil, etc • Interfere with starch and gluten-forming proteins CHAPTER 10
Ingredient Functions for Cookies • Tenderizers – Starch derived from wheat and corn • Absorb moisture but no structural strength • Cornmeal, corn flour and corn starch • Potato starch CHAPTER 10
Ingredient Functions for Cookies • Tenderizers CHAPTER 10 – Chemical Leavening Agents • Carbon dioxide gives rise and tender texture to the cookies • Baking Soda (sodium bicarbonate) • Double acting Baking Powder – Baking soda, acid salts and cornstarch • Baking Ammonia
Types of Cookies • Dropped – Chocolate chip cookies • Piped – Spritz cookies • Cut-out – Sugar cookies • Sheet • Lemon bars • Sliced – Biscotti • Icebox • Stencil – Tuile • Molded – Gingerbread CHAPTER 10
Cookie Mixing Methods • Minimal gluten development • Room temperature ingredients, except for butter for sanding method • Creaming, Sponge, Sanding and One-stage method CHAPTER 10
Cookie Mixing Methods • Creaming Method CHAPTER 10 – Mixing of fats and sugars to incorporate air – More air incorporated, more spread of the cookies – Gradual addition of eggs, then other liquid – Incorporation of dry ingredients – Process of creaming method – Run Out – failure to distribute fat/sugar phase when adding eggs
Cookie Mixing Methods • Sponge Method – For softer textured cookies (brownies, macaroons, lady fingers etc) – Use of whole egg, egg yolk or egg white foams – Meringue: soft peak, medium peak and stiff peak CHAPTER 10
Cookie Mixing Methods • Sponge Method – Whole Egg Method (Brownie Method) – Whip whole eggs and sugar to the ribbon stage – Incorporate sifted dry ingredients – Portion and bake CHAPTER 10
Cookie Mixing Methods • Sponge Method – Separated Egg Method (Lady Finger Method) – Whip egg yolk and sugar to the ribbon stage – In a separate bowl, whip egg whites and sugar to medium peak – Incorporate the egg yolk mixture and meringue – Fold in sifted dry ingredients CHAPTER 10
Cookie Mixing Methods • Sponge Method– Meringue Method (Parisian Macaroon Method) – Whip egg whites and sugar to stiff peak – Add dry ingredients and mix until desired stage CHAPTER 10
Cookie Mixing Methods • Sanding Method – Combine dry ingredients – Blend in cold butter until it resembles coarse cornmeal – Add eggs and mix until dough is formed CHAPTER 10
Cookie Mixing Methods • One Stage Method – All the ingredients are mixed at once – Less control over gluten development CHAPTER 10
Cookie Mixing Methods • Cookies Properties and Causes – Crispness – Softness – Chewiness – Sandiness CHAPTER 10
Cookie Mixing Methods: Cookies Properties and Causes • Crispness • Limited moisture in cookie formula • A low or excessive amount of sugar content • Smaller, thinner cookies • A longer baking time • Twice-baking CHAPTER 10
Cookie Mixing Methods: Cookies Properties and Causes • Softness • Higher moisture content in cookie formula • A high fat content • Use of Humectants • Larger-sized cookies • Brief and high temperature baking CHAPTER 10
Cookie Mixing Methods: Cookies Properties and Causes • Chewiness – Higher sugar content – Higher degree of tougheners – A longer mixing time CHAPTER 10
Cookie Mixing Methods: Cookies Properties and Causes • Sandiness – More fat, less sugar, less liquid – Use of egg yolk – Proper mixing of fat-flour phase CHAPTER 10
Cookie Mixing Methods CHAPTER • Cookie Spread – Cookie’s outward expansion from its unbaked state during baking – Can be controlled by adjusting ingredients and mixing methods 10
Cookie Mixing Methods • Cookie Spread – Increased Spread • Longer fat-sugar mixing in creaming method • Use of smaller granule sugar • Lower protein content flour • Warmer cookie dough before baking CHAPTER 10
Cookie Mixing Methods • Cookie Spread – Decreased Spread • Opposite of increasing spread • Less creaming • Lower amount of chemical leavening • Increase toughening ingredients • Higher baking temperature CHAPTER 10
The Baking Process • Freezing of cookie dough CHAPTER 10 – Dough with double acting baking powder has a high tolerance to freezing • Most cookies should be baked as quickly as possible • Indication of doneness – edge of the cookie can be lifted while still in the oven
Conclusion • One of the simplest forms of pastry, yet have many varieties and applications • Many basic skills are required for assembling cookies CHAPTER 10
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