Cookies ACCORDING TO WWW KITCHENPROJECT COM COOKIES WERE

Cookies! ACCORDING TO WWW. KITCHENPROJECT. COM, COOKIES WERE CREATED BY ACCIDENT! COOKS USED A SMALL AMOUNT OF CAKE BATTER TO TEST THEIR OVEN TEMP. BEFORE BAKING A LARGE CAKE. THESE LITTLE TEST CAKES WERE CALLED “KOEKJE” MEANING “LITTLE CAKE” IN DUTCH.

Targets: Cookies �LT: Understand that the characteristics of cookies (final outcome) are determined by their ingredients, the way they are mixed, the way they are shaped and the way they are baked. �PT: Be able to identify correct utensils and ingredients unique to baking and demonstrate correct/appropriate use. Demonstate proper scaling and measurement techniques unique to baking. Participate in the production of a variety of types of cookies.

Essential Questions What are the ingredients used in baking and in what way do they contribute to the final outcome? What are the different kinds of cookies and what determines them?

Standard ACF 7 – Basic Baking To apply the fundamentals of baking science to the preparation of a variety of products.

Basic ingredients and their function �Flour – gluten provides structure, some flavor �Eggs – provide structure and moisture �Sugar – predominantly flavor, also browning, helps cookies expand �Fat – adds moisture and contributes to tenderness and mouth-feel �Leaveners – includes baking soda, baking powder, used to increase volume in dough �Flavorings – adds flavor, duh �Garnish – add flavor, texture, eye appeal (ex. Choc. Chips, nuts, icing, etc. )

Types of Cookies 3 main types: Drop Bar Rolled

Drop Most common type of cookie Formed by scooping and “dropping” dough onto pan Most recipes for d. c. have high %-age of fat, fat melts to give cookie its final shape Can be crispy or chewy depending on other ingredient amt and how long baked. Two common types of drop : choc. Chip and oatmeal

Drop by spoon, drop by scooper What’s the diff? Scoopers allow: Portion control, which affects cost analysis and control Aesthetics – cookies will have a uniform shape IMHO, much more efficient than using two spoons.

Special kinds of drop cookies Ice box aka refrigerator cookies, formed into cylinder, chilled, sliced then baked. Ideal for high-volume production Can be held in freezer 2 -3 mo. Ex. Sugar cookies, Pillsbury cookies Especially if flour to fat ratio is low, dough is too soft to handle

Ice box cookie dough Chilled, sliced and ready to bake

Special, con’t �Piped Made of soft dough, piped with pastry bag Can be made into decorative shapes Ex. Spritz, lady fingers, macaroons �Stenciled Delicate and wafer like, made with batter that can be spread very thin into stencils, or freehand Recipes contain high %age of sugar and eggs to flour Bake, then while still hot, remove and roll, curl or drape over object, made into edible container Ex. Tuile (tweel)

Piped and Stenciled Spritz and Lady Fingers (LF are used in Tiramisu) Tuile (tweel)

Bar Cookies Made from soft batter (not dough – what’s the diff? ), spread into pan, once baked, cut into individual cookies Ex. Lemon Bars Twice baked cookies Dough shaped into log, baked, sliced, and baked a second time Ex. Biscotti

Rolled Aka cut-out cookies Stiff dough, rolled flat, cut into decorative shapes using cookie cutters. Ex. Gingerbread man Molded – variation of cut out Made w/ stiff dough that is shaped by hand Dough can then be stamped, pressed or piped into carved molds Ex. Peanut butter, Russian tea cookie (Melting Moments), Chinese Almond

Ready, Set, Bake Bring ingredients to room temp (cold ingredients can cause dough to separate, lose uniform consistency) 2. MEASURE CORRECTLY 3. Prepare pan 1. 2. 3. Flat cookie sheet Use parchment paper or silicone mat Never use a hot pan (melts cookie dough)

Ready, Set, Bake Mix properly (final texture, shape an structure dependent on mixing method used) 4. 1. 2. 3. Creaming method – blend fat and sugars until smooth and creamy Do not over cream = cookie spreads too much during cooking Do not over mix = developed gluten results in less tender cookie, does not spread properly Shape – techniques vary per cookie, see handout Bake 5. 6. 1. 2. 3. 4. Bake properly to attain desired shape, size, flavor and texture Preheat to correct temp Bake one pan at a time, use center rack ½ way through, rotate Cool 7. 1. 2. To compensate for carryover baking (still bakes after comes out of oven), remove when light golden brown on bottom and edges Generally, remove cookies about 1 -2 min. after it comes out to a cooling rack