day 1 cookies
TRANSCRIPT
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© 2009 Cengage Learning. All Rights Reserved.
Chapter 10
Cookies
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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
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Ingredient Functions for Cookies
• Toughening Ingredients
– Create viable structure
– Reduce spread
• Tenderizing Ingredients
– Soften the cookie
– Enable spread
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Ingredient Functions for Cookies
• Tougheners
– Starches and proteins
– Examples: flour, water, cocoa powder, salt, eggs, milk, milk solids
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Ingredient Functions for Cookies
• Tenderizers
– Sugars and Fats
– Examples: Sugar, natural and manufactured fats, egg yolks, starches derived from corn or wheat, leavening agents
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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
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Ingredient Functions for Cookies
• Tenderizers
– Fat
• Butter, vegetable shortenings, vegetable oil, etc
• Interfere with starch and gluten-forming proteins
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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
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Ingredient Functions for Cookies
• Tenderizers
– 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
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Types of Cookies• Dropped
– Chocolate chip cookies
• Piped
– Spritz cookies
• Cut-out
– Sugar cookies
• Sheet
– Lemon bars
• Bar or Sliced
– Biscotti
• Icebox
– Diamant, Checkerboard
• Stencil
– Tuile
• Molded
– Gingerbread
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Cookie Mixing Methods• Minimal gluten development
• Room temperature ingredients, except for butter for sanding method
• Creaming, Sponge, Sanding and One-stage method
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Cookie Mixing Methods• Creaming Method
– 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
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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
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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
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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
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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
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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
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Cookie Mixing Methods• One Stage Method
– All the ingredients are mixed at once
– Less control over gluten development
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Cookie Mixing Methods• Cookies Properties and Causes
– Crispness
– Softness
– Chewiness
– Sandiness
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• Crispness• Limited moisture in cookie formula
• A low or excessive amount of sugar content
• Smaller, thinner cookies
• A longer baking time
• Twice-baking
Cookie Mixing Methods:Cookies Properties and Causes
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• Softness• Higher moisture content in cookie formula
• A high fat content
• Use of Humectants
• Larger-sized cookies
• Brief and high temperature baking
Cookie Mixing Methods:Cookies Properties and Causes
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• Chewiness
– Higher sugar content
– Higher degree of tougheners
– A longer mixing time
Cookie Mixing Methods:Cookies Properties and Causes
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Cookie Mixing Methods:Cookies Properties and Causes
• Sandiness
– More fat, less sugar, less liquid
– Use of egg yolk
– Proper mixing of fat-flour phase
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Cookie Mixing Methods• Cookie Spread
– Cookie’s outward expansion from its unbaked state during baking
– Can be controlled by adjusting ingredients and mixing methods
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• 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
Cookie Mixing Methods
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• Cookie Spread
– Decreased Spread
• Opposite of increasing spread
• Less creaming
• Lower amount of chemical leavening
• Increase toughening ingredients
• Higher baking temperature
Cookie Mixing Methods
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The Baking Process• Freezing of cookie dough
– 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
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Conclusion• One of the simplest forms of pastry, yet have
many varieties and applications
• Many basic skills are required for assembling cookies