its baking time: lets make cookies
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COOKIEs
are really little cakes. They were sweet and have flavors similar of cakes.
However, cookies recipe calls for little or no liquid to the unbaked mixture thicker than a
cake. Cookies dough is lighter, soft or stiff.
Cookies are flatten than cakes and they are in variety of shapes; round,
oblong, square.
Sometimes, for special holiday they are made into fancy shapes such as animals, stars and Christmas tree.
Types of Cookies
are made from soft dough which is pushed from a spoon
into baking sheet in the desired size or shape
1. Drop Cookies
Chocolate chip cookies, oatmeal cookies and rock cakes are
popular example of drop cookies.
Types of Cookies
Rolled Cookies
are cut from a thin sheet of stiff dough
which are cut to variants and evenly shape and usually
thin.
Types of Cookies
Refrigerated Cookies
are cut from rolled dough which has been chilled or
sliced.
These are ice box cookies made of stiff dough pack firmly placed on wax
paper and shape into roll logs.
Types of Cookies
Molded Cookies
made from small portion of stiff dough which are shape
or molded with hands.
Maybe shape of ball or slightly flattened.
Snickerdoodles and peanut butter are example of molded cookies.
Types of Cookies
Pressed cookies
made from stiff rich dough which forced through a cookie pieces to make
cookies of various shape.
Bar Cookies
Types of Cookies
a soft dough bake in a shallow pan which is
cool
The baked sheet is cut into oblong, square or a desires
shape.
Types of Cookies
Meringue
made from a mixture required a stiff beaten egg whites and drops from
spoon into baking sheet then baked.
Characteristics of Cookies
Salty Dark Plain
Thick Crisp
Full of fruits and nuts
Frosted
Chewy
Full decorated
Time and temperature in baking cookies
Bar Cookies 300 – 350 F 20 – 25 mins.
Drop Cookies 350 F 10 – 15 mins.
Rolled Cookies 475 F 8 – 12 mins.
Pressed Cookies 400 - 425 F 8 – 12 mins.
Refrigerated Cookies 425 F 8 – 12 mins.
Methods of mixing
Conventional Method
Sift the flour then measure.Add sugar gradually
and continue creaming until they are well blended in a fluffy
mass.
Add the flour mixture
alternately with the milk and
flavoring.
Fold the stiff beaten egg whites into a well-mixed
batter
Add the eggs one at a time, beating well after each addition.
Cream the butter until it is light and fluffy.
Muffin Method
Sift the dry ingredients
together. Combine the liquid ingredients.
Add the liquid ingredients by making a hole at the center of the bowl and pour, part are stirred
together vigorously until well mixed.
New Speed Method
Sift dry ingredients
Add the fat milk and flavoring.
Beat vigorously for 2 minutes by hand or 150
stroke.Add the unbeaten eggs and beat for 2
minutes.
Ways of Serving Cookies
They are served in plate.
They are classified as finger foods.
We don’t use fork in serving cookies.
Storage of Cookies
Cookies containing cereal and gelatin
should not be frozen.
A wrapping of vapor proof – cellophane is effective for frozen
cookies.
Cookies containing nuts, fruits, molasses,
chocolate and milk stay fresh longest.
Only one kind of cookies should be stored in container because cookies
lose their individual texture and flavors easily.
Most cookies are best when used
after a week after baking. They keep
as long as two weeks in the
refrigerator and 4 months in the home freezer.