2. A cookie is a small, flat-baked treat, usually containing
milk, flour, sugar and eggs. In most English-Speaking
countries outside North America, the most common
word used is biscuit.
While in other country, these two words have different
meaning.
A cookie is a plain bun in Scotland.
In United State, biscuit is a kind of quick bread similar
to a scone.
W H A T I S C O O K I E S
3. 3 TYPES OF
MIXING METHOD
One
stage method
Creaming
method
Sponge
method
4. All in one method
Have all ingredients at room
temperature
Place all in the mixer
Used paddle attachment
Mix all at low speed
Scrape down the sides of the bowl
ONE STAGE
METHOD
5. CREAMING
METHOD
Have all ingredients at room
temperature
Cream sugar, fat, salt and spices in
the mixer
Used paddle attachment
Mix all at low speed
For light cookies, cream until the
mix is light and fluffy = incorporating
air
For denser cookies = smooth paste
Add the eggs and liquid
Sift in the flour and leavening
Do not overmix or the gluten will
develop
6. SPONGE
METHOD
Have all ingredients at room
temperature
Whip the egg and the sugar to the
proper stage = soft peaks for whites,
thick and light
Fold in the remaining ingredients
Do not overmix or to deflate the
eggs.
FOLD IN THE REMAINING
INGREDIENTS
7. TYPES AND MAKE UP
METHODS
BAGGED
MOLDED
BAR
STENCIL
ICEBOX
ROLLED
DROPPED
SHEET
8. DROPPED
Made of soft dough
Depositing dough with a spoon or scoop Used
when:
- The dough contain pieces of fruit, nuts, or
chocolate that would clog the pastry tube
- The cookies to have rough, homemade look.
BAGGED
Made of soft dough
Soft enough to force through a
pastry bag
9. ICEBOX
The rolls of dough may be made up in a
advance and stored
Cookies can easily be cut and bakes as
needed
ROLLED
Chilled dough thoroughly
Roll out and dusting flour if possible
Cut out cookies with cutter
Some décor may be applied before
baking =egg wash and colored sugar
Cool cookies completely before applying
icing
10. MOLDED
Dividing dough into equal portions
Molded into desired shape
Special molds are used to flatten the dough
and at the same time stamp the design onto
the cookie
Today a more usual method is to flatten the
pieces of dough with a weight rather than a
special mold.
The pieces may also be shaped by hand into
crescents, fingers or others shape
Flatted the cookies by using the fork and
dipped in granulated sugar.
11. BAR
The dough is baked in long, narrow strips
and later cut crosswise into bars.
STENCIL
Special technique used with a
particular type of soft dough or
batter
Called stencil paste
Used for decorative work
12. SHEET
Consist of two or three layers added and baked in separate stages
Spread cookie mixture into prepared sheet pans
If required, add topping or brush with an egg wash
Bake as directed. Cool
Apply icing or topping, if desired
Cut into individual squares or rectangles
13. Use clean, unwarped pans
Lining the sheets with silicone paper to
substitute to fat
A heavily greased pan increases the spread
of the cookie
A greased and floured pan decreased spread
Some high fat cookies can be baked on
ungreased pans
1. PANNING
Baked at a relatively high temperature for a
short time
Too low a temperature increase spreading
and may produce hard, dry and pale
cookies.
Too high a temperature decreases
spreading and may be burn the edges or
bottoms
Doneness is indicated by color
Double-pan is necessary to prevent burned
at the bottom especially rich dough
2 . BAKING
14. Some cookies are soft when hot but
become crisp when cool
Do not cool cookies too rapidly they may
crack
Cool completely before storing
3 . COOLING
ENDO
FCHAPTER
