its baking time: lets make cookies

20
Prepared by: Catherine Vargas CTP

Transcript of its baking time: lets make cookies

Prepared by:Catherine VargasCTP

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.

Types of Cookies

Holiday Cookies

made from moderately stiffed dough and cut into

desired shape.

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.

How Cookies are Served

As a dessert

As an appetizer

Refreshment or snack

Breakfast

Accompaniments of Cookies

Fruit juices

Tea with calamansi or iced tea

Coffee

Ice cream

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.