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Cookies 2019

The document discusses different types of cookies including stiff dough, soft dough, rolled, pressed, refrigerated, molded, and drop cookies. It provides details on ingredients commonly used in cookies like flour, fat, butter, flavors, liquids, and eggs. The preparation of baking sheets and mixing methods for cookies are also covered.

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Ermalique Soriano-Corpuz
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398 views

Cookies 2019

The document discusses different types of cookies including stiff dough, soft dough, rolled, pressed, refrigerated, molded, and drop cookies. It provides details on ingredients commonly used in cookies like flour, fat, butter, flavors, liquids, and eggs. The preparation of baking sheets and mixing methods for cookies are also covered.

Uploaded by

Ermalique Soriano-Corpuz
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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COOKIES

Cookies or Biscuits
Are small-sized baked products that are
sweet and flat. They are sometimes
called flat cakes but they can be made
in a variety of shapes and flavors. They
can be baked crisp or chewy, hard or
soft, thick or thin, dark or light, plain or
filled with fruits and nuts.
CLASSIFICATION OF
COOKIES
Stiff-dough Cookies
Are made when four parts of flour and
one part of liquid are combined to form
a rich consistency when touched. Stiff
dough cookies are the following:
Pressed, bagged, or spritz
Cookies are made from rich, stiff dough
that is packed into a cookie press or
pastry tube and forced out onto a
cookie sheet through a decorative discs
of different shapes.
Refrigerator Cookies
Are made using stiff dough which is
pressed with the hands into a long
smooth roll or log then chilled before
slicing and baking. By chilling, the fat
in the cookie will harden make it easy
to slice.
Molded Cookies
Are made from stiff dough. The cookie
is shaped by placing a small amount of
batter to the palm is shaped and molded
with the fingers to form the desired
shape (crescent, roll, balls, etc.)
Rolled Cookies
Are made from stiff dough which has been
rolled into a thin sheet. The rolled dough could
be cut into various shapes with a cookie cutter.
Only a small amount of flour should be used to
cover the board when rolling the dough so as
not to make the cookie hard. It may be easier to
roll a cookie dough which has been chilled .
Roll only a small amount of cookie dough at a
time so as to avoid over handling the dough
which causes toughness of the cookie when
baked.
Soft Dough Cookies
Are formed from a mixture one part
liquid and three parts flour are sticky
when touched.

 Bar cookies, made from a soft


dough, is spread evenly in a pan and
baked. Bar cookies is also known as
brownies.
Drop Cookies
Are pushed from a spoon onto a cookie
sheet. The cookies are dropped
allowing about two inches of space
between each one. To obtain uniform-
sized cookies, the same amount of
dough should be spooned each time.
PREPARING THE
PAN
• Baking sheets are best for baking cookies
because there are no sides to interfere with the
circulation of the heat.
• Using sheets of wax paper eliminates the
need to grease the pan.
• High-fat cookies are baked on ungreased
pans.
• Heavily greased pans increase the spread of the
cookie. A greased and floured pan decreases the
spread of the cookie.
INGREDIENTS IN
COOKIES
FLOUR
This is the primary source of structure
for cookies. All-purpose flour is
suitable for all cookies.
FAT OR SHORTENING
These are often used to contribute
flavor as well as richness to the cookie.
BUTTER OR MARGARINE
These are used to give a pleasing flavor
to the cookie.
FLAVORS
Brown sugar, honey, and molasses are
used at times to contribute a special
flavor to the cookies. Chocolate, spices,
coconut, nuts, fruits (usually dried) are
extracts are also used to enhance the
flavors.
LIQUID
Milk is the liquid most often used in
cookies. Some cookies require no
added liquid.
EGGS
These give structure, moisture and
flavor to cookies.
MIXING COOKIES
ONE – STAGE METHOD
All ingredients are placed in a bowl and
mixed together.
CREAMING METHOD
The fat and sugar are placed in a bowl and
creamed together.

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