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Bread Pastry Module 6

This module focuses on cookies and brownies, teaching students to prepare cookie dough using three basic mixing methods and understand various make-up methods. It covers the characteristics of cookies, their origins, and different types, including brownies. The session also includes practical hands-on experience in assembling decorated cookies and brownies.

Uploaded by

Sophia Faye Malate - BSHM 1C
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© © All Rights Reserved
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Download as PPTX, PDF, TXT or read online on Scribd
1 views

Bread Pastry Module 6

This module focuses on cookies and brownies, teaching students to prepare cookie dough using three basic mixing methods and understand various make-up methods. It covers the characteristics of cookies, their origins, and different types, including brownies. The session also includes practical hands-on experience in assembling decorated cookies and brownies.

Uploaded by

Sophia Faye Malate - BSHM 1C
Copyright
© © All Rights Reserved
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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MODULE 6

COOKIES AND BROWNIES


Objectives

At the end of the session, the students should be able to:

*Prepare cookie dough and batters by using the three basic mixing
methods;

*Understand the various make-up methods for cookies,biscotti and


brownies through discussions and actual hands-on experience; and
*Assemble a variety of decorated cookies and brownies through
the eight basic types of cookies
KEY CONCEPT

COOKIES are small, flat pastries usually eaten alone as a snack or

with coffee. It can also be eaten as a midmorning snack or as the


elegant end to a formal dinner.

1. The word cookie originated from the early Dutch settlers. Koekje
means "little cakes" and in Dutch, it is referred to as sweet dry
biscuits that have been assimilated and adapted by generations of
immigrants and become common in the bakeshops around the
immigrants and become common in the bakeshops around the

2. More elaborate and specialty cookies with detailed and intricate


designs are sometimes considered according to other baking books as
Petits Fours. Petits Fours are any pastry or cake items that are world.
small enough to be eaten in one or two bites.

3. Cookies are homey and refined pastry, part or every bakeshop and
restaurant repertoire.

4. It can also provide the finishing touch to a serving of ice cream. custard
or fruit.
5. Most cookies are made from rich dough that is mixed by the
creaming method used for quick bread and cake batters. However,
because cookie dough contains less liquid than these batters, the
liquid and flour need not be added alternately.

6. Cookies can be leavened (raised or lightened) with baking soda,


baking powder, or just air and steam baking powder or just air and
steam.

7. Most cookies are high in fat, which contributes to flavor and


tenderness and extends shelf life.
COOKIE CHARACTERISTICS AND THEIR CAUSES
CRISPNESS - Cookies are crisp if they are low in moisture.
SOFTNESS – is the opposite of crispness, so it has the opposite causes
CHEWINESS - Moisture is necessary for chewiness, but other factors
are also important such as all chewy cookies are soft, but not all soft
cookies are chewy.
SPREAD - Spread is desirable in some cookies, while others must
hold the shape.
Three Basic Cookie Mixing Methods
Cookie mixing methods are much like of the cakes mixing but the
only major difference is that less liquid is usually incorporated
(set-up)
to make mixing a bit easier.
Less liquid means that gluten is less developed by the mixing and
also less easy to achieve a smooth, uniform mixture.
A. One – stage Mixing Method
B. Creaming Mixing Method
C. Sponge Mixing Method
Different Cookie Type and Make up Methods
- Cookie varieties are usually classified by the way in
which the individual cookies are prepared once the
dough has been made.
1. Dropped Cookies
2. Icebox Cookies
3. Bar Cookies
4. Bagged or Pressed Cookies
5. Rolled or Cut out Cookies
6. Molded Cookies
7. Stencils or Wafer Cookies
Brownies- are generally chewy and fudgy, sweetener and
even denser than the richest of butter cakes

Panning, Baking, Cooling, and Storing


1. Baking
2. Cooling
3. Storing

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