kinds of cookies rolled dropped bar refrigerator pressed molded
TRANSCRIPT
Kinds of Cookies
Rolled
Dropped
Bar
Refrigerator
Pressed
Molded
Rolled Cookies
Rolled Cookies
Stiff Dough
Rolled Out – rolling pin/pastry cloth
Cut from dough – cookie cutters
1/8 to 1/4 inches thick
Dropped Cookies
Dropped Cookies
Soft Dough
Drop (Push) cookies from spoon to
cookie sheet
2 inches apart – cookies spread
Bar Cookies
Bar Cookies
Soft Dough
Dough is spread in pan
(jelly roll/square pan)
Refrigerator Cookies
Refrigerator Cookies
Stiff Dough
High Proportions of FAT
2 inch roll, wrap in plastic wrap, refrigerate
When FIRM – cut into thin slices
Pressed Cookies
Pressed Cookies
Stiff Dough (Very Rich)
Cookie Press – utensil used to make shapes
Molded Cookies
Stiff Dough
Shape with fingers
Ingredients
Flour
Sugar
Liquid
Fat
Salt
Egg
Leavening Agent
Flour Flour is a toughening agent All-Purpose flour is most used flour in
American kitchens Flour mixed with liquids produces Gluten Gluten is an elastic substance that is
produced by the proteins found in flour Flour should be stored in a cool dry place
Liquids Play a role in developing gluten Make physical and chemical changes that
add structure and texture to baked goods Water and milk are most common liquids
used
Leavening Agents A substance that triggers a chemical
reaction that allows baked goods to grow. Air, steam, baking soda, baking powder and
yeast are all leavening agents Store these products in a cool dry place
Fats Add richness and flavor Common solid fats are butter, margarine
and vegetable shortening. If a recipe calls for vegetable shortening
and you don’t have any you can melt Crisco shortening down.
You can replace one fat with another in recipes
Sweeteners Add flavor, tenderness and browning Can not substitute different sweeteners for each other in
a recipe Granulated sugar is highly refined sugar Powder sugar is granulated sugar with added cornstarch Brown sugar is granulated sugar coated with molasses Honey, Molasses and corn syrup are also other
sweeteners
Eggs Eggs are “multitaskers” in a recipe Fats in the eggs add flavor, color, richness
and tenderness Certain fats in the yolk create a chemical
reaction binding liquids and fats in the recipes to keep batter from separating
Flavorings Add variety to baked products Vanilla is most common liquid flavoring Adding liquid or spice flavorings to a recipe
that does not call for them can change your recipe completely.
Conventional Mixing Method Blend sugar and fat until smooth Add eggs, liquid, flavorings Add dry ingredients – add flour all at once Cream together
Cookie Sheets Shiny Aluminum – reflect heat
cookie - consist shape, color, diameter
Insulated cookie – not as brown, tender on bottom
Cookie Sheets Dark Nonstick
cookie – small diameter, rounded, tops/bottoms browned
Black Surface – absorbs heat cookie – cooks faster, round, small diameter
Storing Cookies Crisp Cookies
container w/ loose fitting cover
Freeze cookies for longer storage
Soft Cookies container w/tight fitting cover