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Cookies. History of the Cookie…. In America, a cookie is described as a thin, sweet, usually small cake. By definition, a cookie can be any of a variety of hand-held, flour-based sweet cakes, either crisp or soft. Each country has its own word for "cookie."
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History of the Cookie… • In America, a cookie is described as a thin, sweet, usually small cake. • By definition, a cookie can be any of a variety of hand-held, flour-based sweet cakes, either crisp or soft. • Each country has its own word for "cookie." England/Australia…………………………..Biscuits Spain……………………………………….Galletas Germany……………………………………Keks Italy…………………………………………Pazzelle Holland……………………………………..Koekje France……………………………………….Tuile • According to culinary historians, the first historic record of cookies was their use as test cakes. A small amount of cake batter was baked to test the oven temperature.
What is in a cookie? • Same ingredients as a cake ---- but the proportion of ingredients used and methods of mixing varies just a bit. • Ingredients are best at room temperature. • Cookies have very little moisture added • Almost all cookie recipes start with…. 1. Creaming the shortening and sugars 2. Adding eggs and small amounts of liquid 3. Then add dry ingredients 4. Fold in pieces: chips, fruit, nuts
Cookie Categories • Drop: cookies are made from soft dough dropped onto a cookie sheet.
Bar: Baked in a shallow pan and then cut into bars or squares to be served.
Rolled: cookies are made from stiff dough that is rolled out and cut into different shapes.
Refrigerator: cookies are made by rolling dough into even rolls about 1 ½ - 2 inches in diameter. Rolls are wrapped in waxed paper and chilled as the recipe directs. Then the roll is sliced and baked
Pressed: cookies are made by using a cookie press to force dough directly onto the baking sheet.
Molded: cookies are shaped by hand. Balls of dough may be rolled in chopped nuts or other coating before baking.
The Perfect Cookie! • Make all cookies uniform size so they cook evenly. • Use a bright and shiny cookie sheet for best results. • Use a shallow baking sheet. • Place cookies above the center rack in the oven. • Grease a cookie sheet only when written in recipe.
Are they done yet? • Cookies are done when they are light golden brown. • Cookies are soft when hot and harden as they cool. • Cookies should be removed from the pan with a wide turner and cooled on a wire rack • Cool cookies completely before storing or stacking. • Cookies should be stored in a lid. Tight for moist cookies and loose for crisp cookies.
It’s a science project! • Cakes are temperamental. The ingredients work together with scientific precision. Always follow the recipe. • Ingredients blend best at room temperature.
Methods of Mixing… • Conventional: -Fats and sugars are combined first to build volume in the batter. • One-bowl: -A quick method for shortened cake. -Combines dry ingredients first and then add moist ingredients.
Cake Categories • Shortened: -Higher fat content -Sometimes called Butter Cakes - One-bowl method of mixing is used Examples: Cupcakes, Layer cakes, Sheet Cakes
Foam: -Leavened by air trapped in the protein foam of stiffly beaten egg whites -Gives the cake a spongy texture and high volume -Conventional method of mixing is used -A tall sided or tube pan is used to support the volume. Examples: Chiffon, Angel Food, Sponge
Is it done Yet? • Testing for doneness: • Cake will be golden brown • Bounce back when lightly touched. • A toothpick will come out of the cake • clean. • Cooling a Cake: • Shortened: Remove from pan and cool on a wire rack • Foam: Leave in pan and cool upside down, supports fragile • structure
