1 / 10

Cookies and Brownies

On Baking 3 rd edition. Sarah R. Labensky, Priscilla Martel and Eddy Van Damme. Cookies and Brownies. Chapter 10. Chapter Objectives. After studying this chapter, you will be able to: prepare a variety of cookie doughs and batters

rjurado
Download Presentation

Cookies and Brownies

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. On Baking 3rd edition Sarah R. Labensky, Priscilla Martel and Eddy Van Damme Cookies and Brownies Chapter 10

  2. Chapter Objectives • After studying this chapter, you will be able to: • prepare a variety of cookie doughs and batters • understand the various make-up methods for cookies, biscotti and brownies • assemble a variety of decorated cookies and brownies

  3. Mixing Methods • Most cookies are made from rich dough made with the creaming method. • Egg foam and one-stage mixing method also used to make cookie dough • Cookies can be leavened with: • baking soda • baking powder • air and steam • They are usually high in fat, which contributes to flavor and tenderness and extends shelf life.

  4. Make-Up Methods • Varieties are classified by the way they are prepared once the dough has been made. • The seven key preparation techniques are: • Drop • Icebox • Bar • Sheet • Cut-out • Piped • Rolled or Molded • Wafer

  5. Panning, Baking and Storing • Proper panning and baking ensures proper texture and color. • Uniform thickness and even space between cookies on the baking sheet are important. • Most cookies should be cooled on a rack. • Store cookies at room temperature, airtight • Do not crisp soft cookies with soft cookies. Moisture from soft cookies will be absorbed by crisp cookies.

  6. Cookie Formula Balance • Crispiness, softness/chewiness and spread are affected by: • Ratio of ingredients • Oven temperature • Pan coating

  7. Cookie Textures

  8. Brownies • Are generally chewy and fudgy, sweeter and denser than the richest butter cake. • They are prepared using the same procedures as high-fat cakes. • Higher percentage of butter to flour and fewer eggs produce dense, fudgy brownies.

  9. Flavoring Brownies • Brownie flavors and textures can be customized. • Use flavoring extracts in the better • Fold nuts, white chocolate, dried fruits and other ingredients into the batter before baking • Marbleized batter after panning with jam, marmalade, peanut butter or cream cheese • Layer panned batter with toffee, coconut or other fillings • Ice the baked brownies; garnish the iced brownies; vary the shapes into which the brownies are cut

  10. Convenience Products • Dry mix requires the addition of water and frequently oil and eggs. • Select products with quality ingredients: • Pure butter • Nuts and Natural flavorings • High percentage of fruit and chocolate • Few preservatives • Refrigerate frozen dough properly and once thawed, it acts much like scratch product.

More Related