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Cookies

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Chocolate chip cookies. Rolled cookies ... Butter recipes spread more than shortening recipes. Texture. Cookies are too dry and hard ... – PowerPoint PPT presentation

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Title: Cookies


1
Cookies
  • Date back to 7th-century Persia, one of the first
    countries to cultivate sugar.
  • First cookie was the drop cookie
  • a spoonful of cake batter was baked before the
    cake so that the cook could judge the oven
    temperature and the flavor and texture of the
    batter.

2
History
  • Cookie" comes from the Dutch word "koekje or
    koekie" and refers to a small cake.
  • 'Cookies' are small, sweet, flat or slightly
    raised baked goods.
  • In the U.K. they are called biscuits in Spain
    they are called galletas in Germany they are
    called kels and in Italy they are called
    biscotti.

3
Cookie favourites
  • United States and Canada
  • Chocolate chip
  • U.K.
  • Shortbread
  • France
  • Macaroons (like a really cool Oreo)
  • Italy
  • Biscotti

4
Basic method
  • Cookies are one of the fastest and easiest things
    to make.  Generally they are a simple combination
    of
  • All-purpose flour
  • Butter
  • Sugar
  • Eggs
  • Baking powder/soda
  • And flavourings.
  • They come in many different shapes, sizes,
    textures and flavors. 

5
Types
  • Bars and squares
  • Drop
  • Rolled
  • Hand-shaped
  • Icebox
  • Piped or pressed

6
Bars and Squares
  • A soft batter is spread evenly into a shallow
    pan, baked, and cut into individual bars or
    pieces.
  • Example
  • Brownies

7
Drop cookies
  • A firm batter is "dropped" onto a baking sheet
    using a spoon or ice cream scoop.  Each cookie
    should be of equal size and spaced evenly on
    baking sheet.
  • Example
  • Chocolate chip cookies

8
Rolled cookies
  • A firm batter is rolled into a thin layer, shapes
    are then cut out using a cookie cutter, cookies
    are placed on a baking sheet and baked.
  • Examples
  • Sugar cookies
  • Gingerbread cookies

9
Hand-shaped cookies
  • A firm but pliable batter (made with a lot of
    butter) is easily moulded into various shapes by
    hand.  The shapes can be balls, logs, or many
    other forms. The cookies are then placed on a
    baking sheet and baked.
  • Examples
  • Peanut butter cookies
  • Fortune cookies

10
Refrigerator or icebox cookies
  • Batter is shaped into a log, refrigerated until
    firm, evenly sliced into rounds, placed on a
    baking sheet and baked.
  • Also called slice and bake cookies, they are
    considered to be a type of hand-shaped cookie
  • Example
  • Pinwheels

11
Piped or pressed cookies
  • Batter is either put in a pastry bag fitted with
    a decorative tip or placed into a cookie press. 
    The batter is then piped onto a baking sheet or
    pushed through the cookie press into fancy shapes
    and baked.
  • Example
  • Spritz cookies

12
Other types
  • No-bake cookiesfiddle diddles
  • Fried cookies
  • Decorated cookies
  • Holiday cookiesshortbread
  • Spritz cookiesLinzer
  • Filled cookies--Oreos

13
Methods of mixing
  • Creaming - The fat and sugar are placed into a
    mixing bowl and creamed together.  The eggs and
    any liquid are added.  Finally, the flour and
    leavening agent are added and mixed just until
    combined.
  • One-Stage - All the ingredients are placed into a
    mixing bowl and blended together until a smooth
    batter is formed.

14
Suggestions for baking
  • Preheat ovenotherwise you dry your cookies out
  • Keep cookies the same sizeotherwise you burn
    some and undercook others
  • Leave spaces between cookies on the sheetfor
    expansion
  • Do not let cookie sheets touch in the ovenfor
    circulation
  • Take cookies off the sheet right awayto prevent
    burning

15
More suggestions
  • Dont stack on top of each other when
    coolingcookies will deform
  • Dont store soft and crisp cookies
    togethermoisture transfers
  • Bake cookies in the center of the ovenfor even
    temperature
  • Dont grease your cookie sheetsbottoms will
    burn cookies will spread too much

16
Common Problems
17
Browning on top
  • If cookies brown too quickly
  • Oven temperature is too high
  • Using dark-colored baking pans or sheets which
    promote browning
  • Reduce heat or use aluminum pans or sheets.

18
Browning on bottoms 
  • If cookies brown too quickly on bottoms -  the
    same reasons as above but also your oven rack may
    be too low or the batter has too much sugar in
    it.
  • If cookies brown too quickly on top and the
    bottoms are not cooked enough - the oven rack may
    be too high, the temperature is too high, or you
    are using dark-colored baking pans or sheets.

19
Shape
  • If cookies spread too much - dough may be too
    soft
  • Place dough in refrigerator first
  • Never place cookies on a warm baking sheet as
    cookies start to bake before in the oven
  • Cookies may be on a greased baking sheet when not
    called for
  • Butter recipes spread more than shortening recipes

20
Texture
  • Cookies are too dry and hard
  • Cookies were over baked
  • Also, if oven was not hot enough, they will take
    too long to bake and this causes them to dry out
  • Finally, batter could contain too much flour or
    not enough egg or liquid.
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