chapter 10 cookies and brownies. copyright ©2009 by pearson education, inc. upper saddle river, new...
TRANSCRIPT
Chapter 10
Cookies and Brownies
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme
Mixing Methods
• Most cookies are made from rich dough made with the creaming method.
• 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.
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme
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 – Pressed– Rolled or Molded– Wafer
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme
Panning and Baking
• 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• Storing crisp cookies with soft cookies is not recommended as
moisture from soft cookies will be absorbed by crisp cookies.
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme
Cookie Formula Balance
• Crispiness, softness/chewiness and spread are affected by:– Ratio of ingredients– Oven temperature– Pan coating
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme
Cookie Textures
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme
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.
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme
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.