Cookies

1
Cookies

• Foods 2

2
Cookie Basics

• The main difference between cakes and cookies is
  the amount of liquid added.
• Cookies have a heavier texture than cake.
• Texture can be soft or crisp.
• Cookies can come in assorted shapes and sizes.
• Cookies can be decorated in variety of ways.

3
Types of Cookies

• Bar- baked in a square or rectangle pan.
• Made from batter or soft dough, texture can be
  cake like and chewy.
• Example brownies.
• Drop-baked on cookie sheets, made from soft dough
  and dropped onto sheets, texture is chewy.
• Example Choc chip cookie

4
Types of cookies

• Cut out (rolled)-baked on a cookie sheet, made
  from a stiff dough, texture is crispy.
• Example sugar cookies
• Molded- baked on a cookie sheet, made from dough
  balls, rolled in something or flattened, can be
  crunchy or chewy.
• Example peanut butter cookies

5
Cookie Types

• Pressed- Baked on a cookie sheet, pushed through
  a cookie press, texture is light and crispy.
• Example Spritz cookies
• Sliced (refrigerator, freezer) baked on a cookie
  sheet, made from soft dough, rolled into a log
  shape and sliced. Texture is crunchy.
• Example Pinwheel cookie

6
Baking Cookies

• Let cookies cool in between baking.
• Bar cookies are ready when they start to pull
  away from the sides.
• Bottom of cookies should be light brown.

7
7 steps to the baking process

• 1. Formation and expansion of gasses.
• Leavening Agents (baking soda, baking powder,
  yeast, air)- are heated and start to release
  gasses (CO2)
• Starts within 3 minutes in the oven.
• 2. Trapping of gasses in air cells
• Gasses being trapped into the gluten strands of
  flour.

8
7 steps in the baking process

• 3. Gelatinization of starches (in flour) (_at_140
  degrees)- internal temperature.
• 4. Coagulation of proteins (gluten, eggs, milk)
  (_at_165 degrees)- internal temp.
• 5. Evaporation of some of the moisture
• Starting to dry out, (170-175 degrees)

9
7 steps to the baking process

• 6 Melting of fats- tenderizes the product,
  should happen after step 5 so that fats are not
  lost
• 7 Crust formation and browning
• Sugar will carmelize, longer time- deeper the
  color (min. temp. 185 degrees- up to 240 degrees)