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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

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Cookies and Brownies

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  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.

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