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Conventional method/ Standard Method

Conventional method/ Standard Method. Step One Requires the fat and sugar to be creamed together until light and fluffy, resembling whipped cream. Step Two Beat the eggs into the creamed fat and sugar.

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Conventional method/ Standard Method

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  1. Conventional method/Standard Method

  2. Step One Requires the fat and sugar to be creamed together until light and fluffy, resembling whipped cream. • Step Two Beat the eggs into the creamed fat and sugar. • Step Three Last, you add the dry sifted ingredients alternately with the liquid. Mix only until blended.

  3. Types: • Cookies

  4. Bar cookies-baked in a square or rectangular pan, just like a cake. Cut cookies after cooling. (Ex.-Brownies) • Drop cookies-made by dropping teaspoonfuls of batter onto a baking sheet 2” apart to allow cookies to spread while cooking. (Ex.-chocolate chip)

  5. Molded cookies-are made from a stiff dough and shaped by hand, often into a ball and flattened with a fork or glass before baking. (Ex.-peanut butter) • Pressed cookies-made by pushing the dough through a cookie press, creating a design, onto a baking sheet. (Ex.-spritz)

  6. Rolled cookies-made by rolling out a stiff dough to the thickness specified in the recipe and cut with cookie cutters. (Ex.-sugar cookies) • Refrigerator cookies-are sliced from a long roll of chilled dough and baked on a cookie sheet. Before chilling dough in refrigerator, dough is a soft texture.

  7. Tips for making cookies: • Use small amount of flour to handle sticky dough. Too much will make cookies tough and dry. • Make all cookies the same size, otherwise larger cookies will take longer to bake than small ones. • Space cookies out, because some spread when baking. • Never use a warm baking sheet-cookies will lose their shape, use two baking sheets to allow for cooling time. • Follow recipe when cooling-some cookies can cool on a wire rack. • Finally-cookies should be delicately browned with a pleasing flavor and texture.

  8. Conventional cakes • Shortened cakes-contain fat (shortening, margarine or oil) Leavening agents are baking powder or soda. Includes pound cake. • Unshortened/foam cakes-do not use fat or oil. Angel food and sponge cakes. Leavening agent is air beaten into egg whites.

  9. Tips for making shortened cakes • Allow eggs, and fat to become room temperature. They will cream better. • Cream solid fat and sugar until light and fluffy • Next, add eggs-one at a time • Sift dry ingredients, measure, and add to cream mixture alternately with the wet mixture. • Key is to measure accurately!

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