PASTRY WEEK 7: COOKIES
This type of cookie is where the dough is scooped into mounds and baked.
DROP COOKIES
It interferes starch and gluten-forming proteins.
FATS
other term of Separated Egg Method
LADY FINGER METHOD
Sponge method that whips egg whites and sugar to stiff peak.
MODIFIED SPONGE METHOD
This type of cookie is where the dough is made from moderately stiff dough that can be molded.
MOLDED COOKIES
It is a mixing method which all the ingredients are mixed at once.
ONE STAGE METHOD
This type of cookie is made from very soft dough. It can be formed by using a piping bag. EX: spritz cookies
PIPED / BAGGED / PRESSED COOKIES
This type of cookie is where the dough is rolled into logs, chilled, sliced, and baked.
REFRIGIRATOR / ICE BOX COOKIES
This type of cookie is where the dough is rolled out, cut into shapes, and baked. EX: sugar cookies
ROLLED / CUT-OUT COOKIES
It is known as "failure to distribute fat/sugar phase when adding eggs."
RUN OUT
other term of Sanding Method
SABLAGE METHOD
It is a mixing method that blends in cold butter until it resembles coarse cornmeal.
SANDING METHOD
- Sponge method that whips egg yolk and sugar to the ribbon stage. - In a separate bowl, whip egg whites and sugar to medium peak.
SEPARATED EGG METHOD
This type of cookie is where the dough is pressed into shallow pans, baked, and then cut into portions.
SHEET COOKIES
This type of cookie is where the dough is made from stiff dough baked in long, narrow strips and later sliced crosswise into bars.
SIDE / BAR COOKIES
The cookie will spread more when you use...
SMALLER SUGAR GRANULE
This mixing method gives softer texture to the cookies.
SPONGE METHOD
It adds softness by retaining moisture to the cookies.
SUGAR
The more air incorporated, the more the cookie will..
THE MORE THE COOKIE WILL SPREAD
This type of cookie is made from thin batter is poured and spread onto the sheet pan and baked.
WAFER OR STENCIL COOKIES
Sponge method that whips whole eggs and sugar to the ribbon stage.
WHOLE EGG METHOD
EXAMPLES OF CHEMICAL LEAVENING AGENTS
- Baking Soda - Baking Powder - Baking Ammonia
What are the functions of TOUGHENING INGREDIENTS for the cookies?
- Create structures - Reduce spreading
TOUGHENERS are made from starches and proteins. Give Examples
- Flour - Eggs - Milk - Salt - Cocoa Powder
other term of Modified Sponge Method
- MERINGUE METHOD - PARISIAN MACAROON METHOD
What are the functions of TENDERIZING INGREDIENTS for the cookies?
- Soften the cookie - Enable spreading
5 causes of crispiness of the cookies.
- Stiff batter - low or high amount of sugar - small or thin cookies - long baking time - baking twice
Give examples of tenderizers / tenderizing ingredients.
- Sugar - Fats - Chemical leavening agents
What are the 3 types of Sponge Method?
- Whole Egg Method - Separated Egg Method - Modified Sponge Method
WHAT ARE THE 5 COOKIE PROPERTIES AND CAUSES?
- crispiness - softness - chewiness - sandiness - cookie spread
5 causes of softness of the cookies.
- high moisture content - high fat content - use of Humectants - large sized cookies - brief and high baking temperature
5 causes of chewiness of the cookies.
- high sugar content - high in tougheners - high protein flour - longer mixing time - contains granulated sugar and liquids
5 causes of sandiness of the cookies.
- more fat - less sugar - less liquid - use of egg yolks - proper mixing of fat-flour phase
other term of Whole Egg Method
BROWNIE METHOD
Chemical Leavening Agents produce that gives RISE and TENDER TEXTURE to the cookies.
CARBON DIOXIDE
derives from a Dutch word means "small cake."
COOKIE
These are "small, sweet cakes" or pastries made from a batter or dough.
COOKIES
It is a Mixing Method that combines FATS and SUGAR to incorporate air.
CREAMING METHOD
