Chapter - PowerPoint Presentation

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Chapter

8.4 Pies and CookiesSlide2

Pastry Pie DoughBasic 3-2-1 dough

Made of three parts flour, two parts fat, and one part water (by weight). When made properly, it is flaky, tender and flavorfulReferred to as pate brisee or the perfect complement to any filling.It is important to work the pastry flour as little as possibleBoth the liquid and the fat should be COLD!! Fat usually consists of shortening, butter or lard.The liquid is usually milk or water.Fat should be cut into the flour leaving small pieces of fat throughout.During baking, the fat melts forming a flaky, tender layer.

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Crumb CrustsCrumb crusts pies rely on flavor and texture to compliment the filling.C

ontribute a nutty, buttery flavorHighlights cheesecake or frozen fillings well.Crumb crusts are made from crumbled graham crackers, nuts or cookies mixed with butter, sugar and cinnamon.The crumbs are then pressed into the bottom of a pie pan and baked alone or with a filling.

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Baking PiesBake pies just until they begin to take on a golden color.If they begin to brown too much, cover pie loosely with aluminum foil near the end of baking.

Prepare fruit fillings for pies using sliced and peeled fresh fruit that is either poached with a liquid or allowed to cook as the pastry bakes. Cornstarch, tapioca, or arrowroot may be added to thicken the fruit filling.Slide5

Blind BakingBlind Baking is the procedure for preparing a pre-baked pie shell.Prepare dough, roll it out, fit into pan, and the dock it in several places with a fork.

Cover pastry with parchment and bake it usually weights to keep the crust nice and flat as it bakes.Once a pie shell is baked, fill it with custard, pudding, or fresh fruit filling.Refrigerate to set.Examples of pies that are blind baked are chocolate cream pie, banana cream pie, and lemon meringue.Slide6

CheesecakeVery similar to a crumb crust pie, but it is baked in a spring form pan that gives it straight sides.Cheesecake is made from a cream cheese or quark (a cheese that is a lot like sour cream) and egg batter.

In the U.S., unbaked cheesecake is also popular.It is made by coagulating sweetened condensed milk with an acid. Cream cheese and/or sour cream are often part of these recipes as well.Not as delicate or fine as a traditional baked cheesecake.Slide7

Video DemonstrationBasic 3-2-1 CrustApple Pie (Joy of Cooking)

Blind Baking (America’s Test Kitchen)New York Cheesecake (Joy of Cooking)Slide8

CookiesPastry chefs make most cookies from rich dough.Rich dough uses the same creaming method as quick breads and cake batters, but with the liquid and the flour added at the same time.

The creaming of the dough determines the texture of the cookie and how much it will spread during baking.8

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METHODS USED FOR MIXING COOKIE BATTERSCreaming - The fat and sugar are placed into a mixing bowl and creamed together.  The eggs and any liquid are added.  Finally, the flour and leavening agent are added and mixed just until combined.One-Stage

- All the ingredients are placed into a mixing bowl and blended together until a smooth batter is formed.Slide10

Baking CookiesDue to their high sugar content, cookies are best when they are baked in convection ovens. Convection ovens pull air in by a fan and then gently push air out through the holes/vents.

This creates a gentler environment for baked goods that tend to burn easy due to high sugar content.Slide11

Types of CookiesDropped: made from a soft dough that is dropped by the spoonful or scoop

Chocolate chip, oatmealBagged: forces a soft dough through a pastry bagLady Fingers, macaroons, tea cookiesRolled: cookies are cut from a stiff dough that has been rolled outDecorated sugar cookies and shortbreadMolded: molded from a stiff dough by hand into any shapePeanut butter cookiesSlide12

Types of CookiesIcebox: roll out dough into a log and chill; these cookies are made by slicing just before baking

Bar: bake three or four bars of dough the length of the baking pan, then slice them into small barsBiscottiSheet: Pour batter into baking pan and then bake; these are sliced into individual squares after baking.Brownies, blondiesSlide13

COMMON PROBLEMSIf cookies brown too quickly - check oven calibration. Additionally, over-browning can occur from using dark-colored baking pans or sheets which promote browning.  Either

reduce oven temperature by 25 degrees F or use aluminum pans or sheets. If cookies brown too quickly on bottoms-  the same reasons as above but also your oven rack may be too low or the batter has too much sugar in it.If cookies brown too quickly on top and the bottoms are not cooked enough- the oven rack may be too high, the temperature is too high, or you are using dark-colored baking pans or sheets.Slide14

COMMON PROBLEMSIf cookies spread too much - dough may be too soft.  Place the dough in the refrigerator for 15 minutes to firm up.  Never place

cookies on a warm baking sheet Cookies can also spread too much if placed on a greased baking sheet, when the recipe states using an ungreased baking sheet.  Cookies made with butter have the tendency to spread more than cookies made with shortening. If cookies are too dry and hard- it may simply be that the cookies were over baked.  If the oven was not hot enough, they will take too long to bake and this causes them to dry out.  The batter could contain too much flour or not enough egg or liquid. Slide15

What type of cookie?Slide16

What type of cookie?Slide17

What type of cookie?Slide18

What type of cookie?Slide19

What type of cookie?Slide20

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What type of cookie?Slide22

What type of cookie?