Cookie type is determined by the consistency of the dough 2 Drop Bar Rolled Refrigerator Pressed Molded 3 Six types of cookies Drop Cookies ID: 671535
Download Presentation The PPT/PDF document "1 Cookies Types of Cookies" is the property of its rightful owner. Permission is granted to download and print the materials on this web site for personal, non-commercial use only, and to display it on your personal computer provided you do not modify the materials and that you retain all copyright notices contained in the materials. By downloading content from our website, you accept the terms of this agreement.
Slide1
1
CookiesSlide2
Types of Cookies
Cookie type is determined by the consistency of the dough
2Slide3
Drop
BarRolledRefrigeratorPressedMolded
3
Six types of cookiesSlide4
Drop
Cookies4Slide5
Soft dough
Easy to make and bakeMake by dropping spoonsful onto baking sheet (teaspoons)Use two spoons - one to push off the dough. (Chocolate Chip Cookies)
5
Drop CookiesSlide6
6Slide7
Place at least 2 inches apart to allow for spread.
Use the same amount of dough each timeUse a cool baking sheetWhen baked, cookies should be lightly browned (golden) and slightly mounded.
7
Drop CookiesSlide8
Bar cookies
8Slide9
Use a soft dough.
Dough is spread evenly in a jelly roll pan or square cake pan.Chewy or cakelike depending on the thickness of the doughCan be cut into different shapes after baking.(Brownies)
9
Bar CookiesSlide10
Rolled
Cookies10Slide11
Are made from a dough that is firm enough to roll out.
Dough must be chilled before rolling.Roll out small amounts and keep balance in the refrigerator.
11
Rolled CookiesSlide12
Roll dough on a lightly floured surface, using too much flour creates hard cookies.
Can be cut into different sizes and shapes.These cookies do not spread much, so only a small amount of space between cookies is needed between cookies on the baking sheet.
12
Rolled CookiesSlide13
Refrigerator cookies
13Slide14
Made with stiff dough
Dough is shaped with the hands into a long smooth roll, wrapped in foil or plastic wrap and chilled.Cookies are sliced from the rollProduces a thin crisp cookie.The dough can be stored for several days in the refrigerator before baking.Place cookies on a lightly greased baking sheet.
14
Refrigerator CookiesSlide15
Pressed cookies
also called spritz cookies 15Slide16
Use a stiff rich dough.
The dough is packed into a cookie press and forced through the pattern disc. Place on an ungreased cookie sheet.Small amount of space left between cookiesCookies vary in size and shape depending on the disc used.
16
Pressed CookiesSlide17
Molded
Cookies17Slide18
Use a rich dough that must be chilled before cookies are shaped.
Use a small amount of dough and mold with fingers/hands into desired shape.Allow space between cookies on baking sheet
18
Molded CookiesSlide19
Keep cookies uniform in size
Can be flattened with the bottom of a glass dipped in flour or sugar, or with a fork. (Peanut Butter cookies)Can be rolled in sugar, nuts or coconut before baking. (Snickerdoodles)
19
Molded cookiesSlide20
“Conventional Mixing Method”
Cream or blend sugar and fat until smooth.Add eggs and flavorings, blend together.Add liquids, mix.Add dry ingredients, all at once.Scrape down sides and bottom of bowl to insure thorough mixing.Mixing Method for Cookies20Slide21
21Slide22
Shiny pans, such as aluminum reflect heat
Dark baking sheets absorb heat producing dark bottomsCookie sheets should be cool when dough is placed on them – warm sheets cause dough to spread
22
Baking Slide23
23Slide24
Bake all cookies, except bar cookies on flat baking pans/cookie sheets
If pans do have sides, they should be low. High sides on cookie pans create unevenly baked cookies.
24
BakingSlide25
Yes No
25Slide26
Bake in a preheated oven.
If baking only one pan, the rack should be near the center of the oven.When baking two sheets at a time, position the racks by dividing the oven space into thirds. Rotate the sheets halfway through the baking time. Doing this helps the cookies to brown evenly.
26
Baking Slide27
Cookies should be lightly browned
or golden brown.Cookies should be set – when touched, your finger should leave a slight imprint.
27
Cookies should be checked at the end of minimum baking timeSlide28
Do not under bake or over bake Under-baked cookies are doughy & pale. Over-baked cookies are dry, hard and dark.
28
Cookies are either
soft, chewy or crispSlide29
Remove cookies from baking sheet as soon as they come out of the oven.
Cookies harden as they cool and tend to stick to the pan, making them hard to remove. Parchment paper can help prevent sticking.Use a wide spatula to remove cookies from baking sheets.
29
Baking CookiesSlide30
30Slide31
Dough that is too warm
Baking sheet that is too hotThe oven temperature is incorrect
31
Excessive spreading of cookie dough is caused by:Slide32
Thoroughly cool cookies before storing.
Store crisp cookies in a container with a loose fitting cover. Crisp cookies need to remain dry.Store soft cookies in a container with a tight fitting cover.Never store soft & crisp cookies together.Bar cookies can be stored in the pan covered with foil.
32
Storing CookiesSlide33
Follow the recipe!!
Enjoy!!33