Cookies and Brownies Chapter 10 Sarah R. Labensky, Priscilla Martel and Eddy Van Damme On Baking 3 rd edition

Cookies and BrowniesCookies and Brownies

Chapter 10

Sarah R. Labensky, Priscilla Martel and Eddy Van Damme

On Baking 3On Baking 3rdrd edition edition

Book TitleAuthor name

© 2012 by Pearson Higher Education, IncUpper Saddle River, New Jersey 07458 • All Rights Reserved

On Baking, 3eSarah R. Labensky, Priscilla R. Martel, Eddy Van Damme


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





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.





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





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.





Cookie Formula Balance

• Crispiness, softness/chewiness and spread are affected by:– Ratio of ingredients– Oven temperature– Pan coating





Cookie Textures





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.





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





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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Cookies and Brownies Chapter 10 Sarah R. Labensky, Priscilla Martel and Eddy Van Damme On Baking 3 rd edition