—~sseseses— tion 3. Chewiness. This is the quality of a cookie which enables it to be chewy and oftentimes causes some of the dough to stick to your teeth. This is usually achieved by the presence of oatmeal in a recipe and some other techniques. Ensure high sugar and liquid content but low in fat. Put more eggs. Use a stronger kind of flour. 4, Spreadability. This is the ability of the batter to expand when exposed to heat. This kind of cookie will not hold its molded shape. Do the following to acquire this quality: Ensure high and coarse sugar content. Incorporate high amount of baking soda. Employ creaming method because this incorporates air into the batter/dough. Bake at low oven temperature. Observe high liquid content. Use a strong kind of flour. Put in heavily greased pans. Mixing Methods There are three methods which can be used to produce cookies. They are the one-stage method, the creaming method, and the sponge method. Each method may have effects on the finished cookie’s texture. For example, since in the one-stage method all the ingredients are mixed in at once, you will achieve a chewier and crispier product compared to a cookie dough which is mixed using the creaming method. Some ingredients used may also have different reactions to the different methods. For example, if you have fat in your recipe, it is always advisable to use the creaming method to ensure that the fat gets evenly distributed. Therefore, the choice of method to be used in the production of cookies will depend on the ingredients you will be using and your baking conditions. 1. One-stage method. All the ingredients are mixed at once. This is not popularly used because the baker does not have control over the mixing at all. 2. Creaming method. This is the same as the creaming method used in cakes, but the liquids do not need to be added alternately with the flour. 3. Sponge method. This is similar to the egg foam method in cakes. Each batch should be kept small.-— QD Geer BREAD 10 BAR | RR aa Makeup Methods The makeup method tells how the dough is shaped before it is put in the oven to bake. Tf Bagged. All the ingredients are mixed together immediately, not by stages or batches, This is not popularly used by bakers because this method leaves room for error. The baker will not be able to control the time the ingredients are mixed nor ensure that they are evenly mixed, Example: spritz cookies Dropped. This also makes use of soft dough, but since nuts, candied fruits, and others are added to the dough, it is made up with the use of a scooper or spoon. Example: chocolate chip cookies Rolled. Stiff dough is used for this. This is not so popular in bake shops because it requires more labor. Its only advantage is that you can shape the dough in different ways. However, the dough needs to be chilled before it can be shaped. Example: cutter cookies ‘Molded. In this method, the stiff dough is divided into equal parts and is shaped with the use of molds. The mold may also stamp a design on the shaped dough. Example: chocolate crinkles Ice box. This method is often used in operations because it allows the store to have freshly baked cookies every day. The rolls of dough can be made in advance and they can be stored in the refrigerator or freezer. Examples: ice box cookies, checkerboard cookies Bar. The dough is baked in long, narrow strips and cut crosswise into bars. Examples: lemon squares Sheet. This is made the same way as butter cakes using the creaming method. It also has the same ingredients as cakes but less air is incorporated in it. This is like a sheet cake but is denser and richer. It may also be iced. The sheet can be composed of different layers. Example: browniesomnis BD Corie recipes are usually the easiest recipes to follow. In this chapter of the book, | included recipes which | leamed from my childhood up to the present. These range from very simple to the more complicateditancy pieces. There are enough recipes here to represent every kind of makeup method discussed earlier. Every recipe is guaranteed fo be a success! So, got your kitchen ready and start trying each and every one of them. Checkerboard Cookies Preparation Time: Baking Time: Yield Vanilla Ice Box Dough 250g butter 125g granulated sugar 125g powdered sugar 375g salt 2pcs egg 11/2 tsp vanilla 375 g _alkpurpose flour 1. Follow the creaming method discussed on p. 69. 2. Chill the dough for 30 minutes. Chocolate Ice Box Dough 1, Same ingredients as in Vanilla Ice Box Dough, but add 62.5 g melted chocolate, 2. Add the chocolate after creaming the butter and the sugar. 3. Chill the dough for 30 minutes. Assembly 1. Roll out one sheet of white dough (Vanilla ice Box Dough) and one sheet of chocolate dough (Chocolate ice Box Dough), about 1/4.inch thick.a @ cove ter ron0x ——_———— + Sess 2. Beat an egg then brush the beaten mixture on a vanilla sheet and place a chocolate sheet on top of it Cut the dough in half, vertically. 4, Eggwash one of the divided potions and place the other portion on top (make sure the colors of sheets alternate). Chil. 5. Cut out 4 slices (1/4-inch thick) from the chilled dough. Then assemble to make it look like a checkerboard. Place a checkerboard on the remaining vanilla rolled out dough and a checkerboard on the remaining rolled out chocolate dough then roll to wrap. 6. Chill, slice, then bake at 375°F for 10 to 12 minutes. ‘aN Y Steps 2 to 4 Step 6 step 6 P Chocolate Chip Cookies Preparation Time: Baking Time: Yield: 90g butter 75g sugar 75g brown sugar 2g salt lpc egg 1/4 tsp vanilla 2 tbsp water 150 g all-purpose flour 2g baking soda 150 g chocolate chips or chocolate chunks 60 g chopped walnutsSse lookin 1. Follow the creaming method discussed on p. 69. 2. Blend in the nuts and the chocolate last. 3. Use the scooper to make up cookies then flatten, 4, Bake on a lined sheet pan at 325°F for 10 minutes. & Oatmeal Raisin Cookies Preparation Time: Baking Time. Yield: 270g butter 170g sugar 130g raisins 115g rolled oats V2 tsp vanilla 1/2 tsp baking soda 300g bread flour Preheat the oven to 375°F. Line the cookie sheets or sheet pans. Cream the butter and sugar together. Add in the raisins, oats, and vanilla. Sift together the baking soda and the flour. Fold into the batter. Chill the dough. oe rene Divide the dough into two equal pieces (about 475 g each). Roll each piece into a log, about 16 inches long. Refrigerate the ropes until firm. Divide the ropes into 25 rounds. Place the pieces, cut side down, on the lined sheet pans. Flatten the pieces with a fork. Bake for 15 minutes. e@®. e262 20.8442, a Gingersnaps Preparation Time:____________ Baking Time: Yield: 185 g shortening 185g sugar 1 tsp salt 1 tbsp ginger powder 315g molasses 75g baking soda 62g water 500g allpurpose flour Preheat the oven to 375°F. Line the cookie sheets/sheet pans. Cream together the shortening and the sugar. ‘Add in the salt and the molasses. Dissolve the baking soda in water then add in the mixture. ‘Add in the flour. Nope ene Place the mixture in a pastry bag and pipe rounds, with Linch diameter, on prepared cookie sheets or sheet pans. 8. Bake for approximately 12 minutes. e Peanut Butter Cookies Preparation Time: Baking Time: Yield: 188 g butter 125 g brown sugar 125g sugar 2.5¢ salt 188 g peanut butter 2pes egg 250 g alkpurpose flour 2.5. baking sodaSse _______— cookies @ Pwre Cream the peanut butter with the butter and the sugar. e Spritz Cookies Preparation Time: Baking Time: 3758 18758 4e 3758 4 pes 1 tsp 18758 1875¢ almond paste sugar salt butter ege vanilla cake flour bread flour Add in the other ingredients following the creaming method discussed on p. 69. Use a scooper to make up the cookie. Bake at 375°F for 8 to 12 minutes. Yield: 1. Blend the almond paste with the eggs and vanilla until smooth. Add the butter, sugar, and salt. Add the cake and bread flour then let rest. 2. Put the dough in a piping bag and pipe with a star tube. You can sprinkle nuts or candy sprinkles on it before baking. 3. Bake at 375°F for 10 to 12 minutes. e Cutter Cookies Preparation Time: Baking Time: 2258 1l4g 114g 1/8 tsp 1pe butter powdered sugar sugar salt eae Yield: