Presentation on theme: "FFT ch. 46 Describe the 6 different types of cookies. Give examples of each. Why should you avoid over-working cookie dough when making molded cookies?"— Presentation transcript:
1FFT ch. 46Describe the 6 different types of cookies. Give examples of each.Why should you avoid over-working cookie dough when making molded cookies?Why are pressed cookies placed closer together than drop cookies?
2Write these…Describe the 5 different types of cookies. Give examples of eachWhat are some reasons why drop cookies spread out too much while baking?Should you always grease a cookie sheet? Why?List the step in conventional method of baking.What are 4 things you should remember about baking cookies?
3Preparing Baked Goods with Conventional/Standard Methods CookiesPreparing Baked Goods with Conventional/Standard Methods
5Drop CookiesDrop Cookies are made from soft dough dropped onto a cookie sheet.Scoop a rounded portion on a teaspoon and then push it onto the sheet another teaspoon55
6Drop CookiesShould have 2 inches of space between them to allow for spreadingAll cookies should be the same size in order to cook evenlyChocolate Chip Cookie
7If your drop cookies spread out too much while baking … The cookie dough was not sufficiently chilled before using.The baking pans or cookie sheet were greased too much. Cookie sheets do not need to be greased unless the recipe specifically calls for it!!!!!!!!!!!!!Cookie dough was placed on a baking sheet that was too warm, which tends to melt the doughThe butter was not at the right consistency when making the dough. Butter should be firm and soft, not melted or runny.
8Molded CookiesThe dough is molded by hand into the shape as directed by the recipe.Pinch off walnut sized pieces of dough and form them quickly.Overworking will make the cookies tough.Press the dough together so the cookies hold their shape.Molded cookies are placed about 1 inch apart on a cookie sheet, or 3 inches apart if they are to be flattened.
11Lightly oil the fork if it sticks to the dough. DO NOT press the fork all the way to the pan.
12Refrigerator CookiesStiff dough is shaped into long rolls/cylinders, wrap in foil or plastic wrap, refrigerate until firm then slice as directed.Can be chilled up to a few days.Prior to chilling dough will be difficult to work with.
13Bar CookiesSome are soft doughs. Others are layered, with differentg bases, fillings and toppings.Bake the dough in a pan with sides NOT A COOKIE SHEET!
14Bar Cookies Bar cookies are usually cut when cool A sharp thin blade knife works best.Removing the corner piece first makes other easier to lift out.1414
15Brownies, lemon bar, magic cookie bar, 7 layer bar Bar CookiesBrownies, lemon bar, magic cookie bar, 7 layer bar1515
16Brownies and bar cookies should be beaten just enough to blend the ingredients well. Over-beating will cause them to rise too much, too fast with the result that they will fall and crack as they cool.
17Pan size is important when baking brownies and bars. Brownies that are baked in a pan that is too large will turn out dry and brittle, whereas a pan that is too small will result in brownies that are more like a cake, rather than gooey and chewy as brownies ought to be.
18Rolled CookiesRolled cookies are rolled out and cut into shapes with a cookie cutter.Chill the dough before rolling to make it less sticky.Roll the dough about 1/8 inch thick on a lightly floured surface.Use as little flour as possible to avoid drying out the cookie.
19Rolled CookiesBefore cutting, dip the cookie cutter in flour and shake off the excess.1/8 of an inch1919
21Rolled cookies are typically made from stiff dough Rolled cookies are typically made from stiff dough. The dough is first chilled in order to relax the gluten.When chilled and firm enough, the dough is then rolled out, cut into shapes with sharp cookie cutters or a knife and then put to bake.
22A. rolled D. refrigerator B. drop E. pressedC. bar F. molded1. spritz2. gingerbread people3. pinwheel4. cutout sugar cookies5. lemon squares6. oatmeal cookies7. brownies8. chocolate chip cookies9. Crescents10.chocolate ballFFT Ch 46
241. cream together the fats and sugars Conventional Method of Baking1. cream together the fats and sugarsThis mixture should resemble whipped cream.
252. add eggs one at a time, beating after each Conventional Method of Baking2. add eggs one at a time, beating after each
263. Mix the dry ingredients together Conventional Method of Baking3. Mix the dry ingredients together
274. add alternately the dry and liquid ingredients Conventional Method of Baking4. add alternately the dry and liquid ingredients
285. stir in flavoring pieces by hand Conventional Method of Baking5. stir in flavoring pieces by hand
29Things to remember…Get all your ingredients ready before you start preparing the cookie doughNever use butter that is either too hard or too soft. It should be soft yet still slightly firm before being added to the cookie dough.. A large part of your cookie baking success depends on the temperature of the butter.Remove butter from the refrigerator, cut into chunks and leave to cool at room temperature.If you use melted butter or butter that is too soft the dough will get runny and will spread when put on the cookie sheet.
30Things to remember…Unless the recipe directs otherwise, remove baked cookies from cookie sheet to wire rack immediately to prevent further baking.Use a thin pancake turner to remove and move cookies from baking sheets.If cookies are left on the sheet to cool, they will be difficult to remove30
32Peanut Butter Cookie Refrigerator Cookies Sugar Cookies Lemon Bars 1 cup peanut butter1 cup butter, softened2 cups confectioners' sugar1 cup graham cracker crumbs1 cup semisweet chocolate chipsRefrigerator Cookies1 cup butter or margarine, softened1 cup sugar2 tablespoons milk1 teaspoon vanilla extract2 1/2 cups all-purpose flour3/4 cup chopped red and green candied cherries1/2 cup finely chopped pecansSugar Cookies2 3/4 cups all-purpose flour1 teaspoon baking soda1/2 teaspoon baking powder1 cup butter, softened1 1/2 cups white sugar1 egg1 teaspoon vanilla extractLemon Bars3 cups all-purpose flour1 cup confectioners' sugar1 1/2 cups butter4 egg whites1 1/2 cups white sugar3 tablespoons all-purpose flour1 teaspoon baking powder1/2 cup lemon juice