Chapter 10 Cookies and Brownies

Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Mixing Methods Most cookies are made from rich dough made with the creaming method. 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.

Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme 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 –Pressed –Rolled or Molded –Wafer

Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Panning and Baking 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 Storing crisp cookies with soft cookies is not recommended as moisture from soft cookies will be absorbed by crisp cookies.

Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Cookie Formula Balance Crispiness, softness/chewiness and spread are affected by: –Ratio of ingredients –Oven temperature –Pan coating

Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Cookie Textures

Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme 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.

Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme 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.