1. COOKIES -It was created by accident -Cook used small amount of cake batter to test their oven temperature before baking large cake. -Little cakes in Dutch means “koekje” Difference between Cakes and Cookies 1.Cake Batter is Liquid Cookies is drier 2.Make-up Cake – a whole piece Cookies-individually being molded

2. Characteristic of cookies A.Crispness 1.Liquid Proportion(low/Little content) 2.Sugar and Fat Content(high sugar fat content) 3.Bake Time 4.Shape and Size(Flatter more drier) 5.Storage(Crispiness: air tight doesn’t absorb moisture) B.Softness 1.Liquid Proportion(High content) 2.Sugar and Fat Content(low sugar fat content) 3.Bake Time(underbaked) 4.Shape and Size(Bigger the size) 5.Storage(air tight container)

3. B.Chewiness ( a chewy cookies is a soft cookies) 1.Sugar and Liquid Fat content(High amount of Sugar) (High amount of Liquid) (Low amount of Fat) 2.High Proportion of Eggs 3.Flour used to developed little gluten C.Spread 1.High SugarGranulated Sugar increase spread ContentPowdered Sugar reduced spread 2. LeaveningAmount of baking soda used encourages spread 3. CreamingCreaming together : fat and sugar contributes a leavening by incorporating air. Creaming mixture – increase light spread Blending fat and sugar just into paste without creaming reduce spread

4. 4. TemperatureLow Temperature – increase spread High Temperature- decrease spread because cookies sets up before it has a chance to spread too much 5. LiquidA slack butter – high liquid content – spread more than a stiff dough 6. FlourStrong flour or activation of gluten decrease spread 7. Pan GreaseCookies spread more if baked on heavily greased pan.

5. MIXING METHOD 1. ONE STAGE OR All Mixing Method Scale all IngredientsBlend all the ingredients into a Bowl If Using a Mixer: Paddle Attachment (Low Speed) Scrape the bowl to ensure all ingredients Are mix thoroughly Disadvantage: Less Control Hard to tell when it is blended. If its too smooth might be over worked

6. 2. Creaming Method (fat are separated) Scale all IngredientsFat, Sugar, Salt and Spices are creamed until Well incorporated Sifted Flour and LeaveningEggs and other Liquid Ingredients Mix until combinedAdd it to the creamed mixture

7. 3. Sponge Method (Eggs are separated) Scale all IngredientsWhipped the eggwhites + sugar to soft peak Rest the ingredients are blended with yolks Mix until smooth FOLD

8. Panning Cookies High in Fat --- No need for greasing Cookies High in Sugar---greased and flour Baking Baked at right temperature Carry Over Heat ---take it out from the oven, still the cookies is cooking because from the heat of the pan Doneness by Color---Light brown at the bottom and sides Double Panning Cooling For High Sugar Content--- Needs to depanned right away because the sugar has a tendency to melt and stick Packed in an Air tight container

9. 7 Types of cookies 1.Pressed Cookie -Texture of Dough is Soft -It it placed in a Pastry bag with different Nozzles. -High in Fat Example: Butter Cookie

10. 2.Dropped Cookies -Dough is soft but can able be shape, spoon or scoop

11. 3. Rolled Cookies -Dough is Stiff and Firm. -The dough should be chilled before cutting into various shapes by cutter 4. Molded Cookies -The Dough is molded into desirable shape such as long cylinder then Chill until it set and sliced into pieces.

12. 5. Bar Cookies -Dough is baked in a long narrow strips or sometimes after baking. 6. Sheet Cookies -It is baked in a sheet pan and then sliced into pieces. -This is similar to a dense cake such as brownie. Biscotti Brownie

13. 7. Stencil Cookies -A soft dough and batter; -Used for decoration for dessert Example: Tuile

14. Brownie (An example of Sheet cookies) -Brownie is cross between cookie and soft cake, always made with Chocolate and cut into pieces. -The texture is more fudge like cake Chocolates easily get overheated = grainy and burn Bain Marie Method in Melting Chocolates 1.Bring the water to boil  simmer 2.On another bowl, add the chopped chocolates and set it over the simmering pot. 3.The bowl shouldn’t directly contact with water = grainy chocolate. 4.As the chocolate begin to melt, work the chocolate from the sides of the bowl into the center mass

15. Ingredients in Brownie Chocolate Dark Chocolatecocoa butter + 75-76%cocoa solid + sugar Milk Chocolatemilk solid + cocoa solid + sugar White Chocolate(fake chocolate) contains no cocoa solid, cocoa butter, sugar, milk solid and flavoring Compound Chocolate -is a less-expensive non-chocolate product - uses less expensive hard vegetable fats and tropical fats such as coconut oil and palm kernel oil

16. Cocoa Powder Natural cocoa is acidic so it will react to baking soda as part of the Leavening powder. Dutch Process cocoa has been treated with alkaline so it has less acidity And darker in color milder flavor than natural cocoa. It is widely used product in bakery and baking powder needs to be increased. Sugar Helps to Stabilize the Protein  Eggwhites Butter Melted together with the chocolate  so it will not easily burn if overheated Egg It acts as a binder during baking  gives structure, gives richer in flavor Other Ingredients Nuts -  gives flavor, apperance,