Crumbs of knowledge
Cookie has very little moisture in the batter and have a higher ratio of sugar
Crisp Cookie
Chocolate chip, peanut butter, and oatmeal
Soft dough uses the creaming method. Cookie scoop into balls and placed on tray.
Drop
No stick, even browning goes onto cookie tray.
Parchment Paper
Butter & Margarine=More Spreading
Shortening=Less spreading
Fat Type
Cookie has low amounts of fat and sugar in the batter, and a high proportions of liquid, such as eggs
Soft Cookie
Sugar
A stiff dough that is rolled out. Shapes are then cut out of the dough and baked
Rolled
Slightly less flat because of excessive heat
Warped
Low heat=Excessive Spreading
High Heat=Little to no spreading
Baking Temperature
Cookie needs a high ratio of eggs, sugar, and liquid, but a low amount of fat
Chewy cookie
Ready for anytime. Rolled & Drop work. Rolled into logs-store in fridge. Slice and serve.
Icebox
All ingredients, including melted butter or oil, are mixed in a single stage. All Ingredients should be at room temperature and accurately measured.
One-Stage Method
The heat from the pan after baking
Carryover Baking
Granulated Sugar=Proper Spread
Finer Sugar=Spread Less
Sugar Type
Cresents, almond lace, and tuile-Belgian comes out oven soft.
Shaped after baking.
Molded
Creaming together sugar and fat, such as butter or shortening, makes a smooth mixture. Air has been beaten into the fat and sugar cells. Air cells expand, lightening the texture of the cookies.
Creaming Method
Prevent burning by having the cookie try on top of another try of the same size.
Double Pan
More Liquid such as eggs=Spread More
Amount of Liquid
Dough shaped into long bars, baked, and cut.
Hermits, coconut bars, fruit bars.
Biscotti-baked,slice,baked again.
Bar
Bottom and edges are golden brown.
Perfect-Done Cookie
Pastry flour is used-medium gluten content-proper spread
Flour Type