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Chapter 33
Cookies
1
Chapter Objectives
1. List the factors responsible for crispness, softness, chewiness, and spread in cookies.
2. Demonstrate the three basic cookie mixing methods.
3. Prepare the seven basic cookie types: dropped, bagged, rolled, molded, icebox, bar, and sheet.
4. Prepare pans for, bake, and cool cookies.
2
The word cookie means “small cake”
3
Crispness
Low proportion of liquid in mix High in sugar and fat
Evaporation of moisture during baking Small or thin cooks quickly
Storage problems – crisp cookies become soft if absorb moisture
4
Softness
High percentage of liquid in mix Low sugar and fat
Honey, molasses, or corn syrup used in mix
Underbaking
Large size or thick shape
Storage problems – soft cookies become stale and dry if not tightly covered and wrapped
5
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