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Cookies. Gotta love em’!!!. Ingredients. First rule (simplest) of baking cookies – Stock your pantry with basic & frequently used ingredients Right ingredients on hand – fabulous cookies anytime!!. Ingredients. Flour Self rising

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cookies

Cookies

Gotta love em’!!!

ingredients
Ingredients
  • First rule (simplest) of baking cookies – Stock your pantry with basic & frequently used ingredients
  • Right ingredients on hand – fabulous cookies anytime!!
ingredients1
Ingredients
  • Flour
    • Self rising
      • Same as all-purpose flour with added salt and leavening (baking powder).
    • All purpose
      • Blend of hard & soft wheat. It contains only the center of the wheat kernel
      • Most will come sifted!!!
      • Does not contain leavening Agents (pastry will not rise)
      • Store in airtight container. Not original package – bugs, ants
      • Don’t pour fresh on top of old
leaveners
Leaveners
        • React w/liquids to create air bubbles in dough, causing cookies to puff up
  • Baking powder
      • Made of baking soda, cream of tartar & a small amount of cornstarch
      • Releases carbon dioxide gas bubbles that cause cookie & others to rise
      • Double acting – mixed, oven (dough can stand)
      • Bake more quickly, spread less & do not brown as well (baking soda)
      • Too much – deflate, chalky taste
      • 1 t per cup of flour
  • Baking soda
      • 4x the leavening power as baking powder
      • Only small amount is needed
      • ¼ t per cup of four
      • Always mix with dry ingredients 1st – reacts immediately when wet
      • Put in oven ASAP
      • Often added as color enhancer – better browning
  • Cream of tartar
      • Used most often to stabilize egg whites & achieve max volume while whipping them, creamier texture
      • Keeps indefinitely if stored in cool, dry place
      • Spice aisle
sugars
Sugars
    • Carbs derived from the roots, stems or leaves of plants.
    • Add taste, improve tenderness, texture & color and stay fresh longer
  • Brown Sugar
    • Blend of white sugar & molasses
    • Soft, moist texture & distinctive flavor
    • Light (less molasses) & dark
    • Can use interchangeable – but dark stronger flavor darker color
    • Dries out & hardens quickly when exposed to air
    • Sealed tightly ASAP after opening – refrigerator –moist
    • Hardened – microwave – HIGH 30 seconds
  • Granulated White Sugar
    • Most common
    • Highly refined into tiny white grains
    • Keep indefinitely – store in airtight container, cool, dry place
  • Powdered Sugar
    • Granulated sugar that has been ground into a powder & mixed w/a small amount of cornstarch (prevent caking, dry)
    • Dissolves easily
    • Tender texture
    • Should always be sifted
fats eggs dairy
Fats, eggs & dairy
  • Butter
    • Made from cream – 80% butterfat 10 – 16% water
    • Scored by USDA – quality grade – grade AA – highest
    • Unsalted – preferred by many bakers- fresher, sweeter flavor & less moisture – allows baker to control salt
    • Spread more (shortening)
    • More crisp & butter flavor
    • Reduced fat/calorie butter avoid – too much water
    • Store in fridge, use on/before expiration date, tightly wrap & covered – pick up flavors & odors
  • Margarine
    • Solid FAT from hydrogenated veg. oil (80% fat)
    • Softer & more oily than butter
    • Can be substituted for butter – flavor/texture different
  • Shortening
    • 100% FAT
    • Does not contain water – melts at higher temp
    • Cookies spread less quickly or not at all
    • Puffier
    • Can be used interchangeably w/butter
fats eggs dairy1
Fats, eggs & dairy
  • Vegetable Oil
    • 100% fat
    • Moisture & tenderness – not very common in cookie re.
    • Cookies – flat w/crackly or crinkled tops
  • Eggs
    • An essential ingredient in most cookies
    • Egg yolk (high in fat) – richness, tenderness & color to cookie
    • Protein-packed egg whites – add structure, stability & moisture
    • Sold – grade & size
    • Select clean, unbroken eggs – USDA – packing date
    • Refrigerate eggs
    • Do not egg raw eggs or food containing raw eggs
  • Cream cheese
    • Store – in fridge, tightly wrapped – last about a week
    • Add tenderness, combines w/butter – produces a rich, delicate dough
flavorings
Flavorings
  • Cinnamon
    • Dried bark of various laurel trees
    • 2 varieties
  • Ginger
    • Used extensively in Asian & Indian cooking
    • Not ginger not appropriate sub. for fresh ginger
  • Nutmeg
    • Inner brown seed of a tropical evergreen tree
    • Spicy-sweet flavor & aroma
    • Use fresh when possible – more flavor
  • Salt
    • Enhances the flavor of other ingredients
    • Too much – too salty
    • Too little – recipe does not work properly
  • Vanilla
    • Pod fruit of the tropical vanilla orchid
    • Use pure not imitation
    • Correct measuring
    • Do not add to hot liquids - flavor will evaporate
    • Will keep indefinitely – tightly capped, cool, dark place