Baking Cookies Flashcards
Why does the cookie stop spreading?
That’s the job of the egg. The protein in the egg denatures causing the formation of a firm, solid structure. This structure keeps the cookie from deflating.
How do you control the spread of the cookie?
The butter inside the cookie determines the spread of the cookie. The diameter of the cookie is set by how long the cookie expands.
How do you control the rise of the cookie?
Water boils at 212 degrees Fahrenheit. The water turns into water vapor and leave the cookie causing the cookie to rise. The baking soda/ powder will also produce CO2 leaving the cookie and causing it to rise even more.
How do you control the color and flavor of the cookie?
- Caramelization: sugar, sugar reaction breakdown which turns sugar from clear, odorless solids into brown liquid.
- Maillard Reaction: sugar, protein reaction breakdown which allows for the brown tint.
How does melted butter effect the diameter of the cookie?
Melted butter allows for more spreading and a larger diameter.
Compare melted butter with cold butter chunks in the formation of a cookie.
Melted butter cookies have more,small holes allowing for chewier cookies.
Cold chunks allow for cakier cookies.
Compare baking soda and baking powder in making cookies.
Baking Powder allows for fluffier cookies.
What allows for a thicker cookie?
Adding more flour.
Contrast white and brown sugars in the formation of cookies
Adding dark sugars will allow for more flavor in the cookie. Dark sugars are packed with glucose and fructose while white sugars have sucrose.
Ingredients for making the perfect cookie
.75 Granulated sugar .75 Brown Sugar 1 teaspoon of vanilla 1 teaspoon of salt 1 teaspoon of baking soda 1 cup of butter 1 cup of nuts 2 cups of chocolate 2 large eggs 2.25 cups of flour
Steps for baking cookies:
Pre heat to 375.
Combine all the ingredients.
Bake 9 to 11 minutes. Cool for 2 minutes.
Steps for pan cookies:
Preheat to 350 F .
Grease a 15 x 10 pan.
Combine, add to pan.
Bake 20 to 25 minutes.
Steps for high altitude cookie
Increase flour to 2.5 cups.
Add 2 teaspoons water.
Reduce sugars to 2/3 cup each.
How do you make nice, tan cookies?
Nice brown tops occur at 356 degrees, so set the oven to 360.
How do you make crispy with a soft center cookies?
1/4 teaspoon baking powder and 1/4 teaspoon of baking soda.
How do you make chewy cookies?
Substitute bread flour for all purpose flour.
How do you make just like store-bought cookies?
Trade butter for shortening. Reduces flavor so use half butter and half shortening.
How do you make thick cookies?
Freeze batter for 30 to 60 minutes. This will solidify the spread making it thicker.
How do you make cakey cookies?
Use more baking soda.
How do you make Butterscotch flavored cookies?
Use .75 light brown sugar.
How do you make uniform cookies?
one oz of corn syrup and one oz of granulated sugar.
How do you make more flavored cookies?
Chill dough for 24 hours.
