Warm the eggs slightly for greater volume, as for sponge cakes.Ģ. Have all ingredients at room temperature, or Add the eggs and liquid, if any, and blend in at low speed.Ĥ. With the paddle attachment,įor light cookies, cream until the mix is light and fluffy, incorporating more air forįor a dense, chewy cookie, cream only slightly.ģ. Place the fat, sugar, salt, and spices in the mixing bowl. Scrape down the sides of the bowl as necessary.Ģ. With the paddle attachment, mix at low speed until Have all ingredients at room temperature.Ģ. Varies considerably, depending on the ingredients.ġ.
Same as the egg-foam methods for cakes.The procedure The sponge method for cookies is essentially the BecauseĬookies require less liquid, it is not necessary toĪdd the liquid alternately with the flour. The creaming method for cookies is nearly identical Low-moistureĬookies,on the other hand,can be mixed all in one More liquid, so it must be added in two or more The one-stage method is the counterpart of theīlending or two-stage cake-mixing method, discussed The exact instructions when a formula indicates a These methods are subject to many variationsĭue to differences in formulas.The general proceduresĪre as follows. There are three basic cookie mixing methods: Less liquid means that gluten is less developed by the mixing. That less liquid is usually incorporated,so mixing is somewhat easier. Strong flour or activation of gluten decreases spread.Ĭookies spread more if baked on a heavily greased pan.Ĭookie-mixing methods are much like cake-mixing methods.The major difference is The cookie sets up before it has a chance to spread too much.Ī slack batter-that is, one with a high liquid content-spreads more than a stiff High temperature decreases spread because High baking soda or baking ammonia content encourages spread. Whereas fine sugar or confectioners’ sugar reduces spread.
Coarse granulated sugar increases spread, Spread is desirable in some cookies,while others must hold their shape.Several factors Strong flour,or gluten developed during mixing. High sugar and liquid content,but low fat content.ģ. Moisture is necessary for chewiness,but other factors are also required.In other words,Īll chewy cookies are soft, but not all soft cookies are chewy.ġ. Soft cookies can become stale and dry if not tightly covered or Large size or thick shape.The cookies retain moisture.Ħ. Which means they readily absorb moisture from the air or from their surroundings.ĥ. Honey, molasses, or corn syrup included in formulas.These sugars are hygroscopic, Softness is the opposite of crispness, so it has the opposite causes, as follows:ģ. Proper storage.Crisp cookies can become soft if they absorb moisture. Small size or thin shape,so the cookies dry quickly during baking.ĥ. Evaporation of moisture during baking due to high temperatures and/or longĤ. Most crisp cookies are made from a stiffģ. Convenient and easy to display 10.Cookies are crisp if they are very low in moisture.The following factors contribute toġ.
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