The Science of Cookie Baking_ Show

The Science of Cookie Baking : 

Miss Tracy Family Consumer Science 2 The Science of Cookie Baking

Four Basic Cookie Ingredients : 

Four Basic Cookie Ingredients Flour Sugar Shortening Liquids

Flour : 

Flour Purpose: Flour is the principle structure builder or binding agent. Flour is a toughening agent because when it comes in contact with the liquids in the formula, the flour proteins (gluten) form the main structure of the cookies. Varieties of flours used include bread flour pastry flour cake flour

Why cookies are great: : 

Why cookies are great: Cookies can be made in advance No danger of spoilage Cookies come in a wide range of varieties

Sugar : 

Sugar Purpose: It is an important tenderizing ingredient. Un-desolved sugar crystals melt during baking which contributes to the flow or spread of the cookies. TYPES: Granulated Sugar Powdered Sugar Brown Sugar Molasses Honey

Sugar (continued) : 

Sugar (continued) Granulated Sugar Most commonly used The finer the granulation, the less the cookie will spread. On the hand, the larger the granulation, the more the cookie will spread. Powdered Sugar Powdered sugar is used when a fine-grained compact interior with little spread is desired (i.e. tougher cookie)

Sugar (continued) : 

Sugar (continued) Brown Sugar Brown sugar is used to obtain a certain flavor. When brown sugar is used in place of granulated sugar, a small amount of baking soda should be used to neutralize the acid in brown sugar. By neutralizing the acid in brown sugar, the color of the crust will be improved because acids interfere with carmelization of sugar. Molasses Molasses is used to obtain a particular flavor. Formulas containing molasses have to be adjusted by the addition of baking soda to compensate for the acidity. An adjustment must be made in the amount of liquid as well Honey Honey is also used to obtain a particular flavor. Honey adds a chewy quality to cookies.

Shortening : 

Shortening Purpose: Shortening promotes tenderness in the cookie and prevents excessive gluten development during mixing. Without shortening, cookie dough would be tough and rubbery. Types: Regular hydrogenated shortening having a bland flavor is preferred and commonly used. Butter and margarine produce cookies with a more desirable taste and flavor. Eggs both tenderizers and tougheners in cookie baking.

Liquids : 

Liquids Purpose: Water is necessary to moisten the flour proteins to form gluten so the structure can be formed. Types: Water (most commonly used) Milk (used to add additional nutritional value, but sometimes negatively effects taste of the cookie)

Leavening Agents : 

Leavening Agents Purpose: Leavening ingredients help to control spread or size, produces volume and promote proper crust color through regulation of acidity or alkalinity (pH) of the dough. Types: Baking Soda—The baking soda lowers the carmelization point of sugar in the cookie dough or batter, causing faster and darker coloring of the crust. Cream of Tartar—Produces a whiter crumb color and a lighter crust color Baking Powder– Mix of both baking soda and cream of tartar

Flavoring Agents : 

Flavoring Agents Purpose: To add flavor Types: Salt-- Salt is used for its own flavor and to bring out the natural flavors of the other ingredients Cocoa-- The use of cocoa (powdered chocolate) requires an adjustment to the formula. Sugar is added to counteract the tendency of cocoa to toughen the dough and to sweeten and enhance the cocoa flavor. Other-- Oatmeal, peanuts, spices, chocolate chips and nuts can be used to produce particular flavors and textures.

Things to remember: : 

Things to remember: If you want to replace all or part of an ingredient in the recipe make sure it has the same properties (i.e. flour for another flour-like substance, liquid for liquid, etc.) Your recipe must be an ORIGINAL! Happy Recipe Creating!

Recipe Base for cookie : 

Recipe Base for cookie Directions:Heat oven to 375° F. Line two baking sheets with parchment paper or aluminum foil. With a wooden spoon, beat the butter, brown and granulated sugars, corn syrup, and vanilla for 3 minutes. Add the egg and beat until combined. In a separate bowl, whisk together the flour, salt, and baking soda. Slowly add the flour mixture to the egg mixture.   Add ingredients from the variation of your choice. Unless the directions for the variation state otherwise, form the dough into tablespoon-size mounds. Place on the prepared baking sheets, 2 inches apart. Bake until lightly browned at the edges, 12 to 15 minutes. Cool on the baking sheets for 5 minutes. Transfer the cookies to wire racks. Cool completely. Variation Idea: Replace an ingredient with something else (example: Replace butter with Peanut Butter or vanilla with another flav0r extract) Add something like chocolate chips, cocoa powder, toffee, raisins, oats, etc. Replace PART of an ingredient (example: Some of the flour for oats) 1 sticks unsalted butter, at room temperature 1/2 cup packed dark brown sugar 1/4 cup granulated sugar 1 tablespoons corn syrup ½ teaspoon vanilla extract 1 large egg 1 1/3 cups all-purpose flour 1/4 teaspoon kosher salt 3/4 teaspoons baking soda