Panning Baking And Cooling

Guilt Free Deserts

Guilt Free Desserts

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PREPARING THE PANS

1. Use clean, unwarped pans.

2. Lining the sheets with parchment or silicone paper is fast, and it eliminates the necessity of greasing the pans.

3. A heavily greased pan increases the spread of the cookie. A greased and floured pan decreases spread.

4. Some high-fat cookies can be baked on ungreased pans.

BAKING

1. Most cookies are baked at a relatively high temperature for a short time.

2. Too low a temperature increases spreading and may produce hard, dry, pale cookies.

3. Too high a temperature decreases spreading and may burn the edges or bottoms.

4. Even one minute of overbaking can burn cookies, so watch them closely.The heat of the pan continues to bake the cookies even after they are removed from the oven.

5. Doneness is indicated by color.The edges and bottoms should just be turning a light golden color.

6. With some rich doughs, burnt bottoms may be a problem. In this case, double-pan the cookies by placing the sheet pan on a second pan of the same size.

COOLING

1. Remove the cookies from the pans while they are still warm, or they may stick.

2. If the cookies are very soft, do not remove them from the pans until they are cool enough and firm enough to handle. Cookies may be soft when hot but become crisp when cool.

3. Do not cool cookies too rapidly or in cold drafts, or they may crack.

4. Cool completely before storing.

Chocolate Chip Cookies

Ingredients

U.S.

Metric

Percentage

Butter and/or

10 oz

300 g

500

shortening

Granulated sugar

8 oz

240 g

400

Brown sugar

8 oz

240 g

400

Salt

0.25 oz (112 tsp)

8 g (7 mL)

1.250

Eggs

6 oz

175 g

300

Vanilla

2 tsp

10 mL

1.50

Pastry flour

1 lb

4 oz

600 g

10000

Baking soda

0.25 oz (112 tsp)

8 g (7 mL)

1.250

Chocolate chips

1 lb

4 oz

600 g

10000

Chopped walnuts

8 oz

240 g

400

or pecans

Mixing:

Creaming method. Blend in chocolate chips and nuts last. Makeup:

Drop method. Use greased or parchment-lined baking sheets.

Baking:

Variations_

Brown Sugar Nut Cookies

Omit granulated sugar and use 100% (1 lb 4 oz/600 g) brown sugar. Omit chocolate chips and increase nuts to 100% (1 lb 4 oz/600 g).

Yield:

5 lb

2421 g

404%

Per 1 ounce:

Calories, 130; Protein, 2 g; Fat, 7 g (47% cal.); Cholesterol, 15 mg; Carbohydrates, 16 g; Fiber, 2 g; Sodium, 85 mg.

Oatmeal Raisin Cookies

Ingredients

Butter and/ or shortening Brown sugar Salt

Eggs

Vanilla

Milk

Pastry flour Baking powder Baking soda Rolled oats (quick cooking)

Raisins (see note)

Yield:

Metric

Percentage

1 lb

8 oz

1 tsp

250 g

125 g 10 mL

30 g

12 oz 375 g

10 oz 300 g

8 oz

250 g

3 lb 11 oz

1858 g

1330 1.50

330 30 80

10000 40 20 830

500%

Procedure

Mixing:

Creaming method. Combine oats with other dry ingredients after they are sifted. Mix raisins into dough last. Makeup:

Drop method. Use greased or parchment-lined baking sheets.

Baking:

Per 1 ounce:

Calories, 110; Protein, 2 g; Fat, 4 g (31% cal.); Cholesterol, 15 mg; Carbohydrates, 18 g; Fiber, 1 g; Sodium, 135 mg.

Note: If raisins are hard and dry, soak them in hot water 30 minutes, drain, and dry well before adding to cookie dough.

Tea Cookies

Ingredients

U.S.

Metric

Percentage

Butter or half butter

1 lb

500 g

67%

and half shortening

Granulated sugar

8 oz

250 g

33%

Confectioners' sugar

4 oz

125 g

17°%

Eggs

6 oz

175 g

25°%

Vanilla

P/2 tsp

8 mL

1%

(or almond extract)

Cake flour

1 lb 8 oz

750 g

3 lb 10 oz

1823 g

Per 1 ounce:

Calories, 130; Protein, 1 g; Fat, 7 g (50% cal.); Cholesterol, 30 mg; Carbohydrates, 15 g; Fiber, 0 g; Sodium, 70 mg.

243%

Procedure

Mixing:

Creaming method. Makeup:

Bagged method. Make small cookies, about 1 in. (2.5 cm) in diameter, using a star tube or plain tube. Bag out into ungreased or parchment-lined baking sheets. Baking:

Variations_

Almond Tea Cookies

Add 17% (4 oz/125 g) almond paste. Blend it thoroughly with the sugar before adding the butter.

Sandwich-Type Cookies

Select cookies with the same size and shape. Turn half of them over and dot the centers of the flat sides with small amount of jam or fudge icing. Sandwich with the remaining cookies.

Chocolate Tea Cookies

Substitute 6 oz (175 g) cocoa for 6 oz (175 g) flour.

Ladyfingers

Ingredients

U.S.

Metric

Percentage

Egg yolks

6 oz

180 g

60%

Sugar

3 oz

90 g

30%

Egg whites

9 oz

270 g

90%

Sugar

5 oz

150 g

50%

Lemon juice

12 tsp

1 mL

0.4%

Pastry flour

10 oz

300 g

(enough for about 6 dozen ladyfingers)

990 g

Per ladyfinger:

Calories, 35; Protein, 1 g; Fat, 1 g (24% cal.); Cholesterol, 30 mg; Carbohydrates, 6 g; Fiber, 1 g; Sodium, 5 mg.

340%

Procedure

Mixing:

Sponge method.

1. Beat egg yolks 1 minute at medium speed using whip attachment. With machine running, gradually add the first amount of sugar. Continue to whip until thick and light.

2. Whip the egg whites until they form soft peaks. Add the sugar and lemon juice and beat until stiff but still moist.

3. Sift the flour and fold into the yolks.

4. Fold the whites into the batter.

Makeup:

Bagged method. Use plain tube. Bag out strips measuring 3

inches x M in. (7V2 x 2 cm) onto pans that have been lined with parchment or greased and floured.

Baking:

Coconut Macaroons (Meringue Type)

Ingredients

Metric

Egg whites Cream or tartar Sugar

Vanilla (or rum flavor)

1 lb

250 g

Procedure

Macaroon coconut

1 lb

500 g

Yield:

2 lb 12 oz

1392 g

Per 1 ounce:

Calories, 120; Protein, 1 g; Fat, 7 g (48% cal.); Cholesterol, 0 mg; Carbohydrates, 16 g; Fiber, 2 g; Sodium, 15 mg.

Mixing:

Sponge method.

1. Beat the egg whites and cream of tartar until they form soft peaks. Gradually beat in the sugar. Continue to beat until stiff and glossy.

2. Fold in the coconut. Makeup:

Bagged method. Bag out with a star rube onto parchment-lined baking sheets.

Baking:

Sugar Cookies

Ingredients

U.S.

Metric

Percentage

Butter and/or

1 lb

500 g

40%

shortening

Sugar

1 lb

4 oz

625 g

50%

Salt

2 tsp

10 g (10 mL)

0.9%

Eggs

4 oz

125 g

10%

Milk

4 oz

125 g

10%

Vanilla

0.5 oz

15 mL

1.25%

Cake flour

2 lb

8 oz

1250 g

100%

Baking powder

1.25 oz

35 g

Yield:

2685 g

215%

Per 1 ounce:

Calories, 120; Protein, 1 g; Fat, 4.5 g (36% cal.); Cholesterol, 15 mg; Carbohydrates, 17 g; Fiber, 0 g; Sodium, 150 mg.

Mixing:

Creaming method.

Makeup:

Rolled method. Before cutting the rolled-out dough, wash with milk and sprinkle with sugar. Use greased or parchment-lined baking sheets.

Baking:

Variations_

Lemon rind, extract, or emulsion may be used in place of vanilla.

Rolled Brown Sugar Cookies

Increase butter to 50% (1 lb 4 oz/625 g). Omit granulated sugar and use 60% (1 lb 8 oz/750 g) brown sugar. Rolled Chocolate Cookies

Substitute 4 oz (125 g) cocoa for 4 oz (125 g) flour.

Shortbread Cookies

Ingredients

U.S.

Metric

Percentage

Butter

1 lb

8 oz

750 g

75%

Sugar

1 lb

500 g

50%

Salt

0.25 oz (112 tsp) 8 g (7 mL)

0.75%

Egg yolks (see note)

8 oz

250 g

25%

Flavoring (optional; see note)

Pastry flour

2 lb

1000 g

Yield:

5 lb

2508 g

Mixing:

Creaming method.

Makeup:

Rolled method. Roll dough 1/4 in. (1/2 cm) thick (this is thicker that most rolled cookies). Use greased or parchment-lined baking sheets.

Baking:

250%

Note: Traditional Scottish shortbread is made with butter, flour, and sugar—no eggs, flavoring, or liquid. Because the dough is crumbly, it is not rolled out but rather pressed into pans or molds and baked. For the recipe given here, you may make the cookies without added flavoring or flavor to taste with vanilla, almond, or lemon.

Cinnamon Cookies

Ingredients

U.S.

Metric

Percentage

Butter and/or

1 lb

500 g

80%

shortening

Granulated sugar

8 oz

250 g

40%

Brown sugar

8 oz

250 g

40°%

Salt

1 tsp

5 g (5 mL)

0.9°%

Cinnamon

0.33 oz (112 tbsp) 10 g

1.7%

Eggs

3 oz

90 g

15%

Milk

1 oz

30 g

5%

Pastry flour

1 lb

4 oz

625 g

Calories, 130; Protein, 1 g; Fat, 7 g (48% cal.); Cholesterol, 25 mg; Carbohydrates, 16 g; Fiber, 1 g; Sodium, 110 mg.

282%

Yield:

1760 g

Per 1 ounce:

Calories, 130; Protein, 1 g; Fat, 7 g (48% cal.); Cholesterol, 25 mg; Carbohydrates, 16 g; Fiber, 1 g; Sodium, 110 mg.

282%

Procedure

Mixing:

Creaming method. Makeup:

Molded method. Roll cut pieces in cinnamon sugar before placing on greased baking sheets and pressing flat. Baking:

Variation_

Chocolate Cinnamon Cookies

Substitute 4 oz (125 g) cocoa for 4 oz (125 g) flour.

Raisin Spice Bars

Ingredients

U.S.

Metric

Percentage

Sugar

1 lb

8 oz

700 g

100%

Butter and/or shortening

8 oz

225 g

33%

Eggs

8 oz

225 g

33%

Molasses

4 oz

125 g

17%

Pastry flour

1 lb

8 oz

700 g

100%

Cinnamon

2 tsp

3 g (10 mL)

0.5%

Ground cloves

tsp

1 g (2 mL)

0.16%

Ground ginger

1 tsp

2 g (5 mL)

0.3%

Baking soda

3/4 tsp

3 g (3 mL)

0.5%

Salt

1 tsp

5 g (5 mL)

0.75%

Raisins (see note)

1 lb

470 g

Mixing:

One-stage method. Makeup:

Bar method. Eggwash with whole eggs or egg whites. Baking:

Per 1 ounce:

Calories, 100; Protein, 1 g; Fat, 2.5 g (21% cal.); Cholesterol, 15 mg; Carbohydrates, 20 g; Fiber, 1 g; Sodium, 65 mg.

Note: If raisins are hard and dry, soak them in hot water 30 minutes, drain, and dry well before adding to the mix.

Peanut Butter Cookies

Ingredients

U.S.

Metric

Percentage

Butter and/or

12 oz

375 g

75%

shortening

Brown sugar

8 oz

250 g

50%

Granulated sugar

8 oz

250 g

50%

Salt

1 tsp

5 g (5 mL)

1%

Peanut butter

12 oz

375 g

75%

Eggs

4 oz

125 g

25%

Pastry flour

1 lb

500 g

100%

Baking soda

1 tsp

5 g (5 mL)

Mixing:

Creaming method. Cream peanut butter with the fat and sugar.

Makeup:

Molded method. Use a fork instead of a weight to flatten the cookies. Use greased or parchment-lined baking sheets. Baking:

Yield:

3 lb 12 oz

1885 g

377%

Per 1 ounce:

Calories, 130; Protein, 2 g; Fat, 8 g (53% cal.); Cholesterol, 20 mg; Carbohydrates, 14 g; Fiber, 1 g; Sodium, 135 mg.

Icebox Cookies

Ingredients

U.S.

Metric

Percentage

Butter and/or

2 lb

1000 g

67%

shortening

Granulated sugar

1 lb

500 g

33%

Confectioners' sugar

1 lb

500 g

33%

Salt

0.5 oz

15 g

1%

Eggs

8 oz

250 g

17%

Vanilla

0.5 oz

15 mL

1%

Pastry flour

3 lb

1500 g

100%

Yield:

7 lb

9 oz

3780 g

Per 1 ounce:

Calories, 120; Protein, 1 g; Fat, 6 g (44% cal.); Cholesterol, 25 mg; Carbohydrates, 16 g; Fiber, 1 g; Sodium, 110 mg.

Mixing:

Creaming method.

Makeup:

Icebox method. Scale dough strips to 1 lb (750 g) each. Slice cookies in. (i/£ cm) thick. Bake on ungreased pans. Baking:

Variations_

To reduce spread, use all confectioners' sugar.

Butterscotch Icebox Cookies

In place of sugars in basic recipe, use 67% (2 lb/1 kg) brown sugar and use only butter. Increase eggs to 25% (12 oz/375 g). Add 1 tsp (5 g or 5 mL) baking soda to the flour.

Chocolate Icebox Cookies

Add 17% (8 oz/250 g) melted unsweetened chocolate to the creamed butter and sugar.

Nut Icebox Cookies

Add 25% (12 oz/375 g) finely chopped nuts to the sifted flour in the basic recipe or the Butterscotch or Chocolate Cookie recipes.

Brownies

Ingredients

U.S.

Metric

Percentage

Unsweetened

1 lb

450 g

100%

chocolate

Butter

1 lb

8 oz

675 g

150%

Eggs

1 lb

8 oz

675 g

150%

Sugar

3 lb

1350 g

300°%

Salt

0.25 oz

7 g (7 mL)

1.5°%

(112 tsp)

Vanilla

1 oz

30 mL

6%

Cake flour

1 lb

450 g

100%

Chopped walnuts

1 lb

450 g

100%

or pecans

4087 g

Per 1 brownie:

Calories, 190; Protein, 3 g; Fat, 12 g (54% cal.); Cholesterol, 45 mg; Carbohydrates, 20 g; Fiber, 1 g; Sodium, 95 mg.

907%

Procedure

Mixing:

Sponge method.

1. Melt chocolate and butter together in a double boiler. Stir so that the mixture is smooth. Let it cool to room temperature.

2. Blend the eggs, sugar, and salt until well mixed, but do not whip. Add the vanilla.

3. Blend in the chocolate mixture.

4. Sift the flour and fold it in.

5. Fold in the nuts. Makeup:

Sheet method. Grease and flour the pans or line them with parchment. Quantity of basic recipe is enough for 1 full sheet pan, 18 x 26. in. (46 x 66 cm), 2 half-size sheet pans, 4 pans measuring 9 x 13 in. (23 x 33 cm), or 6 square pans measuring 9 in. (23 cm) per side.

If desired, batter may be sprinkled with an additional 50%

(8 oz/255 g) chopped nuts after panning.

Baking:

325°F (165°C), about 60 minutes. For 2-in. (5-cm) square brownies, cut sheet pan 8 x 12 to yield 96 pieces.

Variation

Butterscotch Brownies or Blondies

Omit chocolate. Use brown sugar instead of granulated sugar. Increase flour to 1 lb 6 oz (600 g).

Almond Biscotti

Ingredients

U.S. Metric

Percentage

Eggs

10 oz

300 g

35%

Sugar

1 lb 2 oz

550 g

65%

Salt

0.4 oz (2 tsp)

12 g (10 mL)

2%

Vanilla

0.3 oz (2 tsp)

8 mL

1%

Grated orange zest

0.1 oz (m tsp)

3g

0.5°%

Pastry flour

1 lb 12 oz

850 g

100°%

Baking powder

0.7 oz

20 g

2.5%

Blanched whole

10 oz

300 g

35%

almonds

Sponge method.

Yield:

2047 g

Per 1 ounce:

Calories, 110; Protein, 3 g; Fat, 4.5 g (36% cal.); Cholesterol, 15 mg; Carbohydrates, 15 g; Fiber, 2 g; Sodium, 110 mg.

241%

Procedure

Mixing:

Sponge method.

Combine the eggs, sugar, and salt. Stir over hot water to warm the mixture. Whip until thick and light.

Fold in the vanilla and orange zest.

Sift together the flour and baking powder. Fold in the egg mixture.

Mix in the almonds.

Makeup:

Bar method. Shape into logs about 2-21/2 in. (6 cm) thick. Dust your hands and the workbench with flour. The dough will be soft, sticky, and difficult to handle, but the logs do not have to be perfectly shaped. Egg wash. Baking:

325°F (160°C) about 30-40 minutes, until light golden. Finishing:

Let cool slightly. Slice diagonally about '/a inch (12 mm) thick. Place slices cut side down on sheet pans. Bake at 275°F (135°C) until toasted and golden brown, about 30 minutes.

■ TERMS FOR REVIEW

spread sponge method one-stage method dropped cookies creaming method bagged cookies rolled cookies bar cookies molded cookies sheet cookies icebox cookies

■ QUESTIONS FOR DISCUSSION

1. What makes cookies crisp, and how can you keep them crisp after they are baked?

2. If you baked some cookies that were unintentionally chewy, how would you correct them in the next batch?

3. Describe briefly the difference between the creaming method and the one-stage method.

4. Besides cost control,why are accurate scaling and uniform sizing important when making up cookies?

34

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Pies

and

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Pastries

X

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n the North American frontier, it was not uncommon for the pioneer housewife to bake 21 pies a week—one for every meal. Pies were so important to the settlers that in winter, when fruits were unavailable, cooks would bake pies for dessert out of whatever materials were available, such as potatoes, vinegar, and soda crackers.

Few of us today eat pie at every meal. Nevertheless, pies are still a favorite dessert. Most customers will order and pay a higher price for a piece of chocolate cream pie than for chocolate pudding, even if the pie filling is the same as the pudding and even if they leave the crust uneaten.

In this chapter, we present the preparation of pie crusts and fillings. In addition, we discuss how to make puff pastry, éclair paste, meringues, and fruit desserts.

After reading this chapter, you should be able to

1. Prepare flaky pie dough and mealy pie dough.

2. Prepare crumb crusts and short, or cookie, crusts.

3. Assemble and bake pies.

4. Prepare the following pie fillings: fruit fillings using the cooked juice method, the cooked fruit method, and the old-fashioned method; custard or soft fillings; cream pie fillings; and chiffon fillings.

5. Prepare puff pastry dough and puff dough products.

6. Prepare éclair paste and éclair paste products.

7. Prepare standard meringues and meringue desserts.

8. Prepare fruit desserts.

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Responses

  • Ian
    What is panning in cookies?
    3 years ago
  • john
    What is panning, baking, cooling?
    2 months ago

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