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The Essential Guide To Baking
Improper storage of batter or finished cookies.
Insufficient sugar.
PRODUCTION HINTS
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It is important to make notes and attach them to each cookie recipe that you make. Next time,
you'll have the notes to refer to and your processes will flow much smoother. A sigh post of
great baking is consistency in every thing you bake. Notes will help you keep the things you
bake consistent time after time.
BAKING
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Bake Cookies at 355 to 365 degrees in a regular oven.
Bake Cookies at 335 to 345 degrees in a convection oven.
Check the bottom of the cookie for correct browning.
Cookies continue to bake after removing from the oven. Always remove as browning begins.
Cool cookies as quickly as possible.
MIXING
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Follow the formula mixing procedure exactly.
Use cold water.
Do not over mix the batter.
Measure the baking soda and baking powder exactly.
Measure the flavor exactly.
Use only clean equipment.
HANDLING
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Cool and tray as soon as possible.
Store each type of cookie in an air tight container.
Baking soda, nuts and chocolate will pick up odors, so do not store cookie batter where it
may pick up odors.
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Avoid making the cookie batter until it can be formed and baked. Raw cookie batter will not
keep well unless it is refrigerated or frozen immediately after mixing.
PROBLEMS WITH COOKIES
PROBLEM: How to make oatmeal cookies better tasting.
Add a small amount of Cinnamon. Chopped raisins, dates or nut−meats will make Oatmeal cookies
taste great.
PROBLEM: Ginger cookies taste strange.
Add a very small amount of ground Clove to the mix. Clove will give your Ginger cookies zest,
but don't over do it.
PROBLEM: Chocolate chip cookies taste great when they are fresh baked, but the next day their
flavor is gone?
Baking Cookies
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