Đang chuẩn bị nút TẢI XUỐNG, xin hãy chờ
Tải xuống
After studying this chapter you will be able to understand: Provide examples of dairy product substitutes, identify the minimum fat contents of several dairy products, differentiate homogenization from pasteurization,. | Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved Cookies 19 Characteristics and Causes Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 19 Crispness Low proportion of liquid in the mix. High sugar and fat content. Baking long enough to evaporate the moisture. Small size or thin shape. Proper storage. Cookies Characteristics and Causes Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 19 Softness High proportion of liquid in the mix. Low sugar and fat content. Honey, molasses, or corn syrup in the formula. Underbaking. Large size or thick shape. Proper storage. Cookies Characteristics and Causes Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 19 Chewiness High sugar and liquid content, low fat content. High proportion of eggs. Strong flour or gluten developed during mixing. Cookies Characteristics and Causes Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 19 Spread High sugar content increases . | Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved Cookies 19 Characteristics and Causes Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 19 Crispness Low proportion of liquid in the mix. High sugar and fat content. Baking long enough to evaporate the moisture. Small size or thin shape. Proper storage. Cookies Characteristics and Causes Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 19 Softness High proportion of liquid in the mix. Low sugar and fat content. Honey, molasses, or corn syrup in the formula. Underbaking. Large size or thick shape. Proper storage. Cookies Characteristics and Causes Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 19 Chewiness High sugar and liquid content, low fat content. High proportion of eggs. Strong flour or gluten developed during mixing. Cookies Characteristics and Causes Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 19 Spread High sugar content increases spread. High baking soda or baking ammonia increases spread. The creaming a mixture until light increases spread. Low oven temperature increases spread. A slack batter-one with a high liquid content- increases spread. Strong flour or activation of gluten decreases spread. Cookies spread more if baked on heavily greased pans. Cookies Mixing Methods Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 19 One Stage Method Scale ingredients accurately. Place all ingredients in the mixer and mix until uniformly blended. Cookies Mixing Methods Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 19 Creaming Method Scale ingredients accurately. Cream together at low speed the fat, sugar, salt, and spices. Add eggs and liquid. Sift in the flour and leavening. Mix until combined. DO NOT OVERMIX. Cookies Mixing Methods Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 19 Sponge Method Scale ingredients accurately. Whip the eggs and the sugar to the
