Friday, April 25, 2008

Cookie Day in Bakeshop

Who doesn't love cookies?
Today the students are experimenting with mixing methods and makeup methods [drop, bar, icebox, rolled, cut, pressed, spritzed, wafer, stencil]

Adjusting Cookie Textures
For Crispness:
High Fat<>Low Liquid<>Strong flour<>Thin dough<>Well done
For Softness:
Low fat<>High liquid<>Weak flour<>Thick dough<>Underbake
For Chewiness:
High fat<>High liquid<>weak flour<>Thick or thin<>Underbake

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