Today is a cookie day we start preparing dough to make jewel cookies, and chocolate cookies, we also made pate sucree wich is the dough to make tart shells, we did several to use during the next days.
Today we also did a creme patissiere which is a cream made with vanilla and that is the filling of the fruit tarts. It is awesome to know this now. My fruit tart was really good I enjoyed very much and my family too.
PÂTE SUCRÉE (‘Sugar Paste/Dough’)
Yield: 5 – 8-inch Tart Shells
1 lb. Butter, unsalted
8 oz. Sugar, granulated
3 each Egg Yolks (large)
1 each Egg (large)
1 ½ lb. Cake Flour, sifted
CHOCOLATE CHIP COOKIES
Yield: 2 dozen cookies (mignardise size)
4 ½ oz. Butter, unsalted
3 oz. Sugar, granulated
3 oz. Brown sugar, granulated
2 oz. Eggs
1 tsp. Vanilla extract
6 ½ oz. Bread four
1/8 oz. Salt
1/8 oz. Baking soda
6 oz. Semi Sweet Couveture Callets/Chips/Chunks
3 oz. Nuts, toasted and finely chopped (optional)
LINZER WINDOWS / JEWEL COOKIES
Yield: 5-dozen cookies (mignardise size)
Dough:
4 ½ oz. Butter, unsalted
3 ½ oz. Sugar, granulated
2 ¼ oz. Hazelnut meal
¾ oz. Graham Cracker Crumbs
½ each Egg (large)
¼ tsp. Vanilla Extract
5 ¾ oz. Cake Flour
½ tsp. Cinnamon, ground
½ tsp. Baking Powder
Filling:
4 oz Raspberry Jam
‘Windows’ Garnish:
1 Tblsp. Sugar, confectioners’
‘Jewel’ Garnish
1 each Egg White
2 oz. Almonds, sliced and crushed
CRÈME PÂTISSIÈRE (‘PASTRY CREAM’)
Yield: 1 – 8-inch Tart
16 fl.oz. Milk, whole
¼ each Vanilla Bean, cut and scraped out
3 ½ oz. Sugar, granulated
5 each Egg Yolks (large)
1 oz. Cornstarch
1 Tblsp. Butter, unsalted
DAY 8 HOMEWORK #5
Professor: Chef Knight
Student: Paola Gutierrez
Class: BKG110-GROUP A
Date: May 25, 2010
1.- What makes cookies crisp? How can you keep them crisp after they are baked?
Low moisture makes cookies crisp. To help improve the crispness the amount of liquid in the mixture has to be low. The sugar and fat content has to be high. The baking time has to be long enough to evaporate most of the moisture. Small size or thin shape of the cookies contributes to dry faster. Cookies need to be stored in a tight container to avoid moisture.
2.- If you baked cookies that were unintentionally chewy, how would you correct them in the next batch?
I will lower the amount of liquid and I will keep the portions smaller to control moisture. Also raise the amount of sugar and fats to the dough.
3.- Describe briefly the difference between the creaming method and the one-stage method.
The one stage method refers to add all ingredients in one step. The creaming method refers to cream first the dry ingredients and the fats together and in a second step add the liquids.
4.- Besides cost control, why is accurate scaling and uniform sizing important when making up cookies?
Because affects the final result in the baked cookies. The size is important because smaller cookies will be drier than larger size cookies. The amount of fats, liquids and dry ingredients will definitely affect the flavor, consistency and crispiness of the cookies.
Today we also did a creme patissiere which is a cream made with vanilla and that is the filling of the fruit tarts. It is awesome to know this now. My fruit tart was really good I enjoyed very much and my family too.
PÂTE SUCRÉE (‘Sugar Paste/Dough’)
Yield: 5 – 8-inch Tart Shells
1 lb. Butter, unsalted
8 oz. Sugar, granulated
3 each Egg Yolks (large)
1 each Egg (large)
1 ½ lb. Cake Flour, sifted
CHOCOLATE CHIP COOKIES
Yield: 2 dozen cookies (mignardise size)
4 ½ oz. Butter, unsalted
3 oz. Sugar, granulated
3 oz. Brown sugar, granulated
2 oz. Eggs
1 tsp. Vanilla extract
6 ½ oz. Bread four
1/8 oz. Salt
1/8 oz. Baking soda
6 oz. Semi Sweet Couveture Callets/Chips/Chunks
3 oz. Nuts, toasted and finely chopped (optional)
LINZER WINDOWS / JEWEL COOKIES
Yield: 5-dozen cookies (mignardise size)
Dough:
4 ½ oz. Butter, unsalted
3 ½ oz. Sugar, granulated
2 ¼ oz. Hazelnut meal
¾ oz. Graham Cracker Crumbs
½ each Egg (large)
¼ tsp. Vanilla Extract
5 ¾ oz. Cake Flour
½ tsp. Cinnamon, ground
½ tsp. Baking Powder
Filling:
4 oz Raspberry Jam
‘Windows’ Garnish:
1 Tblsp. Sugar, confectioners’
‘Jewel’ Garnish
1 each Egg White
2 oz. Almonds, sliced and crushed
CRÈME PÂTISSIÈRE (‘PASTRY CREAM’)
Yield: 1 – 8-inch Tart
16 fl.oz. Milk, whole
¼ each Vanilla Bean, cut and scraped out
3 ½ oz. Sugar, granulated
5 each Egg Yolks (large)
1 oz. Cornstarch
1 Tblsp. Butter, unsalted
DAY 8 HOMEWORK #5
Professor: Chef Knight
Student: Paola Gutierrez
Class: BKG110-GROUP A
Date: May 25, 2010
1.- What makes cookies crisp? How can you keep them crisp after they are baked?
Low moisture makes cookies crisp. To help improve the crispness the amount of liquid in the mixture has to be low. The sugar and fat content has to be high. The baking time has to be long enough to evaporate most of the moisture. Small size or thin shape of the cookies contributes to dry faster. Cookies need to be stored in a tight container to avoid moisture.
2.- If you baked cookies that were unintentionally chewy, how would you correct them in the next batch?
I will lower the amount of liquid and I will keep the portions smaller to control moisture. Also raise the amount of sugar and fats to the dough.
3.- Describe briefly the difference between the creaming method and the one-stage method.
The one stage method refers to add all ingredients in one step. The creaming method refers to cream first the dry ingredients and the fats together and in a second step add the liquids.
4.- Besides cost control, why is accurate scaling and uniform sizing important when making up cookies?
Because affects the final result in the baked cookies. The size is important because smaller cookies will be drier than larger size cookies. The amount of fats, liquids and dry ingredients will definitely affect the flavor, consistency and crispiness of the cookies.
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