COOKIE MIXING METHODS
Cookie mixing methods are much like those for mixing cakes. The major difference is that less liquid is usually incorporate, so mixing is somewhat easier. Less liquid means gluten is less developed by the mixing. Also, it is a little easier to get a smooth, uniform mix.
There are four basic cookie mixing methods:
- One-stage
- Creaming
- Sanding
- Sponge
formulas. The general procedures are followed, but always be sure to follow exact instructions with each formula.
One-stage method
The one-stage method is the counterpart of the one-stage cake-mixing method. As just noted, cookie dough contains less liquid than cake batter does, so blending the ingredients into a uniform dough is easier.
Because all the ingredients are mixed at once, the baker has less control over mixing with this method than with other methods. Therefore, the one-stage method is not frequently used. When over mixing is not a great problem, as, with some chew cookies, it can be used.
Procedure1. Scale ingredients accurately. Have all ingredients at room temperature.
2. Place all ingredients in the mixer. With the paddle attachment, mix the ingredients at low speed until uniformly blended. Scrape down the sides of the bowl as necessary.
Creaming method
The creaming method for cookies is nearly identical to the creaming method for cakes. Because cookies require less liquid than cakes. It is not usually necessary to add the liquid alternatively with the flour. It can add all at once.
Note the importance of step 2 of the procedure, the creaming stage. The amount of creaming affects the texture of the cookie, the leavening, and the spread. Only a small amount of creaming is desired when the cookie must retain its shape and not spread too much. Also, if the cookie very short or, if it is thin and delicate, too much creaming will make the cookie too crumbly.
Procedure
1. Scale ingredients accurately. Have all ingredients at room temperature.
2. Place the fat, fat, sugar, salt, and spices in the mixing bowl. With the paddle attachment, cream these ingredients at low speed. Partway through mixing, stop the machine and scrape down the bowl to ensure even mixing.
3. For light cookies, cream until the mix is light and fluffy, in order to incorporate more air for leaving. For denser cookies, blend to a smooth paste, but do not cream until light.
4. Add the eggs and liquid, if any, and bled in at low speed.
5. Sift in the flour and leave. Mix until just combined. Do not over mix, or gluten will develop.
Sanding method
The sanding, the method was introduced as a mixing method for rich tart pastries and pate brisee. There are two basic steps in this method.
1. Mixing the dry ingredients with fat until the mixture resembles sand.
2. Mixing in the moist ingredients.
In the case of cookies, the sanding method is used primarily with formulas that contain only egg and no other moist ingredient.
Procedure
Procedure
1. Scale all ingredients accurately. Have all ingredients at room temperature.
2. Combine the dry ingredient and the fat in the bowl of a mixer. With the paddle attachment mix until the mixture resembles coaster sand.
3. Add the eggs. Mix until a uniform dough is formed.
Sponge method
The sponge method for cookies is similar to the egg-foam methods for cakes.
The procedure varies considerably, however, depending on the ingredients, batches should be kept small because the better is delicate
Procedure
1. Scale all ingredients accurately. Have all ingredients at room temperature-except the eggs, which you may want to warm slightly for greater volume, as for sponge cakes.
2. Following the procedure given in the formula being used, whip the eggs and the sugar to the proper stage: soft peaks for whites, thick, and light for whole eggs or yolks.
2. Following the procedure given in the formula being used, whip the eggs and the sugar to the proper stage: soft peaks for whites, thick, and light for whole eggs or yolks.
3. Fold in the remaining ingredients as specified in the recipe. Be careful not to over mix or to deflate the eggs.
The chef was her own miracle. She saw a brilliance in food, a potential to help and heal others, a way to show them how the sublime was simply a mixture of the ordinary. It was her genius at play, seeing what the rest of us didn't. I guess that's why we called it her culinary magic and joked that her spoon was a wand carved from the spirit tree. Either way, she made us all so happy, food does that, right? It feeds the soul, brings smiles and bonds, makes everything so much better
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