Baking Tips for Cookies

1. Drop cookies leaving about 2" in between to allow spreading.
2. Make cookies of the same size and thickness, so that, they will bake at the same time.
3. For uniformity in size and shape; drop cookies can be made using a ice cream scooper, while for the molded cookies dough, it can be weighed.
4. If you have only 1-2 baking sheets, you can use it repeatedly for one batch of cookies without washing but make sure you dry and cool it first. Otherwise, the cookie dough will start melting before it reaches the oven and it will spread too much.
5. Remove cookies from the baking sheet while hot. Do not wait for them to cool and become crisp in the pan.
6. To avoid overspreading of drop cookies, sit the dough with cover inside the refrigerator for several minutes.

Cookies

The term cookie is derived from the Dutch word koekje meaning small cake. It was what the cookies were. Drops of the cake batter were used to test the heat of the oven. Cookies come in different shapes, sizes and textures. Down below are the different types of cookies:

• Bars - cookie batter is spread evenly in a shallow pan, then, baked. After baking, they are cooled, then, cut into bars.
• Drop - cookie batter is dropped by teaspoonfuls onto cookie sheets.
• Refrigerator - cookie dough is formed into log. Then, chilled. After that, it is thinly sliced and baked.
• Rolled - cookie dough is chilled for easier handling, then, rolled out with a rolling pin. Cut into various shapes and baked.
• Molded - cookie dough is shaped by hand after chilling or pressed into ready-made cookie molds.

Correct Measuring of Ingredients

One of the keys to successful baking is the correct measurement of ingredients. One should not only follow the amounts stated in a recipe but also measure them in the right way. Dry and liquid ingredients are measure differently.

Dry ingredients like flour and sugar are measured in nested measuring cups which come in a set of four (1 cup, 1/2 cup, 1/3 cup & 1/4 cup). Sugar and all-purpose flour are measured by dipping cups into the ingredient until filled then leveling it off with a spatula. For cake flour and confectioners' sugar, ingredients are spooned onto thecup then leveled off.

Liquid ingredients are poured into spouted glass measuring cups placed on a flat surface. Measurement is read at eye level.

Small quantities of dry and liquid ingredients are measured using spoons measuring 1 tablespoons, 1 teaspoon, 1/2 teaspoon or 1/4 teaspoon. Dry ingredients are leveled off with a spatula.

Shortening is measured by pressing down firmly into the measuring cup to make sure there are no air spaces.

Brown sugar is also packed firmly to ensure proper measurement. When the cup is inverted the measured brown sugar should retain the shape of the cup.

Butter need not be measured in cups. One bar of butter is equivalent to 1 cup. So, if you need 1/2 cup, just divide the bar into to two. So on and so forth.

Basic Steps In Baking

1. Read the recipe carefully to know if you have all the ingredients and utensils needed and to know if you could understand the entire procedure.
2. Check if you have all the necessary ingredients then gather them together.
3. Prepare all the utensils you will need for measuring, mixing and baking.
4. Preheat oven. Set the oven knob at desired temperature. Hang an oven thermometer on the center rack. When the thermometer registers the same temperature as the oven knob then the oven is ready for use.
5. Prepare the pan or pans needed, making sure you use the correct pan size. If it needs greasing, brush the bottom of the pan with a little shortening. For baking purposes, do not use butter or margarine for greasing because these burn easily and will produce a very brown crust.
6. Measure the ingredients using correct utensils in the amount required in the recipe.
7. Mix the batter or dough. When filling pans, make sure you do not overfill. Fill about 2/3 full to give an allowance for the rising.
8. Bake in a preheated oven. Put the pan at the center rack.
9. Test for doneness. For butter cakes, prick at the center of the cake with a toothpick. If it comes out clean, then, it is done. For chiffon or sponge cakes, press lightly with the fingers. If it springs back, it means it is done. Pies and pastries are done when the crusts have turned golden brown, crisp and flaky.
10. Cool the baked products. For butter cakes, put the pan on a wire rack and leave to cool for 10 minutes. Afterwards, invert the pan to remove the cake and cool it completely. For chiffon or sponge cakes, invert the pans at once and cool on racks.
11. After the cakes have cooled, they can aleady be assembled and decorated.

Introduction to Baking

Baking refers to cooking by dry heat especially in an oven where the temperature is unifrm as hot circulates to cook a cake, pie, cookie or bread.

Basic Ingredients:
Flour is the basic ingredient in cakes, pastries, breads and scores of other baked products. It provides the structure or framework of the food. Different types of flour are used for baking although the most commonly used is the all-purpose flour since it can be used for all kinds of baked goods. For cakes, it is best to use cake flour because of its lightness and low protein content while bread flour is the most suitable for breads due to its high protein content. Other flours used in baking include whole wheat flour, pastry flour and etc.

Sugar functions not only as sweetener. It is also responsible for making the cake tender because it hinders in the hydration of flour which is necessary in the development of gluten. Sugar also provides the golden brown color of cakes or breads. Most used is the refined white sugar or granulated sugar although some recipes call for brown sugar and even confectioners' sugar.

Fat is also needed for baking because it makes the baked products tender, moist and rich. Butter or margarine are usually preferred because of their flavor and additional color. Shortening is also often used while others specify oil. Butter can either be creamed or melted depending on its use.

To make cakes rise, leavening agents are added. These produce carbon dioxide largely responsible for its rising of the cake or its volume. They also make the cake light and porous. Baking powder, baking soda and yeast are examples of leaveners used in baking. The first two are used for cakes and pastries while yeast is used for breads.

To hold the batter or dough together and to blend all the ingredients, liquid is added. Liquid can be in the form of water, milk or juices. Milk refers to whole cow's milk. To substitute with canned evaporated milk; dilute it in a 1:1 proportion. Powdered full-cream milk can also be used for substitute, simply dissolve it in water before using.

For additional structure, richness and nutrition eggs are added - either whole, just egg yolks or just egg whites. The important thing is to use eggs of the same size.

Lastly, to make cakes flavorful and more interesting, add nuts, dried fruits, flavoring, spices and even fresh fruits.

High Altitude Baking at 3000 feet above sea level there is less air pressure and water boils at a lower temperature. Because of this rising of cakes are affected. The volume of gas produced by leaveners is more so there is a need to lessen the baking powder by 1/8 teaspoon for every teaspoon used. Sugar is also reduced by a tablespoon for every cup used and the liquid increased by 1-2 tablespoons per cup used. As a rule, the baking temperature is increased by 25 degrees fahrenheit.