BAKING COOKIES AND CAKES
molding and freezing cookies, baking cakes and cupcakes plus icing from measuring 2 baking
--you will be needing to get off at the EAST WEST BANK instead of PETRON to get a tricycle ride if you are commuting.
--not the one in the lesson
DECEMBER 7 PASTRIES 1
- oatmeal cookies
- cakey chocolate chips
- banana muffins
- cream puffs with custard filling
--FLUFFY BOILED ICING
DECEMBER 14 PASTRIES and CAKES 2
- chocolate cupcakes
- basic angel food cake
- lemon pound cake
- buttercream icing (cooked ) not the confectioner's and butter type
- this one stays in the freezer for 6 months, you will use eggwhites leftover from your custard
still under construction, watch out for images, and cake, muffins, cupcakes, icings etc.,
THE CLASS WILL HAVE ACTIVE STUDENT PARTICIPATION, STUDENTS WILL LEARN WHAT CHEAPER FLOUR TO USE, HOW TO CONVERT RECIPES COMMERCIALLY FOR MASS PRODUCTION, HOW TO MAKE LARGE BATCHES, STORAGE ETC., using all purpose flour is very expensive, so you need to learn how to subsitute and make chewy cookies at less cost.
IN SHORT, YOU WILL LEARN HOW TO CREATE YOUR OWN RECIPES TO MAKE THE COST OF THE PRODUCT CHEAPER WITHOUT SACRIFICING THE QUALITY, THUS INCREASING YOUR PROFIT MARGIN!!! THIS IS WHAT I DID WHEN I STARTED SELLING THE COOKIES WE EAT AT HOME. SIMPLY USING THE RECIPES I FIND AND USE FROM BAKING BOOKS IS NOT ENOUGH. YOU NEED TO REFORMULATE THEM SO YOU CAN EARN AT LEAST 100% OR MORE.
THERE IS NO TIME LIMIT ON THE CLASS.STUDENTS WILL MEASURE, MIX, MOLD THE COOKIES ONE BY ONE, BAKE AND SAMPLE THE PRODUCTS. THEY WILL ALSO BRING HOME SOME SAMPLES FREE OF CHARGE.
REQUIREMENTS FOR THIS CLASS IS AN APRON, HAIRNET, EXTRA TSHIRT FOR CHANGE AND CALCULATOR.
YOU MAY NEED TO BRING A CONTAINER FOR THE COOKIE SAMPLES, A TUPPERWARE OR ICE CREAM PLASTIC CONTAINER WILL BE FINE. PLEASE DO SO SO THAT THE SAMPLES YOU BRING HOME WILL NOT BE CRUSHED DURING TRANSIT ESPECIALLY IF YOU ARE COMMUTING.
YOU MAY BRING A CAMERA OR VIDEO TO CLASS IF YOU WISH SO.
CLASS STARTS AT 8:30 AM UNTIL THE STUDENTS FINISH THE SESSION. REMEMBER, THE STUDENTS WILL BE BAKING THE COOKIES THEMSELVES, ONE BY ONE MOLDING THE COOKIE DOUGH SO IT MAY TAKE TIME. DO NOT SCHEDULE ANYTHING LATER THIS DAY BECAUSE SOME GROUP MAY BE SLOW.
THIS IS THE ONLY LESSON YOU NEED TO ATTEND WHEN YOU WANT TO LEARN BAKING COOKIES. DO NOT BUY ANY TOOLS YET OR BAKING SHEETS, GADGETS ETC., YOU MIGHT END UP NOT USING THEM AT ALL LIKE MOST OF US DO. I HAVE A CABINET LOAD OF UNUSABLE PANS AND KNICK KNACKS WHAT HAVE YOUS THAT I BOUGHT ON IMPULSE WHEN I WAS A BEGINNING BAKER. I THOUGHT THEY WERE NICE TO LOOK AT SO MAYBE I HAVE A USE FOR THEM, BUT NAH UH. SOME NEVER EVEN SEE THE INSIDE OF AN OVEN, SIMPLY JUST A WASTE OF MONEY AND SPACE. SO BEWARE.
BASIC COOKIE BAKING
THE INGREDIENTS USE IN COOKIE BAKING CERTAINLY AREN'T MYSTERIOUS; BUTTER, SUGAR, EGGS, FLOUR, LEAVENINGS, SPICES, AND VANILLA. THERE ARE HOWEVER, A FEW THINGS THE BAKER SHOULD KNOW WHEN COMPOSING A SHOPPING LIST.
FOR THE SHORTENING IN MOST OF THE RECIPES, I CALL FOR BUTTER OR MARGARINE. BUTTER GIVES COOKIES BETTER FLAVOR, BUT MARGARINE MAY BE SUBSTITUTED FOR COST, SINCE MARGARINE IS HALF THE COST OF BUTTER, EVEN LESS.
WHEN BROWN SUGAR IS CALLED FOR IN THE RECIPES, IT MEANS LIGHT OR GOLDEN BROWN SUGAR UNLESS OTHERWISE SPECIFIED. SINCE BROWN SUGAR HAS STILL MOST OF THE MOLASSES IN IT, THE TEXTURE IS MOIST AND LOOSE. THIS IS WHY BROWN SUGAR IS MEASURED BY PACKING IT LIGHTLY ONTO THE MEASURING CUP.
USE THE FRESHEST EGGS, CRACK EACH PIECE SEPARATELY ON A SMALL DISH OR SAUCER TO CHECK THE FRESHNESS OF EACH EGGS. I ONCE HAD THE MISTAKE OF ADDING THE EGGS STRAIGHT TO THE BOWL AND THUS RUINING MY BATTER WHEN ONE OF THE EGGS WAS ROTTEN.
WHY WOULD SOMEONE WANT TO SUBSTITUTE? WELL, FOR ONE, ALL PURPOSE FLOUR COST ALMOST DOUBLE THAN 3RD CLASS FLOUR. IF YOU WILL SELL YOUR COOKIES, THIS IS NOT PROFITABLE. ADDING SOME BREAD FLOUR TO THE DOUGH WILL INCREASE THE PROTEIN CONTENT OF THE DOUGH TO MAKE IT A BIT CHEWY, MAKE THE DOUGH STRONG AND RESIST SPREADING. BREAD FLOUR WHEN BOUGHT PER KILO IS STILL CHEAPER COMPARED TO ALL PURPOSE FLOUR.
ANOTHER SUGGESTION WHEN MAKING COOKIES IS TO CONVERT YOUR FAVORITE RECIPES INTO GRAMS THEN TO BAKER'S PERCENT. THIS WILL MAKE YOU CREATE DOUBLE AND TRIPLE BATCHES WITH ACCURACY. IT TELLS YOU HOW MUCH SUGAR AND FAT ARE IN THE FORMULA THUS GIVING YOU AN IDEA WHEN YOU TRY TO CREAE YOUR OWN RECIPES. THIS IS WHAT I DID WITH MY RECIPES SUCH AS CHOCOLATE CHIPS AND OATMEAL RAISIN. COSTING THE RECIPES FOR SALE IS ALSO A LOT EASIER WHEN THE INGREDIENTS ARE IN GRAMS, NOT IN CUPS AND TEASPOONS.
FOR A HEALTHIER COOKIE RECIPE, YOU MAY ADD SOME OATS, CRACKED WHEAT, DESSICATED COCONUT OR EVEN FRESH GRATED COCONUT, SEEDS, NUTS AND DRIED FRUITS. JUST DON'T OVER DO IT. DO THIS IN SMALL QUANTITIES AND SMALL BATCHES.
YOU BEGIN BY BEATING BUTTER AND SUGAR UNTIL CREAMY, THEN BEAT IN EGGS ONE AT A TIME, FLAVORING AND ANY LIQUID IF USED. THE APPEARANCE OF THE WELL CREAMED MIXTURE SHOULD BE FLUFFY AND LIGHTER IN COLOR, LIKE AN ICING.
MIXTURE IS STILL GRAINY SO KEEP SCRAPING THE SIDES AND BEAT FURTHER UNTIL THE MIXTURE IS LIGHT, PALE IN COLOR.
AFTER THE MXING STAGE, THE DOUGH CAN NOW BE SCOOPED INTO THE GREASED PAN FOR BAKING. WHEN THE WEATHER IS WARM, SOMETIMES, CHILLING THE DOUGH FOR A FEW MINUTES UNTIL THE FAT COOLS DOWN WILL HELP. YOU MAY USE A TABLESPOON OR TEASPOON, A DISHER OR ICE CREAM SCOOP ETC.,
SINCE I SELL MY COOKIES, I USUALLY MOLD THEM RIGHT AWAY, PACK THEM IN SEALED CONTAINERS AND THEN FREEZE THE DOUGH FOR LATER USE. THERE IS NO NEED TO THAW THE COOKIES WHEN YOU ARE READY TO BAKE THEM. SIMPLY PREHEAT THE OVEN, LINE UP THE FROZEN COOKIE DOUGH ON THE GREASED SHEETS AND POP THEM IN THE OVEN.
For mixing your cookie dough, an electric mixer is invaluable--though you can mix most doughs by hand, it takes much more time and effort. A mixer is a particularly worthwhile investment if you do a lot of baking; either a heavy-duty like a Kitchen Aid or a small hand-held unit. The problem with hand held mixers is that you can only mix a single batch whereas standing mixers can mix twice that amount. When i used my household Kitchen Aid for my cookies, the plastic coating of the paddle attachment was completely torn at the tip due to constant endless mixing. However, since you would need to cream the butter and the sugar, mixing it on a heavy duty mixer is very convenient and effortless. When i was able to buy a commercial mixer, my work load was reduced since i can now mix up to 5 batches of each cookie dough recipes.
To ensure accuracy, it's very important to have a good set of measuring equipment. You'll need at least one set of measuring spoons, and separate measuring cups for liquid and dry ingredients. However, if you plan to sell your cookies, buy a digital scale and convert your recipes into grams so you can make more cookies in a single mixing round. Measuring spoons and cups are only good for household use and never advisable for use when you go on business. How do you cost your ingredients in cups and spoons? Possible but ridiculously boring!!! That's not how you do it.
Shiny, unrimmed baking sheets give the most evenly baked and browned cookies. Dark metal sheets retain heat, giving cookies dark or even burned bottoms. You will know this once you start experimenting. So if you haven't bought any baking or cookie sheets yet, do not buy teflon coated baking sheets. Although i have some of these, i use them for baking foccaccia and ciabattas since i want the bottom crust golden brown in the end.
You also need glassine papers to cover the baking sheets. This paper which look like a cheaper version of wax paper, cost only less than P2.00 per sheet which you can cut into 4 baking sheet size portions and can be used over and over until it tears. I find this paper the most handy companion next to my mixer when it comes to my cookie business. I just place the frozen cookie doughs on the paper lined baking sheets and presto, the cookies are out of the oven in 13 minutes, i then reload the oven with more baking sheets which you can re-use over and over since all you need to do if you have limited sheets is to remove the paper, cool them down, paper on, cookie dough, then oven.
Sometimes when the cookie dough has chocolate chips in them, the cookies stick to the paper. This is where a flat metal angled spatula comes to the rescue, do not force the cookie off the paper, slide the spatula underneath while holding the paper and sweep the cookie off. It also helps to leave the cookies to cool for at least 2 minutes before removing them from the paper to preserve the shape of the cookies. As you all know, starch when warm or hot is soft, the cooler it gets, the firmer it becomes.
A cooling rack is important so the cookies will not go limp and soggy. The surface should be flat to get that lovely cookie shape, NEVER put the cookies on top of each other while cooling! This will distort the shape of the cookies and there is no way to correct this. Cool the cookies completely and then pack them either in boxes or plastic. I use a plastic sealer for this purpose which i bought for only P250.00 way back year 2001.
To preserve the freshly baked flavor and texture of your homemade cookies, store them airtight. This way, the moisture in the air won't soften crisp cookies, and soft cookies won't dry out. Unless otherwise specified in the recipe, cookies keep for about a week when stored airtight-depending of course, on the climate and on what type of cookies they are. For example, crispy butter cookies will last for more than 7 days when stored properly, while soft, chewy cooies tend to dry out in 5 days.
What does airtight mean? Sealed plastic bags, tins, cookied jars with screw tops or gasket lids, plastic storage containers, and sealed foil packets are all fine; separate layers with wax paper if the cookies are very moist or sticky.
Don't store cookies on loosely covered plates, in paper bags, or in boxes-these all allow air to circulate freely. And never store crisp cookies and soft cookies together. Why? The crisp cookies will draw out the moisture in the soft cookies making them crispy, the crisp cookies will become soft. Vice versa. This is why when a soft cookie hardens, a piece of bread or slice of apple is sometimes placed in the jar to soften it up. If you really want your crisp cookies to get crispy again, pop them back in the oven at 325 F for 5 minutes. Let cool and store airtight.
If you decide to make and bake cookies, you can store the cookie doughs, already formed or scaled in the refirgerator for up to 6 months, provided it is properly sealed. I suggest that you store it away from very strong odors such as fish or seafoods. Now since the cost of storage adds to your food cost, freezing them is not a viable business idea. You can either simply mix the dough everyday if the orders keep coming to save on storage cost which i think is so expensive in the Philippines. Mixing and molding is easy to do anyway so why bother storing them up.
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