COOKIE BAKING CLASS
WHAT TO EXPECT IN THE CLASS

RECIPES

 

CHOCOLATE CHIP COOKIE                

OATMEAL COOKIE

OATMEAL RAISIN

PEANUT BUTTER AND NUT COOKIE

CHOCOLATE CRINKLES                   

 

                                         molded unbaked dough

 

           STUDENTS WILL LEARN THE BASIC OF CREAMING AND MIXING METHODS, HOW TO FREEZE COOKIE DOUGHS AND BAKE (NO THAWING NEEDED)

           STUDENTS WILL DO THE CREAMING AND MIXING THEMSELVES AND LEARN THE BASIC OF CORRECT MEASUREMENT, HOW TO MAKE LARGE BATCHES, HOW TO TEST RECIPES AND THE BEST THING, HOW TO TROUBLESHOOT RECIPES.

nuts chocolate chips and adding flour to the mix

 

         baked dough ready for cooling

 

 

          AS MENTIONED IN OTHER ARTICLES, BAKING COOKIES IS SOMETIMES A HIT AND MISS, AND IF YOU DO NOT UNDERSTAND THE SCIENCE OF BAKING, YOU WILL HAVE A HARD TIME UNDERSTANDING WHY YOUR COOKIES ARE SOMETIMES 100 % PERFECT AND AT OTHER TIMES NOT!!! FROM MY EXPERIENCE, IT IS EITHER THE COOKIE SPREADS OR THE COOKIE DOES NOT SPREAD TO A PERFECT SHAPE AND ROUNDNESS, OR TO PUT IT PLAINLY, IT BAKES DRY AND TOUGH. YOU WILL LEARN HOW TO CORRECT A NOT SO PERFECT DOUGH BY TROUBLESHOOTING AND NOT LETTING IT GO TO WASTE AND STANDARDIZE YOUR RECIPES.

WHEN YOU STANDARDIZE YOUR RECIPES, IT MEANS YOU HAVE TESTED IT OVER AND OVER AGAIN, AND NO MATTER WHO BAKES IT, OR HOW BIG THE BATCH IS, THE COOKIE WILL COME OUT PERFECT FROM THE OVEN.

 

AFTER JUST ONE CLASS, YOU WILL BE ABLE TO MAKE BATCH AFTER BATCH OF YOUR OWN FLAVOR, LEARN HOW TO DO COSTING AS WELL SO YOU WILL BE READY COME CHRISTMAS SEASON TO SELL YOUR OWN COOKIES.

I REMEMBER WHEN I WAS JUST STARTING TO SELL COOKIES, I FOUND OUT THAT MY FOOD COST WAS WAY TOO HIGH. WHEN I WAS BUYING MY FLOUR, THE OWNER ASKED ME WHERE I USE MY ALL PURPOSE FLOUR AND WHEN SHE FOUND OUT THAT I WAS BAKING COOKIES, SHE WAS SURPRISED AND ASKED ME HOW COME I USE ALL PURPOSE WHEN I COULD USE THE CHEAPEST FLOUR WHICH WAS PERFECT FOR COOKIES.

COMING HOME THAT DAY I STARTED FIGURING OUT HOW I COULD SUBSTITUTE THIRD CLASS FROM THE USUAL ALL PURPOSE FLOUR THAT I WAS USING. BELIEVE ME, IT WAS NOT EASY. I HAD TO DO TESTING AFTER TESTING BEFORE I WAS SATISFIED WITH THE FINAL PRODUCT. THE PROBLEM IS THIS, IT IS NOT ENOUGH TO USE A 1 : 1 RATIO. IT DOES NOT WORK THAT WAY.

ALL PURPOSE FLOUR HAS  MORE PROTEIN CONTENT THAN 3RD CLASS, USING THE SAME AMOUNT ALTERS THE PROTEIN CONTENT OF THE RECIPE OR FORMULA THUS GIVING IT A LOOSER CONSISTENCY OR DOUGH. SINCE I WANTED A CHEWIER FINISHED PRODUCT ( MY BROTHER FROM THE STATES SAID IT IS THE "USO" TYPE OF COOKIES THERE), USING 100% 3RD CLASS MAY NOT SUFFICE. I NEED SOMETHING ELSE TO GIVE THE COOKIE DOUGH SOME STRUCTURE AND  BITE WHEN IT BAKES. AND SO, THE EXPERIMENT GOES ON.

IN OUR LESSON, I WILL SHARE TO THE STUDENTS THE SCIENCE BEHIND IT AND WILL GIVE THE FORMULA SO THEY CAN START SELLING THESE COOKIES AT HOME.

text or call to reserve a slot at /01904642341 and ask for shirley

 

COOKIES READY FOR EATING