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Bagged
A cookie makeup method in which the dough is shaped and deposited with a pastry bag.
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Bar
A cookie makeup method in which the dough is shaped into flattened cylinders, baked, and sliced crosswise into individual cookies; a cookie made by this method.
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Creaming Method
A mixing method that begins with the blending of fat and sugar; used for cakes, cookies, and similar items.
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Double-Panning
Placing a baking sheet or pan on or in a second pan to prevent scorching the bottom of the product being baked.
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Dropped
A cookie makeup method in which portions of dough are measured with a scoop or spoon and dropped onto a baking pan.
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Icebox
A cookie makeup method in which the dough is shaped into cylinders, refrigerated, and sliced.
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Molded
A cookie makeup method in which the dough is shaped into cylinders, cut into equal portions, and shaped as desired.
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One-Stage Method
A cookie-mixing method in which all ingredients are added to the bowl at once.
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Rolled
A cookie makeup method in which the dough is rolled out into a sheet and cut into shapes with cutters.
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Sheet
A cookie makeup method in which the dough is baked in sheets and cut into portions.
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Sponge Method
A cake-mixing method based on whipped eggs and sugar.
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Spread
The tendency of a cookie to spread out and flatten when baked.
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Stencil
A pattern cut from plastic or cardboard, used for depositing batter for thin cookies made in decorative shapes.
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