Three Basic Cookie Mixing Methods
Cookie mixing methods are much like of the cakes mixing
but the only major difference is that less liquid is usually
incorporated (set-up) to make mixing a bit easier.
Less liquid means that gluten is less developed by the
mixing and also less easy to achieve a smooth, uniform mixture.
A. One-stage Mixing Method
Procedures:
1. Scale ingredients accurately and have them in room temperature.
2. Place all the ingredients in a mixer bowl.
3. With the paddle attachment, mix on low speed until uniformly
blended.
4. Scrape down bowl as necessary. For dense cookies, blend to a
smooth paste. For light cookies, cream until light and fluffy.
5. Add eggs and liquid, if any, and blend in on low speed. 6. Add
sifted flour and leavening. Mix just until combined. Do not over mix
or the gluten will develop.
C. Sponge Mixing Method
1. Scale the ingredients accurately and have them at room
temperature (20°C). Eggs may be warmed slightly for greater
volume.
2. Following the procedure given in the formula, whip eggs (whole,
yolks, or whites) and the sugar to the proper stage: thick and light
for whole eggs and egg yolks; soft peaks for egg whites.
3. Fold in remaining ingredients as specified in the recipe. Be careful
not to over-fold, so as not to deflate the egg foam.
4. Scrape down bowl as necessary.
Brownies
B. Creaming Mixing Method
1. Scale the ingredients accurately and have them at room
temperature (20°C).
2. Place fat, sugar, salt and spices in the mixer bowl.
3. With the paddle attachment, mix on low speed until uniformly
blended.
Brownies are generally chewy and fudgy, sweeter and even
denser than the richest of butter cakes.
Brownies are prepared using the same procedures as those
for high-fat cakes. Eggs are incorporated during the mixing process
are usually the only leaveners in a traditional brownie formula.