What are different mixing methods of cookie?

Answer 1

Cutting In Method;

This dough is usally rolled out and cut into shapes. The butter is incorporated into the flour by cutting it in with a pastry blender or 2 forks until the dough is crumbly. With this method the butter must be cold to prevent the dough from be too soft and sticky. This dough must not be handled much. The texture of the baked cookie will depend on the proportion of butter and sugar to the flour. The higher the butter content, the softer the cookie and the higher the sugar content, the crisper the cookie. After the butter is cut into the flour, eggs, yolks, or milk are added to bind the dough.

This process creates various different textures from soft to crisp to melt in your mouth. The dough is very versatile. It can be firm enough to roll out and soft enough to squeeze through a piping bag or dropped onto a baking sheet from a spoon. The butter needs to be at room temperature for this method so that the creamed mixture is smooth and fluffy. Doing this traps air in the mixture so that when it bakes, the dough rises to make a light and crispy cookie.

Most doughs prepared with this method can be rolled out right after mixing but some need to be chilled to be firm enough to roll out. If any dough is too soft or sticky to work with, just wrap it up in plastic wrap and put it in the refrigerator for about 15-20 min. Try not to add too much extra flour causing the cookies to be tough.

Whisking Method;

This method makes cake-like cookies as well as very thin wafer cookies. The dough is spooned or piped onto baking sheets. Eggs and sugar are beaten together until the mixture is very thick. Beating with a mixer is ideal for this method but it can be done by hand as well.

Melting Method;

This method makes crunchy cookies as well as crisp thin ones like florentines. The dough can be spooned if soft enough or rolled into balls if too stiff like with gingersnaps. The dough will be sticky as it's being prepared but will become firmer if it is allowed to cool. Don't add more flour to this dough.

No-Bake Cookies;

Simple ingredients come together to make these cookies. They are simple to make but need to be chilled a longer time for a long time to give the ingredients time to become firm. Many of these cookies are held together with melted chocolate. It can be melted in a saucepan with butter and water or in a double boiler if it is being melted alone.

Meringue Cookies;

The main ingredient in most of these cookies is beaten egg whites. Thes cookies can either be piped into fancy shapes or spooned onto a baking sheet.

Refrigerator Cookies;

These cookies need to be chilled before slicing and baking them. The creaming method is used to make the dough. This dough is very sticky once prepared but after much chilling, it's firm enough to slice and bake. Most of these cookies spread so make sure to leave room between each one on a baking sheet. The dough is formed into a cylinder and wrapped in plastic wrap, waxed paper, or parchment paper. Twist the ends so the log looks like one big wrapped taffy. Chill in the fridge for a couple of hours or freeze for a couple of months. The advantage to making these types of cookies is that you can keep it in the freezer until you are ready to bake them and you can bake as many as you want at any time. Just rewrap the unused portion of the log and refreeze.

Answer 2

There are two different mixing methods of batter and dough. They are the creaming method and the muffin method. With the creaming method, you beat the butter and sugar together before adding the other ingredients. With the muffin method, you mix the wet ingredients and the dry ingredients separately, then mix them both together.

Answer 3

1. Creaming Method
2. The creaming method is one of the most widely used methods of mixing cookie and
3. cake batter. The method allows for a nice balance between tender and tough-yielding
4. an end product that can hold up to carving, stacking and knocking about while still having a nice melt-in-your-mouth quality and tender crumb. The creaming method is not hard to learn, and once you get it down, you'll be able to make any number of cakes and cookies from an ingredient list alone.
5. The most important thing to remember about The Creaming Method:
6. Make sure that all of your ingredients are at cool room temperature-about 68F. Yes, even the milk and the eggs. Get your ingredients out early and let them sit out for a half hour to an hourto come up to temperature.
7. Creaming Method for Cookies
8. On low speed, cream the butter and/or shortening until smooth.
9. Add the sugar(s) and continue mixing until smooth and well-blended.
10. Still on low speed, add the eggs (if there are eggs), one at a time, mixing well between each additon.
11. Mix in the dry ingredients until uniformly incorporated. You might need to finish by hand.
12. Stir in any mix-ins, such as Chocolate Chips, toasted nuts, raisins, etc.
13. Creaming Method for Cakes
14. On medium speed, cream the butter until light and smooth.
15. Add the sugar(s) and continue mixing on medium to medium-high until light and fluffy.
16. Add the eggs, one at a time, mixing well and scraping the bowl between each addition.
17. Add 1/2 of the dry ingredients (please whisk them together well so they are uniformly mixed and the leavening is evenly distributed), mixing just until incorporated. Scrape the bowl.
18. Add 1/2 the liquid, mixing just until incorporated. Scrape the bow.
19. Add 1/2 of the remaining dry ingredients, mixing just until incorporated. Scrape the bowl.
20. Add 1/2 of the remaining liquid, mixing just until incorporated. Scrape the bowl.
21. Add the rest of the dry ingredients, mixing just until combined.

Answer 4

1. Sifting

2. Creaming

3. Stirring

4. Beating

5. Whipping

6. Kneading

7. Folding

8. Cutting - in

9. Cut and Fold

Answer 5

The stirring method, shortening method, and the creaming method are the three mixing methods for quick breads.