Octobler 17, 2017
Octobler 17, 2017
Cookies part 2!
Today with slightly more experience in the baking world, we were able to make some more advanced types of cookies.
Almond Tuiles-
My initial thought when I saw Chef KJ's demo was "WOW these are fancy cookies that hardly qualify as cookies!" Honestly these melt on your tongue before you have a chance to even chew or taste them! While this recipe went and well as expected, I noticed a few critical points that can change the consistency of the cookie. While reusing the same molds is easier, when they are placed on the hot pan, the dough melts and gets all liquidy. It becomes to thin and therefore burns much easier. I think that it is important to rotate the pans or at least give each pan a minute to cool before putting the molded cookie on the pan. I think these cookie would be delicious with a lemon flavor added to it.
BISCOTTI!
First of all! Mckenna made hers with pistachios and hazelnuts instead of almonds and it was SO MUCH tastier. Also after trying hers I noticed that my biscotti had poorly distributed citrus flavor and after tasting Mckenna's biscotti, I noticed what a positive difference it makes to the overall flavor. I also liked the biscotti more before we baked it into bricks. Even though it is meant to dip in coffee, it is not as tasty in my opinion to eat it solid.
Cream Cheese Brownies-
Biggest lesson learned from this recipe is that the cream cheese filling should go on top of the brownies instead of layered in the batter. Also definitely dont over bake these guys. These have a tendency to be dry, gross, and crumbly.
WHAT I LEARNED TODAY:
I learned that dry texture in a cookie can be both desirable and undesirable. Biscotti is meant to be dry and crunchy while the cream cheese brownies were meant to be decadent and rich. If the brownies are dry and crumbly they will be gross.
Cookies part 2!
Today with slightly more experience in the baking world, we were able to make some more advanced types of cookies.
Almond Tuiles-
My initial thought when I saw Chef KJ's demo was "WOW these are fancy cookies that hardly qualify as cookies!" Honestly these melt on your tongue before you have a chance to even chew or taste them! While this recipe went and well as expected, I noticed a few critical points that can change the consistency of the cookie. While reusing the same molds is easier, when they are placed on the hot pan, the dough melts and gets all liquidy. It becomes to thin and therefore burns much easier. I think that it is important to rotate the pans or at least give each pan a minute to cool before putting the molded cookie on the pan. I think these cookie would be delicious with a lemon flavor added to it.
BISCOTTI!
First of all! Mckenna made hers with pistachios and hazelnuts instead of almonds and it was SO MUCH tastier. Also after trying hers I noticed that my biscotti had poorly distributed citrus flavor and after tasting Mckenna's biscotti, I noticed what a positive difference it makes to the overall flavor. I also liked the biscotti more before we baked it into bricks. Even though it is meant to dip in coffee, it is not as tasty in my opinion to eat it solid.
Cream Cheese Brownies-
Biggest lesson learned from this recipe is that the cream cheese filling should go on top of the brownies instead of layered in the batter. Also definitely dont over bake these guys. These have a tendency to be dry, gross, and crumbly.
WHAT I LEARNED TODAY:
I learned that dry texture in a cookie can be both desirable and undesirable. Biscotti is meant to be dry and crunchy while the cream cheese brownies were meant to be decadent and rich. If the brownies are dry and crumbly they will be gross.
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