Homemade cookies

Homemade cookies are called because in terms of their characteristics they are characterized by a high content of sugar and fat in comparison, for example, with biscuit, fresh or dietary types of such confectionery. In addition, the calorie content of homemade cookies is significantly higher than the nutritional value of many other wheat flour products.

It is noteworthy that the range of homemade cookies is rightfully considered the most diverse of all known types of cookies. The food industry today produces homemade cookies of a wide variety of shapes and sizes, with fillings and layers, as well as external decorative decoration. Meanwhile, all homemade cookies can be divided into 2 large groups: shortbread and knock-down cookies.

In turn, shortbread cookies are divided into shortbread and shortbread cookies. The first variety is made from enough batter, which has the consistency of medium-fat sour cream. As for the sand-cut cookie, a more plastic dough is used to make it, which in structure resembles sugar, but only with even more fat and sugar.

The second group - knock-down homemade cookies - is represented by biscuit-knock-down and protein-knock-down products. Biscuit-knock confectionery products are prepared on the basis of a liquid consistency dough, which contains a large amount of egg products. These are the so-called melange, directly fresh chicken eggs, egg powder, as well as egg yolks.

It is clear from the name of the protein-whipped homemade cookie that it is characterized by a significant content of egg white and sugar, and also by strong whipping. By the way, nut cookies also belong to this type of confectionery, in which, in addition to sugar and egg white, there are a lot of crushed nut kernels.

In addition, oat cookies, which are produced with the addition of oat flour, as well as crushed raisins or fruit-containing raw materials, are rightfully considered a subspecies of homemade cookies. It is impossible not to mention hearth crackers, in which a large amount of sugar, fat and egg products are similarly observed.

According to the technology, the scheme for the production of homemade cookies consists of certain stages, strictly adhering to which, confectioners always get an excellent result and high quality of the finished confectionery product. First, the raw material is pre-prepared for production, the dough itself is prepared, which is formed in the necessary way.

After baking homemade cookies, the finished product goes through the stage of mandatory cooling, since in the hot form the products are quite fragile and brittle. The last stage is the finishing of cookies (if necessary), its packaging and packaging. The calorie content of homemade cookies is 451 kcal per hundred grams.