preparation collect the utensils needed arrange the oven shelves in the right position preheat the...
Post on 17-Dec-2015
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Preparation
Collect the utensils needed
Arrange the oven shelves in the right
position
Preheat the oven to the
required temperature
Prepare the cake tin
Measure the ingredients
Start making the cake
Use of raising agents
What are raising agents?
• Substances that help flour rise.
• Usually used in making cakes, buns or bread to make them light, tasty and easy to digest.
• Types include air, steam and chemical raising agents.
Air
Chemical raising agents
Moisture
Video
Principles:
Air expands when heated, thus pushing the flour mixture up and making it light in texture.
Air
Chemical raising agents
Moisture
We can incorporate air into the flour mixture by:
Sieving flourAir
Chemical raising agents
Moisture
Beating the mixtureAir
Chemical raising agents
Moisture
We can incorporate air into the flour mixture by:
Rubbing fat into flourAir
Chemical raising agents
Moisture
We can incorporate air into the flour mixture by:
Creaming fat and sugarAir
Chemical raising agents
Moisture
We can incorporate air into the flour mixture by:
Whisking eggsAir
Chemical raising agents
Moisture
We can incorporate air into the flour mixture by:
Principles:
When the mixture is heated, the moisture changes to steam and its volume can increase up to 1600 times slowly. This can help the mixture rise.
Air
Chemical raising agents
Moisture
Chemical raising agents
Principles:• When a chemical raising
agent is mixed with moisture and heated, it produces carbon dioxide.
• Carbon dioxide expands when heated and makes the flour mixture rise.
Air
Moisture
Common examples:
Baking powder and bicarbonate of soda
Air
Chemical raising agents
Moisture
In making flour mixture, air is incorporated while moisture and chemical raising agents are added.
AirChemical
raising agentsMoisture
When heated, different raising agents expand and push up the mixture, making it rise.
In further cooking, the gluten around the gas bubbles hardens. This fixes the shape of the mixture.
Rubbing-in method
Creaming method
Whisking method
Examples:Rock bunsCoconut loafCheese scones
Rubbing-in method
Creaming method
Whisking method
Rubbing-in method
Characteristics of cakes made:
• With less fat.
• With rough texture.
Rubbing-in method
Basic proportions
Flour 1
Fat 1/3 - 1/2
Sugar 1/3 - 1/2
Basic ingredientsFlour 100 g
Baking powder 1 tsp
Butter or margarine 30-50 g
Castor sugar 30-50 g
Egg 1/2
Milk or water 11/2 tbsp
Video
Pastry blender
Uses:
Advantages:
Cut fat into flour.
• Save time.• Prevent the fat
from melting during rubbing-in.
Video
Examples:Queen cakesVictoria sandwich
Rubbing-in method
Creaming method
Whisking method
Creaming method
Characteristics of cakes made:
• Have more fat, sugar and egg.
• Rich and moist.
• Can be stored longer.
Creaming method
Basicproportions
Flour 1
Fat 1/2 - 1
Sugar 1/2 - 1
Basic ingredients
Flour 100 g
Baking powder 1 tsp
Butter 50-100 g
Castor sugar 50-100 g
Eggs 1-2
Milk optional
Video
Characteristics of cakes made:
• Have light texture and look porous.
• They have no fat, they will get dry easily.
Rubbing-in method
Creaming method
Whisking methodWhisking methodExamples:Steamed sponge cakeSponge cake
Whisking method
Basic proportions
Egg 1
Sugar 25 g
Flour 25 g
Flour 50 g
Castor sugar 50 g
Eggs 2
Basic ingredients
Video
Tips for whisking
Keep eggs at the room temperature.
If the weather is cool, put the mixing bowl over a pan of hot water when whisking.
Besides electric mixer, we may whisk either with a balloon whisk or a rotary whisk.
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•
•
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• Make sure the oven temperature is correct.
• Do not open the oven door while the cake is baking.
• Test the cake before taking it out.
• Cool the cake on a cooling rack before decorating or serving.
1
2
3
Video
Removing a cake from a tin
After cooling the cake a little, insert a palette knife or a round-ended knife between the tin and the cake.
Slide the knife gently around the sides.
Video
1 2 3 4 5 6
• Oven not hot enough.
• Baked too long.
• Not enough air added.
• Too little raising agent.
• Too much liquid, flour or fat.
1 2 3 4 5 6
• Not enough liquid.
• Too much flour.
• Too much raising agent.
1 2 3 4 5 6
• Too much raising agent.
• Flour not mixed well.
• Oven is too hot.
• Over beating.
1 2 3 4 5 6
• Too much raising agent.
• Not enough baking time.
• Oven door opened during baking.
• Uneven heat in the oven.
1 2 3 4 5 6
• Tin not lined evenly.
• Mixture not spread evenly.
• Flour and raising agent not mixed well.
1 2 3 4 5 6
• Baking tin is too small.
• Too much flour.
• Oven is too hot.
• Placed too high in the oven.
1 2 3 4 5 6
THE ENDTHE END
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