cakes baking, types, & mixing methods. mixing shortened cakes/cookies combine shortening and/or...
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CakesBaking, Types, & Mixing
Methods
Mixing Shortened Cakes/Cookies
• Combine shortening and/or butter (fat) with sugar until creamed
• Add eggs one at a time
• Add dry & liquid ingredients; beginning & ending with dry
• Beat just until mixed
Mixing Unshortened Cakes
• Ingredients should be at room temperature
• Stiffly beaten egg whites are folded in to batter• Angel food has no
fat• Chiffon contains oil
Cake Types
• Shortened• Most cakes• Pound cake is an
example• Should be:
• Velvety & light• Small cells w/ thin
walls• Crust is thin &
evenly browned• Mild & pleasing
taste
Cake Types
• Unshortened• Angel Food
• Contains no fat• Uses only egg
whites• Should be light,
porous, airy• Should be tender &
moist but not gummy
• Volume should be large
Cake Types
• Unshortened• Sponge
• Uses whole eggs• Has very little fat• Should be tender
but not gummy• Texture should be
spongy
Cake Types
• Unshortened• Chiffon
• Contains oil as well as whole eggs
• Should be moist & tender
• Should have pleasing flavor
• Should have large volume (not as large as angel food)
Mixing Methods
• Creaming Method• All ingredients should be at room temperature• Produces a thick, creamy batter• Steps:
• Cream butter &/or shortening, sugar, & salt. Cream the mixture on medium until light & fluffy
• Add eggs and other liquid ingredients gradually in small amounts.
• Add the sifted, dry ingredients and mix on low speed to incorporate all ingredients.
• Creaming Method
Mixing Methods
• Blending Method• Also called the 2-stage method• Produces a smooth batter• Also uses high amounts of sugar& liquids• Steps:
• Blend sifted flour, sugar, chemical leavening agents & other dry ingredients
• Add oil & ½ the liquids; mix on low until ingredients are moistened
• Increase speed to medium; scrape down the sides & add remaining liquid
• Blend on low for about 3 minutes• 2-stage Method
Mixing Methods
• Sponge or Foam Method• Leavening is produced by the beaten eggs• Greater foam is formed when ingredients are at
room temp.• Steps:
• Melt butter & set aside• Heat sugar & eggs in double boiler, stirring constantly
to about 110• Beat eggs on high until they are thick & fluffy• Sift all dry ingredients; fold into the foam—by hand• Fold in melted butter; DO NOT OVER MIX!• Making a Sponge Cake
Mixing Methods
• Angel Food Method• Based on egg white foam; will have a high-
volume foam• Steps:
• Whip egg whites with ½ the sugar, salt, & cream of tartar; sugar needs to be gradually added to reach full volume
• Sift the remaining sugar with flour; fold mixture into the egg white foam just until absorbed
• Making an Angel Food Cake
Mixing Methods
• Chiffon Method• Closely related to angel food method except
whole egg is used• Steps:
• Whip egg yolks & ½ sugar to full volume; will be pale yellow
• Fold in sifted flour & other dry ingredients• Whip the egg whites & remaining sugar until a meringue
with medium to stiff peaks forms• Gently fold into yolk mixture a small amount at a time• Making a Chiffon Cake
Pan Prep & Scaling
• Pan Prep• Need to be prepared
BEFORE batter is mixed
• Either sprayed with an oil & flour mixture or greased and dusted with flour; Extra should be tapped out to prevent cake from being doughy
• Some can be lined with parchment paper
• Scaling• Place prepared
cake pan on left side of scale
• Balance to zero• Set for desired
weight; then add batter to pan until balances
Scaling
Pan Type & Size Scaling weight
High-fat Cakes
*Round 8 inch 14-18 oz
*Square 9 x 9 24 oz
*Loaf 2 ¼ x 3 ½ x 8 16-18 oz
Low-fat Cakes
*Round 8 inch 10 oz
*Sheet 18 x 26, ½ inch thick (jelly roll or sponge roll)
2 ½ lbs
*Tube 10 inch (Angel food or chiffon)
24-32 oz
14
Testing Doneness
• 3 main tests:• A pick or cake
tester comes out clean when inserted into the center
• Top springs back when lightly pressed
• Pull slightly away from sides of the pan