cakes baking, types, & mixing methods. mixing shortened cakes/cookies combine shortening and/or...

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Cakes Baking, Types, & Mixing Methods

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Page 1: Cakes Baking, Types, & Mixing Methods. Mixing Shortened Cakes/Cookies Combine shortening and/or butter (fat) with sugar until creamed Add eggs one at

CakesBaking, Types, & Mixing

Methods

Page 2: Cakes Baking, Types, & Mixing Methods. Mixing Shortened Cakes/Cookies Combine shortening and/or butter (fat) with sugar until creamed Add eggs one at

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

Page 3: Cakes Baking, Types, & Mixing Methods. Mixing Shortened Cakes/Cookies Combine shortening and/or butter (fat) with sugar until creamed Add eggs one at

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

Page 4: Cakes Baking, Types, & Mixing Methods. Mixing Shortened Cakes/Cookies Combine shortening and/or butter (fat) with sugar until creamed Add eggs one at

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

Page 5: Cakes Baking, Types, & Mixing Methods. Mixing Shortened Cakes/Cookies Combine shortening and/or butter (fat) with sugar until creamed Add eggs one at

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

Page 6: Cakes Baking, Types, & Mixing Methods. Mixing Shortened Cakes/Cookies Combine shortening and/or butter (fat) with sugar until creamed Add eggs one at

Cake Types

• Unshortened• Sponge

• Uses whole eggs• Has very little fat• Should be tender

but not gummy• Texture should be

spongy

Page 7: Cakes Baking, Types, & Mixing Methods. Mixing Shortened Cakes/Cookies Combine shortening and/or butter (fat) with sugar until creamed Add eggs one at

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)

Page 8: Cakes Baking, Types, & Mixing Methods. Mixing Shortened Cakes/Cookies Combine shortening and/or butter (fat) with sugar until creamed Add eggs one at

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

Page 9: Cakes Baking, Types, & Mixing Methods. Mixing Shortened Cakes/Cookies Combine shortening and/or butter (fat) with sugar until creamed Add eggs one at

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

Page 10: Cakes Baking, Types, & Mixing Methods. Mixing Shortened Cakes/Cookies Combine shortening and/or butter (fat) with sugar until creamed Add eggs one at

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

Page 11: Cakes Baking, Types, & Mixing Methods. Mixing Shortened Cakes/Cookies Combine shortening and/or butter (fat) with sugar until creamed Add eggs one at

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

Page 12: Cakes Baking, Types, & Mixing Methods. Mixing Shortened Cakes/Cookies Combine shortening and/or butter (fat) with sugar until creamed Add eggs one at

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

Page 13: Cakes Baking, Types, & Mixing Methods. Mixing Shortened Cakes/Cookies Combine shortening and/or butter (fat) with sugar until creamed Add eggs one at

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

Page 14: Cakes Baking, Types, & Mixing Methods. Mixing Shortened Cakes/Cookies Combine shortening and/or butter (fat) with sugar until creamed Add eggs one at

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

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Page 15: Cakes Baking, Types, & Mixing Methods. Mixing Shortened Cakes/Cookies Combine shortening and/or butter (fat) with sugar until creamed Add eggs one at

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

Page 16: Cakes Baking, Types, & Mixing Methods. Mixing Shortened Cakes/Cookies Combine shortening and/or butter (fat) with sugar until creamed Add eggs one at
Page 17: Cakes Baking, Types, & Mixing Methods. Mixing Shortened Cakes/Cookies Combine shortening and/or butter (fat) with sugar until creamed Add eggs one at
Page 18: Cakes Baking, Types, & Mixing Methods. Mixing Shortened Cakes/Cookies Combine shortening and/or butter (fat) with sugar until creamed Add eggs one at