Chapter 24Cookies, Cakes, Pies and Candies

Terms to KnowShortened CakesUnshortened CakesChiffon CakePastryCrystalline CandyNoncrystalline CandySugar Syrup

ObjectivesDescribe the function of the basic ingredients used in cakesIdentify six types of cookiesExplain principles of pastry preparationCompare characteristics of crystalline and non crystalline candiesPrepare cakes and cookies

CakesTwo GroupsShortened Cakes (butter cakes): contain fat and most contain leavening agents. Tender, Moist and VelvetyUnshortened Cakes (Foam Cakes): contain no fat, leavened by air and steamAngel food and Sponge CakesChiffon Cakes: cross between shortened and unshortened. Contain fat(shortened cakes) and beaten egg whites (unshortened cakes)Large volume, but not as light as shortened cake

IngredientsFlour, sugar, eggs, liquid and salt.

Shortened cakes: fat and leavening agentUnshortened cakes: cream of tartarFlour: gives structureSugar: gives sweetnessEggs: improve flavor and colorLiquid: provides moistureSalt: provides flavoringFat: tenderizes the glutenLeavening Agents: make cakes rise and become porous and moistCream of Tartar: makes egg whites whiter and cake grain finer, stabilizes egg whitesFlavorings: help make cake special

Measuring IngredientsFlour, Fat, Sugar and Eggs affect the development of glutenCorrect proportions will create a cake that is light and tenderFlour:A cake made with too much flour is compact and dryA cake made with too little is coarse and may fallFat and SugarToo much fat or sugar over tenderize the gluten and weaken the cake. It will be heavy and coarse and may fallA cake made with too little fat or sugar will be toughLiquid:Too much liquid will cause the cake to be heavy and soggyToo little will cause the cake to be dry and heavyToo many eggs will make the cake rubbery and tough

MixingMust mix the correct proportionsShould be neither over mixed or under mixedOvermixing causes gluten to overdevelopThe cake will be toughOvermixing Angel Food Cake will cause air to be lost The volume of the cake will be smaller

BakingMake sure pans are the correct sizeIf they are too small: batter will overflowIf they are too large: cake will be flat and may be dryCorrect size: creates cake with a gently rounded topGrease pans for shortened cakes and flour them lightly

Baking ContinuedDo NOT grease pans for unshortened cakes, because they must cling to the pan during bakingPlace cake in preheated oven at the correct temperatureBake them until they test doneTEST: Place a toothpick in the middle, if it comes out clean the cake is done OR lightly touch the center with your fingertip, if it springs back, it's doneIf temp. is too high: cake may burn, If cake is baked too long, it may be dry

Preparing Shortened CakesConventional Method: Cream the fat and sugar together until light and fluffy. Beat the eggs into the creamed fat and sugar. Then add the dry ingredients alternately with the liquidQuick-mix Method or One Bowl Method: measure the dry ingredients into the mixing bowl. Beat the and part of the liquid with the dry ingredients. Add the remaining liquid and unbeaten eggs last.

Preparing Shortened CakesPour cake batter into pansArrange pans in the oven so that they are not touching each other or any part of the ovenHot spots may form and the cake may bake unevenlyTest cake for donenessLet cake cool for about 10 minutes

Characteristics High Quality Shortened Cakes: Velvety and LightInterior has small fine cells with thin wallsCrusts are thin and evenly brownedTop crust is smooth or slightly pebbly and gently roundedFlavor is mild and pleasing

Pound CakesShortened Cakes that contain no chemical leavening agentsPound cakes rely on air and steam for leaveningPound cakes are more compact than other shortened cakes and have a close grain

Unshortened CakesIngredients should be at room temperatureCold eggs will not achieve maximum volumeDifferent mixing methodsAngel food: Beat egg whites with some of the sugar until stiff. Carefully fold the flour and remaining sugar into the beaten egg whitesSponge cake: Beat dry ingredients into the egg yolk. Then fold beaten egg whites into the egg yolk mixture

Preparing Unshortened CakesPour batter into ungreased tube pan. Run spatula through batter to release air bubbles and seal batter against the sides of the panBake in preheated oven for recommended period of timeTest for doneness: touch the cracks. They should feel dry and no imprint should remainWhen you remove it from the oven, immediately suspend the pan upside down to prevent loss of volume during coolingCool cake completely before removing

CharacteristicsHigh QualityLarge volumeInterior is spongy and porous Has thin cell wallsCake is tender and moist

Sponge CakesContain whole eggs rather than just egg whitesMixing method: Beat egg yolks until they are thick and lemon colored. Add liquid, sugar and salt to the yolks. Continue beating until the mixture is thick. Gently fold flour into the yolk mixture. Then fold stiffly beaten egg whites into the flour-yolk mixture

Chiffon CakesMixing MethodMix egg yolks, oil, liquid and flavoring with dry ingredientsBeat mixture until smoothBeat in egg whites with the sugar and cream of tartarFold egg white mixture into other mixtureCharacteristicsLarge VolumeInterior is moist and has cells with thin wallsTender and has a pleasing flavor

Microwaving CakesShortened Cakes can be cooked in the microwaveThey will not have the same browning as cakes cooked in the ovenMicrowave cakes one layer at a timeUse round or ring shaped pans for even cookingBegin at medium power level, then rotate the cake and continue cooking on high powerTest for doneness with a toothpick

CookiesSix basic groupsRolled: Stiff doughsDrop: Soft doughBar: Soft doughRefrigerator: High proportion of Fat, Stiff DoughPressed: Rich,Stiff DoughMolded: Stiff DoughDoughs differ in consistency and you shape them differently

CookiesRolled: Stiff doughsRoll the dough, cut cookies from the dough with a cookie cutter. Sugar cookies are popular rolled cookiesDrop: Soft doughDrop or press the cookies from a spoon onto the cookie sheet. Spread more than rolled cookies. Chocolate chip cookies are popular drop cookiesBar: Soft doughSpread dough evenly in a jelly roll pan or square cake pan and bake it.May be chewy or cake like, Can be cut into different shapesBrownies are popular bar cookies

CookiesRefrigerator: High proportion of Fat, Stiff DoughForm dough into a long roll, wrap roll in plastic wrap and refrigerate it until firm. Cut dough into thin slices and place on lightly greased cookie sheetPinwheel cookies are popular refrigerator cookiesPressed: Rich,Stiff DoughPack dough into a cookie press(utensil has perforated disks through which you push the dough) cookies will vary in shape and sizeSwedish spritz cookies are popular pressed cookiesMolded: Stiff DoughBreak off small pieces of dough and shape them with your fingers.Crescents and small balls are popular molded cookies

Cookie IngredientsFlour, sugar,liquid, fat, salt and leavening.Most contain more fat and sugar and less liquid than cakesRolled cookies contain no liquidProportion of ingredients and the way you shape them determine whether cookies are crisp or soft

Cookie Mixing MethodsConventional mixing method used for shortened cakesBlend sugar and fat until soft and fluffyAdd the eggs. Liquid and flavorings, followed by the dry ingredients.Cookies are crisp and chewyMacaroons, meringues and kisses contain beaten egg whitesMix them like angel food cakesYou mix some cookies using the biscuit method

Microwaving CookiesBar Cookies work well in the microwaveBecause the whole pan cooks at onceUse foil shields to keep side from burning in square or oblong pansMicrowaved on medium powerChecked for doneness with a toothpick

Storing CookiesStore crisp cookies in a container with a loose fitting coverCrisp cookies need to remain dryStore dry cookies in a container with a tight fitting containerStore bar cookies in the original pan if you cover themYou can freeze cookies in dough form or after baking

Freshening CookiesIf crisp cookies have become softPlace cookies on a cookies sheet in a 300 degree oven for a few minutesIf soft cookies become hardPlace a piece of bread, an apple slice or an orange section in the container

Pies4 Kinds:Fruit: 2 crust pies May have solid or lattice or decorative top. May use commercially prepared filling or make your ownCream: 1 crust pies. Use corn-starch thickened pudding mixture to make filling. Meringue topping is often usedCustard: 1 crust pies. Filled with custard made from milk, eggs and sugar. Custard may or may not contain other ingredientsChiffon: light and airy one crust pies. Filled with a mixture of gelatin and cooked beaten egg whites. Some contain whip cream. They need to be chilled until filling sets

CandyMost will be cookedA few with special recipes do not need to be cookedCooked candies are either crystalline or noncrystallineCrystalline Candies: Contain fine sugar crystals. Taste smooth and creamyFudge, Fondant, DivinityNoncrystalline candies: do not contain sugar crystals, Can be chewy or brittle.Peanut Brittle, Toffee and caramels

OtherPastry: the dough used to make pie crustsNot difficult to make, but requires patience and practiceSugar Syrup: mixture of sugar and liquid that is cooked to a thick consistencyAll candies begin with this