Pies, Cakes, & Cookies

Pastry Desserts Pies, Tarts, and TurnoversAll prepared with…

Pastry dough: TONS OF USESIngredients in pastry dough…

Flour- Use for structure.Fat – Makes pastry tender by inhibiting gluten

development. Water – Provides moisture – only need a small

amount.Salt – Contributes flavor – can be left out if

desired.Preparation

Microwaving can be successful – watch temperature and time.

Handling Pastry DoughPlease DO NOT!!!

Over mix when adding liquid.Use rolling pin meanlyStretch pastry when fitting in

into the pie plate.High quality pastry is..

Tender and flaky. Light and evenly browned.Melt in your Mouth Good!!!

Kinds of PiesFruit

2 Crust (apple, rhubarb)Cream

1 Crust – Thickened pudding mixture, usually have meringue topping (Banana Cream, Coconut)

Custard1 Crust – Milk, eggs, sugar, &

sometimes more ingredients (pumpkin)

Chiffon1Crust – Gelatin and beaten egg

whites & whipped cream – chill to set.

Kinds of CakesShortened Cakes

Contain fat (butter, margarine, shortening)

Tender, Moist, & VelvetyYellow Cake, Pound Cake

Unshortened CakesDo not contain fat (foam –

leavened by air)Light & FluffyAngel food, Sponge

Chiffon CakesCross between shortened and

unshortened.

Cake IngredientsFlour

Give structureSugar

Sweetness, helps tenderize gluten in flour

EggsImproves flavor &

color, gives additional structure, sometimes a leavening agent.

Cream of TarterStabilizes egg proteins

in unshortened cakes.

LiquidProvides moisture.

SaltProvides flavor.

FatTenderizes the gluten.

Leavening AgentsGives the RISE

(baking soda or baking powder).

FlavoringNot essential, adds

flavor.

Principles of Preparing CakesMeasuring

Use CORRECT proportions.Mixing

Don’t over or under mix – follow directions!

Over mixing shortened cakes = tough cake

Under mixing unshortened cakes = small volume

BakingGrease shortened cake pans.DO NOT grease unshortened

cake pans.

Mixing & Baking MethodsConventional

MethodCream the fat and

sugar together.Beat the eggs in.Combine the dry

ingredients.Add the dry

ingredients to the egg mixture alternately with any other liquids.

Quick Mix MethodMeasure the dry

ingredients into a bowl.Beat the fat and part of

the liquid with the dry ingredients.

Add remaining liquid and eggs.

Microwave BakingGood moisture, less

browning – microwave 1 layer at a time.

Baking Shortened CakesPans in the oven should NOT touch!Check for doneness by touching the

cake with your fingertip (bounce back test) or with a toothpick.

Let the cake cool for 10 minutes or more before trying to remove it from the pan.

Characteristics of a good shortened cake include…Small, fine cell walls.

Preparing Unshortened CakesCharacteristics…

High volumeSpongy cell walls

Testing for Doneness…Gently touch the cracks of the

cake.They should be dry and no

imprint should remain.Examples

Angel Food (egg whites)Sponge Cake (egg yolks)

Kinds of CookiesStiff Dough Cookies Soft Dough CookiesRolled Cookies

Roll and cut with cookie cutters.Sugar Cookies

Refrigerator CookiesForm into a long roll, wrap &

refrigerate – slice & bake.Pinwheel

Pressed CookiesUse a cookie press.Spritz

Molded CookiesShape with hands.Crescents, Balls, etc.

Dropped CookiesDrop or push off

of spoon.Chocolate Chip

Bar CookiesSpread evenly in

a pan & bake.Brownies

Cookie Ingredients…FlourSugarLiquid

Milk, JuiceFat

Butter, ShorteningSaltEggsLeavening

Baking Powder, Baking SodaExtra Ingredients

Chocolate, Nuts, etc.

Microwaving CookiesNot effective for

cooking dozens of cookie – great for a few.

Works well for bar cookies.

Cook on medium power.Use a microwave safe

pan!Test doneness with a

toothpick.

Storing Cookies…Storing Crisp Cookies

Container with a loose fitting lid.

To retain crispness, they must remain dry.

Storing Soft CookiesAir tight container.

NEVER store soft and crisp cookies together!

Freezing is ok.

Freshening Stale CookiesSoft cookies that

have gotten hard…Place a piece of

bread or slice of apple in the container.

Crisp cookies that have gotten soft…Place cookies in the

oven at 300˚ for a few minutes.