baking cakes #6
DESCRIPTION
TRANSCRIPT
Baking CakesBaking Cakes
Two types of cakes
• High-Fat and Low-Fat
• High-Fat Mixing Methods:• creaming method
• two-stage method
• flour batter method
Low-fat or foam type cakes
Mixing methods:
sponge
• angel food
• chiffon
Three main goals of mixing:
• 1*combine all ingredients into a smooth and uniform batter.
• 2*form and incorporate air cells
• 3*to develop proper texture in the finished product
1*combine ingredients into a smooth and uniform batter.
• Room temperature ingredients
• Correct fat for formula.
• Mix formula properly
• Add liquid ingredients slowly
2*Form and incorporate air cells
• Texture
• Leavening
3* Developing Texture
• Protein Content of Flours
• Mixing methods
• Tonight = variation of the two stage method.
Ingredient functions
• Tougheners: structure: flour, eggs
• Tenderizers: shorten protein fibers: sugar, fats, leaveners
• Moisteners: activate leaveners & gluten: water, milk, syrups, eggs
• Driers: absorb moisture: flours, starches, cocoa, milk solids.
Quiz Notes
• Review chapter 16 & 17
• 3 main goals of mixing cake batter
• Product knowledge
• Mixing methods
• Cake makeup/icing/tools