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cake baking - PowerPoint Present

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					Cake Types, Baking,
and Cooling
      The Basics
Preparing the Cake
    High-fat or shortened cakes
      Creaming Method
      Two-Stage or blending method

    Low-fat or foam type cakes
      Foaming or sponge method
      Angel food method

      Chiffon Method
Creaming Method
  Have all ingredients at room temperature
  Start with butter, or shortening.
        Use the paddle attachment on a low speed until it
         is smooth and creamy.
    Add the sugar
        Cream the mixture at medium speed until the
         mixture is light and fluffy
             If melted chocolate is used, it is added at this time
Creaming Method
    Add the eggs, a little at a time.
        After each addition, beat until eggs are
         absorbed before adding more.
    Scrape down the sides of the bowl to
     ensure even mixing
Creaming Method
    Add the remaining dry ingredients
     alternating with the liquids.
        Add one fourth of the dry ingredients
             Mix until just blended
        Add one third of the liquid
             Mix until just blended
      Repeat until all the ingredients are used
      Scrape down the sides of the bowl
       occasionally for even mixing
Two-Stage Method
  Have all ingredients at room
   temperature.
  Sift the flour, baking powder/soda, and
   salt into the mixing bowl, and add the
   shortening.
        Mix at low speed with paddle attachment
         for two minutes, stop the machine, scrape
         the sides and continue mixing for an
         additional two minutes.
Two-Stage Method
    Sift the remaining dry ingredients into the
     bowl and add part of the liquid.
        Blend at low speed for 3 to 5 minutes.
             Scrape the side several times to ensure even mixing.
    Combine the remaining liquid and lightly
     beaten eggs.
        With mixer running add to batter in three parts.
             Turn off the machine and scrape the sides after adding
              each part.
Foaming or Sponge Method
    Have all ingredients at room temperature.
        If butter is included, it must be melted.
        If liquid and butter are included, heat them
         together until the butter is just melted.
  Combine the eggs and sugar and warm to
   110ºF over a hot water bath.
  With the whip attachment beat eggs at high
   speed until light and thick
        This may take 10-15 minutes
Foaming or Sponge Method
    Fold in the dry ingredients being careful not
     to deflate the foam.
        This should be done by hand.
    If melted butter or a butter-liquid mixture is
     being used, fold it in at this point.
        Be careful not to overmix, or the cake will be
         tough.
    Immediately pan and bake the batter.
Angel Food Method
    Have all ingredients at room temperature.
        You may warm egg whites slightly for better
         volume.
  Sift the flour with half the sugar .
  Using the whip attachment beat the egg
   whites until they form soft peaks
        Add salt and cream of tarter near the beginning of
         the beating process.
Angel Food Method
    Gradually beat in the sugar that was
     not mixed with the flour.
        Beat until soft glossy peaks form, don’t
         overmix.
  Fold in flour-sugar mixture until it is
   thoroughly absorbed, but no longer.
  Pan and bake immediately.
Chiffon Method
  Have all ingredients at room temperature.
  Sift the dry ingredients, including part of the
   sugar, into the mixing bowl.
  Using the paddle at second speed, gradually
   add the oil, then the egg yolks,water, and
   liquid flavorings in a slow steady stream.
        Stop the machine frequently when adding the
         liquids to scrape down the sides.
Chiffon Method
    In a separate bowl whip the egg whites
     until they form soft peaks.
        Add the cream of tarter and sugar in a
         stream and whip to firm moist peaks.
  Fold the whipped egg whites into the
   flour-liquid mixture.
  Immediately pan and bake.
Pan Preparation
    Always prepare pans before mixing cake
     batter.
    For high-fat cakes, the bottoms and sides of
     layer pans must be greased and floured.
    For sheet cakes line the pan with greased
     parchment.
    For angel food cakes, do not grease the pan.
    For sponge cake layers, grease the bottoms
     but not the sides.
Baking
  Cake structure is fragile, so proper
   baking conditions are essential for high-
   quality products.
  Preheat the oven.
  Make sure ovens and shelves are level.
  Do not let pans touch each other in
   oven.
  Bake at the correct temperature.
Baking
  Do not open the ovens or disturb the
   cakes until they have finished rising and
   are partially browned.
  If steam in the oven is available, use it
   for creamed and two-stage batters.
        This will help the cakes bake up with a
         flatter top.
Baking
    Tests for doneness.
      Shortened cakes shrink away from sides of
       pan slightly
      Cake will be springy, the top will spring
       back when pressed slightly.
      A pick inserted in the center of the cake
       comes out clean.
Cooling and Removing From
Pans
    Cool layer cakes 15 minutes in pans and turn
     out while slightly warm.
        Turn out onto racks to finish cooling.
    To turn out sheet cakes
        Sprinkle top lightly with granulated sugar.
        Set an empty sheet pan on top, bottom side
         down.
        Invert both pans.
        Remove top pan.
        Peel parchment off cake.
Cooling and Removing From
Pans
    Cool angel food cakes upside down in
     pans
        When cool, loosen the cake from the sides
         of the pan with a knife or spatula and pull
         out carefully.

				
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posted:11/15/2010
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