Cookies, Cakes, and Pies Foods I Chapter 21/24 FN 6.02 Cakes Basic Ingredients Cake flour All purpose flour Eggs Fat Liquids Leavening agents Sugar Salt Cake flour: is all purpose flour (1 cup) minus 2 tablespoons for each cup of cake flour. Cakes Standard mixing procedure 1. Cream the fat and sugar together until smooth, light and fluffy… (consistency of whipped cream) 2. Beat the eggs in mixture one at a time. 3. Sift the dry ingredients together 4. Mix in the liquids together 5. Add the dry ingredients to the creamed mixture alternating between the dry and the liquid ingredients. Begin and end with the dry ingredients. Cakes There are two types of cakes: 1. Shortened Cakes 2. Foam Cakes Shortened Cakes Examples of Shortened cakes include: Pound Cakes Honey Bun Cake Cakes Shortened Cakes Shortened cakes are usually made with a solid fat, though oil can be used. The fat in the cake is needed to make the cake rich and tender. Made in a variety of flavors Shortened Cakes Baking Check for doneness using a tooth pick… if free from wet batter the cake is ready. The cake will have a shiny crust and slightly rounded top The cake will have a fine, moist, and tender grain Cakes Foam Cakes These cakes contain no fat Leaven by steam and air verse chemical leavening Foam cakes will have a airy texture. Foam Cakes Examples of foam cakes include: 1. Angel food cake: uses only beaten egg whites as leavening 2. Sponge cake: beaten egg yolks are added to the batter before the batter is folded into the egg whites 3. Chiffon Cakes: include oil and baking powder, which are blended and then folded into beaten egg whites (Cross between shortened/ and foam cakes) Mini-Review Identify two types of cakes Name two examples of each type of cakes What are the main differences between each cake? Cookies Production and Storage Cookies Cookies appear to have their origins in 7th century AD Persia, shortly after the use of sugar became relatively common in the region. (Wikipedia) Cookies Six Basic Groups Drop Rolled Bar Pressed Molded Refrigerated Cookies Basic Ingredients Fat Sugar Salt Flavorings Flour Eggs Leavening Agents Cookies Soft dough Drop cookies (Chocolate chip cookies) It is recommended that you leave about 2 inches of space between the cookies. Bar Cookies (Brownies) Cookies may be chewy or cake like. Refrigerator Cookies (No Bake cookies/ Pinwheel cookies) These cookies have a high proportion of fat. Cookies Stiff Dough Rolled Cookies (Sugar Cookies) Known for using cookie cutters to shape these cookies Pressed Cookies (Spritz) Dough is placed in a cookie press. These cookies will vary in size. Molded Cookies (Peanut Butter Cookies) Rolled and then pressed to shape. Cookies Mixing Cream: Blend the fat and sugar until it is smooth Add eggs, liquid and flavoring to the mixture Slowly add the dry ingredients to the mixture (Do not over mix) Cookies Baking Avoid using pans with high sides for drop, rolled, pressed and molded cookies. Bar cookies need a pan that have sides Place cookies dough on a cool cookie sheet before baking so that the cookies can retain there shape. Cookies Cooling and Storing Allow cookies to cool for 5-10 minutes prior to service Store cookies at room temperature in a air tight container. Most cookies can be frozen for up to 6 months Mini- Review When did cookies first appear? What are the common ingredients in cookies? Identify the different variety of cookies. What should be avoided when making cookies? Pies and Pastries Pies and Pastries Pies and pastries can be used for desserts or main dishes Smaller pies are referred as “tarts” Making pie crust or pastry dough requires patience and practice. Pies and Pastries Basic Ingredients Pie Crust Flour Salt Fat (cold) Liquid (cold) Fillings (varied) Apple Sweet Potato Egg Custard Pies and Pastries Ingredients Flour: Gives structure Fat: Makes the pastry tender and prevents the gluten from developing Water: Provides moisture needed for the development of the gluten and the production of steam (For each Cup of flour used add 2 Tbsp. of water) Salt: Provides flavor to pastry Pie Ingredients- Things to Avoid Failure to measure ingredients correctly will cause you to have bad results. Crust may not be flaky. An over mixed pie crust dough will result in the gluten being developed making the crust tough. Stretching the dough Rolling to vigorously Pies and Pastries There are four types of pies: Fruit : Generally a two crust pie. Chiffon: Light and airy (containing gelatin and cooked beaten egg whites) Cream: Generally a one crust pie (uses a corn starch thickening agent) Custard: Generally a one crust pie (filled with a egg based custard) Pies and Pasties Baking After baking, pies and pastries should be tender, flaky, crisp and evenly browned Pleasant flavor Filling should not be runny or to firm The Pie Review What ingredients are needed for pie crust? Identify the four main types of pies. Identify 3 concerns to avoid when making pie crust. After baking how should pie crust look?