Pastry

Baking

BAKINGHOW TO BAKE A CAKEUsing the creaming method STEP 1•PREHEAT OVEN TO 325 DEGREES (OR THE TEMP SUGGESTED BY THE INDIVIDUAL RECIPE) STEP 2•ASSEMBLE ALL INGREDIENTS•WEIGH SUGAR & FLOUR AND MEASURE ALL LIQUIDS•All ingredients at room temperature Step 3•After weighing the flour add baking soda and salt (according to the recipe) Step 4•Sift flour, salt, and baking powder together 5 times•(makes for a lighter, fluffier cake) STEP 5•GREASE BAKING PAN•Non-stick cooking spray or shortening spread on bottom and sides of pan in a thin layer then coated with flour STEP 6•READY YOUR EQUIPMENT•(CLEAN MIXER ATTACHMENTS IN PLACE) Step 7•Room temp milk and fats (equal parts shortening and butter)Step 7•Room temp milk and fats (equal parts shortening and butter) Step 8•Eggs, sugar, almond extract and vanilla extract Step 9•Whip fats together till smooth and free of lumps Step 10•Add sugar to fats then whip till light and fluffy Step11 •Scrape the bowl down then turn mixer on low and add eggs one at a time each time allow the egg to become fully incorporated into the mix Step 12•Add 1/3 of the flour (turn the mixer off and start it on slow unless you like cleaning up a lot of mess)•Add 1/3 of the milk (turn the mixer on slow and add milk in a slow drizzle) Step 13•Add another 1/3 of the flour•Turn mixer off and add flour then turn on low (unless you did not read the previous slide and enjoy cleaning)•Add another 1/3 of the milk slowly Step 14•Add rest of flour (using the same procedure as before•Add rest of milk (using the same procedure as before) Step 15 •Mix together briefly •Scrape down the sides•Mix a little more Step 16•Remove mixing bowl from mixer•Pour batter into greased baking panStep 16•Remove mixing bowl from mixer•Pour batter into greased baking pan Step 17•Spread batter to all edges and make sure batter is generally even in the pan•Gently shake then bang pan on table top (this releases any large air bubbles that may deform cake later) Step 18•Bake cake for at least one hour at 325 •Depending on your oven the cake may need to be rotated or time added to it•Insert a knife or a toothpick or some other straight small stiff object till it comes out cleanStep 18•Bake cake for at least one hour at 325 •Depending on your oven the cake may need to be rotated or time added to it•Insert a knife or a toothpick or some other straight small stiff object till it comes out clean STEP 19•WHEN FINISHED REMOVE FROM OVEN. CAKE WILL BE HOT AND SPRINGY KNIFE OR TOOTHPICK INSERTED WILL COME OUT CLEANSTEP 19•WHEN FINISHED REMOVE FROM OVEN. CAKE WILL BE HOT AND SPRINGY KNIFE OR TOOTHPICK INSERTED WILL COME OUT CLEAN STEP 20•APPLY ICING TO BOTTOM OF CAKE PAN OR PLATE•CENTER CAKE PLATE OVER COOLED CAKE STEP 21•INVERT PAN AND PLATE REMOVE PAN FROM CAKE•IF FILLED CUT HORIZONTALLY IN HALF STEP 22•REMOVE TOP CAREFULLY•SPREAD ICING AROUND EDGES LEAVING GAP•FILL WITH FILLING•PUT TOP OF CAKE ON CAREFULLY STEP 23•PUT ICING ON TOP•OCCASIONALLY DIP SPATULA INTO VERY HOT WATER AND SMOOTH ICING MORE•SMOOTH TOP FIRST STEP 24•PIPE ICING ON SIDES AND CONTINUE SMOOTHING•THE FINISHED ICED CAKE•IF USING FONDANT COVER WITH ROLLED FONDANT NOWSTEP 24•PIPE ICING ON SIDES AND CONTINUE SMOOTHING•THE FINISHED ICED CAKE•IF USING FONDANT COVER WITH ROLLED FONDANT NOW STEP25•DECORATE HOWEVER YOU WISHSTEP25•DECORATE HOWEVER YOU WISH

ingrent functions in cake formulas

:•Tougheners provide structure: flour, eggs.•Tenderizers provide softness and shortening of protein fibers: sugar, fats, chemical leaveners.•Moisteners provide moisture or water: water, liquid milk, syrups and liquid sugars, eggs.•Dryers absorb moisture: flours and starches, cocoa, milk solids.

Creaming Method

1.Scale ingredients 2.Add butter/shortening 3.Add sugar; cream at moderate untnil fluffy 4.Add egg by egg , beat until absorbed. 5.Add the sifted dry ingredients alternately with the liquids. 6.One-fourth of the dry ingredients.•One-third of the liquid.•Repeat until all ingredients are used.•The reason for adding dry and liquid alternately is the batter may not absorb all the liquid unless flour is present.Cake Mixing and Baking

Attitude Adjustments

Altitude AdjustmentsCopyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved16At high altitudes, atmospheric pressure is much lower that at sea level. This factor must be considered in cake baking. General adjustments are:•Leavening: baking powder and baking soda must be decreased. Creaming and foaming reduced.•Tougheners: flour and eggs must be increased.•Tenderizers: shortening and sugar must be decreased.•Liquids: liquids must be increased.•Baking temperatures: must be increased by about 25⁰F (14⁰C) above 3500 feet.•Pan greasing: grease pans more heavily.•Storing: wrap or ice cakes as soon as they are cool

Chiffon Method

Chiffon Method•Scale ingredients accurately.•Sift the dry ingredients with part of the sugar.•Mix with the paddle attachment at second speed. Gradually add oil, egg yolks, water and flavorings.•Whip the egg whites until they form soft peaks. Add cream of tartar and sugar in a stream. •Whip to firm, moist peaks.•Fold the whipped egg whites into the flour-liquid mixture.•Immediately pan in an ungreased tube pan or layer pans that have had the bottoms greased and dusted, and bake.

chiffon cake

Contains fat.A batter containing flour, egg yolks, vegetable oil, and water is folded into the whites.Contains baking powder as well as egg foam for leavening.

angel food cake

Contains no fatA dry flour-sugar mixture is folded into the egg whites.Is leavened by egg white foam entirely.Contains no egg yolks

Combination Creaming/Sponge Method•Scale ingredients accurately.

Cream the butter and sugar.•Add egg yolks a little at a time.•Mix well.•Whip the egg whites and sugar until they form soft peaks.•Fold the meringue into the butter mixture.•Sift the dry ingredients.•Fold in the sifted dry ingredients.•Pan the batter into prepared pans.•Level the batter with a plastic scraper.

low fat or egg foam

Egg-foam cakes contain little or no shortening and depend on the air trapped in beaten eggs for their leavening.•Plain Sponge or Genoise Method•Scale ingredients accurately.•Combine eggs, sugar, and salt in a stainless steel bowl. Set over a hot water bath and stir or beat until the mixture warms to 110°F (43°C).•Beat the eggs at high speed until they are very light and thick.•Add any liquid that may be included in the formula.•Fold in the sifted flour in 3 or 4 stages.•Immediately pan and bake the batter.

MIxing(Homogeneous Mix , Curdling)

Emulsion of water and fat

Cake Mixing Methods

High Fat (Shortened) Cakes : Creaming ,2 Stage , Flour-Batter

Mixing(Air Cells)

Important for texture and leavening, correct temp, moderate/medium mixing, granulated sugar for creaming method, warm egg-foam/sugar , egg-foam whipping at high speed first , then medium

Cake Mixing Methods

Low Fat(Foam) Cakes: Sponge , Angel Food , Chiffion

one stage method

One-Stage Method—developed for use with high ratio plastic shortenings.•Scale ingredients accurately.•Combine all liquid ingredients, including high-ratio liquid shortening.•Sift the dry ingredients together on top of the liquid ingredients.•Mix at low speed for 30 seconds.•Mix at high speed for 4 minutes, scraping downthe bowl and beater.•Mix at medium speed for 3 minutes.

Scaling Panning Baking

Scaling, Panning, and BakingCopyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved16Baking:•Preheat ovens.•Make sure ovens and shelves are level.•Do not let pans touch each other.•Bake at correct temperature.•Too hot oven causes a humped center and dark crust.•Too slow oven causes poor volume and texture.•If steam is available in the oven, use it for creamed and two-stage batters.•Do not open the oven until they have finished rising and are partially browned.Cake Mixing and Baking Scaling, Panning, and BakingCopyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved16Tests for Doneness•Shortened cakes shrink away slightly from sides of pan.•Cake is springy. The center of the top of the cake springs back when pressed lightly.•A cake tester or wooden pick inserted in center of cake comes out clean.Cake Mixing and Baking Scaling, Panning, and BakingCopyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved16Cooling and Removing from Pans•Cool layer and sheet cakes 15 minutes in pans and turn out while slightly warm.•Turn out layer cakes onto racks to finish cooling.•Cool angel food cakes and chiffon cakes upside down in pans so they do not fall back into the pans and lose volume

Mixing's 3 Goals

Smoothly incorporating all ingredients to form air cells for a finished texture.

Two Stage Method

Two-Stage Method—developed for use with high ratio plastic shortenings.•Two rules for using the two-stage mixing method:•Mix at low speed and observe correct mixing times.•Stop the mixer frequently and scrape down the sides of the bowl.•Scale ingredients accurately.•Sift the flour, baking powder, soda, and salt into the mixing bowl. Add the shortening. Mix at low speed for 2 minutes. Scrape down the bowl and beater and mix again for 2 minutes.•Add the remaining sifted dry ingredients and add part of the water or milk. Mix at low speed for 3 to 5 minutes.•Combine the remaining liquids and lightly beaten eggs. With the mixer running, add this mixture to the batter in 3 parts. Scrape down the bowl after adding each part. Continue mixing for a total of 5 minutes.Cake Mixing and Baking

Mixing(Developing Texture)Gluten

affects texture , little gluten development is necessary to use in cake flower. cake flower is added at the end of creaming, sponge and angel food methods so gluten is not overdeveloped.

MIxing(Curdling)

curdling occurs when fat can no longer hold the water

Angel Food Method

ngel Food Method•Scale ingredients accurately.•Sift the flour with half of the sugar.•Beat egg whites until they form soft peaks. Add cream of tartar and salt.•Gradually beat in the remaining sugar.•Fold in flour-sugar mixture just until thoroughly absorbed.•Place the mixture in ungreased pans and bake immediately.

MIxing(Curdling Factors)

wrong fat type, cold ingredients,mixing 1st stage too quick,adding liquid too quick,too much liquid