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Cakes, Pies & Candies

Cakes, Pies & Candies. Chapter 24. Bell Work. Have you ever made cakes, pies or candies? What was your favorite? What was the easiest part of making these desserts? The hardest?. Objectives. Students will… Classify types of cakes, pies and candies.

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Cakes, Pies & Candies

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  1. Cakes, Pies & Candies Chapter 24

  2. Bell Work Have you ever made cakes, pies or candies? What was your favorite? What was the easiest part of making these desserts? The hardest?

  3. Objectives • Students will… • Classify types of cakes, pies and candies. • Evaluate methods of making cakes, pies and candies. • Experiment with methods of making cakes, pies and candies.

  4. What is your favorite cake, pie or candy? • Cake, Pie, Candy Poll

  5. Cakes

  6. Cake Ingredients • Flour • Gives structure • Sugar • Gives sweetness • Improves texture • Eggs • Add structure • Whites: Leavening agent in angel food & sponge cakes

  7. Cake Ingredients • Liquid • Provides moisture • Helps blend other ingredients • Salt • Gives flavor • Fat • Tenderizes gluten in flour • Leavening Agents • Makes cakes rise and become porous and light

  8. Cake Ingredients • Cream of Tartar • Angel food and sponge cakes only • Acid • Makes egg whites whiter • Increases volume

  9. Measuring Ingredients • Must be measured exactly • Why? • Flour • Too much = Compact & dry • Too little = Course & may fall • Fat & Sugar • Too much = Tough • Too little = Heavy & course, may fall

  10. Measuring Ingredients • Liquid • Too much = Soggy & heavy • Too little = Dry & heavy • Eggs • Too many = Rubbery & tough

  11. Mixing Cakes • Ingredients MUST be mixed according to the method stated in your recipe. • Overmixing = tough cakes • Overmixing angel food & sponge cakes = smaller cakes

  12. Baking Cakes • Bake in a correctly-sized pan. • Grease and lightly flour pans for shortened cakes. Do not grease pans for unshortened cakes. • Bake just until they test done at the correct temperature. • Too high temperature = burnt cakes • Too long = dry cakes

  13. Types of Cakes Shortened Cakes Unshortened Cakes • “Foam cakes” • Do not contain fat • Leavened by air or steam • Angel food = egg whites • Sponge = whole eggs Chiffon Cakes • “Butter cakes • Contain fat • Contain leavening agents • Tender, moist, velvety • Shortened = fat • Unshortened = egg whites

  14. Shortened Cakes: Characteristics • Velvety & light • Interior • Small, fine cells with thin walls • Exterior • Crusts are thin and evenly brown • Top crust is smooth or slightly pebbly and gently rounded. • Flavor is mild & pleasing.

  15. Shortened Cakes: Preparation • Mixing methods • Conventional • Cream fat & sugar together until light and fluffy. Beat eggs into mixture. Add dry ingredients alternately with liquid. • Quick-mix (One-bowl) • Measure dry ingredients into mixing bowl. Beat fat & part of liquid with dry ingredients. All remaining liquid & unbeaten eggs.

  16. Shortened Cakes: Preparation • Pour batter into prepared pan. • Place in center of oven to allow for even baking. • Test for doneness • Lightly touch center • Insert toothpick • Allow to cool in pan for 10 minutes, then remove from pan onto cooling rack.

  17. Unshortened Cakes: Characteristics • Angel food • Large volume • Interior • Spongy & porous and has thin cell walls • Tender & moist, but not gummy • Sponge cakes • Contain whole eggs

  18. Unshortened Cakes: Preparation • Ingredients should be at room temperature • Beat eggs white to stiff peaks with small amount of sugar. • Fold flour and remaining sugar into egg whites. • Pour into ungreased tube pan. Run a spatula through batter to release air bubbles. • Bake for recommended time in correct temp.

  19. Unshortened Cakes: Preparation • Test for doneness • Gently touch cracks • Should feel dry & no imprint should be left • Immediately suspend pan upside down over the next of a bottle. • Cool completely before removing from pan.

  20. Filling & Frosting Cakes • Types of filling & frosting • Fillings: Fluffy whipped cream, creamy puddings, sweet fruits • Frostings: Buttercream, cream cheese, canned • Cake decorating tools • Decorators’ tube: Cloth, plastic or paper bag you fill with frosting • Coupler: Holds plastic or metal decorating tips onto the tube

  21. Pies

  22. Types of Pies • Fruit • 2 pie crusts • Commercially prepared filling, or homemade filling • Cream • 1 pie crust • Filling = Cornstarch-thickened pudding mixture • Meringue topping

  23. Types of Pies • Custard • 1 pie crust • Filling = Milk, egg, sugar mixture with other flavoring ingredients. • Chiffon • 1 pie crust • Filling = Mixture of gelatin & cooked beaten egg whites + flavoring • Chilled

  24. Pastry • Dough used to make pie crusts • Ingredients • Flour = Gives structure • Fat = Makes tender and flaky • Water = Provides moisture • Salt = Adds flavor

  25. Pastry: Characteristics • Tender & flaky • “Melt in your mouth” • Lightly & evenly browned

  26. Pastry: Measuring Ingredients • Flour, fat & liquid contribute to tenderness and flakiness, therefore incorrectly measured ingredients will result in a crumbly, dry or gummy pastry.

  27. Pastry: Handling • Too much handling can make pastry dough tough. • Handle gently & as little as possible: • Do not overmix when adding the liquid. • Do not use the rolling pin to vigorously when rolling the pastry. • Do not stretch the pastry when fitting it into the pie plate.

  28. Candy

  29. Types of Candy • Crystalline • Fine sugar crystals • Taste smooth and creamy • Fudge, fondant • Noncrystalline • Do not contain sugar crystals • Can be chewy or brittle • Caramels, peanut brittle, suckers

  30. Making Candy • All candies start with a sugar syrup. • Sugar & liquid cooking to thick consistency. • Crystalline • Fine crystal formation = Heat to certain temperature, cool to certain temperature, beat vigorously • Noncrystalline • No sugar crystals = Heat to HIGH temperature, or add substances to interfere, or both

  31. Making Candy • Temperature is EXTREMELY important • Each type of candy requires a SPECIFIC temperature • Use candy thermometer • Use a heavy saucepan to prevent sugar scorching.

  32. Chocolate • Made from bean of cacao tree • Beans are roasted • Roasted beans are shelled, pressed and heated • Liquid called chocolate liquor forms • Fat, or cocoa butter, may be removed from liquid • Higher the cocoa butter content = better chocolate

  33. Chocolate • Baking and eating chocolate is made chocolate liquor and comes in various degrees of sweetness. • Unsweetened = No sugar • Bittersweet, Semi-sweet, and milk chocolate contain progressively more chocolate • Sweetened chocolates also contain vanilla • Milk chocolates also contain milk solids

  34. It’s Not Real… • White chocolate • Made from cocoa butter, sugar, milk solids, flavorings • Imitation chocolate • Made using vegetable oil instead of cocoa butter • Less expensive, lacks tastiness and creaminess

  35. To Melt Chocolate… • Chop bars into small pieces, or use chocolate chips. • Use double boiler, stir constantly, remove from heat immediately. • In the microwave, use a glass bowl, microwave for 30 seconds at a time until chocolate is melted. Stir after each period.

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