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Cakes and Cookies

Cakes and Cookies. Chapter 18. Kinds of Cakes. Shortened Unshortened Chiffon Cakes. Shortened Cakes. Pound cakes Tender Compact and close grain Historically 1 pound each of butter, sugar, flour, and eggs. No leavening agent Leavened by air and steam Standard shortened cakes

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Cakes and Cookies

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  1. Cakes and Cookies Chapter 18

  2. Kinds of Cakes • Shortened • Unshortened • Chiffon Cakes

  3. Shortened Cakes • Pound cakes • Tender • Compact and close grain • Historically 1 pound each of butter, sugar, flour, and eggs. • No leavening agent • Leavened by air and steam • Standard shortened cakes • Fine grain • Uniform cells with thin cell walls • Elastic crumb

  4. Ingredients in Standard Shortened Cakes • Sugar • Egg • Fat • Emulsifiers • Leavening agents • Flour • Liquid • Chocolate in chocolate cakes

  5. Sugar • Adds sweetness • Promotes tenderness by interfering with gluten development • Influences volume • Traps air during creaming • Raises starch gelatinization temperature • Decreases cohesive forces

  6. Eggs • Add air when beaten • Contributes to structure • Eggs coagulate

  7. Fat • Often includes shortening, butter, and margarine • Consider type of fat when make substitutions • Diet margarine is lower in fat • Increases tenderness • Increases volume by • Decreasing cohesive forces • Adding air during creaming

  8. Emulsifiers • Allow fat to be distributed more finely and more sugar may be incorporated • High ratio shortenings • Decrease cohesive forces thereby increasing volume • Examples • Mono- and diglycerides added to hydrogenated shortenings • Also – polysorbate 60

  9. Leavening Agents • Include • Baking powder • Baking soda • Air entrapped in creamed shortening • Beaten egg whites • Steam

  10. Flour • Contributes structure • Too little flour • Weak structure and coarse texture • Cake may fall • Too much flour • Compact dry cake

  11. Flour • All purpose flour • Cake flour

  12. Liquid • Milk, water, and fruit juices • Dissolves ingredients • Hydrates starch and protein • Produces steam • If excess liquid, poor volume

  13. Chocolate • Cocoa and chocolate contain starch, therefore less flour • Devil’s food cakes

  14. Other Considerations • Proportion of ingredients • Recipe calculations

  15. Mixing Methods • Conventional • Conventional sponge • Muffin • Quick mix

  16. Mixing Methods • Conventional • Creaming fat with sugar • Add eggs • Add dry ingredients alternatively with liquid • Conventional Sponge • Cream fat with about one-half cup sugar • One-half cup sugar beaten with eggs and reserved • Add dry ingredients alternatively with liquid • Fold in egg and sugar mixture

  17. Mixing Methods • Muffin Method • Eggs, milk, and melted fat are mixed together and added at once to the dry ingredients • Quick-mix method • Uses higher proportion of sugar and liquid • Sift dry ingredients into bowl • Add all fat and part of liquid • Add eggs and remaining liquid

  18. Over and Under Mixing • Overmixing • May toughen cakes especially if • Lean mixture • Higher protein flour used • Compact cake • Heavy or soggy • Undermixing • Coarse texture • Thick cell walls • Concave surface especially if a rich mixture

  19. Preparation of Pans • Prepare pans before mixing batter • Grease pans • Bottoms and sides • Bottoms only • Greased and lightly floured • Use of wax or parchment paper

  20. Baking • Baking temperatures • Cooling before removal from pan • Microwave baking

  21. Unshortened Cakes • Do not include shortening or other types of added fat • Angel food • Egg whites only • Yellow sponge • Whole egg

  22. Angel Food Ingredients • Egg whites • Beat to foam • Warm to room temperature before beating • Avoid oil or egg yolk contact • Do not beat in plastic bowl • Flour • Cake flour is preferable

  23. Angel Food Ingredients • Sugar • Stabilizes egg white foam • Sweetens • Aids in browning • Produces tender cake • Cream of Tartar • Produces a white cake • Stabilizes egg white foam • Prevents shrinkage of cake • Produces more tender cake

  24. Mixing Angel Food • Beat eggs • Need good volume without over beating • Usually beat part of sugar into eggs • Gently fold flour and sugar mixture into beaten eggs whites

  25. Other Considerations • Pans are not greased • Baking Temperatures • Cooling

  26. Sponge Cakes • Preparation methods • Separated • Whole egg • Baking

  27. Cookies • Rolled • Dropped • Bar • Pressed • Molded • Icebox or refrigerator

  28. Cookie Ingredients • Like cakes – ingredients vary • Usually all-purpose flour • For crisp cookies • Rich in fat, sugar, or both

  29. Mixing and Baking • Conventional mixing method most common • Baking • Usually on cookie sheets • Carry over baking

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