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Chapter 5

Chapter 5. Desserts and Baked Goods. Baking. Strengtheners Shortenings Sweeteners Flavorings Leaveners Thickeners Liquids. Baker’s Percentages. Weight of ingredient Weight of flour X 100%

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Chapter 5

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  1. Chapter 5 Desserts and Baked Goods

  2. Baking • Strengtheners • Shortenings • Sweeteners • Flavorings • Leaveners • Thickeners • Liquids

  3. Baker’s Percentages • Weight of ingredient Weight of flour X 100% So, when calculating recipes they determine how much of other ingredients are needed based on the amount of flour. = % of ingredient

  4. Sifting • Adds air • Removes lumps • Filters out impurities Recipes call for sifting either before or after you weigh the ingredient.

  5. Yeast Breads • Lean Doughs • Flour • Yeast • Water • Examples: French bread and hard rolls. • Rich Doughs • Shortening • Tenderizing Ingredients (sugars, syrups, butter, eggs, etc…) • Examples: Parker House roles, cloverleaf rolls, and Danish rolls • Sourdough • Use yeast batter • Leavened with a starter (mixture of fermented water, yeast and flour) • Examples: Sourdough bread, rolls, etc…

  6. Yeast Breads • Straight-mix method • Knead • Sponge method • Proofing

  7. Yeast Breads • Scaling Ingredients • Mixing and Kneading Ingredients • Fermentation • Punching Down • Portioning • Rounding • Shaping • Proofing • Baking • Cooling and Storing

  8. Quick Breads • Use chemical leaveners • Four basic Methods • Straight Dough Method • Creaming Method • Two-Stage Method • Foaming Method

  9. Puddings, Custards, Soufflés • Steamed Puddings • Eggs and sugar in batter • More Stable • Soufflés • Lightened with beaten egg whites

  10. Pies, Croissants, and Pastries • Pies • 3-2-1 Method • Flaky and Crispy • Work dough as little as possible • Baking Blind • Roll-in Dough Method • Temperature control • Phyllo Dough • Pate a Choux • Profiteroles

  11. Cookies • Dropped • Bagged • Rolled • Molded • Icebox • Bar • Sheet

  12. Americas Test Kitchen Deep Dish Apple Pie Crème Brûlée

  13. Chocolate • Chocolate is produced from cocoa beans picked from cacao trees. We usually think of chocolate as a sweet, used in cookies, candies, cakes, and other desserts. However, chocolate is very versatile and can be used in many main dishes.

  14. Chocolate • Chocolate Liquor • Cocoa beans are crushed into a paste that is completely unsweetened. • Cocoa Butter • Pressed chocolate liquor. • Cocoa Powder • Ground cocoa solids • Nibs • The cocoa beans are cracked into smaller pieces.

  15. Chocolate • Bloom • Sometimes a white coating appears on the surface of the chocolate. • The bloom indicates that some of the cocoa butter has melted and then recrystallized on the surface. • This has no effect on the quality.

  16. Chocolate • Tempering • Melting the chocolate by heating gently and gradually. • Chocolate contains two distinct types of fat that melt at different temperatures to ensure that both fats will melt smoothly, harden evenly, and have a good shine. • Chocolate is chopped into coarse pieces and placed in a stainless steel bowl over water simmering of a very low heat. • IT IS IMPORTANT THAT NO WATER GETS INTO THE CHOCOLATE!

  17. Americas Test Kitchen Chocolate Mousse Cake

  18. Sauces and Creams

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