2014 Summer Institutes Level 3

1. 2014 Summer Institutes Level 3 FRMCA Level 2, Chapter 8 Desserts and Baked Goods

2. Session Objectives Breads • Identify and use common ingredients in baking. • Calculate ingredient weights using baker’s percentages. • Convert baking recipes to a new yield. • Differentiate between lean doughs, rich doughs, sponge doughs, and sourdoughs, and give examples. • Mix yeast dough using the straight-mix method.

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4. Session Objectives continued Breads continued • Prepare yeast breads. • Prepare different types of quick breads and cake batters. Desserts • Identify the functions of icings and determine which are best suited for different baked goods. • Describe and prepare steamed puddings and dessert soufflés.

5. Session Objectives continued Desserts continued • Prepare pie dough using the 3-2-1 method. • Describe roll-in dough, phyllo dough, and pâte à choux. • Explain how chocolate is tempered. • Explain how crème anglaise, pastry creams, and Bavarian creams are made, and how they are used in desserts. • List guidelines for plating and presenting desserts.

6. Baking Ingredients • Strengtheners provide stability and ensure that the baked item does not collapse once it is removed from the oven. • Eggs and flour are commonly used as strengtheners. • There are six popular types of wheat flour: all-purpose, bread flour, cake flour, durum flour, pastry flour and semolina. 8.1

7. Baking Ingredients continued • Fats and shortenings make baked goods moist, add flavor, and keep the baked items fresh longer. • Butters and oils • Sweeteners add flavor and color to baked goods. • Sugars and syrups • Flavorings affect a baked item’s taste and color. • Vanilla and nuts

8. Baking Ingredients continued • Leaveners allow the dough or batter to rise. • Chemical: Baking powder, baking soda • Organic: Yeast • Physical: Steam • Thickeners, combined with the stirring process, determine the consistency of the finished product. • Cornstarch, flour, eggs 8.1

9. Baking Ingredients continued • Liquids: Water, milk, cream, molasses, honey, or butter • Additives: Food coloring 8.1

10. Baker’s Measurements • Formulas are standardized recipes for bakery products. • Baker’s percentages can be used to express each ingredient as a percentage of the flour weight. • Flour always has a proportion of 100 percent, and the percentages of all other ingredients are calculated in relation to the flour. • The formula for baker’s percentages is: Weight of ingredient ÷ (Weight of flour x 100%) = Percent of ingredient • Yield is the quantity or number of servings a recipe makes. 8.1

11. Converting the Yield • Use baker’s percentages to calculate the weight of any ingredient or convert the formula to a new yield. • To calculate the weight of a particular ingredient: • Change the ingredient percentage to decimal form by moving the decimal point two places to the left. (Example: 20% = 0.20) • Multiply the weight of the flour by the decimal to get the weight of the ingredient. 8.1

12. Converting the Yield continued • When the pastry chef is using 10 pounds of flour and the formula calls for 20% sugar, how much sugar by weight is needed? • Answer: 10 pounds flour x 0.20 = 2 pounds sugar 8.1

13. Sifting • Check recipes carefully to determine if ingredients requiring sifting are to be scaled before or after sifting. • Sifting adds air to flour, cocoa, and confectioner’s sugar; removes lumps; and filters out any impurities.

14. Types of Dough • Lean dough includes flour, yeast, water, and salt. • Chewy texture, crisp crust • Rich dough is made with the addition of shortening or tenderizing ingredients. • Cake-like texture

15. Make-Up Methods • Straight dough: Combine all ingredients at the same time. • Sponge: Mix yeast, half the liquid, and half the flour, allow the dough to rise, and then add remaining ingredients. • Light texture, unqiue flavor • Sourdough: Begin with a starter. 8.2

16. Making Yeast Breads Ten basic steps for yeast breads: • Scaling ingredient • Mixing and kneading ingredients • Fermentation • Punching down • Portioning • Rounding • Shaping • Proofing (the final rise) • Baking • Cooling and storing 8.2

17. Quick Breads and Cake Batters • Quick breads can be prepared more quickly than yeast breads can. • Quick breads use chemical leaveners rather than organic ones, meaning that no rising period is needed. • A batter is a semi-liquid mixture that is thin and pourable. • Batters usually have more fat and sugar than a dough.

18. Four Methods for Preparing Quick Breads and Cake Batters • Creaming method: Cream the fat and sugar together to produce a very fine crumb and a dense, rich texture. • Foaming method: Foam whole eggs, yolks, or whites to provide the structure for a cake with a light texture. • Straight-dough method: Combine all of the ingredients and blend them into a batter at once. • Two-stage method: Combine a softened or melted shortening with the dry ingredients. Then add and blend in half of the liquid. Gradually add the remaining liquid to the mixture; creates high-ratio cakes with a very fine crumb

19. Icing • Icings, or frostings, are sweet coatings for cakes and other baked goods. • Icings have three main functions: • Improve the keeping qualities of the cake by forming a protective coating around it. • Contribute flavor and richness. • Improve appearance. • Use heavy frostings on heavy cakes, and use light frostings on light cakes. 8.3

20. Types of Icing • Buttercream: Fat (butter is best) and confectioner’s sugar icing that can be colored, flavored, or both. It is spread with a thin-blade spatula or piped from a bag. • Foam: Boiled sugar syrup icing • Fondant: A corn-syrup based, candy-type sheeting that is cooked, spread, and cooled and can be applied over a cake for a smooth finish that encases that cake • Fudge: A cooked chocolate confection that can be spread while warm. A brown-sugar variant without chocolate is called penuche. 8.3

21. Types of Icing continued • Ganache is a rich mixture of chocolate and cream. • Glaze is an icing that is drizzled rather than spread or piped. It might harden a bit on the surface, but stays moist underneath. • Royalicing is a mixture of confectioner’s sugar and egg white that can be colored. It dries hard and smooth. 8.3

22. Steamed Pudding and Soufflés Steamed puddings and dessert soufflés are made of batters that require special handling. • Steamed puddings are more stable than soufflés because of the greater percentage of eggs and sugar in the batter. • Soufflés are lightened with beaten egg whites and then baked. Baking causes the soufflé to rise like a cake. As the soufflé rises, the moisture evaporates and the light batter sets temporarily. 8.3

23. Preparing Pie Dough • The 3-2-1 method for creating pies is made of: • 3 parts flour • 2 parts fat • 1 part water (by weight) • Produces a flaky, crisp crust • Best when pastry flour is used, the dough is worked as little as possible, and the fat and liquid are cold

24. Making Pie Dough • Dissolve the salt in water. • Cut the fat into the flour. • Add the cold water and mix together.

25. Making Pie Dough continued • Chill the dough. • Turn the dough out onto a floured work surface.

26. Making Pie Dough continued • Roll out the dough. • Cut the dough and fill the pie pan. • Bake or fill, add a top crust, and bake.

27. Danish, Croissants, and Puff Pastry • Roll-in dough: Used to create flaky, quality products; dough of shortening, flour and water is loosely blended and then rolled and folded • Phyllo dough: Often used to prepare baklava; requires rolling and stretching into a thin layer from a dough of flour, water, oil, and white vinegar (egg yolks are also sometimes used) • Pâte à choux: Combines water, butter, flour, and eggs to create a smooth batter; often used for cream puffs and profiteroles

28. Tempering Chocolate • Chocolate contains two fats that melt at different temperatures. • Tempering ensures that both fats melt smoothly, harden evenly, and shine well. • Place chocolate in a double boiler over water simmering at very low heat. • Heat the chocolate to 105°F. • Remove it from the heat; add more chocolate and stir until it reaches 87°F. • Heat it again to 92°F.

29. Dessert Sauces and Creams • Crème anglaise (vanilla sauce) is a classic accompaniment to soufflés and steamed puddings. It is light vanilla-flavored custard, made from milk, egg yolks, and sugar. • Overheated sauce can curdle or develop lumps • Pastry cream (crème pâtissière) has greater density than custard. • Cook eggs, sugar, flour or cornstarch , milk and/or cream together into a very thick, smooth mixture. • Bavarian cream is a delicate sauce made by combining three basic ingredients: vanilla sauce, gelatin, and whipped cream. 8.6

30. Plating and Presenting Desserts • Good plate presentation requires careful attention to colors, shapes, textures, and arrangement. • Guests eat first with their eyes, then their noses, and finally their mouths. • There are two areas of presentation technique: the food itself, and the plate, platter, or dish as a whole. 8.6

31. Plating and Presenting Desserts continued • When plating desserts, everything on the plate should be edible. • It is best to place dessert decoration in threes, because that tends to be appealing to the eye. 8.6