Cake mixing&baking

6,728 views

Published on

cake lecture by rinalyn g magtibay

0 Comments
11 Likes
Statistics
Notes
  • Be the first to comment

No Downloads
Views
Total views
6,728
On SlideShare
0
From Embeds
0
Number of Embeds
14
Actions
Shares
0
Downloads
595
Comments
0
Likes
11
Embeds 0
No embeds

No notes for slide

Cake mixing&baking

  1. 1. Cake Mixing & Baking
  2. 2. Cake Formula Balancing <ul><li>Old – fashioned pound cake </li></ul><ul><li>Flour 100% </li></ul><ul><li>Sugar 100% </li></ul><ul><li>Butter 100% </li></ul><ul><li>Eggs 100% </li></ul>
  3. 3. Rules for balancing creaming method cake <ul><li>Sugar is equal to or less than the flour </li></ul><ul><li>Fat equals the egg </li></ul><ul><li>Eggs and liquid (milk and water) equals the flour </li></ul>
  4. 4. Rules for Balancing High-ratio cake <ul><li>Sugar is more than the flour(110-160%) </li></ul><ul><li>Eggs are more than the shortening </li></ul><ul><li>Liquid (water, milk, egg) is more than sugar </li></ul>
  5. 5. Additional Guidelines <ul><li>Balance first the sugar-flour ratio, then balance the rest of the ingredients against these </li></ul><ul><li>If liquid is increased reduce the eggs & shortening </li></ul><ul><li>If egg is increased, increased the shortening </li></ul><ul><li>If extra milk solids are added as an enrichment, add an equal weight of water </li></ul>
  6. 6. <ul><li>If cocoa is added, add water equals in weight to 75 to 100% of the cocoa </li></ul><ul><li>If cocoa or bitter chocolate is added, the amount of sugar maybe increased to as much as 180% of the weight of the flour in high ratio cake & to over 100% of the weight of the flour in creaming method of the cake </li></ul>Additional Guidelines
  7. 7. <ul><li>In cakes to be bake in large units, less liquid is needed; less water will evaporate during baking </li></ul><ul><li>If a liquid sugar is added (honey, corn syrup etc) reduce other liquid slightly </li></ul><ul><li>If large quantity of moist ingredients are added, reduce the liquid. </li></ul><ul><li>Creamed batters need less baking powder than two-stage batters </li></ul>Additional Guidelines
  8. 8. Pan Preparation <ul><li>For high-fat cake, layer pans must be greased with commercial pan greasing preparation; if not available, dust the greased pan with flour and tap out the excess </li></ul><ul><li>For sheet cakes, line the pan with greased parchment </li></ul><ul><li>For angel food cake and chiffon cakes, do not grease the pan. </li></ul><ul><li>For sponge cake layers with little or no fat, grease the bottom but not the sides of the pan. </li></ul>
  9. 9. Baking and Cooling <ul><li>Preheat the oven </li></ul><ul><li>Make sure the ovens and shelves are level </li></ul><ul><li>Do not let pans touch each other </li></ul><ul><li>Bake at correct temperature </li></ul><ul><li>If steam is available in the oven, used it for creamed and two-stage batter </li></ul><ul><li>Do not open the oven or disturb cakes until they have finished rising and partially browned </li></ul>
  10. 10. Test for Doness <ul><li>Shortened cakes shrink away slightly from sides of pan </li></ul><ul><li>Cake is springy </li></ul><ul><li>A cake tester or wooden pick inserted in center of cake comes out clean </li></ul>
  11. 11. Cooling and Removing from Pans <ul><li>Cool layer cakes and sheet cakes 15 minutes in pans ant turn out while still warm </li></ul><ul><li>Turn out layer cakes onto racks to finish cooling </li></ul><ul><li>Cool angel food cake and chiffon cake upside down in pans so they do not fall back into the pans and lose volume </li></ul>
  12. 12. <ul><li>To turn out sheet cakes: </li></ul><ul><li>1. sprinkle top lightly with granulated sugar </li></ul><ul><li>2. set an empty sheet pan on top, bottom-side down </li></ul><ul><li>3. invert bottom pans </li></ul><ul><li>4. remove top pan </li></ul><ul><li>5. peel parchment off cake </li></ul>Cooling and Removing from Pans
  13. 13. Question & Answer

×