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Today Master the creaming method and understand how air is incorporated into your cakes. Build on and improve your knowled...
Creaming Method Victoria Sponge, Small Buns Butter and margarine are creamed together. The egg and flour are then added Th...
Whisking Method Swiss Roll, flans, gateaux  No fat in this method. The cake rises by steam. The eggs and sugar are whisked...
Melting Method Flapjack, gingerbread Syrup and sugar are melted then all the other ingredients are added
Rubbing In Method Scones, Rock Buns, pastry The fat is rubbed into the flour until breadcrumbs are formed. Milk/water or e...
<ul><li>Flour </li></ul><ul><li>Adds bulk </li></ul><ul><li>Introduces raising agent </li></ul><ul><li>Starchy Carbohydrat...
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Cake Methods & what the ingredients do

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Transcript of "Cake Methods & what the ingredients do"

  1. 1. Today Master the creaming method and understand how air is incorporated into your cakes. Build on and improve your knowledge of the ingredients and what they do I will be looking for A good working knowledge of the ingredients and what they do Well executed cake Clean and tidy work area Take your homework sheets to learn about raising agents and different cake methods
  2. 2. Creaming Method Victoria Sponge, Small Buns Butter and margarine are creamed together. The egg and flour are then added This can be made by the ‘ All in one’ method – Everything at once!
  3. 3. Whisking Method Swiss Roll, flans, gateaux No fat in this method. The cake rises by steam. The eggs and sugar are whisked together, the flour is then folded in
  4. 4. Melting Method Flapjack, gingerbread Syrup and sugar are melted then all the other ingredients are added
  5. 5. Rubbing In Method Scones, Rock Buns, pastry The fat is rubbed into the flour until breadcrumbs are formed. Milk/water or egg are then added to form a dough
  6. 6. <ul><li>Flour </li></ul><ul><li>Adds bulk </li></ul><ul><li>Introduces raising agent </li></ul><ul><li>Starchy Carbohydrate </li></ul><ul><li>Dextrinisation (Dry heat on starch browns the cake) </li></ul><ul><li>Eggs </li></ul><ul><li>Coagulates and sets the cake </li></ul><ul><li>Adds and holds air </li></ul><ul><li>Binds the mixture together </li></ul><ul><li>Adds protein (works with sugar to help the maillard reaction - colour) </li></ul><ul><li>Butter/Margarine </li></ul><ul><li>Adds flavour </li></ul><ul><li>Extends shelf life / preserves </li></ul><ul><li>Holds air </li></ul><ul><li>Binds ingredients </li></ul><ul><li>Sugar </li></ul><ul><li>Adds sweetness </li></ul><ul><li>Holds air </li></ul><ul><li>Adds sugar (works with protein to help the maillard reaction - colour) </li></ul>The blue is EXTENSION KNOWLEDGE
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