Baking Cakes #6
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Baking Cakes #6

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Baking Cakes #6 Baking Cakes #6 Presentation Transcript

  • Baking Cakes
  • Two types of cakes
    • High-Fat and Low-Fat
    • High-Fat Mixing Methods:
    • creaming method
    • two-stage method
    • flour batter method
  • Low-fat or foam type cakes
    • Mixing methods:
    • sponge
    • angel food
    • chiffon
  • Three main goals of mixing:
    • 1*combine all ingredients into a smooth and uniform batter.
    • 2*form and incorporate air cells
    • 3*to develop proper texture in the finished product
  • 1*combine ingredients into a smooth and uniform batter.
    • Room temperature ingredients
    • Correct fat for formula.
    • Mix formula properly
    • Add liquid ingredients slowly
  • 2*Form and incorporate air cells
    • Texture
    • Leavening
  • 3* Developing Texture
    • Protein Content of Flours
    • Mixing methods
    • Tonight = variation of the two stage method.
  • Ingredient functions
    • Tougheners: structure: flour, eggs
    • Tenderizers : shorten protein fibers: sugar, fats, leaveners
    • Moisteners : activate leaveners & gluten: water, milk, syrups, eggs
    • Driers: absorb moisture: flours, starches, cocoa, milk solids.
  • Quiz Notes
    • Review chapter 16 & 17
    • 3 main goals of mixing cake batter
    • Product knowledge
    • Mixing methods
    • Cake makeup/icing/tools
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