Baking Cakes

Two types of cakes High-Fat and Low-Fat High-Fat Mixing Methods: creaming method two-stage method flour batter method

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

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 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

Room temperature ingredients

Correct fat for formula.

Mix formula properly

Add liquid ingredients slowly

2*Form and incorporate air cells Texture Leavening

Texture

Leavening

3* Developing Texture Protein Content of Flours Mixing methods Tonight = variation of the two stage method.

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.

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 14 & 15 3 main goals of mixing cake batter Product knowledge Mixing methods Cake makeup/icing/tools Homework read p.279-285 (éclairs!)

Review chapter 14 & 15

3 main goals of mixing cake batter

Product knowledge

Mixing methods

Cake makeup/icing/tools

Homework read p.279-285 (éclairs!)