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ch10: Quick breads & cakes.pptx
- 1. Copyright ©2016 The Culinary Institute of America. All rights reserved. 10 Quick Breads and Cakes
- 2. Copyright ©2016 The Culinary Institute of America. All rights reserved. • Sift dry ingredients together to remove lumps and blend ingredients. • Mixing time should be short, to avoid unwanted gluten development. • Ingredients should be at room temperature before mixing. • Ensure proper incorporation of air for ideal leavening. BASIC PRINCIPLES OF QUICK BREADS AND CAKES
- 3. Copyright ©2016 The Culinary Institute of America. All rights reserved. • Line pans with parchment paper to ease the process of removing the product after baking. • The sides of the pan should be greased and lightly floured. • Angel food cakes require no pan preparations, since the rise depends on the batter clinging to the pan. • Pans should be filled about three-quarters of the way full, to allow for rise during baking. PAN PREPARATION
- 4. Copyright ©2016 The Culinary Institute of America. All rights reserved. • Cool slightly in the pan before unmolding. • Run a small knife or metal spatula between the cake and the pan. • Invert onto a wire rack and remove parchment. • Allow to cool fully before icing or glazing. COOLING QUICK BREADS AND CAKES
- 5. Copyright ©2016 The Culinary Institute of America. All rights reserved. • Dry ingredients and wet ingredients are mixed separately, and then combined. • Add the dry ingredients to the wet ingredients and mix just until combined. • Ensure that all ingredients are at room temperature to prevent the mixture from separating. THE BLENDING MIXING METHOD
- 6. Copyright ©2016 The Culinary Institute of America. All rights reserved. • Provides a light texture through the incorporation of air. • Fat and sugar are blended until light and smooth before adding eggs and dry ingredients. • When properly creamed, the butter and sugar will be pale and smooth. THE CREAMING MIXING METHOD
- 7. Copyright ©2016 The Culinary Institute of America. All rights reserved. THE TWO-STAGE MIXING METHOD • Designed to be used when making high-ratio cakes. • First stage: – Combine the dry ingredients with all of the fat and half of the wet ingredients and mix for four minutes. • Second stage: – Add the remaining wet ingredients in three equal parts, mixing for two minutes after each addition.
- 8. Copyright ©2016 The Culinary Institute of America. All rights reserved. • Angel food cake is made of a meringue that is stabilized with flour. • It does not contain any fat. • It is important that all of the ingredients are assembled before mixing. ANGEL FOOD MIXING METHOD
- 9. Copyright ©2016 The Culinary Institute of America. All rights reserved. • Angel food cake is made of a meringue that is stabilized with flour. • Does not contain any fat. • It is important that all of the ingredients are assembled before mixing. • Make a soft-peak meringue. • Carefully fold in the sifted dry ingredients. • Scale the batter into prepared pans and bake. • After baking, invert cake pans onto a bottle or ramekin, so that they are not laying flat. ANGEL FOOD MIXING METHOD (CONT’D)
- 10. Copyright ©2016 The Culinary Institute of America. All rights reserved. • Any method where eggs are whipped or beaten to incorporate air before they are mixed into a batter. • Because egg foams are delicate, be sure to have all ingredients assembled before mixing. • Flour and other dry ingredients should be sifted. • Butter should be melted and allowed to cool slightly. FOAMING METHODS
- 11. Copyright ©2016 The Culinary Institute of America. All rights reserved. Cold Foaming • Eggs and sugar whipped on high speed until they have reached maximum volume. • Carefully fold the sifted dry ingredients into the eggs. • Fold the melted butter into the batter. • Immediately scale the batter into the prepared pans and bake. Warm Foaming • Heat eggs and sugar over a double boiler until they reach 110°F/43°C. • Once heated, whip to maximum volume. • Sift the dry ingredients into the batter. • Fold in the melted butter. • Immediately scale and bake. Cold Foaming Method and Warm Foaming Method FOAMING METHODS (CONT’D)
- 12. Copyright ©2016 The Culinary Institute of America. All rights reserved. • Variation on the cold foam mixing method. • Whole eggs are separated and beaten into two foams, which are then folded together. • Fold the sifted dry ingredients into the egg mixture before folding in the liquid fat. • The batter should be scaled into pans and baked immediately. Separated Foam Mixing Method FOAMING METHODS (CONT’D)
- 13. Copyright ©2016 The Culinary Institute of America. All rights reserved. COMBINATION MIXING METHOD • Combines the creaming mixing method with the foaming method. • Products are rich, with a moist, light crumb. • Advance preparation is critical to successful completion. • Butter and some sugar are creamed together. • Egg whites and remaining sugar are whipped to soft-peaks and folded into the creamed butter. • Dry ingredients are gently folded in before scaling and baking.
- 14. Copyright ©2016 The Culinary Institute of America. All rights reserved. • Cake is tender and moist, but with a structure and stability suitable for tiered cakes. • Wet ingredients (except egg whites) are blended into the dry ingredients. • The egg whites are whipped to a soft peak meringue and folded into the batter. • The egg whites are folded into a creamed batter to add structure and leavening. CHIFFON MIXING METHOD
Editor's Notes
- Learning objectives Explain the basic principles of quick bread and cake preparation. Describe proper pan preparation, cooling, and storing techniques for various mixing methods. Explain the blending method of mixing. Explain the creaming method of mixing. Explain the two-stage method of mixing. Explain the angel food method of mixing. Describe the warm and cold foaming methods. Explain the separated foam method of mixing. Explain the combination mixing method. Explain the chiffon mixing method. Describe the basic principles of cheesecake preparation.
- Regardless of the method of development and incorporation, air cells facilitate the leavening of a product and are important to the proper development of structure and crumb during baking. If air cells are not fully developed, the resulting product will lack leavening and have a dense, coarse crumb.
- - Angel food cakes should also have no treatment to the bottom of the pans, as they are cooled upside down to facilitate removal and to help retain their height and inner structure after cooling.
- Overcreaming can cause overaeration of the product, causing excess spreading as well as the product falling because it is unable to support is weight. The sifted dry ingredients are generally added in one of two ways: all at once, or alternating with the liquid ingredient (milk, juice, etc.).
- - Containing a higher proportion of sugar and emulsifiers than other cakes, a high-ratio cake is one in which the weight of the sugar is equal to or greater than the weight of the flour, and the weight of the eggs is equal to or greater than the weight of the fat. - The development of flavor and texture in a product created using the two-stage mixing method can be attributed to the specific and longer mixing times called for in this method as compared to others.
- All of the leavening in an angel food cake is supplied by the air that is whipped into the meringue.
- To determine when the eggs have reached maximum volume, watch as they are beaten; when the aerated mixture just begins to recede, maximum volume has been achieved. You may want to temper in the butter; some chefs feel this eases the fat’s full incorporation and lessens any deflating effects on the batter. To do this, first lighten the butter by incorporating a small amount of batter. Then fold this mixture into the remaining batter.
- The separated foam mixing method is slightly more difficult than the cold foaming method because the egg whites, which are whipped alone, can rapidly lose volume. For this reason it is important when using this mixing method that all ingredients and equipment are assembled and receive any preliminary treatment before you begin to mix the batter (e.g., line pans, sift dry ingredients, melt fat, etc.).
- To incorporate the egg whites into the creamed mixture while keeping as much volume as possible, first add about one-third of the beaten egg whites, blending them in gently but thoroughly, to lighten the creamed mixture. After that, the batter will accept the remaining egg whites more easily and with less vigorous mixing, allowing for less loss of volume. The dry ingredients are added last because if they were added to the creamed mixture before the meringue, the batter would be much too stiff to accept the light, airy meringue.