Baking and baking science


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Baking and baking science

  1. 1. BAKING AND BAKING SCIENCE PART TEN - Cake Ingredient Functions, Formula Balancing , Mixing Procedures and Small Quantity Baking Cake Formulas Questions or CommentsCAKE IS A BAKED BATTER MADE FROM SUGAR, EGGS, SHORTENING,MILK AND LEAVENING MIXED TOGETHER IN SUCH A WAY TO PRODUCE AFLUFFY, FINE GRAINED BAKED PRODUCT. THERE ARE TWO BASIC TYPES,"BATTER TYPE" WHICH CONTAINS A HIGH PERCENTAGE OF SHORTENINGAND THE "FOAM TYPE" WHICH CONTAINS LITTLE, IF ANY SHORTENINGAT ALL. FROM THESE TWO BASIC MIXES, MANY VARIETIES OF CAKESCAN BE MADE.QUALITY CAKES DEPEND ON MANY FACTORS SUCH AS INGREDIENTSUSED, MIXING METHOD, BATTER TEMPERATURE, BAKING, ETC.BALANCING OF CAKE FORMULAS WILL ALSO BE DISCUSSED IN THEFOLLOWING PARAGRAPHS:INGREDIENTS:Each ingredient used in cake baking is employed for the specific characteristics it hasand/or the result it has on the finished product. If these effects are understood, theingredients may be selected with the assurance that the products produced will be good..Flour:Flour is the primary structure builder in most cakes. The gluten formed during mixingcoagulates during baking and assists in supporting the heavy weight of sugar andshortening. Cake flour used in cake baking is made from soft wheats. Flours milled forbread baking will be made from hard wheat. Cake flour should have a low proteincontent (7 to 9 percent). Cake flour should be properly bleached, because bleachinghelps to carry more sugar and shortening as well as water during mixing. Cake flourshould also have a P.H. of around 5.2 which is slightly acid. This acidity helps tomellow or soften the gluten.Sugar:Sugar is used in cake as a sweetener. Sugar is considered a tenderizer because of itstenderizing effect resulting from the softening action on flour proteins. Sugar lowers thecarmelization point of the batter, allowing the cake crust to color at a lower temperature.Sugar helps to retain moisture left in the baked cake after baking thereby keeping thecake moist and edible for several days. A portion (about 50 percent) but not all of thesugar may be replaced with sirup. When this is done, the liquid content of the sirupmust be deducted from the liquid going into the mix. For example, if 50 pounds of canesugar is to be replaced with a sirup containing 80 percent sugar solids, it will benecessary to divide 50 pounds of needed sugar solids 50, by 80 percent (the percentageof sugar solids contained in the sirup) equals 62.5 pounds of sirup to use. Multiply 62.5pounds of sirup times 20 percent (the percentage of water in the sirup) equals 12.5pounds of water in 62.5 pounds of sirup. Subtract 12 pounds of water from the amount
  2. 2. of water called for in the formula so the water content of the formula will remainconstant. The greater the percentage of sugar contained in the formula, the longer thecake will stay fresh. The amount to use will be covered later under formula balance. Foroptimum results, sugar must be completely dissolved in the batter. This is the reasonwhy in balancing a cake formula, especially in HIGH RATIO CAKES (Cakescontaining greater quantities of sugar and water than flour in the formula) water mustexceed the sugar in the formula.Salt:Salt is used primarily for taste and to tone down the sweetness.Shortening:Shortening incorporates air in the cake batter during mixing. This air helps to obtainvolume in the baked cake. It also tenderizes the cake. In making HIGH RATIO cakes,an emulsified shortening must be used to form an emulsion. Regular shortening is notcapable of forming an emulsion when large amounts of sugar and liquid are used. If notenough liquid is used to dissolve the sugar, the cake will collapse in the center.Eggs:Eggs furnish structure, moisture, flavor, color, and food value to the cake. Their mostvaluable contribution is structure. The proteins in the eggs coagulates during baking andassists the flour as a structure builder. Egg is the only ingredient that can be used toregulate the toughening action in a cake. If a weak flour is used, the eggs can beincreased. If the percentage of shortening (a tenderizer) called for in the formula isincreased, the eggs must be increased also. It is important to know the percentages offat, moisture, and protein content of eggs when balancing cake formulas.To get the same amount of solids when using egg whites in lew of whole eggs, theamount of egg whites would have to be increased and the moisture going into the mixmust be decreased. To get the same amount of moisture when using egg yolks in lew ofwhole eggs, the moisture content must be increased. The amount of eggs to use in acake formula will be discussed in formula balance.Milk Solids:Milk solids have a binding effect on the protein of the flour, thereby increasing thetoughness in a cake. A portion of the total solids in milk contain lactose sugar, whichcarmelizes at a low temperature (270 to 275 degrees F.). It is used to control crust color.It, along with the proteins in milk, adds food value and flavor to the cake, and helps toretain moisture in the cake. If liquid milk is used in lew of dry milk powder, it will benecessary to know the liquid content of the milk in order to make adjustments to theformula so the formula can be properly balanced. The various types of milk arecomposed of the following percentages of components: Fresh whole milk is composedof 8.5 percent solids; 3.5 percent butterfat; 88 percent water. Milk, Dry Whole iscomposed of 72 percent solids; 26 percent butterfat; 2 percent water. Milk, SolidsNonfat is composed of 97 percent solids; 1.5 percent butterfat; 1.5 percent water.Leavening:Cakes are leavened mainly in three ways. Incorporation of air during mixing,chemically leavened and vapor pressure created in the oven. The manner of leaveningdepends upon the type of cake being made in regard richness of formula, consistency of
  3. 3. batter and baking temperature. Cakes low in water and high in ennriching ingredientsget a larger amount of leavening during mixing and require less chemical leaveners thancakes made from lean formulas high in liquids. In addition to leavening the cake,chemical leaveners control the eating qualities of the cake. Excess soda , for exampleresults in an undesirable "soapy taste". Baking Soda is necessary to produce the rich redcolor in Devils Food Cake. However, one must be careful not to use too much soda inthe formula. To produce a chocolate cake having a brown crumb color rather than a redcrumb color, Baking Soda must be left out. Some types of cakes require no chemicalleavening. Examples are the true Pound Cake and the Basic Sponge Cake. These twocakes are leavened entirely by physical means such as air incorporated in the batterduring mixing and vapor pressure created during baking. This is the reason why thesetypes of cakes require a longer mixing period and precise control of temperature of thebatter during mixing.Liquids:Liquids in some form is required in every cake formula. The liquid may be in the formof water, liquid milk, eggs or any other ingredient which contain water. Water hasseveral functions in cake production. It developes the gluten, dissolves the sugar, makesthe function of baking powder possible, regulates the batter consistency, and controlsthe temperature of the batter. It is possible to carefully regulate the water portion of theformula by figuring the liquid content of any liquid ingredient used in the batter. Theamount of water going into the cake formula is partially controlled by the type ofshortening used. An emulsified type shortening will carry considerably more water inthe mix, thus allowing the use of more sugar such as in High Ratio Cakes The totalliquids (Liquid in the form of water and the liquid contained in the eggs) should alwaysequal or exceed the weight of the sugar in the formula, because all of the sugar in theformula must be dissolved to produce a quality cake.Formula Balance:In order to create a cake batter that will produce high quality cakes, certain amounts ofthe different ingredients have to be put together in a definite sequence at controlledmixing speed, time and temperature. The general relationship of ingredients that have tobe brought into balance, differ according to the type of cake to be produced. In otherwords, the formula balance for batter cakes differs considerably from that of the foamtype cake (Sponge cake and Angel food cake). These will be discussed separately. Thefollowing general rules apply to Batter type cakes:RULE 1.The weight of the sugar should equal or exceed the weight of the flour. There is a toplimit, of course in the amount of sugar which can go into a cake. For White and YellowLayer Cakes, 145 percent sugar-flour ratio seems to be about the generally acceptedpractical top limit. Higher sugar-flour ratios are possible in cakes containing cocoa orchocolate. The more cocoa or chocolate used in the formula, the higher the sugar-flourratio can be. The amount of liquid also become significant in determining the amount ofsugar to use. When RULE NO. 1 is applied and a specific amount of sugar is selected,both the amount of sugar and the amount of flour become fixed. To set up the formula,it then becomes necessary to consider the amount of shortening, eggs and liquid whichcan be used. As the percentage of shortening is increased, the percentage of eggs mustbe increased by the same amount. This is due to the fact that shortening is a tenderizer
  4. 4. and to keep the cake from being over tenderized, additional structure in the form of eggsis needed.RULE 2.The weight of eggs should equal or exceed the weight of the shortening. In applying thisrule, the type of cake desired must be considered. For example, a true pound cake willhave equal parts of shortening or butter, sugar.flour and eggs. A high ratio layer cakewill have about 50 or 60 percent as much shortening as flour and the eggs should atleast equal the amount of shortening in the mix. Eggs generally exceed the shorteningby 5 or 10 percent. Since shortening carries air into the batter, a cake with a highpercentage of shortening will be classified as a rich formula. The air carried by theshortening will result in less chemical leavening being needed.RULE 3.The combined weight of the eggs plus the liquid, should equal or exceed the weight ofthe sugar. In layer type cakes, the weight of the liquids usually exceed the sugar by 20t0 30 percent. In devils food cake, the liquids usually exceed the sugar by 40 to 50percent. In pound cakes, best results are obtained if the liquids and sugar are nearlyequal because pound cake batter needs to be slightly thicker.SPONGE CAKE:The basic sponge cake is composed of flour, eggs, sugar, salt and vanilla. Following isan example of a Basis Spong Formula In Bakers Percent: Ingredients Percent Flour, cake 100 Sugar 166 Eggs 166 Salt 3Economical Sponge Cake:By the addition of flour to the above Basis Formula, the following rules may be appliedto produce a more economical cake: For each part of flour added, add the following:0.75 to 1 part Sugar; 0.75 to 1 part Liquid Milk; 0.015 to 0.030 parts Baking Powder;0.03 parts salt, and 0.01 part Vanilla.Mixing Procedure:Heat equal parts of sugar and eggs to 110 Degrees F. Whip the egg and sugar mixtureuntil a crease forms and remains without closing up when a couple of fingers aredragged across the top of the mixture. Dissolve the added sugar and liquid milk and addalternately with the flour when the flour is folded in (Do not overmix) when flour isfolded in.Following are examples of balancing Cake Formulas:Layer Cakes (In Bakers Percent): Ingredients Minimum Maximum
  5. 5. Flour, Cake 100 100 sugar 100 145 shortening, emulsified 30 60 Eggs, Whole 30 70 Salt 2 4 Milk, DryNonfat 7 15 BakingPowder 3 6 Liquids-water+eggs 100 125Pound Cake (In Bakers Percent) Ingredients Minimum Maximum Flour, Cake 100 100 sugar 100 125 shortening, emulsified 40 100 Eggs, Whole 40 100 Salt 2 3 BakingPowder 0 2 Liquids-water+eggs 100 125.Note:For White Pound Cake use Egg Whites instead of Whole Eggs and use 10 to 20 Percentmore Whites than Shortening and use 2 to 4 Percent Baking Powder.This completes the information on ingredients used in cake baking, their functions andalso information on formula balance. Examples of formula balance are also included.Cake Mixing Procedures:There are several ways to mix Batter-Type Cakes. The preferred way of mixing is the 2-stage method because of its simplicity and small chance for error. Regardless of themethod used, the bowl must be scraped frequently to keep the batter smooth at all times.The shortening should be plastic, not too hard or too soft. The mixer should be startedand run in slow speed until all the ingredients are combined to prevent splashing. Usethe correct size bowl for the amount of batter being mixed. Have just enough batter inthe bowl to cover the mixing paddle. The finished batter should be between 72 and 78degrees F.Two-Stage Method:Carefully weigh all the ingredients. 1. Sift all dry ingredients together including the dry milk when used.. Place the shortening, dry ingredients, and about 75 percent of the water into the mixing bowl. Mix for 3 minutes at medium speed ( 2nd speed in a 3 speed machine). Scrape bowl down thoroughly.
  6. 6. 2. Combine eggs, remaining water and vanilla. Add slowly to ingredients in mixing bowl while mixing in slow speed. Scrape bowl down again. Mix for 3 minutes in medium speed.Streamlined Method:Place all ingredients, except eggs, in the mixing bowl. 1. Using the wire beater attachment, beat the batter at high speed for about 1 minute. 2. Add the eggs and stir in slow speed for about 1 minute. This method requires a slight reduction in baking powder (about 20 percent less) due to the greater aeration of the batter during mixing.Sugar Water Method:Place all of the sugar and slightly half the weight of the water in the mixing bowl. 1. Agitate the mixture for about 30 seconds, or intil the sugar is dessolved. (Remember to reduce the baking powder by approximately 20 percent). 2. Add the dry ingredients and the shortening and mix until the batter is smooth. 3. Add the eggs and the remaining water, and mix until the batter is smooth.Flour-Shortening Method (Blending Method):In the blending method, place the flour and shortening in the mixing bowl. Blend themtogether until the flour particles are thoroughly coated by the fat. 1. The remaining dry ingredients (sugar, salt, baking powder, and dry milk when used used) are then added and blended well. 2. About 75 percent of the liquid is added and the mixture is mixed until it is homogeneous. 3. The remaining liquid, including the eggs is added in small portions and the mixing is continued for about 5 minutes, making sure to scrape the bowl occasionally to assure a smooth batter.Foam Type Cakes:Sponge and angel food cakes are mixed differently from batter-type cakes because isnecessary to incorporate airinto the mix to obtain the desired volume. The eggs arebeaten with a portion of the sugar and salt to form a foamy mass. When liquid isincluded in the formula, it is added gradually to the beaten egg, sugar, and salt mixture.The flour, starch when used, and the baking powder are sifted together and gentlyfolded into the whipped mixture. 1. Sponge Cake - Regular: When whole eggs or egg yolks are used in the sponge mix, the volume will be improved if they are mixed with the sugar and salt and heated over a hot water bath to a temperature of 100 to 110 degrees F. The sugar will dissolve more readily and become more evenly distributed as when making jelly rolls. Do not overheat the eggs, because if the eggs are partially cooked, the volume of the finished product will be reduced. Beat the mixture until it is light and until it will hold a crease when a finger in drawn across the top of the batter. To aid the
  7. 7. rolling process when making jelly rolls, a portion of the sugar can be substituted with syrup. 2. Angel Food Cake: Angel Food Cake is prepared from egg whites, granulated sugar, salt, vanilla and cream of tartar, and flour.Mixing Method:(Make sure the mixing bowl and the beater are free of any grease). 1. Using a wire beater, beat the egg whites, cream of tarter, salt and vanilla until foamy. The egg whites should be fairly cool (about70 degrees F.) 2. Add approximately one-half the sugar in a slow stream, and beat to a wet peak (the foam will form a peak and will feel wet to the finger). Note: When the peak feels dry to the finger, the mixture has been overbeaten. 3. Sift the flour and the remaining sugar 5 times and gently fold this mixture into the beaten mixture. Note: Normally the folding step is done by hand, but can be done with the machine if done very carefully. As soon as all the lumps disappears, quit folding. 4. After completing the folding step, deposit the mixture into grease free Angel Food pans and bake at about 400 Degrees F. 5. Place baked cake upside down on a wire cooling rack until thoroughly cooled before removing from the pan. If this is not done the cake will shrink and be low in volume.Chiffon Cakes:Chiffon cakes are another variation of foam cakes. These formulas contain a highpercentage of liquid, with egg yolks and egg whites forming the greatest portion of theliquid. The aeration comes from two sources, the air beaten into the egg whites, and thebaking powder incorporated as part of the other ingredients. Salad oil makes up theshortening of the mix. Except for the higher egg content and salad oil used, the formulasare very similar to high sugar layer cake formulas. The mixing procedure consists oftwo stages as follows: 1. All the ingredients except the egg whites and about one-half the sugar are mixed to form a batter. To make a lemon or orange shiffon cake, a small amount of lemon juice or orange juice may be added, or the extract can be used. 2. The egg whites, the remaining 0ne-half of the sugar the cream of tartar, and vanilla are whipped separately to form a medium peak as in Angel Food Cake. Remember that the bowl and wire attachment should be free of grease. 3. The batter which was mixed previously, is gently folded into the beaten meringue. The principle of baking is the same as for Angel Food Cake, except the oven temperature should be slightly lower, about 350- to 375 degrees F. The cake is usally baked in an Angel Food Cake pan, but can be baked in layer cake pans or sheet pans.SMALL QUANTITY BATTER CAKE FORMULAS:CHOOSE ONE OF THE FOLLOWING MIXING METHODS WHICH WASDISCUSSED ABOVE: (1) TWO-STAGE METHOD (2) STREAMLINED METHOD(3) SUGAR-WATER METHOD (4) FLOUR - SHORTENING METHOD (Blendingmethod).
  8. 8. YELLOW CAKE FORMULA-LOW SUGAR (Equal amounts of flour and sugar): INGREDIENT POUNDS OUNCES Flour, Cake 1 5 Sugar, granulated 1 5 Salt 0 1/2 Bakingpowder 0 3/4th Milk, nonfatdry 0 2 Shortening,emulsified 0 9-3/4th Eggs, whole 0 10-1/2 Water 1 0 Vanilla 0 0-1/2HIGH RATIO YELLOW CAKE (120 PERCENT SUGAR): INGREDIENT POUNDS OUNCES Flour, Cake 3 0 Sugar, granulated 3 9-1/2 Salt 0 1-1/2 Bakingpowder 0 3 Milk, drynonfat 0 2-1/2 Shortening, emulsified 1 12 Eggs, whole 1 13 Water .1 12 Vanilla 0 1-1/4DEVILS FOOD CAKE:The mixed batter need not be rushed to the oven, because it is is stable since it containsDouble Action Baking Powder. INGREDIENT POUNDS OUNCES Flour, cake 2 11-1/4th Sugar, granulated 3 9-1/2 Salt 0 1-1/4th Bakingpowder 0 0-3/4th Baking soda 0 1-1/2 Cocoa 0 8-3/4th Milk, drynonfat 0 2 Shortening, emulsified 0 12 Eggs, whole 1 10 Water 2 10 Vanilla 0 1-1/4th
  9. 9. DEVILS FOOD CAKE:Note: Baking Soda and vinegar is used instead of Baking Powder, so this batter must bebaked as soon as it is finished mixing since Soda and vinigar are not double acting. INGREDIENT POUNDS OUNCES Flour, cake 1 1 Sugar, granulated 1 6-1/2 Salt 0 1/2 Baking soda 0 3/4th Cocoa 0 3-1/2 Milk, drynonfat 0 2 Shortening, emulsified 0 9-1/4th Eggs, whole 0 10 Water 1 1-1/2 Vinegar 0 0-3/4th Vanilla 0 0-3/4thSPICE CAKE-HIGH RATIO (117 PERCENT SUGAR): INGREDIENT POUNDS OUNCES Flour, cake 3 0 Sugar, granulated 3 9 Salt 0 0-1-1/2 Baking soda 0 0-1/2 Bakingpowder 0 2 Cloves 0 0-1/2 Allspice 0 0-1/2 Cinnamon 0 1 Milk, drynonfat 0 3-3/4th Shortening, emulsified 1 14 Eggs, whole 1 12 Water 2 0 Molasses 0 8 Vanilla 0 1-1/4thBANANA CAKE: INGREDIENT POUNDS OUNCES Flour, cake 3 0 Sugar, granulated 3 0 Salt 0 0-1-1/4TH Baking soda 0 1-1/4TH Bakingpowder 0 1-1/2
  10. 10. Milk, drynonfat 0 1 Shortening, emulsified 1 6 Bananas, peeled 2 12 Eggs, whole 1 8 Water 1 2 Vanilla 0 1-1/4thGINGERBREAD: INGREDIENT POUNDS OUNCES Flour, cake 1 14 Sugar, granulated 0 11 Salt 0 0-1/2 Baking soda 0 0-3/4TH Bakingpowder 0 0-1/2 Ginger 0 0-1/2 Cinnamon 0 0-1/2 Shortening, emulsified 0 9 Molasses 1 8 Eggs, whole 0 8 Water 1 0 Vanilla 0 1-1/4thSPONGE CAKE: INGREDIENT POUNDS OUNCES Sugar, granulated 1 10 Eggs, whole 1 0 Eggyolk 0 10 Salt 0 0-1/2MIXING PROCEDURE:Place all above ingredients in mixing bowl and heat over hot water bath to 110 degreesF. Beat with wire beater until light and thick. INGREDIENT POUNDS OUNCES Sirup 0 5 Water 0 10 Vanilla 0 0-1/2MIXING PROCEDURE:Combine sirup, water, and vanilla and heat in a separate container over a hot water bathto 160 degrees F. Add slowly to the whipped mixture and mix 1/2 minute in slow speed.
  11. 11. INGREDIENT POUNDS OUNCES Flour cake 1 8 Milkdry non fat 0 2 Bakingpowder 0 0-1/2MIXING PROCEDURE:Sift flour, milk dry nonfat, and baking powder twice, and fold into above mixture byhand. Grease layer cake pans and deposit 8 ounces of the sponge batter in each 8-inchpan. For 13 inch to 18 inch sheet pan, scale 2 pounds 12 ounces of the sponge batter ineach pan. Bake at 400 degrees F for about 10 minutes. Note: To make jelly rolls, place asheet of parchment paper on the work bench, sift a thin coating of powdered sugar ontop of the paper. As soon as the cake comes out of the oven, dump the sheet of bakedcake onto the sugared paper. Spread 1 pound of jelly over the hot cake and roll into jellyroll.This completes the information Cake Baking.FORMULA BALANCINGMarch 5, 2010 at 3:57 pm (Notes)FORMULA BALANCINGBasic requirement of a cake is that it should have a pleasing appearance, with a thincrust, should be light, even textured and pleasant to eat. In a fruit cake, the fruits shouldbe evenly dispersed in the crumb.Each ingredient has a definite function. If haphazard quantities of ingredients are usedin a cake, the resultant product will vary from day to day. Therefore in order to haveconsistently good quality product, it becomes necessary that all the ingredients are usedin a definite proportion and in a proper manner.Thus a cake formula is an accurate record of the quantities of certain raw materialsnecessary to make a particular type of cake.Now what is a balance?There are four main ingredients necessary in the construction of a cake formula, theyare fat, flour, eggs and sugar.Balance can be divided into 4 parts:1.Toughners – they provide strength- Eggs, flour.2.Tenderizers – they have to be carried.- Sugar, fat, milk, fruits.3.Moisterners – have an opening effect.- Sugar, baking powder, eggs and fat.4.Driers – flour, cocoa, milk solids. They absorb moisture.Thus a balanced formula is one, which contains sufficient materials from gr.2 as can becarried by gr.1. These should be balanced between the effects of gr.3 & 4.The oldest formula for a cake known to the baking industry is known as „pound allround.‟In this formula there is sufficient strength provided by the eggs and flour to carry thesugar and fat.
  12. 12. The general rules for balancing creaming method cakes made with regular shortening orbutter are:1. The sugar is equal to or less than the flour.2. The fat equals the egg.3. The eggs and liquid (milk and water) equals the flour.A “High ratio” cake has more sugar than flour while a “Low ratio” cake has either equalproportion of sugar and flour or sugar is less than flour.With the use of high ratio shortening cakes can now be made with more sugar than flourwhile a low ratio cake has either equal proportion of sugar and flour or sugar is less thanthe flour.Sugar helps in retaining moisture and thus improves shelf life of cakes. So higherpercentages of sugar in cakes will further add to the shelf life of cakes. Addition ofmore sugar will necessitate additional quantity of liquid (egg + water) in order for sugarto be effective.A normal cake formula will not tolerate additional amounts of liquid withoutdeteriorating the quality of cakes. But with high ratio shortening additional moisture canbe incorporated along with special cake flours with finer granulation. Such cake flourare well – chlorinated, chlorination improves crumb colour and also lowers thegelatinization point of starch, making it possible to have a faster set in the oven, andthus minimizing possibility of escape of carbon dioxide.Low ratio cake1. Flour is equal or less than sugar.2. Shortening should not exceed egg3. Liquid = egg + milk = sugar.High ratio cake1. Sugar is more than the flour (110 – 160 sugar)2. Eggs are more than the shortening (10%)3. Liquid = eggs + milk = sugar + 25 (25 is an arbitrary figure which gives desirableresult in the productSo a general formula for a high ratio cake:1. 100 parts of flour2. 30-80 parts of fat3. 110-140 parts of sugar4. 40-90 parts of eggsAnd from the formula above we can find out the quantity of liquid milk. Cranberry pera Muffins para 24Rendimiento: 24 porciones
  13. 13. Para todo uso 1 libra (un cuarto) de harina5 onzas (1-1/4 tazas) de harina de soja6 onzas (3/4 taza) de azúcar granulada2 cucharadas + 1-1/2 cucharaditas de polvo para hornear1 cucharada de canela molida2 cucharaditas de cáscara de naranja deshidratada1/4 cucharadita de sal3 huevos1-1/4 tazas de leche de soja1-1/4 tazas de agua2 cucharadas de aceite de soja + 1-1/2 cucharaditas10 onzas (1-1/2 tazas) de peras en conserva, escurridos y picados8.5 onzas (2 tazas) de arándanos secos Combine la harina, el azúcar, polvo de hornear, la canela, cáscara de naranja y la sal,mezclar bien. Haga un hueco en el centro de la mezcla de ingredientes secos y añadir los huevos, laleche de soya, agua, aceite, peras y arándanos; mezclar sólo hasta que se humedezca. Colocar la mezcla en moldes para muffins engrasados. Hornee a 400 ° F durante 12 a 15 minutos o hasta que al insertar un palillo en el centrosalga limpio. Análisis nutricional por porción:Calorías 158,823,4 mg de colesterolProteínas 4,8 gFibra 1,6 g3,6 g de grasa193,3 mg de sodioHidratos de carbono 27,6 gCalorías de grasa 20% Muffins de salvado de Cranberry 100Rendimiento: 100 porcionesCada porción: 1 muffinTemperatura: 400F HornoTamaño del Pan: 9 de cada 12 moldes para hornear panqués Ingredientes Pesos Medir
  14. 14. Puré de manzana, enlatados, edulcorada 5 libras 2-1/3 cuartos Agua 2 libras Un cuarto De cereales, salvado de 100% 2 libras 2-1/2 cuartos Harina de trigo, de uso general, cernida 3-1/4 libra 3-1/4 cuartos Azúcar, granulada 2-1/8 libra 1-1/4 cuartos La canela, el suelo 1/2 onza 2 cucharadas Levadura en polvo 4 onzas 9 cucharadas Sal 3/4 onzas 3-1/2 cucharaditas Nuez moscada, el suelo 1/8 onza 2 cucharaditas Los huevos, entero, mesa de congelado, 9-1/2 oz 1 taza grado, descongelado Las claras de huevo, congelado, descongelado 9-1/2 oz 1 taza Ensalada de aceite 9-5/8 oz 1-1/4 taza Los arándanos frescos 2 libras 8-1/3 tazas 1. Mezcle puré de manzana con agua, añadir al salvado, deje reposar durante 5 minutos. 2. Tamizar juntos la harina, el azúcar, el polvo de hornear, la sal, la canela y la nuez moscada en un tazón. 3. Descongele los huevos en refrigeración constante en el 41F. o inferior. Agregue la mezcla de salvado de puré de manzana, los huevos y aceite de la ensalada o la manteca y mezcle a baja velocidad unos 15 segundos, raspar los lados y el fondo del tazón. Mezclar hasta que los ingredientes secos se humedezcan, a unos 15 segundos. No en exceso. Doble arándanos a la mezcla. 4. Llene cada bien engrasada bollo taza de 2/3. 5. Hornee de 25 a 30 minutos o hasta que se dore ligeramente.NOTA: 1. En el paso 2, la masa quedará grumosa. 2. En el paso 5, si se usa horno de convección, hornear a 350 ° F, 23 a 26 minutos o hasta que esté hecho con el ventilador de baja, para que se abra. 3. Donuts de chocolate para el 100 4. Porciones: porciones de 100 Porciones: 2 Donuts cada uno Temperatura: 360 a 375 grados F. con mucha grasa 4 cuarto (4 libras) de harina, trigo, pan, cernida 6 3/4 cuartos (6 libras) de harina, trigo, productos de pastelería, tamizada Un cuarto (1 libra) de cacao 1 taza (7 onzas) de polvo de hornear 1 1/3 taza (6-1/2 onzas) de leche, sin grasa, seca 2 cucharadas (1 1/3 onzas) de sal 2 cucharadas de nuez moscada, el suelo 2 tazas (14 oz) de manteca
  15. 15. 6 3/4 tazas (3 libras) de azúcar granulada, la 1-1/4 cuartos (24 huevos) huevos enteros 7 1/2 tazas de 3 libras 12 onzas) de agua 2 cucharadas (1 onza) de vainilla Mezclar y cernir harina, polvo de cacao, polvo de hornear, la leche descremada en polvo, sal y nuez moscada. Crema de manteca y el azúcar hasta que estén bien mezclados. Agregar los huevos, batir hasta que esté suave y esponjosa. Combine el agua y la vainilla. Agregar los ingredientes secos a la mezcla anterior alternando con los líquidos, agregar aproximadamente 1/3 de la mezcla de harina cada vez. Mezclar después de cada adición. No en exceso. Deje reposar la masa 10 minutos. Rollo 3/8-pulgada masa espesa a bordo bien enharinada, cortar con el cortador de donuts. Freír un minuto por cada lado o hasta que estén doradas. Escurrir sobre papel absorbente. NOTA: 2 tipos un cuarto de galón de leche de otros pueden ser sustituidos por leche descremada en polvo y agua. La masa puede ser enfriada 1 hora para facilidad de manejo. 1 lb de harina de pan puede ser utilizado para rodar donuts en una superficie enharinada. Si la máquina rosquilla se utiliza entonces usted no tiene que extender la masa y freír.5. 0 comentario (s)Los artículos del mismo autor