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Baking Cakes #6

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Baking Cakes #6

  1. 1. Baking Cakes
  2. 2. Two types of cakes <ul><li>High-Fat and Low-Fat </li></ul><ul><li>High-Fat Mixing Methods: </li></ul><ul><li>creaming method </li></ul><ul><li>two-stage method </li></ul><ul><li>flour batter method </li></ul>
  3. 3. Low-fat or foam type cakes <ul><li>Mixing methods: </li></ul><ul><li>sponge </li></ul><ul><li>angel food </li></ul><ul><li>chiffon </li></ul>
  4. 4. Three main goals of mixing: <ul><li>1*combine all ingredients into a smooth and uniform batter. </li></ul><ul><li>2*form and incorporate air cells </li></ul><ul><li>3*to develop proper texture in the finished product </li></ul>
  5. 5. 1*combine ingredients into a smooth and uniform batter. <ul><li>Room temperature ingredients </li></ul><ul><li>Correct fat for formula. </li></ul><ul><li>Mix formula properly </li></ul><ul><li>Add liquid ingredients slowly </li></ul>
  6. 6. 2*Form and incorporate air cells <ul><li>Texture </li></ul><ul><li>Leavening </li></ul>
  7. 7. 3* Developing Texture <ul><li>Protein Content of Flours </li></ul><ul><li>Mixing methods </li></ul><ul><li>Tonight = variation of the two stage method. </li></ul>
  8. 8. Ingredient functions <ul><li>Tougheners: structure: flour, eggs </li></ul><ul><li>Tenderizers : shorten protein fibers: sugar, fats, leaveners </li></ul><ul><li>Moisteners : activate leaveners & gluten: water, milk, syrups, eggs </li></ul><ul><li>Driers: absorb moisture: flours, starches, cocoa, milk solids. </li></ul>
  9. 9. Quiz Notes <ul><li>Review chapter 16 & 17 </li></ul><ul><li>3 main goals of mixing cake batter </li></ul><ul><li>Product knowledge </li></ul><ul><li>Mixing methods </li></ul><ul><li>Cake makeup/icing/tools </li></ul>

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