cake is america's most loved dessert since time immemorial! start knowing the basic ingredients and procedure and begin to bake your own kind of cake :)
Learning the types of cakes, torte vs gateaux, mixing method of a cake, ingredients function that used in baking a cake, main goals of mixing cake and factor that cause curdling
The term pastry comes from the word “paste”, meaning “to stick”. Pastry is mixture of flour, liquid, and fat. In the bakeshop, pastry refers to both various pastes and dough and to the many products made from them.
The two fundamental types of pastry are yeast- raised pastry, such as Danish dough and pie dough. Besides these various types of short dough, puff pastry, also known as pâte feuilletée, and éclair paste, also known as pâteà choux are other types of pastry. On the other hand, crisp meringues and other meringue-type sponges though they are not made from a flour paste are also considered pastries because they are used like flour pastries in combination with creams, fillings, fruits, and icings to create a wide range of desserts.
Learning the types of cakes, torte vs gateaux, mixing method of a cake, ingredients function that used in baking a cake, main goals of mixing cake and factor that cause curdling
The term pastry comes from the word “paste”, meaning “to stick”. Pastry is mixture of flour, liquid, and fat. In the bakeshop, pastry refers to both various pastes and dough and to the many products made from them.
The two fundamental types of pastry are yeast- raised pastry, such as Danish dough and pie dough. Besides these various types of short dough, puff pastry, also known as pâte feuilletée, and éclair paste, also known as pâteà choux are other types of pastry. On the other hand, crisp meringues and other meringue-type sponges though they are not made from a flour paste are also considered pastries because they are used like flour pastries in combination with creams, fillings, fruits, and icings to create a wide range of desserts.
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At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
2. OBJECTIVES:
• Identify the ingredients used for
variety of sponge and cakes and
classify the purpose and classification
of different ingredients.
3. •Measure the ingredients used for
variety of sponge of sponge and cakes
accurately according to proper
technique and proportion.
•Prepare a basic sponge cake using the
given ingredients.
12. 1. Flour
•Flour builds structure of cake and holds
other ingredients together.
•Protein content for cake making in flour
should be 7 to 9 percent.
13. 2. Sugar
•Sucrose is most commonly used
sweetening agent in cake making.
•They become soft in nature because sugar
has tenderizing action on flour proteins.
14.
15. 3. Eggs
•It provides structure and moisture to the
cakes.
•Egg improves the taste, flavor and
nutritional value of the cakes.
16. 5. Liquids
•Milk proteins have binding action
on flour proteins which creates
toughness in cakes.
•Enriches the cake nutritionally.
17. •Improves flavor and taste of cakes.
•Water vapour also leavens the cakes
thereby acting as a tenderizer.
20. :
•Mechanical aeration – while creaming fat
and sugar or fat and flour or beating egg
with or without sugar.
8. Leavening Agents
21.
22. Ingredients used for variety of sponge
and cakes are classified as:
•Essential ingredients : Flour, sugar,
shortening and eggs.
•Optional ingredients : leavening , liquids,
flavorings etc
23. Ingredients are also classified according to the
function which they perform in cake making.
•Structure builders: Flour, eggs, milk.
•Tenderizers: Shortenings, sugar,
leavening.
• Moisteners: liquids, eggs.
24.
25.
26.
27. •225g cake flour
•225g butter, at room temperature
•225g sugar
•4 eggs
•1 teaspoon baking powder