cakes and cookies chapter 18. introductory foods, 13 th ed. bennion and scheule © 2010 pearson...
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Cakes and Cookies
Chapter 18
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.2
Kinds of Cakes
Shortened
Unshortened
Chiffon Cakes
Introductory Foods, 13th ed.Bennion and Scheule
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Shortened Cakes
Pound cakes Tender Compact and close grain Historically 1 pound each of butter, sugar, flour, and
eggs. No leavening agent Leavened by air and steam
Standard shortened cakes Fine grain Uniform cells with thin cell walls Elastic crumb
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.4
Ingredients in Standard Shortened Cakes
Sugar Egg Fat Emulsifiers Leavening agents Flour Liquid Chocolate in chocolate cakes
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.5
Sugar
Adds sweetness
Promotes tenderness by interfering with gluten development
Influences volume Traps air during creaming Raises starch gelatinization temperature Decreases cohesive forces
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.6
Eggs
Add air when beaten
Contributes to structure Eggs coagulate
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.7
Fat
Often includes shortening, butter, and margarine Consider type of fat when make substitutions Diet margarine is lower in fat
Increases tenderness
Increases volume by Decreasing cohesive forces Adding air during creaming
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.8
Emulsifiers
Allow fat to be distributed more finely and more sugar may be incorporated
High ratio shortenings
Decrease cohesive forces thereby increasing volume
Examples Mono- and diglycerides added to hydrogenated shortenings Also – polysorbate 60
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.9
Leavening Agents
Include Baking powder Baking soda Air entrapped in creamed shortening Beaten egg whites Steam
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.10
Flour
Contributes structure
Too little flour Weak structure and coarse texture Cake may fall
Too much flour Compact dry cake
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.11
Flour
All purpose flour
Cake flour
Introductory Foods, 13th ed.Bennion and Scheule
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Liquid
Milk, water, and fruit juices
Dissolves ingredients
Hydrates starch and protein
Produces steam
If excess liquid, poor volume
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.13
Chocolate
Cocoa and chocolate contain starch, therefore less flour
Devil’s food cakes
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.14
Other Considerations
Proportion of ingredients
Recipe calculations
Introductory Foods, 13th ed.Bennion and Scheule
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Mixing Methods
Conventional Conventional sponge Muffin Quick mix
Introductory Foods, 13th ed.Bennion and Scheule
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Mixing Methods
Conventional Creaming fat with sugar Add eggs Add dry ingredients alternatively with liquid
Conventional Sponge Cream fat with about one-half cup sugar One-half cup sugar beaten with eggs and reserved Add dry ingredients alternatively with liquid Fold in egg and sugar mixture
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.17
Mixing Methods
Muffin Method Eggs, milk, and melted fat are mixed together and
added at once to the dry ingredients
Quick-mix method Uses higher proportion of sugar and liquid Sift dry ingredients into bowl Add all fat and part of liquid Add eggs and remaining liquid
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.18
Over and Under Mixing
Overmixing May toughen cakes especially if
Lean mixture Higher protein flour used
Compact cake Heavy or soggy
Undermixing Coarse texture Thick cell walls Concave surface especially if a rich mixture
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.19
Preparation of Pans
Prepare pans before mixing batter
Grease pans Bottoms and sides Bottoms only
Greased and lightly floured
Use of wax or parchment paper
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.20
Baking
Baking temperatures
Cooling before removal from pan
Microwave baking
Introductory Foods, 13th ed.Bennion and Scheule
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Unshortened Cakes
Do not include shortening or other types of added fat
Angel food Egg whites only
Yellow sponge Whole egg
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.22
Angel Food Ingredients
Egg whites Beat to foam Warm to room temperature before beating Avoid oil or egg yolk contact Do not beat in plastic bowl
Flour Cake flour is preferable
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.23
Angel Food Ingredients
Sugar Stabilizes egg white foam Sweetens Aids in browning Produces tender cake
Cream of Tartar Produces a white cake Stabilizes egg white foam Prevents shrinkage of cake Produces more tender cake
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.24
Mixing Angel Food
Beat eggs Need good volume without over beating
Usually beat part of sugar into eggs
Gently fold flour and sugar mixture into beaten eggs whites
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.25
Other Considerations
Pans are not greased
Baking Temperatures
Cooling
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.26
Sponge Cakes
Preparation methods Separated Whole egg
Baking
Introductory Foods, 13th ed.Bennion and Scheule
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Cookies
Rolled Dropped Bar Pressed Molded Icebox or refrigerator
Introductory Foods, 13th ed.Bennion and Scheule
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Cookie Ingredients
Like cakes – ingredients vary
Usually all-purpose flour
For crisp cookies Rich in fat, sugar, or both
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.29
Mixing and Baking
Conventional mixing method most common
Baking Usually on cookie sheets Carry over baking