Quick Breads & Cakes & CustardY2.U8.3

Quick Bread

• Biscuit, scone, muffin, cake

• Chemical leavening• Generally a Batter: a semi-liquid mixture containing flour, liquid

and other ingredients

BAT TERSType Liquid Flour Egg Fat Sugar Other/AdditiveCrêpes 3 parts

water1 part 

1 part 7%butter BW

2% BWoptional

Salt 0.5% BW.………. Chocolate: replace 12.5% flour with cocoa,

Add optional sugar.

Popover 2 partswater

1 part 1 part- -

Salt 0.5% BW. 

Pancake/ Waffle 3 partsmilk/buttermilk

2 parts 2 parts 1 partbutter

-

Salt 0.5% BW. Baking Powder 0.9% BW.………. Buttermilk: Baking Soda 0.5% BW.

Fritter 2 parts 2 parts 1 part

- -

Salt 1% BW. Baking Powder 1.5% BW --or--

beat whites and fold.

………. Vegetable/fruit 40% BW. Spice 1-2% BW. fresh herb 0.5-1% BW.

Tempura 8 partssparkling

3 parts cake1 part corn starch

1 partwhite - -

Baking Powder 0.5% BW. Salt 0.5% BW.

Muffin 3 parts milk/buttermilk

4 partsall-purpose

1 part 1 part oil

1 part Salt 0.5% BW. Baking Powder 1.5% BW.……………. Buttermilk: 0.5% Baking Soda BW Fruit/vegetable 20-40% BW. Spice 0.25-0.75% BW. Fresh herb 0.4% BW. Grated parmesan 10% BW.

Mixing Method• Biscuit: cold solid fats• Cut fat into flour (other dry)• Combine liquid ingredients (including eggs)• Add liquid to dry• Mix until just combined, do not overmix• Knead 5-15 times• Rest• Roll ½-¾ inch• Cut/Portion/refrigerate• Place nearly touching (high/softer sides), further apart for crusty• Carefully re-work once• Bake in hot oven

Mixing Method• Creaming: fats soft, not liquid.

• Beat fat and sugar together to produce a very fine crumb and a dense rich texture. Yellow cake is an example. Generally used for cakes and cookies.• Sift dry together• Beat fat and sugar until color has lightened and mixture is fluffy• Add eggs in stages• Add dry and liquid ingredients alternately

Mixing Method• Muffin: liquid or melted fats

• (PS Book: describes as Straight Dough Method: combine all ingredients and blend into a batter at once, Cornbread and blueberry muffins are examples)• Combine/sift dry ingredients (including stuff)• Combine liquid ingredients (including eggs/fats—temperature)• Add liquid to dry• Mix quickly (distribution) until just combined, do not over-mix• (Tunneling: large tubular holes in muffins and cakes caused by

overmixing)• Portion into pan/tin• Hot (not too hot) 400-425°F. oven (noses)

Mixing Method• Foaming: egg. A foam of whole eggs, yolks, or whites, carefully

folded in, provides the structure for cakes with a light texture such as angel food, chiffon, genoise, and sponge• Genoise: whole eggs whipped with sugar, flour folded in (dry)• Sponge: egg yolks mixed with other ingredients, whipped egg

whites folded in (moist/tender)• Angel: No fat, Large quantity of egg whites, high percentage sugar,

some flour folded in (tall/light/spongy) • Chiffon: vegetable oil used. Egg yolks mixed with other ingredients,

whipped egg whites folded in, baking powder may be added (tall/light/fluffy, moister/richer than angel food)

Mixing Method• Two-stage High Ratio: fine

crumb, quite moist, Devils Food Cake• High Ratio depends on using

emulsified shortening• Liquids are added in 2 portions,

two stages.• Blend dry and fat on low speed

adding half liquid• Add remaining liquid mixture

(containing eggs/vanilla) in stages

AMERICAN LAYER CAKE PROPORTIONSClassicSugar ≤ FlourTotal Liquid (with egg) ≤ FlourEgg ≥ FatHigh RatioSugar ≥ FlourTotal Liquid (with egg) > SugarEgg > Fat

Icing

Or frostings are sweet coatings for cakes and other baked goods

• They have 3 main functions

1. Improve the keeping qualities of cake by forming a protective coating around it

2. Contribute flavor and richness

3. Improve appearance

FROSTING/FILLINGButtercream

Type Fat (parts) Meringue(parts)

Sugar(parts)

Liquid(parts)

Addition

Italian 1 butter 1 Italian - -  

Swiss 1 butter 1 Swiss      

FrenchPâte à bombe

10 butter 3 yolk3 sugar

     

GermanCrème mousseline

5 butter 6 pastry cream      

DecorativeAmerican

8 butter/shortening or blended

  16 – 10x 1 milk/ juice/ water

 

Buttercream, cont.Type Fat (parts) Meringue

(parts)Sugar(parts)

Liquid(parts)

Addition

Cream Cheese 2 butter8 cream cheese

  4 – 10x      

Chiboust   1 Italian5 pastry cream

    1% TW gelatin

Diplomat   2 pastry cream   1 cream whipped

 

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Sugar cookie frosting

2 butter   10 – 10x 1 milk 1 % TW vanilla

Icing, cont.Type Fat (parts) Meringue

(parts)Sugar(parts)

Liquid(parts)

Addition

Royal   1 egg white 5 – 10x    

Glaze     2 – 10x 3 milk/ water

3% TW Vanilla

Fondant     10 – 10xx2 glucose

2 water 1 part fondant seed (optional)

Rolled fondant

    16 – 10x3 glucose

1 water 0.8% TW gelatin

2.3% TW glycerin

0.5% TW vanilla

GANACHE

Type Fat (parts) Chocolate(parts)

Sugar(parts)

Liquid(parts)

Addition

Soft   1   2 heavy cream  

Medium -1

  8 1 – 10x 7 HC 3% TW instant coffee

-2   11   8 HC  

-3   10 1 glucose 4 HC1 liquor

 

Hard   12 1 corn syrup

6 HC  

Butter 1 butter 4   1 liquor/other

 

White   3   2 HC  

• Steamed Pudding• More stable than soufflé• High % of egg and sugar in

batter• Baked Custard• Chocolate Sponge Pudding

• Soufflés• Rely on egg whites• Not as stable as puddings• Lightened with beaten egg

whites, then baked• As it rises, moisture

evaporates, and it sets temporarily• Chocolate soufflé• Almond soufflé

CUSTARD, BAKED, FREE STANDING    Liquid

(milk/cream/Half & Half)

Egg, whole Sugar Additive/Other

Custard, basic 2 parts(Half & Half)

1 part    

Custard, sweet 4 parts(Half & Half)

2 parts 1 part  

Crème Caramel 4 parts 2 parts 1 part 20% caramel for bottom.Custard, vegetable 1 parts

(Half & Half)1 parts   1 part vegetable puree.

Custard, herb 2 parts(Half & Half)

1 part   Most herbs 2% TW. Strong herbs 1% TW.

Bread Pudding 4 parts(Half & Half)

2 parts 1 part 1 part bread.

Rice Pudding 6 parts(Half & Half)

1 part 1 part 2 part rice.

Rice Pudding w/cooked rice

4 parts(Half & Half)

1 parts 1 parts 4 parts cooked rice.

Pumpkin Pie 3 parts(heavy cream)

1 parts 1 parts 4 parts pumpkin puree. Spice mix 0.3% TW

Note: Non-starch custard target temperature is175°F.-185°F. Over 185°F. will curdle custard.

TW = total weight

Rule of Thumb for Additives  Vanilla 2% of total weight  Cinnamon .37% of total weight  Nutmeg .12% of total weight  

CUSTARD, STIRRED, DELICATE    Liquid

(milk/cream, half & half)

Egg Yolk Sugar Additives/Other

Crème Anglaise 4 partsHalf & Half

1 part 1 part Vanilla extract: 2% TW or Vanilla bean: 1.5% TW.

Crème Brûlèe 4 partsHeavy cream

1 part 1 part Baked.

Crème Anglaise  Pots de Crème 4 parts

Heavy cream1 part 1 part Baked.

Crème Anglaise  Pastry Cream 4 parts

Half & Half 

1 part 1 part Starch: 4% pastry flour + 3% cornstarch TW (or 7% cornstarch).

Butter: 6% TW.Crème Anglaise  

Cream Pie Filling 4 partsHalf & Half

1 Part 1 Part Starch: 4% pastry flour + 3% cornstarch TW (or 7% cornstarch).

Butter: 6% TW.Crème Anglaise  

Pudding       Reduce pie filling starch by 50%.Bavarian Cream 4 parts

Half & Half 

1 part 1 part 6 parts heavy cream or 3 parts heavy cream and 3 part Italian meringue (whipped, folded in).

Gelatin: 1.5% TW + H2O.  

CUSTARD, STIRRED, DELICATE, Cont.    Liquid

(milk/cream, half&half)

Egg Yolk Sugar Additives/Other

Bavarian Fruit 1 1 part Crème Anglaise. Note: to intensify fruit flavor: use 3 parts Crème Anglaise 3 parts fruit puree and 4 parts cream/meringue

  2 parts heavy cream or 1 part heavy cream and 1 part Italian meringue (whipped, folded in).

1 part fruit puree or wine. Gelatin: 1.5% total weight +

H2O.

Bavarian Fruit 2 1 partSimple syrup

    1 part fruit puree. 2 parts heavy cream or 1 parts

heavy cream and 1 part Italian meringue (whipped, folded in).

Gelatin: 1.5% total weight + H2O.

Chiffon Pie Filling       See Bavarian.

Sabayon 2 partsSweet wine

1 part 1 part  

Curd 1 part (juice)

1 part 1 part 1 part butter. Zest: 1% TW. Orange: reduce sugar 20% and

substitute juice and zest. 

CUSTARD, STIRRED, DELICATE, Cont.  Curd cont.         Lime or Grapefruit: substitute

juice and zest.

Mousse Base(parts)

EggWhite

Sugar(for white)

HeavyCream

Additives/Other

From Curd 1 yolk1 sugar1 juice1 butter

38% of base.(1.5 parts)

38%of base.(1.5 parts)

75% of base.(3 parts)

Gelatin 1-1.5% TW + H2O, optional.

From Fruit 2 puree(10% sugar)1 water

32% of base.(1 part)

16% of base.(0.5 part)

40% of base.(1.2 parts)

 

Chocolate from Sabayon

2 choc.1 sabayon

30% of base.(0.9 parts)

10% of base.(0.3 parts)

26% of base.(0.8 parts)

Suggestion for liquid for sabayon: liquor (Cointreau, etc. or water, or combination)

Chocolate 1 12 choc.5 milk1 yolk 

50% of base.(8 parts)

10% of base.(1.6 parts)

-

 

Note: target temperature for non-starch custard 175°F. - 185°F. Over 185°F. will curdle custard. Pastry Cream (starch) should be brought to a boil.

TW = total weight.

CUSTARD FLAVORINGFor: Add:

(based on total weight)Butterscotch Substitute brown sugar

Chocolate 12% Chocolate liquor(baking) & 3% added sugar

Cinnamon 0.37%Coconut 12 %Coffee, instant 0.6%Lemon 1.5-2.0% juice

0.75-1.0% zest

Orange 4 % concentrate 1.0% zest

Nutmeg 0.12%Peanut butter 25%Praline Paste 25%

& decrease sugar 50%

Vanilla bean 1.5%Vanilla extract 2.0%