quick breads & cakes & custard y2.u8.3. quick bread biscuit, scone, muffin, cake chemical...
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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
<space>ICING
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%