Cakes and Cookies.ppt

8/10/2019 Cakes and Cookies.ppt

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Understanding Food

Chapter 25:

Cakes and Cookies


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Types of Cakes

The majority ofcakes are:

Shortened

Unshortened Chiffon


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Types of Cakes

Shortened cake:A cake made with fat.


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Types of Cakes

Unshortened cake:A cake made

without added fat.


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Types of Cakes

Chiffon cake:A cake made by

combining the characteristics foundin both shortened and unshortened

cakes.


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Mixing Techniques

Mixing is a general term that

includes beating, blending, binding,creaming, whipping, and folding.

In mixing, two or more ingredients are

evenly dispersed in one another until

they become one product.


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Mixing Techniques

Beat:

Blend:

Bind:

Cream:

Whip:

Fold:


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Mixing Techniques

There are many methods for

combining the ingredients of cakesand other baked products, but the

most commonly used are the

conventional creaming),conventional sponge, single-stage

(quick-mix), pastry-blend, biscuit,

and muffin methods.


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Mixing Techniques

Conventional (Creaming)

Method The most time consuming, and is the

method most frequently used for

mixing cake ingredients. It produces a fine-grained, velvety

texture.

The three basic steps are:

1.) Creaming 2.) Egg incorporation

3.) Alternate addition of the dry and moistingredients


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Mixing Techniques

Conventional Sponge Method

Identical to the creaming method

except that a portion of the sugar

is mixed in with the beaten egg or

egg white, and the egg foam isfolded into the batter in the end.


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Single-Stage Method

Also known as the quick-mix, one-

bowl, or dump method.

All the dry and liquid ingredients

are mixed together at once.

Packaged mixes for cakes,

biscuits, and other baked goods

rely on this method.


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Mixing Techniques

Pastry-Blend Method

Fat is first cut into flour with a pastry blender,or with two knives crisscrossed against each

other in a scissor-like fashion, to form a mealy

fat-flour mixture.

Half the milk and all of the sugar, bakingpowder, and salt are then blended into the fat-

flour mixture.

Lastly, eggs and more milk may then be

blended into the mixture.


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Mixing Techniques

Muffin Method

This is a simple, two-stage mixingmethod.

The dry and moist ingredients are mixed

separately and then blended until the

dry ingredients just become moist.

Over-mixing will result in a tough baked

product riddled with tunnels.


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Preparation of Cakes

Ingredients

proportion differ from bread Flour

Sugar

Fat

Eggs

Milk

Leavening


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Type of pansUnshortened Shortened


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Preparation of CakesThe timing of

pouring the cakebatter and getting it

into a properly

heated oven is

another importantfactor in cake

quality.


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When

shortenedcakes are

nearing

doneness,they start to

wrinkle at

the pan edges.


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When

unshortenedcakes are done

the surface is

lightly brownand springs

back when

touched


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Preparation of Cakes Once the

shortened cake isdone, it should be

removed gently

from the oven and

allowed to cool ona rack for 5 or 10

minutes.


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Preparation of CakesAs in bread preparation, cake ingredients must be modified at

altitudes higher than 3,000 feet.


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Baking adjustments, pre and post

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Storage of Cakes

The amount and type of

sweetener used in the

preparation of a cake

affects its ability to bestored.

Cakes stale fairly quickly.

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Types of CookiesNot all fit neatly intoone classification.

The fluidity of the batter

or dough determines

which of the following

six categories cookies

fall into:

Bar

Dropped

PressedMolded

Rolled

Icebox/refrigerator


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Types of Cookies

Dropped cookie batter is literally dropped onto the bakingsheet.

The batter contains just enough flour so the cookie will not

spread out like a pancake when it is dropped on the baking

sheet.

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Preparation of Cookies

Mixing Methods

The type of cookie to be prepareddetermines the mixing method, but for

most types the conventional cake method

is used. Once the ingredients are chosen based on

whether a flat or puffy cookie is desired,

they are usually just barely mixed together

until moistened.


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Storage of Cookies

Airtight containers are best

for maintaining cookiefreshness.

As soon as the cookies are

cooled they are transferred toa flat dish or plate andcovered with plastic wrap ormetal foil.


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