Wedding pastry cakes & cookies

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Wedding Pastry presents fantasy Wedding Cake by Cakes,Cups and Pops.. Fantasy Wedding Ideas. Fairy, Disney, Fairytale Weddings. Ideas and Inspirations Wedding Visit at http://www.weddingpastry.com/about/

Transcript of Wedding pastry cakes & cookies

Slide 1

Wedding Pastry - Cookies & CakesSweetenershttp://www.weddingpastry.com/

Classes of Cakes

Examples of Types of CakesShortened cake: White (such as wedding cake), yellow, chocolate, and spice cake Unshortened cake: Angel food cake Sponge cakes Chiffon cake: Lemon chiffon cake

Mixing methodsConventional Conventional spongePastry-blend (Biscuit mixing method)Single-stage (quick-mix)Muffin mix methods

Preparation of CakesIngredientsCakes have a higher proportion of sugar, milk, and fat to flour than do breads, and the flour used is usually cake flour. Both flour and eggs contain the proteins that contribute strength and structure to cakes.Fat and sugar have the opposite effect, softening the cakes structure by providing moisture and tenderness.

Shortened Cake Ingredients Leavening Ingredient Contributes volumeBaking powder Sugar Sweetness Aids in creaming -- air incorporation Texture & volume Fat Usually shortening

Shortened cakes cont.EggEmulsifies fat, contributes to the structure, adds color, contributes nutritive value MilkHydratesFlour Cake flour preferred Starch gelatinizes to give structure Proteins coagulate

Unshortened & FoamAngel food (foam) Egg white foam used for structure No fat or baking powder used Sponge cake Egg yolk & egg white foam

Chiffon CakeUses oil and baking powder More tender than angel food and sponge cakes because use oil

Preparation of CakesIn addition to ingredients and mixing methods, four other factors to consider when baking cakes are:Type of pans to use and their treatmentTimingTemperatureTesting for donenessThese factors vary depending on whether the cake is shortened or unshortened.

Preparation of CakesThe timing of pouring the cake batter and getting it into a properly heated oven is another important factor in cake quality.

Preparation of CakesWhen cakes are nearing doneness, they start to wrinkle at the pan edges. They should be removed from the oven before a gap forms between the cake and the pan.

Preparation of CakesOnce the cake is done, it should be removed gently from the oven and allowed to cool on a rack for 5 or 10 minutes.The rack allows even air circulation under the cake; this prevents condensation and sogginess.

Types of CookiesThe fluidity of the batter or dough determines which of the following six categories cookies fall into:

Bar DroppedPressedMoldedRolled Icebox/refrigerator

Preparation of CookiesMixing MethodsThe type of cookie to be prepared determines 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.Overmixing will cause the cookies to be hard and tough due to the addition of too much air.

Preparation of cookiesType of Pan & prep Baking Test for doneness Removal from pan

Crispnessdecreased moisture and stiff dough -increased fat and sugar content -increased baking time -small & thin cookie

Chewiness-Increased sugar & moisture and lower fat Increased use of eggs Strong flour increased gluten development

Soft cookiesincreased moisture & decreased fat/sugar (think of more flour) -honey, molasses or corn syrup added gives increased softness (Hygroscopic - readily absorbed moisture from air) decreased baking time-large and thick dough

Factors that increase SpreadSUGAR- Increased sugar LEAVENING - Increased soda CREAMING - Increased creaming TEMPERATURE - Decreased temp of oven (cookie sets early in hot oven) lower temp of oven gives more time for cookie to spreadLIQUID- Increased liquid FLOUR - decreased flour (gluten development) PAN GREASE - Increased greasing

Natural Sweeteners

Types of SugarsGranulatedPowderedRawBrownSandingMolassesMaple syrupCorn syrupHoneyFructoseHigh Fructose Corn Syrup

Alternative Sweeteners

Functions of Sugar in Foods

Functions of Sugars in FoodsCaramelization: browningHygroscopic: attracts moisturePreservativeTextureFermentation

Sugars Function in Foods

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Wedding Pastryhttp://www.weddingpastry.com/

*Cakes are classified according to whether or not they contain fat.

Chiffon: has fat in the form of oil and egg yolk*BULLET 1 A cake made with fat. Remember this type of cake by the name, shortened. The fat shortens the gluten strands. Shortened cakes are usually leavened with baking powder or baking soda, although steam generated from the liquid ingredients and air incorporated during the mixing process also contributes to the leavening. Pound cake is a compact, shortened cake leavened only by air and steam. BULLET 2 A cake made without added fat. Angel food cakes are made with beaten egg whites. This is one reason why angel food cake can be categorized as a low fat food. It does not contain the whole egg and has no added fat. There is very little fat found in the white of an egg, however, there is about 4-5 grams of fat in the yolk of an egg. Angel food cakes have a weak structure, therefore requires tube pan to help batter pull itself up to achieve maximum volume during baking. -Egg white coagulates contributing to the structure of the cake. -The majority of leavening is due to steam produced by the evaporation of liquid from egg whites. -Consists primarily of egg white foam (NOT WHOLE EGG), sugar & cake flour. -Very low fat and cholesterol secondary to no fat in the recipe. -Ingredients must be thoroughly blended, while avoiding overmanipulation, which would reduce tenderness and volume due to the overcoagulation of protein and the release of the leavening agent. (Please see next slide for visual.) *Conventional: Creaming fat and sugar together to incorporate air fine-grained textureSponge: (meringue method) some of sugar beaten into fat, some into the egg whites and then folded inPastry: flour cut into fatQuick mix: one bowl*BULLET 1 Both baking powder and baking soda can be used in cakes, however baking powder is often the preferred ingredient as some cakes do not have an acid (such as vanilla) used that would activate the baking soda. -Too little leavening ingredient creates a compact cake -Too much leavening ingredient creates a coarse texture & gummy crumb. -Please note that less baking powder is needed when air is incorporated into cakes by means of creaming a fat-sugar mixture or beating egg whites (as they provide a leavening agent). -Both cakes and cookies are leavened with gas produced by either baking soda, baking powder, air, and/or steam. -Shortened cake batters must go through the creaming process. To see how adequate creaming affects the volume of a cake refer to the next slide. BULLET 2 - Interferes with gluten development (by attracting and holding water that would otherwise be absorbed by protein) -Delays gelatinization (swelling of the starch granules) of the starch. (When trying to understand gelatinization, visualize dry noodles, heating them in water, and the noodles becoming larger. The starch granules have gelatinized. We will take a more in-depth look at gelatinization in later lessons.) -Raises the temperature at which starch gelatinizes. -Causes a decrease in the viscosity of the batter. REMEMBER, GELATINIZATION IS THE SWELLING AND CONSEQUENT THICKENING OF STARCH GRANULES WHEN HEATED IN H20.(Very similar to process of coagulation except this is with starch and not protein.) -If there is too much sugar without increased stirring the cake will fall & have coarse texture. BULLET 3 Vegetable oils do not intrap air during the creaming process. *BULLET 5 - Hydrating ingredient BULLET 6 Cakes have a higher proportion of sugar, milk, and fat to flour than do breads. Flour provides structure to cakes when its proteins form gluten and when the starch gelatinizes. *BULLET 1 -Usually has weak structure therefore requires tube pan (as shown above) to help batter rise up to achieve maximum volume during baking. -Egg white coagulates contributing to the structure of the cake. -The majority of leavening is due to steam produced by the evaporation of liquid from egg whites. -Consists primarily of egg white foam (NOT WHOLE EGG), sugar & cake flour. -Ingredients must be thoroughly blended, while avoiding overmanipulation, which would reduce tenderness and volume due to the overcoagulation of protein and the release of the leavening agent. (Please see next slide for visual.) BULLET 2 - Foam cakes are comprised of egg yolk foam and egg white foam. -Uses small amount of cake flour, water, lemon & sugar -Usually baked in tube pan. *-Prepared by folding whipped egg whites into a mixture of cake flour, sugar, beaten egg yolks, and oil. -Has greatest volume -Finer in texture. It is a transition between shortened & foam cakes. *BULLET 2- This depends on the type of cookie being made. The more fat in a cookie, the less greasing needed as the grease(fat) in the cookie will keep it from sticking to the pan. Cookie baking sheets are preferred for all cookies except bar cookies. Their low or nonexistent sides allow hot air to circulate and bake the cookies evenly. BULLET 3 Cookies bake better if the pan is placed in the middle or top rack in the oven with at least 2 inches between the pan and the oven wall. -Uniform size & shape of the cookie dough is important for even baking -Too low oven temperature will make cookies have an increased spread -Too high temperature will produce burnt edges BULLET 4 Cookies are done when the browning is complete and the centers are cooked. The easiest way to determine doneness is to split a sample cookie open and do a taste test (which is never a problem for me). Cookies should have a crisp or chewy texture, a uniform shape, even browning, and good flavor. BULLET 5 - M