Baking II Flashcards
What is effect of Eggs, flour and milk in cake prep?
Contain prots that coagulates with heat to form the structure
What effect of egg whites vs egg yolk?
- White: leaven and dry the product
- Yolk: emulsify
Room temp. eggs= better volume
Effect of sugar?
- Combines wth gluten forming prots= tenderizing
Effect of fat?
- Coats gluten forming prots therefore tenderizing them
What is characteristic of shortening?
- Contains emulsifiers
- Contains air
- Produce light cake
What characteristic of oil?
- coats prots
- Does not contain air
- must be incorporate with other ingredients like eggs to maximize air
What effect of leavening agents?
production of carbon dioxide and enlarged bubbles that already exist in fat
What are 3 classification of cakes?
Shortened, butter and foam
What foam cake doesn’t contain fat?
- Angel, meringues
What foam cake only contains the fat from egg yolk?
- Sponge, lady fingers
What foam cake contains fat?
- chiffon, danoise
What are the goals of mixing ingredients?
- Even distribution
- Incorporating maximal amount of air for optimal volume and texture
- While minimal amount of gluten
What are all the mixing methods and their characteristics?
5
Conventional mixing method:
- Fat and sugar creamed (air!)
- Egg beaten and added (more air! eulsifier!)
- dry ingredients sifted together
- Dry added to wet
LIMIT MIXING AFTER ADDING DRY! uncoated gluten forming prots will then combine more easily
Conventional -sponge
- Egg whites are separated
- meringue
- folded in at end of mixing
Conventional sponge:
- Eggs are separated
- 1/2 of sugar added to whites
- Egg beaten and added to mix at the end
Quick mixing:
- dry sifted
- fat, liqui and falvoring added
- Egs added, mix again
Single stage: tout mélanger
2 stage or pastry blend: - fat + flour - dry+ 1/2 of liquid added - eggs+ other 1/2 added MELT IN YOUR MOUTH TEXTURE --> limited gluten
Muffin method:
- Egg+ milk_+ melted fat or oil = combined
- mix with dry
CRUMB AND COARSE WITH LARGE CELLS
Angel food cake?
Light cake. High in sugar to compensate no fat. fragile
What is the acid incorporated to angel cake? Why?
Cream of tartar
- Whiten the batter
- Improve grain crumb by stabilizing prots in batter until it is set by heat
What is the effect of too much acid in angel cake?
Low volume cake, excessively fine crumb
REGARDER LA FEUILLE DE COOKIES
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