baking ingredients & classes of cake Flashcards
A powder obtained by grinding grains.
flour
3 types of flour
all purpose, cake, bread
A mixture of high and low-gluten flour.
all purpose flour
A more refined flour with less gluten.
cake flour
Makes the batter creamier and provides aeration.
fats
3 types of fats
butter, shortening, sugar
Gives flavor to baked products.
butter
Making short pastries that do not stretch.
shortening
Provides Sweetness to the cake.
sugar
3 types of sugar
brown, refined/caster, confectioners/powdered
Serves as the thickener or binder.
egg
A dry chemical leavening agent, increasing the volume & texture of baked goods.
baking powder
100% sodium bicarbonate can be used as leaving agent. creates bubbles to make dough rise
baking soda
It is an Edible substance used to make other foods or dishes.
ingredients
what are the baking ingredients/materials for baking? (5)
flour, fats, egg, baking powder, baking soda
Reacts to heat
Provides Extra Lift
baking powder
Needs acid to be activated such as Lemon/Citric Acid, Buttermilk,k, and Yogurt
Buttermilk and Yogurt are Acidic since they are Fermented
Makes the baked goods brown
Lifts 3 times more than Baking Powder
baking soda
what are the classes of cake? (2)
butter cake, sponge cake
An item of soft, sweet food made from baking and decorated.
cake
rely primarily on
trapped air in the foamed eggs
which are the base bulk structure of
the entire recipe which also
provides the leavening.
sponge cake
sponge cake aka
foaming method cakes
some variations of the Devil’s Food
Cake are mainly (blank)
creamed butter cake
The butter and sugar are
creamed to create a fluffy matrix of
air pockets trapping the sugar
within the fat pockets
butter cake
It is melted
upon baking and turned into steam
which causes the batter to rise.
butter cake
