cakes and cookies Flashcards
types
- Classified by fat content (may also use different mixing methods)
3 categories:- SHORTENED
- Made with solid fat; method= creaming whipping - UNSHORTENED
- Made without fat; method= beating, cutting, folding - CHIFFON
- Hybrid (veg oil + separated eggs); method= beating, cutting, folding
- SHORTENED
13 examples shortened cakes
butter or conventional, leavening with baking soda or powder**
1. Bundt cake 2. Butter cake (standard birthday cake, white/yellow or chocolate) 3. Carrot cake 4. Cheese cake 5. Coffee cake 6. Cupcake 7. Fruit cake 8. German chocolate cake 9. Mooncake 10. Pound cake 11. Upside-down cake 12. Devil's food cake 13. British pound cake (originally 1lb each of butter,flour,sugar,eggs)
6 examples unshortened cakes
** sponge or foam, leavened with beaten egg whites**
1. Angel food cake
2. Boston cream pie
3. Dacquoise
4. Meringue
5. Petit four
6. ROULADE:
- Rolled sponge cake
- Bake in thin sheet pan
- Roll white still warm to set shape
- Unroll and add toppings when cool
Re-roll and cover with powdered sugar
angel food cake
- WHIPPED EGG WHITES
- LIGHT AND DAIRY
- Room temp ingredients
- Proper MIXING:
- Add sugar to whipped egg white foam gradually, then salt and flavour
- Sift flour over liquid foam
- Stir thoroughly without over-manipulation
- Invert whil cooling (ungreased pan)
PAN WITH HOLE HELP PREVENT FALLING
- LIGHT AND DAIRY
chiffon cakes
- Developped in 1920s
- Hybrid of shortened and unshortened:
1. Fat: veg oil, egg yolks
2. Foamed egg whites
3. Cake flour
4. Leavening agents
Light and dairy but richer than sponge
- Hybrid of shortened and unshortened:
cakes, ingredients to tenderize and for structure
- Compared to breads, cakes have higher proportion of sugar, liquid (and fat) to flour
- Protein from flour and eggs= strenght and structure
- Fat and sugar= soften structure, add moisture and tenderness
Main principle in cake making: balance between TOUGHENING and TENDERIZING ingredients
short potent cake flour
- Low protein
- More tender product
- Treated with CHLORINE for an improving effect:
1. Decreases pH (to 4.8)
2. Increases volume after baking
3. Improves structure
4. Increases the surface porosity of starch granules- better gelatinization
4 roles sugar in cakes
- SWEETENING
- INCREASING VOLUME (delays gelatinization, therefore allows time to rise)
- BROWNING CRUST
INCREASING SHELF LIFE
roles fat (butter, shortening) in cakes
- TENDERNESS, VOLUME, MOISTNESS, FLAVOR
- Vegetable oil only in cake mix and carrot cake
- Butter and shortening trap air during creaming (creates even crumb)
Fat coats flour proteins, preventing them from adhering to water, reducing gluten formation, leaving more moisture in batter
role milk and eggs
EGGS:
1. STRENGHTEN STRUCTURE 2. INCREASES LEAVENING 3. Acts as EMULSIFIERS 4. Add COLOUR AND FLAVOUR
MILK 1. Usually main liquid 2. HYDRATES DRY INGREDIENTS: - Dissolves sugar and salt - Allows b powder/soda to react and produces CO2 Provides STEAM FOR LEAVENING
leavening agents
- B soda, b powder, air, steam
- quantity depends on the amount of flour
- pH controlled by adjusting chemical leavening agent:
1. pH too low= tart/biting flavour, low volume (proteins coagulate too early)
2. pH too high= bitter/soapy taste, coarse graine with thick cell walls, maillard rx enhanced
3. pH in chocolate change according to pH: - pH 5.5= cinnamon colour
- pH 6-7 = -1 brown
- pH 8=8 reddish
- chocolate cakes needs higher pH; white cake needs lower pH
cakes- structure
- PROTEINS/COOKED STARCHES are colloidally dispersed in aqueous solution
- FAT GLOBULES/UNCOOKED STARCHES are dispersed or suspended throughout an aqueous medium
- AIR is dispersed in the batter- produces a foam
- Other ingredients that are suspended or dissolved in the aqueous phase: SUGAR AND SALT in true solution
commercial mixes, some changes (6)
Same as homemade with some changes:
1. Stabilized dried egg solids (keeping quality) 2. ANTIOXIDANTS (retard development of oxidative rancidity) 3. EMULSIFIERS (imrpove baking characteristics of fat) 4. Slow dissolving PHOSPHATE BAING POWDER (to avoid premature action during storage) 5. LOW FLOUR MOISTURE LEVEL (less than 6%) prevents loss of CO2 from premature action of baking pwder 6. STABILIZERS AND IMPROVERS often added, ex: modified starches, lecithin, vegetable gums
commercial mixes, emulsifiers
Emulsifiers: usually Mono- and diglycerides
- Extend effectiveness of shortening
1. Cause fat to be more finely dispersed in cake batter
2. Batter is better aerated- air cells smaller and more numerous
3. Lubricate the movement of other ingredients
4. Increase volume of the finishe cake and give a fine texture
Retar staling of baked cake
cookies: difference with small cake + different names
- Small cakes environ = cookies
- INGREDIENTS SAME AS CAKE EXCEPT: the proportion of water low and sugar and fat are high= CRISP not light texture (low water= little gelatinization and gluten formation)
- Cookie is derived from Dutch owrd KEEKJE or KOEKIE
1. Called BISCUITS in great britain
2. Called GALLETAS in spain
3. KELS in germany
4. BISCOTTI in italy
