Creative Baking Flashcards
cream puff tips
- cook at a high temperature
- batter should stiff and shiny
- should have an irregular surface on the outside
- golden brown
- walls are rigid but tender
- center is hollow and moist
5 ingredients used in yeast dough
- flour
- yeast
- sugar
- liquid
- salt
- fat
flour unsuitable for bread making
pastry flour
why does the amount of yeast vary
because the amount of time for rising varies
too little sugar used
results in a pale crust
salt in bread gives a
deeper crust color
salt free bread
porous in texture
fat improves the
keeping quality of bread
butter gives
more color and flavour
shortening makes a
whiter loaf
why is the temperature of ingredients important in bread
too high a temperature kills the yeast and too low a temp means too slow of rising
thorough mixing of bread dough is necessary becasue
it distributes the yeast evenly and develops the gluten
the prupose of kneading
further develops the gluten and distriutes the gas produced by the yeast throughout the dough
2 methods of making yeast bread
- straight dough method : most common
- the mixing of ingredients takes place in one continous operation with 2 or 3 rising periods - sponge method: ingredients are mixed in 2 operations: -the liquid and yeast are combined with a little flour to make a batter which is left to rise to from sponge like mixture then the remaining flour is kneaded in and another rising takes place, to be followed by 2 more rising periods
what is punching down and why is it done
pushing a fist into the dough and turning in the edges to the centre. this pushes out the large gas bubbles formed before the yeast is growing actively and gives better texture to larger loaves
when dough has risen
it should be cut into pieces, the edges cut and turned under to make a smooth ball. cover and rest for 10 min before shaping. after shaping the dough must be left to stand until it has doubled in size
what happens if the dough is left for too long
all the sugar will be used up by the yeast, the gluten overstretched, anfd the volume decreased
the ‘spring’
sudden expansion of the gas
3 tests for bread doneness
- top is golden brown
- it shrinks from the sides of the pan
- it sounds hollow when the crust is tapped lightly with the knuckles
when must a cake be taken out of the pan 10 min after cooling
when it has only been greased
2 reasons why you use a cake rack to cool a cake
- protect the countertop
2. allow air to circulate under the cake
what is the most important factor of your platter when displaying a cake
that it is sturdy
how to prepare a cardboard or wooden board for displaying a cake
-cut tinfoil or paper much bugger than the board
-place board down and turn one edge over and tape it
-continue with the rest of the sides
like a present
how to do a scratch coat
- spread a thin coat of icing on the cake
- heat spatula with hot water in a cup or bowl to really soften the icing and have it smooth easier
- the purpose is to seal crumbs so it doesnt look dirty
after a scratch coat how long should you wait to apply the second coat
4+ hours or overnight
how thick should your second coat be
at least 1cm thick
how to make a cream puff
- combine water, butter and salt in a saucepan and bring to a boil
- add flour all at once and stir vigorously until a ball forms and pulls away from the pan
- remove from heat and add eggs one at a time beating thoroughly after each is added. dough should be stiff and shiny
- drop onto a baking sheet, leaving room for expansion
- bake until golden brown and dry
