Faults in cake and pastry making Flashcards
Large hole in Cake?
- Inadequate mixing of flour
2. Mixture poured into baking tin little portions at a time via forming air packets
Fruit set at the bottom?
- Happens when wet fruits are used
2. Mixture is too light for the fruits used
Heavy and close texture
1.Insufficient creaming of fat and sugar or during the adding of eggs
2.Insufficient raising agent
3.Too much liquid
4,Low heat from oven
Why Follow recipe procedure correctly?
Cakes have a rate of collapsing therefore one should follow the recipe procedure for good quality to be presented.
Short Crust
Hard or tough pastry - due to too much liquid
too much fat
over handling or insufficient rubbing in
Soft and Crumbly Pastry
Too little water
Too much fat or self raising Four used instead of plain
Shrunk Pastry
Excess /too much stretching during rolling out
Insufficient resting
Soggy Pastry
Filling too moist or sugar in a sweet pie in contact with pastry
FOR DOUBLE CRUST PASTRY- use ideally a metal pie plate and brush pastry base with egg white OR butter the pie plate before lining pastry
Sunken Pie
Oven temperature too low
Cold pastry but oven hot filling
Too much liquid in filling OR Too little filling
Speckled Pastry
Undissolved sugar grains in enriched pastry
Crackled pastry
Insufficient liquid
Too little Kneading
Liquid not boiling when added to flour
Dry,Difficult to mould pastry
Liquid not boiling when added to flour
Too much liquid
Dough not cooked enough to set required shape
Choux pastry
Mixture too soft
Insufficient resting/cooling of the flour before adding eggs
Eggs added too quickly
Pastry did not raise
Self raising flour used
Oven too cold
Short baking time
Sinking pastry removal from oven
Insufficient baking
further periods of baking sometimes remedies this effect.
