Lab 6: Baking 2 Flashcards
(41 cards)
during cake preparation, what are eggs, flour and milk used for?
they contain protein, which coagulate with heat to form the structure
What is the purpose of egg whites?
To leaven and dry the product
What is the purpose of egg yolks?
to emulsify
T or F: cold eggs will result in better volume?
F: Room Temperature
What is the purpose of sugar in cake preparation?
To tenderize the cake by combining gluten forming proteins
What is the purpose of fat in cake preparation? (2)
Coats gluten forming proteins, therefore tenderizes
Holds tiny bubbles, due to creaming
Why does shortening produce a light cake?
Shortening is already aerated, contains emulsifiers, even if it is not well creamed.
It does not melt easily, good to work with
If using oil as the fat, what must be done? For example, for MCT?
The oil must be beat with the eggs to incorporate air.
MCT: blend at high speed for 5 mins to incorporate air
Purpose of leavening agents in cakes?
Produces CO2, and they enlarge bubbles that already exist in fat
What are cakes classified as? (3)
Shortened Cakes
Butter Cakes
Foam Cakes
some foam cakes contain no fat, egg yolk as the fat, or other fast besides the egg yolk. Give examples
No fat: Angel cake, meringues
Egg Yolk: Sponge cake, ladyfingers
Other fats: chiffon, genoises
If the only liquid source is eggs, does a leavener need to be used?
No.
Ex. pound cakes
What is goal of mixing a cake batter?
uniform blending of ingredients, incorporating maximum air, developing a small amount of gluten
What are the different ways of mixing a cake batter?
a. Conventional Mixing Method:
- Conventional: Meringue
- Conventional: sponge
b. Quick mixing
c. Single stage or Dump
d. 2-stage or pastry blend
e. muffin method
Describe the conventional mixing method
Fat and sugar are creamed together, vital for volume. Eggs then beaten in, increases air content and emulsifies
Dry ingredients sifted together.
Dry is added to wet
Gluten forming proteins in the first addition of dry ingredients get well coated in fat, limits gluten development. Limit mixing after liquid is added b/c uncoated gluten forming proteins will combine more easily
Describe conventional meringue
Egg whites are separated, made into meringue and folded in at the end of mixing (ex. waffles)
Describe conventional- sponge:
Eggs are separated, 1/2 of the sugar is added to the egg whites. Beaten until fluffy and stiff, and added to the batter at the end of mixing
Describe quick mixing
Dry ingredients are sifted together and the fat, liquid, flavourings are added. Mixture is beaten vigorously, eggs added and mixture is beaten again
Describe single stage or dump
All ingredients are combined and mixture together`
Describe two stage or pastry blend:
Fat and flour creamed together. Remaining dry ingredients and one half of the liquid is beaten in, followed by the addition of the eggs, and then the rest of the liquid.
Melt in your mouth- limited gluten development
Describe the muffin method:
Eggs, milk, melted fat or oil are combine, then mixed with dry ingredients.
Results in coarse crumb, large cells
What does angel food cake look like?
Very light, white
How is angel food cake made?
Flour sugar mixture is folded into an egg-white foam.
Higher sugar content necessary for tenderization, b.c lack of fat
Foam must be beaten until stiff.
What happens of the angel food cake is folded too little? Folded too much?
Too little: Coarse cells, uneven texture
Too much: compact cake w/ tough crumb
