Lab 6: Baking 2 Flashcards
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
What is the purpose of cream of tartar?
Used as an acid to:
- whitens the cake batter
- improves the grain of the crumb, by stabilizing proteins in the batter.
What occurs when there is too much acid in a cake?
Low volume and excessively fine crumb
What is used in yellow sponge cake?
Lemon juice (acid), whole eggs. High sugar content to reduce the toughening effect of the whole egg, and b/c of the low fat content
What does chiffon cake contain?
Oil
When compared to cake batter, cookie batter contains:
less liquid, more fat and egg
What are some classification of cookies?
drop, rolled, moulded, refridgerator, pressed and bar
What happens to cookies if there is not enough liquid in the batter?
Not all the sugar will dissolve
Open texture is produce
Why do we need some liquid for cookie batter?
For them to puff
Too much liquid in cookie batter makes them
spread out too much
Cookies made with AP flour will ______ ______ more than those made with bleached cake flour. Why?
spread out.
Bleached cake flour:
- less protein, unable to absorb as much water. Cookies will puff up more
- acidic: cookies will set faster.
What occurs to cookies when made with a higher protein flour?
Darker (more Maillard), chewier (more gluten development)
In cookies, leavening agents provide a
crisp, more compact cookie
How and which sugars affect cookies? (3)
Corn syrup: brown at lower temperatures
Sucrose: crystallizes when it cools, turning the cookie hard and crisp
Honey, molasses, brown sugar: contain moisture, soften cookies upon standing
What do eggs serve in cookies?
What happens when you add an extra egg? an extra white?
hold cookies together.
Extra egg: puffier cookies
Extra egg white: drier cookies
Rerolling cookies will:
develops more gluten, creating a tougher product, less crispy
When reducing fat in a baked good, what else can be added?
- flavouring extracts
- moisture holding ingredients (apple sauce, beans, banana)
- cake flour may be used, to restore tenderness
- honey or molasses can increase moisture
Cookie dough containing MCT oil tends to..
What can be done?
- Spread out more during baking
- refrigeration can reduce the spread - Cookies with MCT tend to dry out more quickly
- Wrapping well and freezing can prevent moisture loss
