Recipes 2 Flashcards
Chocolate cake
Effects of different ingredients on sensory qualities of chocolate shortened cake. J’ai rien écrit d’autre sorry Charlène Robitaille
Angel food cake
Reduced fat baked goods: use of beaten egg whites.
Egg whites can leaven cakes, has to be beaten until stiff and handled carefully. Cream of tartar increases the volume, whitens the crumb and stabilizes egg white foam to create a finer texture. Cool cake upside down to stretch to create a light texture. The pan should not be greased because the egg white is supposed to climb up the walls of the pan (with grease it would not stick). Flour mixture is folded into an egg-white foam + high sugar to tenderize because of the absence of fat. Special ingredient: LOTS OF EGG WHITES
Sugar cookies
- with Butter (distinctive taste)
- with MCT oil, also used to incorporate air
in other recipes.
Psyllium cookies
High in:
Fiber- Psyllium husks + oats
Omega 3- flax seeds. (measure them when ground because they double in volume)
Pastry wafers
Effect of fat type on pastry: Butter: butter/lard cold and lumpy create pockets of fat and turns to steam and gives flakiness and holes that also contribute to flakiness. Lard: Same as above Vegetable oil: tender less flaky Shortening:?
Standard pie crust
Factors affecting quality of pastry:
Pricked with fork: Creates holes so the steam escapes = more flat surface. :)
Not pricked with fork: Uneven surface, all kinds of air holes.
Overrolling the dough: More gluten, tougher, less flaky
Lemon pie with meringue topping
Meringue: Egg white and cream of tartar with whisk to incorporate air. Gradually add the sugar. Pie crust has to be blind baked (bake the crust first, and then add the filling and bake again).
100% Whole Wheat bread
Allow the dough to rest 20mins to hydrate the flour proteins and give good gluten with less kneading. Milk contributes 1. minerals providing for good yeast growth and 2.protein and sugar to give good crust colour, flavour, and moist. Honey gives sugar for yeast, flavour, and absorbs moisture from the air for good keeping qualities.
Country rye bread
Colour of rye flour depends on the amount of bran that is removed. Less bran removed: darker colour, denser flavour. Rye flour is high in soluble fiber and low in gluten(does not rise well). To compensate, rye is often mixed with wheat, which better allows yeast to develop and the bread to rise.
French-style country bread
Lukewarm water (90-100F): yeast work best when it’s warm. Yeast use sugar and can also degrade glucose from wheat flour.
Spanakopita
Special ingredient: Phyllo pastry. Very thin, unleavened dough. Work quickly + spray with water/fat otherwise it dries.
Chocolate expresso Biscotti
Artificial sweeteners: Splenda = sucralose chlorinated sucrosse derivative. Heat stable.
Baked as a log. Sliced and baked again.
Morning Glory Muffins
Apples, raisins, nuts and coconut replace the bulk (volume) that sugar usually provides. Coconut holds moisture to fill the moisture holding role of sugar. Cinnamon, apple, raisins and nuts all contribute to colour instead of browning of sugar. Splenda is used.
Apple crisp with stevia
Special ingredients: Stevia. Comes from the plant Stevia Rebaudiana Bertoni. Calorie-free, 300x sweeter than sugar. Used in Japanese coke. No toxicity.
Functions of sugar in bread
Main food for yeast. Flavour. Tenderizing the bread by interfering with gluten formation. Browning.
3 reasons why yeast bread may fail to rise
T too low (<24C) or too high (>37C) are not favorable for yeast fermentation (less co2, less leavening agent). Too much sugar decreases gluten formation and takes water away from yeast. Adding fat to flour before liquid coats the gluten forming proteins = reduces gluten formation.
