workshop 6 Flashcards
1
Q
2 classification of cakes
A
- shortened (also known as butter, conventional or creamed) cakes
- most common= birthday cake - foam cakes
- some contain no fat (angel, meringues, dacquoises, vacherin)
- only fat from egg yolks (sponge, ladyfingers)
- do contain fat from yolks (chiffon, genoise)
* * guidelines to weight flour, sugars, eggs and liquid for each type of cake + amount of leavening agent needed
* * generally = 5ml baking powder and 1ml baking soda/ cup of flour
* * if only liquid source= egg, no need to add another leavener like in pound cake
2
Q
7 mixing method
A
- conventional mixing method:
2.
3
Q
what is conventional mixing method
A
- vital for volume: fat and sugar are creamed until light and fluffy
- eggs are beaten (increases air content + distributes the emulsifier lecithin)
- dry ingredients are sifted together and then add to wet ingredients
- the gluten-forming protein in the first addition of dry ingredients get well coated with fat, thereby limiting gluten development ** it is important to limit mixing after liquid is added, because uncoated gluten-forming proteins combine easily at this point
2. conventional-meringue: the egg whites are separated, made into a meringue and folded in at the end of mixing
3. conventional-sponge: eggs are separated and about half the sugar is added to the egg whites. the mixture is beaten until foamy and stiff, and added to the batter at the ned of mixing
4. quick mixing: dry ingredients are sifted together, and the fat, liquid, and flavourings are added. the mixture is beaten vigourously, the eggs are added, and the mixture is beaten again
5. single-stage (or dump): all ingredients are combined and mixed until well-blended
6. two-stages (or pastry blend): fat and flour are creamed together. a mixture of the remaining dry ingredients and half of the liquid is beaten in, followed by the addition of the eggs, and remainders of the liquid. a melt-in0your mouth texture results because of limited gluten development
7. muffin method: eggs, milk and melted fat or oil are combined and mixed with dry ingredients. the resulting crumb is coarse, with large cells.
4
Q
angel food cake
A
- light whit cake
- flour-sugar mixture is folded into an egg-white foam
- high sugar content: to tenderize because of the absence of fat
- foam must be beaten until stiff and handled carefully to prevent collapse of its fragile structure.
- too little folding= a cake with coarse cells + uneven texture
- too much folding= compact cake with a tough crumb
- cream of tartar is used as an acid to:
1. whiten the batter through its effect on flavonoid pigments
2. improve the grain of the crumb by stabilizing proteins in the batter until set by heat - so it increase the volume, whitens the crumb, and stabilizes the egg whites foam, therefore producing a finer texture and a cake that shrinks less
- too much acid= produces a cake with a low volume and an excessively fine crumb
- ungreased pan (because fat deflates the batter) so the pan is rinsed in hot water and not dried
- cooled upside down in the pan si that it stretches and sets, producing a lighter texture
5
Q
yellow sponge cake
A
- light and velvety
- yolks + whites are used
- lemon juice is the acidic ingredient
- high sugar content: reduce the toughening effect of the whole egg + because of low fat content
- chiffon cake is like sponge cake but with oil
6
Q
8 things to do with egg-white foams and meringues
A
- use a very clean bowl + beaters for egg whites (oil or grease will wreck an egg-white foam)
- use fresh egg ehites (more stable + make better meringues and soufflés)
- use room-temperature eggs (warmer eggs are easier to separate, the cooler the whites, the longer beatin it takes because of the lower surface tension)
- separate the eggs using the three-bowl method (a trace of egg yolk will deflate an egg-white foam)
- for meringues, add the suagr when soft peaks form when the beaters are lifter. be sure to add sugar then- do not wiat until its too late (meringue cn dry out, be reduced in volume and have a dull surface after baking), (if its too soon: reduces the volume + increase beating time)
- use a copper bowl (volume + firmness of egg white foam increase because of the reaction between copper and conalbumin in the egg)
- no overbeat egg whites. beat them until they are still moist and slip a little in the bowl (peak of stability of the egg-white foam occurs before maximum volume occurs. overbeating= dry and rigid + not expand in the oven)
- stir tapioca starch into the sugar or make a cornstarch paste + beat in the paste after adding the sugar (starch prevent’s the meringue’s shrinking when baked and prevents tearing when the meringue is cut)
- add 1/8 teaspoon cream of tartar per egg white (acids decrease the pH to near the isoelectric point so that proteins ae more sensitive to denaturation, so acid increase the beating time required to produce an egg-white foam but the foam is very stable)
7
Q
egg yolks + custard
A
- egg yolks= better tchikening ability than whites
- custards + sauces + certain pies = depend on egg proein coagulation and/or starch gelatinization for thcikening.
- custards= eggs and milk-based desserts, formed from the enmeshment of milk by coagulatd egg protein
1. soft custards (pastry cream, lemon curd) : they are cooked while stirring in a double boiler - need to be placer in a water bath to equalize the temperature to botain an homogenous texture, unless they include starch (prevents cudling)
2. baked custards (cheesecake, flan, quiche): cooked in the oven - overbaked custard= curdle and weep (syneresis)
- pudding: may be thickened by mixing small quantity of hot liquid + egg yolk slowly before adding to the puding (gradual increase of temperat = prevent coagulation and undesirable texture)
8
Q
cookie preparation (examples, different results with different flours, texture with a small amount of liquid_ leavening agents, different amount of fat and sugar, eggs..)
A
- cookie batter = similar to cake batter but less liquid and more fat and eggs
- classification of cookies: drop, mouled, rolled, refrigerator (icebox), pressed, bar
- amount of LIQUID too small for the sugar to dissolve= open texture ** need liquid for cookies to puff ** too much= they will spread too much
- ALL-PURPOSE FLOUR= spread more than with bleanched cake flour: Mores steam formation so cookie puff up more + bleached flour is more acidic so cookies set faster
- higher flour protein content= maillard reaction so darker + chewier (more gluten) cookies
- LEAVENING AGENTS: small quantity creates a crisp, compact product rather than soft texture + high volume
- FAT: different ypes produce different-looking cookies (depend on melting point and water content)
- SUGAR: affect cookie quality : corn syrup browns at lower temp, sucrose crystallizes when it cools + turns cookies hard and crisp
honey, molasses + brown sugar= contain mositure + soften cookies - EGGS: hold cookies together; extra eggsmakes puffier cookies; extra whites have a drying effect
- RE-ROLLING: cookie dough develops gluten + creates a tougher product less crispy
9
Q
what is pastry + 4 types
A
- unleavened dough used to make sweet pies, meat, poultry, fish + egg-based dishes (meat pues, quiche, finger foods)
- ingredients: flour, fat, salt and water
** high fat = makes it an energy-dense food item
4 types:
1. short-flake: most common
2. long-flake: contain large blisters
3. mealy: no blisters
4. puff: layers of thin pastry and very thin long blisters - croissant + danish= similar but contain yeast as leavening agent
- strudel + filo contain more layers of fat puff pastry but consist of very thin seeths of pastry that are layered
10
Q
what flakiness of pastry is dependent on (delicate, thin, crisp layers..) (5)
+ what caused flakiness
A
- type and consistency of the fat
- type of flour
- type and amount of liquid
- extent of and method used in mixing and rolling
- cooking temperature
* * flat pieces of cold, firm fat serves as spacers that keep the thin layers of dough apart in the hot oven for the dough to begin to set, fat melts + steam forms and puffs the layers apart
** flakiness is caused by the development of blisters or holes when fat melts during baking. the melting fat is absorbed by the dough + leaves an opening
the mositure in the fat and dough vaporizes to steam= leavens and increase size of the opening
** bake in very hot oven to help flakiness
11
Q
4 type of fat used in the pastry
A
- LARD: most pliable over a range of temper
- HYDROGENATED FAT(vegetable shortening): plasticity, shortening powder and bland flavour = satisfactory pastry + maintains same consistency at different temperature, plant-based but major group of trans-fat
- BUTTER AND MARGARINE: 20% water content reduces the amount of water in a recipe
butter softens easily so spread more during manipulation + result in less gluten formation and more tender crust
* melted fat= brushed between layers of filo pastry for baklava and spanakopita - OIL: produces a mealy, tender pastry dry+ greasy rather than flaky
12
Q
sugar and acid in pastry
A
- SUGAR: less gluten will form + brown more in the pastry, but too much= sandy pastry
- ACID: break down gluten molecules = tender,flaky texture (like the recipe Tenderflake lard package) + reduce browning
- FLOUR: pastry or soft wheat flour = most desirable short-flake,long-flake and mealy pastry
bread flour= yield the strong long strands of gluten desired in puff, strudel + phyllo pastry
13
Q
goal in making pastry + why never strectches pastry
A
- GOAL: form strand gluten with layers of fat trapped between them
- for tender pastry: coat flour proteins with fat to limit their joining together with wtare to form tough gluten
- higher protein flour + more manipulation (re-rolling)= increases the lengt of gluten strands and creates larger blisters + stronger structure or tougher product
- ** pastry should NEVER be stretched because the gluten strand shrink when coagulated during baking and the product will shrink and change shape
14
Q
fat in short-flake pastry, long-flake and mealy
A
- short-flake: fat is cut into the flour until the mixture looks like peas
- long-flake: mixture looks like lima beans
- mealy pastry: flour and fat are toroughly mixed
- so ingredients mixing affect the texture!!!
15
Q
tips to reduce large blisters
A
- dont want them in pie pastry because = unstable and prone to breaking
tips:
1. avoiding over-manipulation (kneading or re-rolling)
2. placing a weight on the crust like dried beans or rice on aluminium when pre-cooked a single crust
3. perforating the raw crust to create holes that permit steam to escape during baking
- dont want them in pie pastry because = unstable and prone to breaking
