culinary 2. ingredient amounts, mixing techniques and baking times are all developed to work...
TRANSCRIPT
ALWAYS FOLLOW THE RECIPE!! Ingredient amounts, mixing techniques
and baking times are all developed to work together with scientific precision.Generally, ingredients should be at ROOM
TEMPERATURE when you begin
SHORTENED CAKES Also called butter cakes
Contain Solid fat butter, margarine, shortening
FlourSaltSugarEggsLiquid
** The main leavening agent is either baking soda or baking powder. **
CONTINUED… Quality of shortened cake:
Good volumeMoistTender texture
Grain is fine and even without tunnels Skillful mixing
** Ingredients are blended thoroughly but quickly to control the amount of gluten and air.**
- conventional mixing method is typical
CONVENTIONAL METHOD Fat and sugar are combined first
CREAMINGSugar crystals grate against the fat,
creating holes that fill with air This builds volume into the batter
** alternately adding dry and liquid ingredients reduces the need for vigorously mixing this creates a velvety texture
CONVENTIONAL METHOD DESCRIBED BELOW:1. Sift dry ingredients2. Cream the solid fat and sugar until
mixture has a light and fluffy consistency (resembling whipped cream)
3. Beat eggs into the creamed mixture according to recipe directions
4. Mix the liquid ingredients into a separate bowl
5. Add the dry ingredients into creamed mixture, alternating with the liquids. Always begin and end with dry ingredients.
ONE BOWL METHOD Quick way to mix ingredients for a shortened
cakeCombines dry ingredients first and then adds
moist ingredients
** ONLY USE THIS METHOD WHEN RECIPE SPECIFIES IT**
FOAM CAKES Leavened by air trapped in a protein
foam of a stiffly beaten egg whitesGiving the cakes a light, spongy texture and
high volume Some call for baking powder as well
** some examples are:- angel food cakes- sponge cakes- chiffon cakes
ANGEL FOOD CAKES In these fat free cakes:
Eggs whites are beaten with sugar until stiff and glossy
Flour is sifted over and gently folded in
SPONGE CAKES These recipes include egg yolks which
are beaten until pale and thick and then mixed with liquid ingredients
Flour is sifted and folded into the beaten egg whites and the two mixtures are folded together
CHIFFON CAKES Combine three separate ingredients
Flour, sugar and baking powder are SIFTED together
Egg yolks are beaten with oil and liquidsThe liquid ingredients are stirred into the
dry ingredients and the beaten white gradually folded into the batter
WORKING WITH CHOCOLATE Melting http://www.youtube.com/watch?v=iSqc
HSewi1Y&feature=channel Tempering http://www.youtube.com/watch?v=h_evl
qvYZOM&feature=channel Decorating http://www.youtube.com/watch?v=lIt-jG
GtZrw&feature=related http://www.youtube.com/watch?v=LyXQ
MUZFn70&feature=related http://www.youtube.com/watch?v=7ugy
dYwkDz0&feature=related http://www.youtube.com/watch?v=q9g7
Jar8cNM&feature=related
CUPCAKES How to ice cupcakes with butter cream http://www.youtube.com/watch?v=8Yl6I
xVXUw8 Chocolate Moose Cupcakes http://www.youtube.com/watch?v=T3V7
Loi4lrE Polar Bear cupcakes http://www.youtube.com/watch?v=bix5I
4SRAwY&feature=channel Owl http://www.youtube.com/watch?v=GFYjL
D6qSVE&feature=related Cupcake animals http://www.youtube.com/watch?v=Hjskb
AnvWaY