Desserts and Baked Goods

If you were ordering dessert, which would you choose?

Angel Food CakeBrownies

Lemon Meringue PieVanilla Cake with Chocolate Icing

Strawberry ShortcakeChocolate Cake with Chocolate Icing

Ice CreamCarrot Cake

Dessert ProfileAngel Food CakeSweet, loving, cuddly. You love all warm and fuzzy items. A little nutty at times. Sometimes you need an ice cream cone at the end of the day. Others perceive you as being childlike and immature at times.

BrowniesYou are adventurous, love new ideas, are a champion of underdogs and a slayer of dragons. When tempers flare up, you whip out your saber. You are always the oddball with a unique sense of humor and direction. You tend to be very loyal.

Lemon Meringue PieSmooth, sexy and articulate with your hands, you are an excellent after- dinner speaker and a good teacher. But don’t try to walk and chew gum at the same time. A bit of a diva at times, but you have many friends.

Vanilla Cake with Chocolate IcingFun-loving, sassy, humorous. Not very grounded in life; very indecisive and lack motivation. Everyone enjoys being around you, but you are a practical joker. Others should be cautious in making you mad. However, you are a friend for life.

Dessert Profile (cont)Strawberry Short CakeRomantic, warm, loving. You care about other people and can be counted on in a pinch. You tend to melt. You can be overly emotional and annoying at times.

Chocolate Cake with Chocolate IcingSexy, always ready to give and receive. Very creative, adventurous, ambitious and passionate. You have a cold exterior but are warm on the inside. Not afraid to take chances. Will not settle for anything average in life. Love to laugh.

Ice CreamYou like sports, whether it be baseball, football, basketball or soccer. If you could, you would like to participate, but you enjoy watching sports. You don’t like to give up the remote control. You tend to be self centered and high maintenance.

Carrot CakeYou are a very fun loving person, who like to laugh. You are fun to be with. People like to hang out with you. You are a very warm hearted person and a little quirky at times. You have many loyal friends.

Types of Strengtheners• Bread flour – high in gluten (protein – that when kneaded

becomes elastic and stretchy)• Cake flour – low in gluten, pure white in color• Pastry flour – not as strong as bread flour, not as delicate as

cake flour• All purpose – falls between pastry and bread flour• Purpose: Provide Stability

Other Ingredients What do they do?• Fat- butter, shortening, oil – flavor, freshness, moisture• Sweetener- Sugars, honey – flavor, tenderness, color• Flavorings – Cocoa, spices, salt, extracts – taste and color• Leaveners – baking powder, baking soda, yeast, air –

makes food item rise• Thickeners- gelatin, flour, starch, eggs - thickens• Liquid – water, milk, cream, honey, butter – moisture,

develops gluten• Additives – Food coloring – adds color

Bakers Percentage

Weight of ingredient ------------------------------ = % of ingredient

Weight of flour x 100%

For Example:

10 lb of flour x 20% = 2 lb sugar

Sifting

Why sift? Adds air, removes lumps & impuritiesAlternatives to sifting? Weigh ingredients, fluff if

measuring.

Lean Dough vs Rich Dough• Lean dough – flour, water, yeast, salt – little or no sugar or fat.

French Bread or Hard Rolls are examples.• Rich dough – fat, sugar, eggs, milk, etc… Richer texture. Rolls,

Danish, cinnamon rolls are examples.

Straight-Dough Method• All ingredients at once – yeast and water first, then remaining

ingredients.

Purpose of Kneading• Develops gluten – makes dough stretch – creates proper texture.

Sponge Method

• Mix all the yeast, ½ the liquid and ½ the flour. Let rise until double. Add remaining ingredients.

• Makes a lighter texture and more unique flavor

Starter• A mixture of water, yeast and

flour that has been fermented until it has a sour smell.

• Sourdough Bread

Proofing• Once the dough is in the pan – it proof or rises a second time. This

should be at 95-115 degrees. Should double in size before baking.

10 Steps to Bread• Scaling – measure accurately• Mixing & Kneading – develop gluten• Fermentation – yeast acts on sugars to produce carbon dioxide and

alcohol. CO2 gets caught in gluten and pushes up• Punching Down – expel and redistribute gas pockets• Portioning – divide into equal parts• Rounding – smooth into round balls, outer layer of gluten becomes

smooth and holds in gasses• Shaping – change form as desired• Proofing – raise second time – double in size• Baking – usually about 400 degrees, golden brown color• Cooling & Storing – remove from pans, cool at room temperature –

store in moisture proof bags after completely cooled

What is Quick Bread?• Snack or dessert that is quick to make• Biscuits, scones, muffins• Uses chemicals to leaven not yeast – rising is not required.

Difference?

• Dough• Stiff, but pliable

• Batter• Semi-liquid, usually thin

enough to be poured. Typically has more fat and sugar than a dough

Preparation Methods• Creaming – fat and sugar are creamed together cake is an

example• Foaming – foam of whole eggs, yolks or white provide

structure, as in angel food cake• Straight dough – all ingredients at once – corn bread or

muffins are examples• Two-Stage – ½ of liquid is added and mixed. Then remaining

liquid is gradually added. Batter with a high sugar ratio.

Biscuit Method• Rub or cut fat into the flour until the mixture is mealy in

appearance. Sometimes it is briefly kneaded, but not for long – will get too tough.

Why Icing?• Improve qualities by protecting the cake• Contribute flavor and richness• Improve appearance

Types of Icing

• Buttercream – sugar & fat (butter is best – shortening has a greasy mouth feel) • Foam – boiled icing, made with hot sugar syrup• Fondant – sugar, water and glucose, smooth• Fudge – cocoa, sugar, butter and milk or water, use while

warm (Texas Sheet Cake)• Ganache – chocolate and cream • Glaze – corn syrup, fruit, chocolate, really thin, usually

poured, can use heated jam, looks shiney• Royal – Dries brittle, sugar and egg whites – gingerbread

houses

Steamed Pudding • Batter that is more stable than a soufflé, very moist• Examples – baked custard and chocolate sponge pudding

Soufflés• Batter that is lightened with beaten egg white and baked. Not

stable. Soufflé rises and moisture evaporates and the batter sets – can fall easily.

Pie

• 3-2-1 – 3 parts flour, 2 parts fat, 1 part water• Overhanding creates a tough crust – don’t work the gluten!!!• Baking Blind: preparing a pre-baked

pie shell. Why would you do that?

Successful blind baking – dock the bottom with a fork, cover with parchment and use weights to hold down the bottom (baking weights, dry rice or beans)

“Dock”• Pierce it with a fork – why?? Allow air to escape or for the texture

like focaccia bread.

Springform Pan• Straight sided pan with removable sides so you can get the cake out

with destroying it.

Roll-in Dough• Used to make Danish, croissants and puff pastry. • Roll dough, spread with butter, fold in thirds, chill. Roll spread with

butter, fold in thirds, etc…hundreds of layers when done.

Other Pastry Doughs• Puff Pastry – Danish – may layers• Phyllo – super thin dough – layered when used with butter-

baklava• Pate a choux –

cream puffs and eclairs

Cookies

• Bagged: Pastry Bag - Macaroons• Bar: Bake strips of dough, then cut - Biscotti • Dropped: Spoon or Scoop - Chocolate Chip• Icebox: Rolled in Log, Chilled and Sliced -

Chocolate Icebox• Molded: Rolled in hands - Peanut Butter• Rolled: Stiff dough, rolled and cut - Sugar• Sheet: Batter covers entire pan - Brownies

What’s Your Chocolate IQ?

Chocolate IQ continued

Chocolate IQ Continued

Chocolate IQ continued

Chocolate IQ continued

Chocolate IQ Answers- 1 point for each correct response

How did you do?

Chocolate History• Mayans believed it was a divine food from the gods.• French thought it to be a dangerous drug• Love, romance

Chocolate preparation• Comes from cocoa beans from

cacao trees.

• Roast cocoa beans – dry fermentation

Continued• Loosen outer shell and crack bean

shown: shells, used in gardens

• Beans are broken into small piecescalled nibs

Continued• Crushed into paste – completely

unsweetened, called chocolateliquour

• Pressed to separate the liquid from the solid. Liquid is cocoa butter. This can be combined with chocolate liquour to make eating chocolate.

Types of ChocolateType Description FormChocolate, bitter sweet Solid chocolate 35-50%

chocolate liquor, 15% cocoa butter and 35-50% sugar

Blocks, bars, chunks & chips

Chocolate liquor Chocolate flavored portion of the chocolate

Blocks or bars

Chocolate semi-sweet Solid chocolate about 45% chocolate liquor, 15% cocoa butter and 40% sugar

Blocks, bars, chunks & chips

Chocolate, unsweetened 90% chocolate liquor, 5% cocoa butter, maybe 5% sugar

Blocks or bars

Cocoa Only 10-25% of cocoa butter remains

Powdered

Cocoa butter Vegetable fat portion of chocolate, added for chocolate

Wrapped in plastic at room temperature

Tasting Chocolate• Cleanse your palate• Chocolate needs to be room temperature• Allow the chocolate to dissolve in your mouth – don’t bite or chew• Describe what you taste at the beginning, during and after

Storage• Cool, dry place. • Wrap carefully• Refrigeration causes moisture to condense. May need to

refrigerate in hot humid weather.• Bloom – cocoa butter has melted and recrystallized on the

surface. No change in flavor, but looks funny.• Should keep several months.

Tempering Chocolate• Why?• So it will harden evenly and have a good shine • Can be purchased already tempered

• How?• Finely chop 1 pound of chocolate. • Put in a heat proof bowl set over a pan of simmering water.

Don’t let the water near the chocolate.• Melt the chocolate to 105 degrees, stirring. Stir in more

chocolate until melted. Keep stirring until the temperature drops to 87 degrees. Place back over simmering water. Heat back to 92 over hot water. Re-heat to 92 if it gets too thick.

Chocolate uses• Sauces or icing

(Ganache)• Dipping• Piping - garnish

Frozen Desserts• Ice cream – Vanilla must have a minimum of 10% milk fat

other flavors 8%• Quality Ice Cream – Custard (cream, milk, eggs)• Gelato – Italian Ice Cream no eggs, whole milk not cream• Sherbet – fruit puree, milk and/or egg• Sorbet – No dairy just fruit with sweeteners• Frozen Yogurt – Yogurt – can be low-fat or non-fat

Poached Fruit and Tortes• Fruit with sugar, spices and wine or water – cook until tender• The more sugar the more firm the fruit will be

• Torte – many layer cake filled with buttercream or jam

Dessert Sauces and Creams• Crème anglaise – vanilla flavored custard sauce made from

milk, egg yolks and sugar• Coulis – Fruit sauce – cooked lightly to activate thickener,

strain seeds thicken with cornstarch or arrowroot, don’t cook much – fresh fruit taste

• Fruit Syrup – cooked sugar based juice – sugar is the thickener• Caramel Sauce – Sugar and butter sometimes with cream,

cook to change color and thicken• Butter-Scotch Sauce – Caramel with vanilla and brown sugar• Sabayon – Foam of egg yolk, sugar and wine – can not be held• Pastry Cream – filling for eclairs, eggs, sugar, flour or

cornstarch, milk and cream – this is a basic is many kitchens.• Bavarian Cream – vanilla sauce, gelatin and whipped cream.

Used as a filling.