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Classes of Cakes
Cakes
Shortened
Unshortened
Chiffon
Shortened cake:
White (such as wedding cake), yellow, chocolate, and spice cake Angel food cake Sponge cakes Lemon chiffon cake
Unshortened cake:
Chiffon cake:
Mixing methods
Conventional Conventional
sponge Pastry-blend (Biscuit mixing method) Single-stage (quick-mix) Muffin mix methods
Preparation of Cakes
Ingredients Cakes have a higher proportion of sugar, milk, and fat to flour than do breads, and the flour used is usually cake flour. Both flour and eggs contain the proteins that contribute strength and structure to cakes.
Fat and sugar have the opposite effect, softening the cakes structure by providing moisture and tenderness.
Ingredient
Contributes volume
powder
Sugar
Sweetness Aids
Fat
Usually
shortening
Egg
Emulsifies fat, contributes to the structure, adds color, contributes nutritive value
Milk
Hydrates
Flour
Cake flour preferred Starch gelatinizes to give structure Proteins coagulate
food (foam) Egg white foam used for structure No fat or baking powder used Sponge cake Egg yolk & egg white foam
Chiffon Cake
Uses oil and baking powder More tender than angel food and sponge cakes because use oil
Preparation of Cakes
In addition to ingredients and mixing methods, four other factors to consider when baking cakes are: Type of pans to use and their treatment Timing Temperature Testing for doneness These factors vary depending on whether the cake is shortened or unshortened.
Preparation of Cakes
The timing of pouring the cake batter and getting it into a properly heated oven is another important factor in cake quality.
Preparation of Cakes
When cakes are nearing doneness, they start to wrinkle at the pan edges. They should be removed from the oven before a gap forms between the cake and the pan.
Preparation of Cakes
Once the cake is done, it should be removed gently from the oven and allowed to cool on a rack for 5 or 10 minutes. The rack allows even air circulation under the cake; this prevents condensation and sogginess.
Types of Cookies
The fluidity of the batter or dough determines which of the following six categories cookies fall into:
Preparation of Cookies
Mixing Methods
The type of cookie to be prepared determines the mixing method, but for most types the conventional cake method is used.
Once the ingredients are chosen based on whether a flat or puffy cookie is desired, they are usually just barely mixed together until moistened.
Overmixing will cause the cookies to be hard and tough due to the addition of too much air.
Preparation of cookies
Type of Pan & prep Baking Test for doneness Removal from pan
Crispness
decreased moisture and stiff dough -increased fat and sugar content -increased baking time
Chewiness
-Increased
lower fat
Increased
Strong
use of eggs
Soft cookies
increased moisture & decreased fat/sugar (think of more flour) -honey, molasses or corn syrup added gives increased softness (Hygroscopic - readily absorbed moisture from air)
Natural Sweeteners
Natural Sweeteners
Sugars Syrups
Corn syrup High fructose corn syrup Honey Molasses Maple syrup Invert sugar
Sugar Alcohols
Types of Sugars
Granulated Powdered Raw Brown Sanding
Molasses Maple syrup Corn syrup Honey Fructose High Fructose Corn Syrup
Alternative Sweeteners
Alternative Sweeteners
Saccharin Aspartame Acesulfame -K
Sucralose
Neotame
Pending sweeteners
Cyclamates Others
Alitame
browning
Hygroscopic:
attracts moisture
Crystallization
Hygroscopicity
Texture
Fermentation
Preservation
Browning
Maillard
Caramelization
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