Professional Documents
Culture Documents
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Learning Objectives
Identify bakeshop equipment
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List the method for cake assembly
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Mixers Thermometers Scales & Measuring Cup
The Five Major Ingredients in Baking
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The Five Major Ingredients in Baking
Flour
Structure
Starch and protein
Gluten development
Color
Maillard browning
Caramelization
Flavor
Nutritional impact
Carbohydrates, etc
Flour Types
Cake Flour
AP Flour
Bread Flour
Sugar
Sweetener
Color
Caramelization
Attracts moisture
Hygroscopic
Role in leavening
Moisture creates steam
Causes leavening
High sugar content in recipes usually means lighter doughs
– sugar holds moister
Flavor
Brown sugar vs. Honey vs. Corn syrup
Fat
Moisturize
Traps moisture and extends shelf life
Flavor
Butter (flavor, tougher)
Lard
Shortening (stable, flakey)
Tenderizer
Inhibit gluten development
Leavener
Traps air and makes steam
Nutritional concerns
Vegetable fats vs. Animal fats vs. trans fats
Eggs
Emulsifier Structure
In creamed doughs and batters Protein
Leavener Tenderizer
Air expands High fat content
(pate choux, sponge cake)
Toughener
Moisture turns to steam
White = 90% water Over-working will make end
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product tough
Yolk = 50% water
Flavor
Color
Maillard browning
Leaveners
Natural
Yeast / Fermentation
Carbon dioxide
Chemical
Baking soda/Powder
Carbon dioxide
Mechanical
Foaming
Trapped air expands
Creaming
Fat traps air - creates steam
Laminating
Trapped fat creates steam
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Mixing Methods
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Mixing Methods
Straight method
Creaming method
Foaming method
Rubbing method
Straight Method
All ingredients combined at once
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Several other variations based on end product
Creaming Method
Fat and sugar are creamed
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All ingredients must be at room temperature
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Almost exclusively mechanical leavening
Potential for over mixing and toughening
Used for sponge cake
(sponge by their nature are dry – usually drizzle/brush/soak
the cut layers with flavored simple syrup)
Rubbing Method
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Light kneading may occur
(DO NOT over mix – will form too much gluten)
Meringues
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Meringues
Whipped egg whites with sugar and flavorings – be careful of
over whipping
May include starch or ground nuts as an additional binder
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Room temperature egg whites whip easier
Be aware of over-mixing
Finished meringues begins to degrade quickly
Soft peak
Hard peak
Medium peak
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Swiss Meringue
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Scraped seeds from 1 split vanilla bean (optional)
Italian Meringue
1 cup sugar
1/2 cup water
4 fresh egg whites, from room
temperature
1/2 teaspoon cream of tartar, lemon juice
from 1 lemon, or 1/2 lemon (see note)
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Meringue Product
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- Baked Alaska
- Lemon meringue pie
Buttercreams
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Buttercream
Italian buttercream
Made using meringue, sweet butter, and flavorings
Generally made using an Italian or Swiss meringue
Relatively white in color and light mouth feel
Swiss buttercream
Made using cooked sugar, sweet butter, and flavorings
Simpler to make than Italian buttercream
Buttercream
Relatively white appearance and less light mouth-feel than
the Italian
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French buttercream
Swiss buttercream plus whole eggs or egg yolks
Egg yolks make it richer and more yellow than Italian
American buttercream/ butter icing
Icing sugar and butter
Meringue-Based Buttercream Method
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Needs strong distinct flavoring
Buttercream Uses
Filling
Use in limited quantities
Icing
Crumb coats
Final coats
Finish icing
Piped decorations
Butter Cream - Cake Building Components
Cake
Filling
Icing and/ decorations
Cake Building: Cutting and Filling
1. Slice a cake into three equal layers
2. Soak the sponge cake with flavored simple
syrup (be sure to use enough)
3. Spread the filling on the first layer
4. Add a second layer of cake
5. Repeat the procedure for the next layer
6. Finish with a layer of syrup soaked cake
Cake Building: Icing
1. Crumb coat
1. First layer of icing
2. Very thin
3. Traps any crumbs
4. Seals cake
5. Refrigerate to set
2. Final coat
3. Finish/Decorate
Icing Method
1. Place a large amount of icing on top of the cake
2. Spread the icing over the top and just to the edge
3. Using the icing hanging off of the top, start spreading icing on the
sides of the cake
4. Repeat until the cake is completely covered and smooth
5. Finish as desired
Convenience Products in the Bakeshop
Doughs
Puff pastry & Croissant
Sauces and Collis
Pie dough Chocolate
Sugar dough
Pastry
Phyllo
Tart shells
Pizza & pasta
Pâte à choux
Bread dough & Brioche
Cannoli
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Creams Fruit products
Whipped cream
Frozen
Mousse base
Purées
Pastry cream powder
Canned
Fillings / toppings
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