Post on 31-Dec-2015
Shortened Cake
A shortened cake is also called a butter cake It contains a solid fat, flour, salt, sugar, eggs,
& liquid The main leavening agent is either baking
powder or baking soda The cake will be moist and tender with a fine,
even grain, without tunnels
Making shortened cake
Conventional Method – sift the dry ingredients together, cream the sugar and fat together
beat the eggs into the creamed mixture according to recipe directions, mix the liquid ingredients in a separate bowl
add the dry ingredients to the creamed mixture alternately with the liquid ingredients
Making Shortened Cake
One-bowl method – combine the dry ingredients in a large mixing bowl
Add the fat, flavoring, and part of the liquid and mix the batter
Add the unbeaten eggs and remaining liquid and beat until thick and smooth
Test a Shortened Cake for Doneness
Insert a wooden pick in the center If it comes out free of moist batter, the cake is
done In addition, the sides pull away from the pan
and the top feels firm but springy
Foam Cake
Foam cake has a light, fluffy texture and high volume due to the air trapped in stiffly beaten egg whites
Angel food cake Sponge cake
Test Foam Cakes for Doneness
Touch the top of the foam cake lightly If it is done, the top will spring back
Types of Cookies
Bar cookies Drop cookies Molded cookies Pressed cookies Rolled cookies Refrigerator
cookies
Drop Cookies vs. Rolled Cookies
Drop cookies – made from a soft dough and dropped onto a cookie sheet A teaspoon is used to portion the dough
Rolled cookies – made from a stiff dough that is rolled out and cut into shapes with cookie cutters Chill dough for easier rolling
Storing Cookies
Store crisp cookies in a container with a loosely fitting lid
Store soft cookies with a tight fitting lid For longer storage, cookies can be frozen
Candy thermometer
A candy thermometer allows you to read the temperature at any time so you know exactly when the mixture reaches the right temperature
Crystallization
Crystallization is the formation of sugar crystals in syrup
It occurs because sugar molecules dissolved in the syrup reunite and return to their original form – granulated sugar
Process for Making Candy
Clip the candy thermometer to the side of the pan Add sugar, liquid, and butter Place pan over low heat and stir constantly until
sugar is dissolved Add ingredients and bring to desired temperature Remove pan from heat and stir in extracts/flavorings Let mixture cool undisturbed in pan to desired
temperature Beat mixture Drop or pour candy onto baking sheets or pans