Baking Process
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Transcript of Baking Process
BAKING PROCESS
Choosing Oven Temperature
Surface absorbs heat while moisture evaporates What forms a crust
Heat activates the leavening agents causing it to rise.
Too hot crust will form to quickly
Too low leavening agents escape
Pan Selection Recipes are developed for certain pans
Substitutions can be made if they have a similar volume
Too deep or shallow can cause similar issues as temperature
Avoid warped pans.
Glass or dark pans retain heat and may cause a thick crust.
Lower the temperature by 10* for dark pans Lower the temperature by 25* for glass
Preparing Pans Common directions
Grease and flour Solid fat (Crisco) Flour
Spray with cooking spray
Line with paper Parchment
Baking Allow 1” space between pans.
1 pan = center of oven 2 pans = separate racks and diagonal from
each other 3-4 pans = stagger so that no one is directly
above another Check for doness about 5 minutes before
time is up.
Removing from Pans Most cakes need to cool partially in the
pan
Made with no fat = cooled completely in pan
Use wire cooling racks
To remove Run a spatula along the sides of the pan, if
needed, to eliminate sticking points Place a wire cooling rack over the top Holding the pan and rack securely with pot
holders, flip them upside down Lift the pan off the cake Quickly place another wire rack on the bottom of
the baked item Using both hands, grasp both racks without
squeezing and flip the racks so it is right side up Remove the top rack and allow to cool completely
Storing Cool thoroughly
Can be kept at room temperature in a sealed container or wrap for up to three days.
Products with frostings need to be refrigerated
CAKES
Kinds of Cakes Two groups: shortened and __________.
Shortened Contain solid ________. Also know as butter cakes. Tender, ________, and velvety
Unshortened Also know as ______ cakes Angel food and sponge cakes
Chiffon cakes are a cross between the ______.
Cake Ingredients Flour, sugar, _______, ________, salt, a
leavening agent, and sometimes fat. Flour gives ___________ Sugar gives sweetness, it also ______________ Eggs improve both the _______ and color, egg
protein also adds structure Liquid provides moisture and helps _____
ingredients. _______ provides flavoring. Fat tenderizes the gluten. Leavening agents are added to most
shortened cakes to make cakes ______.
Principles for Preparing Cakes Measuring Ingredients
The correct proportions of each ___________ will produce a cake that is ______ and tender. Too much or too little of one or more ingredients may ________ the finished product. A cake with too much flour is compact and _____.
With too little is coarse and may _______. A cake with too much ________ or fat will be heavy
and ________, and may fall. A cake with too little with be tough.
Too much liquid will make the cake _______ and heavy. Too little will make it dry and _________.
Too many eggs will make the cake __________ and tough.
Principles for Preparing Cakes Mixing Cakes
Over mixing will cause the cake to be __________.
Over mixing an angle food and sponge cakes will cause ____ to be lost from the beaten egg whites.
Principles for Preparing Cakes Baking Cakes
If the pan is too small the batter will __________. If the pan is too big the cake will be too flat and may not dry.
You should grease the pans for most ___________ cakes, you should ______ grease the pans for unshortened cakes. The cake must ______ to the side of the pan during baking to produce it’s shape.
Bake at the right temp. Too long will cause it to _______ and may be dry.
Preparing Shortened Cakes
Convention Method Cream the _____ and ______ together until light
and ________. Beat the eggs in. Then add the ______ ingredients alternately with the liquid.
Quick Mix Method Measure the dry ingredients, beat the fat and
part of the _______ with the dry ingredients. Add remaining liquid and _________ _____ last.
Preparing Unshortened Cakes
Angel food is the most frequently prepared _______________ cake. Ingredients should be at ________ temperature.
For Angel food cake. Beat the egg whites with some _________ until ______ . Carefully fold flour and remaining sugar into the beaten egg ________.
For sponge cake. Beat the ______ ingredients into the egg _______. Then ______ the beaten egg whites into the egg yolk mixture.
Pour into ___________ tube pan. Run a ___________ through the batter to release large air bubbles and seal the batter against the side. _______ the cake completely before removing it from the pan.
Chiffon Cakes Combine egg _______, oil, liquid, and
flavoring with the dry ingredients. Beat until _________. Beat the egg whites with the sugar and cream of tartar. Then fold the egg white mixture into the other mixture.
Microwaving Cakes Shortened cakes prepared in a microwave
come out _______ and _______. Unshortened cakes require a long cooking
period and do ______ microwave well. Microwave one ________ at a time. Use
microwavable round or ring-shaped pans for the most even cooking. Begin cooking at a medium power level. Then _______ the cake and complete the last few minutes on high power.
Testing Doneness Shortened cake. Stick a toothpick in the
middle if it comes out clean the cake is done.
Unshortened cake. Gently touch the cracks, they should feel dry and no imprint should remain.
Filling and Frosting Cakes Fluffy whipped cream, creamy puddings,
and sweet fruits are __________ fillings. Frostings can be cooked or uncooked.
Popular uncooked frostings are cream cheese and ___________________.
Simple White CakeApril, Joseph, Bethany
Ingredients 1 cup white sugar 1/2 cup butter 2 eggs 2 teaspoons vanilla extract 1 1/2 cups all-purpose flour 1 3/4 teaspoons baking powder 1/2 cup milk
Directions Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9
inch pan or line a muffin pan with paper liners. In a medium bowl, cream together the sugar and butter. Beat in the
eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.
Chocolate Buttercream Frosting Ingredients 1/2 cup butter 1/4 cup shortening 1/3 cup unsweetened cocoa powder 2 cups confectioners' sugar 2 tablespoons milk 1 cup hot fudge topping 1 teaspoon vanilla extract Directions Cream together the butter or margarine with the shortening. Sift the cocoa with the confectioners' sugar and add to the
creamed mixture. Mix together adding 1 tablespoon at a time of milk to keep mixture smooth. Don't add more than 1/4 cup of milk.
Add the hot fudge topping and the vanilla extract. Blend until smooth and creamy.
Red VelvetAllison, Tyler, Amy, Dalton
Ingredients 1/2 cup butter 1 1/2 cups white sugar 2 eggs 1 cup buttermilk 1 fluid ounce red food coloring 1 teaspoon vanilla extract 1 1/2 teaspoons baking soda 1 tablespoon distilled white vinegar 2 cups all-purpose flour 1/3 cup unsweetened cocoa powder 1 teaspoon salt
Directions Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line
with 20 paper baking cups. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix
in the eggs, buttermilk, red food coloring and vanilla. Stir in the baking soda and vinegar. Combine the flour, cocoa powder and salt; stir into the batter just until blended. Spoon the batter into the prepared cups, dividing evenly.
Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter and frost with desired frosting.
Cream Cheese Frosting Ingredients 2 (8 ounce) packages cream cheese, softened 1/2 cup butter, softened 2 cups sifted confectioners' sugar 1 teaspoon vanilla extract Directions In a medium bowl, cream together the cream
cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.
Chocolate Cake Hannah, Samantha, Dustin, Misty
Ingredients 2 cups white sugar 1 3/4 cups all-purpose flour 3/4 cup unsweetened cocoa powder 1 1/2 teaspoons baking soda 1 1/2 teaspoons baking powder 1 teaspoon salt 2 eggs 1 cup milk 1/2 cup vegetable oil 2 teaspoons vanilla extract 1 cup boiling water 3/4 cup butter 1 1/2 cups unsweetened cocoa powder 5 1/3 cups confectioners' sugar 2/3 cup milk 1 teaspoon vanilla extract
Directions Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans. Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda,
baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly into the two prepared pans.
Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely.
To make the frosting, use the second set of ingredients. Cream butter until light and fluffy. Stir in the cocoa and confectioners' sugar alternately with the milk and vanilla. Beat to a spreading consistency.
Split the layers of cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate. Frost the outside of the cake.
Pumpkin Cake Kameron, Chase, Elaina
Ingredients 1 cup vegetable oil 3 eggs 1 (15 ounce) can pumpkin puree 1 teaspoon vanilla extract 2 1/2 cups white sugar 2 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon ground nutmeg 1 teaspoon ground allspice 1 teaspoon ground cinnamon 1 teaspoon ground cloves 1/4 teaspoon salt
Directions Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch bundt or tube pan. Cream oil, beaten eggs, pumpkin and vanilla together. Sift the flour, sugar, baking soda, ground nutmeg, ground allspice, ground cinnamon, ground
cloves and salt together. Add the flour mixture to the pumpkin mixture and mix until just combined. If desired, stir in some chopped nuts. Pour batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 1 hour or until a toothpick inserted in the middle comes out clean. Let cake cool in pan for 5 minutes then turn out onto a plate and sprinkle with confectioners' sugar.
Cream Cheese Frosting Ingredients 2 (8 ounce) packages cream cheese, softened 1/2 cup butter, softened 2 cups sifted confectioners' sugar 1 teaspoon vanilla extract Directions In a medium bowl, cream together the cream
cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.
CANDY
Kinds of Candy Crystalline or noncrystalline
Crystalline contain _______ sugar crystals. They taste _________ and creamy. Fudge, fondant, and divinity are crystalline candies.
Noncrystalline candies ___________contain sugar crystals. They can be _________ or ______. Caramels, peanut brittle, and toffee are noncrystalline candies.
Principles of Candy Making All cooked candies begin with sugar
________. This is a mixture of sugar and ________ that is cooked to a thick consistency.
_______ is one of the most popular crystalline candies. High quality fudge tastes smooth and creamy because it contains _________ sugar crystals. Poor quality fudge tastes _________ because it contains large sugar crystals.
Principles of Candy Making Peanut brittle is a popular noncrystalline candy.
High quality is golden color and looks _________. You do not want the sugar syrup to form
__________. To prevent crystals from forming _______ to a very high temp. and/or add substances like corn syrup, milk, cream, or butter.
A candy __________ is the most accurate method of testing the temperature of sugar syrups.
You also want to use a heavy ________ to cook candy. It will help prevent scorching.
Microwaving Candy Microwaves work well for _________
chocolate, caramels, and marshmallows. You can make both types of _______ using a microwave.
Chocolate You can pour melted chocolate into
_______, make clusters of raisins, nuts, or coconut. You can also dip fondant or caramels in a ________ of melted chocolate.