FST 124 BAKING SKILLS I - Metropolitan Community …resource.mccneb.edu/ICA/CHRM 1210/Recipe...

Modified February 2009

Baking BasicsCHRM 1210Student Guidebook

ITEM PAGE NUMBERSSession 1 – Ingredients, Baking Equipment, Functions

1-16

lecture notes 1-13lab 14-16Session 2 – Cookies, Quick Breads & Chemical Leavening

17-40

lecture notes 17-27lab/recipe 28-40Session 3 -- Pies and tarts 41-52lecture notes 41-45lab 46-52Session 4 – Creams, Custards, Puddings, Frozen Desserts and Sauces

53-72

lecture notes 53-57lab/recipes 58-72Session 5 – Mid-term exams 73-77written and baker’s mathpractical examSession 6 – Shortened Cakes, Butter Creams and Candied Icings

78-102

lecture notes 78-89lab/recipes 90-102Session 7 – Cakes: Foam Based, Low fat & Mechanical Leavening

103-116

lecture notes 103-107lab/recipes 108-116Session 8 – Yeast Raised Products: Breads, Rolls, Doughs

117-138

lecture notes 117-126lab/recipes 127-138Session 9 – Pastries: Laminated Dough-Puff Pastry, Pate Choux

139-149

lecture notes 139-143lab/recipes 144-149Session 10 & 11 Final Exams 150-151

Baking BasicsCHRM 1210 Table of Content

CHRM 1210BAKING BASICS

SESSION ONE:

INGREDIENTSBAKING EQUIPMENT

FUNCTIONS

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PROFESSIONALISM, TOOLS/EQUIPMENT, BAKING PRINCIPLES, INGREDIENT FUNCTIONALITY AND MISE EN PLACE

READING ASSN: On Baking: Chapters 1, 2, 3, 4, 5 pages 4 thru 103.******************************************************************LEARNING OBJECTIVES:

At the end of this session, the student should be able to:

1. Identify the key major ingredients used in baking, and their functions in the baking process.

2. Identify a variety of tools and equipment used in the baking processes.3. Understand the importance of gluten in the bread making process.4. Demonstrate the process of gluten formation5. Define the terms:

a. Flourb. Starchc. Glutend. Yeast

6. Understand how heat affects batters, doughs and other materials used in baking.

7. Identify the basic cooking methods used in baking.

KEY TERMSscale-balance beam style chemical leavenerdigital Scale counterbalanceformula balance glutengliadin gluteninlevain yeastmalt pentosans

CLASS ACTIVITIESTour the baking areas of the kitchen lab to include equipment operationDemonstrate and operate various pieces of bakery equipmentEach team will evaluate a selection of bakery ingredients to include floursEach team will prepare gluten exercise, leavening exercises, yeast proofing and flour squeeze test for evaluation.Each team will scale a selection of ingredients for basic muffin formulaEach team will prepare basic muffins to standards

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COMMON INGREDIENTS AND HOW THEY FUNCTION************************************************************************

Baking requires many ingredients. Flour is the # 1 ingredient in most baked goods.Other ingredients: water, fats, dairy products, leavening agents, flavoring agents, preservatives, dough conditioners, and enrichments.

It is important for bakers to understand ingredients, the way that they function, and how to adjust for their differences to make baking successful and consistent.

THE INGREDIENTSFlours- vital gluten, wheat, other grains1. Water2. Leaveners- biological, chemical, mechanical3. Sweeteners- sugars4. Fats- liquid and solid5. Eggs- fresh, frozen, dried6. Dairy products: milk, cream, cultured products, cheese7. Salt8. Enrichment9. Dough conditioners10. Flavoring elements

FLOURS: Many varieties used in baking, but most common is wheat flour. Made from: the edible seeds of grasses. Produced by: milling grain kernels into a powder. Wheat kernel structure :

outer layer: braninterior endosperm: starch, and germ: fat, vitamins and minerals.

Nutritional composition of flour:Starch represents 63-77% of flour

TYPES OF FLOURS: mixing flours from different varieties of wheat creates various types of flours

White Wheat Flours-

White wheat-Assorted types- Usage:Hard red spring wheat pan bread, hearthHard red winter wheat breads, tortillas, Hard white wheat other hearth raised productsSoft red winter wheat cakes, cookiesSoft white wheat pastries and crackersDurum wheat pasta products

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Whole wheat- Milled using the whole grain kernel. Has a nutty, sweet flavor and brown flecked color. Products will be denser than those made with white flour, and have a heavier crumb.

Graham flour- coarse whole wheat flour used to add texture to crackers and baked goods.

Rye- Commonly used in bread making. Rye flour contains little gluten forming proteins. Bread made with 100 % rye flour will be dense and flat. Usually blended with another (gluten forming) flour. Medium or dark rye flours are limit to 20-30% of the total flour weight.

Other variety of flours-Oats- flaked, steel cut, quick cookingCorn- racked, meal, flourMillet- meal, flourSpelt, Kamut, Triticale-ancient and specialty grains, usually found in whole berry

VITAL WHEAT GLUTEN:What is it?

1. Protein extract of wheat flour.2. Gluten protein is insoluble in water.3. Gluten protein is carefully dried after separation to retain vitality.4. Used by the baker to improve dough strength.5. Used with multi-grain breads to improve texture.

Benefits:1. Instant protein source2. Aids in water absorption: 1% added increases dough absorption byt 1.5%Gluten 3. Benefits should include volume increase, and increased processing tolerance for

Instant protein sourceAids in water absorption: 1% added increases dough absorption by 1.5%

Usage:1. Whole grain breads: 2 – 5%2. High fiber, reduced calorie breads 5-12 %3. Pizza dough; 0.5 – 1%

DIFFERENT EXTRACTIONS OF WHEAT FLOUR:

Straight flour: 100% extraction flour- used for making breadsPatent flour: milled from the inner part of the endosperm (hard wheat). Bread flourClear flour: portion remaining after patent flour is removed, part of the endosperm closest

to the bran, darker in color. Used in making rye breads.

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High gluten flour: High protein content. Hard crusted breads, pizza dough, bagelsFUNCTIONS OF WHEAT FLOUR:

1. Overall Structure BuilderA.B.C.

2. Functions of Gluten (A Wheat Protein)A. Gluten protein is up of amino acidsB. Gluten gives structure to baked goods. Viscous, therefore retains gas.

Absorbs water and forms a protein matrix that captures the starch moleculesC. Gluten absorbs water at the rate of 2 x it’s weight

Gluten is composed of:Gliadin: for extensibilityGlutenin: for elasticity

Additional wheat proteins:Mesonin, Albumin and Globulin, etc -some are water soluble.

3. Wheat Starch:Starch functions as: Thickeners for cream and fruit pie fillings, fresh fruit glaze\Types of wheat starch

Two types of starches: damaged and undamaged: Damaged starch and pentosans absorb water in the dough Enzymes in flour convert damaged or gelatinized starches into sugars that feed the

yeast. Undamaged starch hydrates during the gelatinization. Sets structure of most

baked products.

Other Starches Used in Baking: Cornstarch, waxy maize, modified and instant starches

SUGARS:

Definition: Natural substance composed of atoms of carbon, hydrogen, and oxygen in varying numbers, depending on the type of sugar.

Types:simple sugars (monosaccharides)-one molecule with the general formula: CnH2nOncomplex sugars (disaccharides and polysaccharides) At least two (disaccharide) or more (polysaccharide) molecules of simple sugars

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Functions of Sugar In breads: food for yeast In cakes: tenderizer: Tenderness and fineness in texture. It elevates temperature of egg coagulation It retards gluten formation-softens structure It acts as a creaming agent with fats It helps incorporate air It absorbs of moisture from fat It acts a foaming agent with eggs to provide leavening (due to incorporation of air), to give

batter strength and rigidityit attracts and holds water

CAUTION: Sugar is food for yeast and bacteria. So:Low level of sugar:accelerates yeast and bacteria activities and increases plasticityHigh level of sugar:decreases yeast and bacteria activities and decreases plasticity

Types of Sugar:Natural sources: sugar canes and beets

Granulated- sucroseCasson sugar- sucrosePowdered (confectioners) sugar- sucroseMalt Syrup- maltose, saccharose (barley)Molasses: sucrose + simple sugarsCorn syrup (sucrose): cornMilk sugar: lactoseHoneySweet fruit

Chemically obtained: Hydrolysis of a complex sugarInversion (invert sugar): diluted acid solution (glucose)Enzyme activity (invertase): glucose / fructoseMost fructose used commercially comes from corn

FATS:

Two types:1. Liquid or lipids: oils ~ vegetable source2. Solids: fat-animal or plant source

Main function of fat: tenderizer, softener. Main function: tenderizer, softener Lubricates dough, eases expansion and improves dough handling Add moistness and richness Increase keeping quality Gives flakiness (pie dough) Aeration in cakes- initiates cell structure Emulsifies liquids- holds water by surrounding the molecule.

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Flavoring. Flavor carrier- aids in flavor retention.

Solid Fats:1. Shortening: Solid or semi solid at room temperature

Of vegetable or animal origin Is nearly 100% fatObtained by hydrogenation: heating and treating with H2 to turn liquid oils

into solid fat

There are several types of shortening used in baking:All purpose or regular: good creaming quality. Melts at high temperatureEmulsified shortening for cakes and breads. Softer than regular shortening, has emulsifying agents. Use when sugar is greater than the weight of the flourFluid shortenings- hard fats and emulsifiers in oilDoughnut shortening or frying shortening.

2. Lard: Purified pork fat used in pastry and pie makingbest flavor but is not healthy to fry in because fat is highly saturated.

3. Tallow: Purified beef fat. Used primarily in blended shortenings for deep frying. Is said to have the best flavor, but due to it’s saturated nature, is not healthy to fry in.

4. Butter:15% water5 % milk solids, salt, colorantCasein is removed to lengthen shelf life

Advantages: flavor, melting qualities in mouthDisadvantages: lack of plasticity, low melting point (75-80 F.), expensive

5. Margarine: 80 –85% hydrogenated animal or vegetable fats10 –15% water5% salt and milk solids

Advantage: higher melting point than butter better plasticityDisadvantage: less quality of flavor

Liquid Fat: Vegetable Oils Used for lubrication, flavor, ease of mixing and as a cooking medium in deep fryingUsed in breads and cakes to impart tendernessFrom soy, corn, canola, olive, and other vegetable and seed products (ex. Peanut)Some have very high melting points and are used to deep fry

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LIQUIDS:

WATER: the least expensive ingredient

Main function: Hydration of dry materials enabling flour as well as other ingredients to functionprotein in flour provide structureSecondary functions:

Acts as a universal solvent or dispersing agent. Controls temperature of dough and batters. Controls dough and batter consistency- dough feel, cake batter fluidity. Provides softness in finished product. Water availability, hardness of water and pH all affect fermentation and chemical leavening.

Other Sources Of Liquids: Liquid dairy products Liquid egg products Liquid sugars and syrups Butter and margarine: each contains 15 – 20 % water

EGGS: Functions1. Eggs give structure to baked goods 2. They act as a tenderizer – lecithin (egg yolks)3. They have a high percentage of water, therefore are used as moisteners.4. They give leavening action: egg white and whole egg foams: aeration5. They give pleasing golden color6. They give good flavor7. They are high in nutritional value: protein, minerals and vitamins

Forms of egg products: Fresh shell eggs: whole 25% solids, 75% water Whites: 12% solids, 88% water Yolks: 50% solids, 50% water Sugared yolks: 10% sugar added for stability Fortified whole eggs: whole eggs and yolks: 30% solids, 70% water Frozen whole eggs Frozen whites Frozen yolks and sugared yolks Dried/powdered eggs: work well when hydrated correctly: 92-95% solids, 5-8% water Shelf stable eggs: 25% whole egg solids, 25% water, 50% sucrose. When used, sugar should be reduced 8 oz. per pound of eggs, and increase water by 8 oz.

Egg products function as: Sweeteners, tenderizers, aid in development of gluten, texture, flavor, crust color, keeping quality, and nutritional quality of baked goods.

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LEAVENING AGENTS:

Definition of Leavening : the production of gases in a baked product to increase volume and produce shape and texture

THREE TYPES OF LEAVENING AGENTS:

1. Biological Leavener : Yeast Necessary for fermentation and the production of CO2, acids, alcohol, heat and flavors

from the fermentable sugars. Lactic and acetic acid produced during fermentation aids in mellowing or conditioning

of the gluten Fermentation also produces flavor compounds which contribute to the typical taste and

flavor of the bread When using in frozens, little or no fermentation before the dough is frozen

Types of Yeast:Compressed- fresh or cake yeast: moist caramel colored brick. Grown in large vats, in a

molasses medium. Soft texture, live viable yeast cells. Keeps no longer than 2 weeks under refrigeration. Storage is a problem, unless you use large quantities, can go bad before you use it all.

Dry Active- Live yeast run through a centrifuge. Most of the moisture is drawn off, leaving a powder form of de-activated yeast. Use half again dry compared to fresh yeast. Is more shelf stable, but should be used within a month of opening the package. Used mainly in home baking.

Instant- most common in retail and commercial baking shelf stable not necessary to bloom or set yeast prior to usage use with dry ingredients.

Ratio of yeast usage for equal gassing powerCompressed: 3 %Active dry: 2 %Instant: 1 %Fresh, free flow, frozen: 3 FY 1.2%Levain 3% to 50%

Moisture Content in various yeasts: Compressed or fresh: ~ 70% Active dry: 6 to 9% Instant dry; 3.5 to 5.5% Levain 75 to 90% 3FY 20 to 28%

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Care must be taken to insure the freshest of yeast products, regardless of type.

2. Chemical Leaveners: A. Baking sodaB. baking powderC. baking ammonia

3. Mechanical Leavener:3. A. Air (creaming and foaming)

B. Steam

SEASONINGS AND FLAVORINGS:Herbs, spices, beverages or extracts used to give baked goods characteristic flavors.Should be as fresh as possible and of high quality to enhance final product.

They function: to give balance and good taste to baked products

SALT: Most basic seasoning.

Salt Types: Table salt, rock salt, sea salt, kosher

Salt functions:> Enhances the flavor and sweetness of other ingredients in food.> Heightens good flavors, masks poor flavors.> Toughens gluten, dough gets more elastic and gas retention is improved.> Inhibits yeast activity, acts a break to slow down yeast growth, via osmotic pressure.> Gives shine and color to crusts.> Increases the keeping quality of the dough

CHOCOLATE AND COCOA:Popular flavorings for cookies, candies, cakes and pastries.Available in a variety of forms and degrees of sweetness.

They function to:> Flavor food, > enhance texture,> hold moisture,> help build emulsions

***Recognizing the function of these basic ingredients will help you diagnose problems that may occur with your products.

***Later when you have an experience with basic rations and proportions of ingredients, knowing how they function will enable you to modify existing formulas or possibly even invent formulas of your own successfully.

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11

BAKESHOP EQUIPMENT***************************************************************************

SCALES:

Bakers’ Balance Scales:

Electronic/Digital:

MIXERS:

Planetary:

Horizontal:

Hobart: 12 qt. 20 qt. and 30 qt. Recognize bowl sizes and appropriate attachments

OVENS:

Deck

Convection

Reel

Rotating Rack

Combi-steam

Conventional under range

HAND TOOLS:

PANS AND MOLDS:

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MEASUREMENT AND CONVERTING FORMULAS***************************************************************************Recipes for bakery products are called FORMULA because the amount of each ingredient must be accurately measured and handled in order to have a chance to achieve the desired result. Unlike most other foods, once the cooking process started it is probably too late to make any adjustments - the nature of the ingredients simply prevents it.

READING, CONVERTING AND WRITING A FORMULA: Ingredients:

Quanity:

Preparation and baking method

Yield and size

???? Should I weigh it or measure it ?????How will I adjust the yield to fit the situation?

BAKERS PERCENTAGES = BAKERS MATH

What is it?

Rules to live by:

1. Flour is always 100%

2. To find an unknown weight of an ingredient a. change the ingredient percentage to a decimal and b. multiply the weight of the flour by it.

3. To convert a formula to a new yield:a. Change the total percentage to the decimal formb. Divide the desired yield by it to get the weight

of the flour, round up if necessaryc. Use the weight of the flour to: calculate the weight of the other

ingredients using their ingredient percentages as in rule 2

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MIXING METHODS, COOKING METHODS, THE BAKING PROCESS***************************************************************************

OVEN HEAT AND THE BAKING PROCESS:

Heat TransferConduction:Convection:Radiation:

Good Bottom Heat:

Good Top Heat:

THE BAKING PROCESS: WHAT IS HAPPENING IN THE OVEN***************************************************************************FORMATION AND EXPANSION OF GASES

TRAPPING OF GASES IN AIR CELLS

COAGULATION OF PROTEINS

GELATINIZATION OF STARCHES

EVAPORATION OF SOME OF THE WATER

MELTING OF SHORTENINGS

BROWNING OF THE SURFACE AND CRUST FORMATION

THE STALING PROCESSStaling is the lost of aroma, added firmness, crumbliness and drying out of baked goods. By recognizing what changes are taking place you will be able to control them.

CAUSES OF STALING: Starch retrograde

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CHRM 1210 BAKING BASICS SESSION ONELaboratory Exercises: Ingredients and their Functions

Yeast - a microscopic fungus that converts its food (carbohydrates) into carbon dioxide and alcohol through a metabolic process known as fermentation. Yeast is necessary for making beer, wine and some breads.

EXERCISE ONE to demonstrate that under favorable conditions microorganisms including potentially harmful bacteria become active and begin to reproduce in a very short time. We will provide dormant yeast with some favorable circumstances and observe what happens. Record the time it takes to activate yeast with different temperatures, and additional food (sugar) added..

Yeast Action Cool Water60 degrees

Warm Water105 degrees

Warm water (105 degrees) and sugar

Dry Yeast-(2 Tbls.)

Water – (8 oz.)

Sugar – (1 tsp) (No sugar) (No sugar) Sugar

EXERCISE TWO - to demonstrate the action of chemical leavening agents used in baking, record the reaction of the liquid (4 oz) to the various chemical leaveners (2 tsp).

Lemon Juice Hot Water Cold Water Vinegar Buttermilk

Baking Soda

Bak. Powder

EXERCISE THREE: the Look and squeeze test for floursExample the different flours by look and feel. Looks at each type of flour and note the color and texture. Squeeze each amount and release, what happens? Discuss the differences of among the flours, and the uses of each based on the results.

High gluten Bread All purpose Pastry Cake

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EXERCISE FOUR-Measure one cup each of water, flour and sugar and weigh each on a spring scale. Compare the volume and weight of each ingredient. What are your results? Compare results with others in the class. What are your conclusions?

INGREDIENT VOLUME MEASURE WEIGH BY SCALE

WATER ONE CUP

ALL PURPOSE FLOUR ONE CUP

CHOCOLATE CHIPS ONE CUP

DISCUSSION QUESTION:What caused the tunneling in the second batch of muffins?

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INSTRUCTOR DEMOMuffin Mixing Method and Effect of Over-Mixing

Yield: 60 muffins

STUDENTS: Reduce yield of this formula to 15 muffins. Calculate new ingredient amounts and fill in column.

Measure Reduced Measure Ingredient

8 2 Eggs1 qt 8 Heavy cream, half and half,

or whole milk1 Tbsp ¾ tsp Lemon zest -- finely grated¼ tsp pinch Nutmeg -- ground

1 lb 4 oz 5 oz Granulated sugar6 Tbsp 1 ½ tsp Baking powder3 lbs 12 oz Cake flour

1 Tbsp 3/4 tsp Kosher salt1 lb 8 oz 6 oz Fresh berries or nuts*

1 lb 4 Unsalted butter – meltedVariations: Blueberries, blackberries, raspberries, chopped pecans or walnuts may be used, as desired.

Preparation Method

Whisk the eggs, cream and zest together by hand.

Sift the dry ingredients together. Add the berries or nuts, tossing to coat them evenly with the flour mixture.

Add the dry ingredients to the egg mixture and stir until about two-thirds mixed. Add the melted butter and finish mixing.

Portion into greased or lined muffin tins and bake at 375°F (190°C) for approximately 15 to 18 minutes. ______________________________________________________________________

Discussion:Tunneling-what is it and what causes it???

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SESSION TWO:

COOKIES,QUICK BREADS &

CHEMICAL LEAVENING

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LECTURE NOTES— QUICK BREADS and COOKIESChemical and Mechanical Leavening

READING ASSN: On Baking, Chapter 6: page 106-125 and Chapter 9: page 212-243***************************************************************************

LEARNING OBJECTIVES: QUICK BREADS


1. Understand chemical and mechanical leavening processes2. Scale and measure ingredients accurately for a quick bread batter and dough3. Identify the three types of quick bread mixing methods: Muffin, biscuit and creaming4. Understand the importance of avoiding gluten development in quick bread making

process.5. Scale, mix, pan up and bake or griddle a variety of quick breads6. Recognize a variety of tools and equipment used in quick bread preparation.7. Evaluate a variety of quick breads for crumb, crust, taste, tenderness, and structure.

KEY TERMS creaming method high temperature acting acid low temperature acting acid carbon dioxideammonium carbonate baking powder baking soda chemical leavening agent mono calcium phosphate sodium aluminum sulfate sodium bicarbonate tartaric acid (cream of tartar)

CHEMICAL LEAVENING

CHEMICAL LEAVENERS:

1. Baking Soda Simple leavening agent (sodium bicarbonate), reacts instantly with acids in wet dough or batter to release CO2 gas into the product that then expands when heated during baking.

Needs liquid for reaction to occurReaction is fast and strong (at least twice as strong as baking powder)Heat will speed up the processProducts made with baking soda must be baked immediately

Used primarily when product contains sufficient acid – lemon juice, sour cream, yogurt, chocolate, honey, molasses, etc.

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2. Baking Powder Contains both baking soda (sodium bicarbonate) and an acid (usually in the form of a salt, most common is cream of tartar) that dissolves in the product during mixing.

Two types of baking powder: single-acting and double-acting.

Single acting: contains baking soda and an acid. Reaction begins as soon as liquid is introduced. Very much like baking soda but no need to include acidic ingredient in formula.

Double-Acting is most commonly available. It contains:1. Baking Soda 2. Two Acids:

Low Temp Acid : reacts as soon as liquid is addedExamples: Cream of tartar, tartaric acid, monocalcium phosphate

High Temp Acid: reacts only when heated, so only in oven or on the stoveExample: – Sodium aluminum sulfate

Products made with double-acting baking powder may be mixed ahead and baked later.

3. Ammonium Carbonate – Does not require acid, reacts to heat and moisture

PROBLEMS ASSOCIATED WITH CHEMICAL LEAVENING AGENTS:

Flavor: If over-applied and not completely broken down can leave a harsh “chemical” taste.

Appearance: Excess baking soda (alkalinity) will distort colors. Chocolate turns red, blue berries turn green, and red fruits turn purple/gray Can also neutralize flavors of acid components such as molasses

QUICK BREADS

WHAT ARE THEY? ExamplesBreads which are quick to make and quick to bake.Muffins, biscuits (a dry, flat cake), scones, and loaf breads.All can be sweet or savoryThey may be cooked by variety of methods:

From the oven: such as: muffins, scones, loaf breads, cornbread, biscuitsFrom the fryer: such as: fritters, hushpuppiesFrom the griddle such as: pancakes, waffles

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TWO GENERAL TYPES OF MIXTURES:

1. BattersTwo types: depends on the ratio of liquid to dry ingredients.

Pour batters: Liquid enough to be pouredDrop batters: Thick enough to be dropped from a spoon

2. Soft doughUsed for biscuits which are rolled and cut into shapes.

Are there uses for pre-made mixes?-- Prepared mixes available in many formats. Attention to mixing is the same as for scratch products.-- RTU (ready to use) products can be easily modified by adding ingredients before panning and baking. -- They also can be flexible in the size of batch that can be portioned which is convenient for bakeries.-- Product quality not the same as freshly made.

MIXING METHODS: designed to minimize gluten development.

Only slight gluten development is desirable in quick breads Chemical leavening agents are not strong enough to create a light, tender product if the

gluten is too strong Muffins, loaf breads and pancake batters should be mixed just until moistened. Overmixing

can cause tunneling and toughening. Biscuit dough can become tough, if overworked.

1. The Biscuit Method a. Measure all ingredients b. Sift the dry ingredients together c. Cut in cold fat, fat should be in a solid formd. Combine the liquid ingredientse. Add the liquid ingredients to the dry ingredients. Do not over mixf. Place dough on floured bench and lightly knead 10-15 timesg. Make up and baking tips:

- roll dough to ½ inch thick (it will double when baked)- Cut into desired shapes. Take care not to twist cutter.- Place ½ inch apart on parchment lined baking sheet- Brush tops with egg wash or milk to aid browning- Bake immediately

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2. The Muffin Method a. Measure all ingredients b. Sift the dry ingredients together c. Combine liquids, including fat and oild. Add the liquid ingredients to the dry ingredients. Do not overmixe. Make up and baking tips:

- Grease and flour or line muffin tins- Portion into tins, making sure not to over mixing the batter- Batter for muffins and quick breads are interchangeable

Over mixing of batter will result in peaking and tunneling

3. The Creaming Method: sometimes applied to muffins and quick breads with high fat and sugar content.. Creaming aerates the mixture to give products a lighter, finer texture.

a. Combine fat, sugar, salt and spices in mixer bowlb. Using the paddle attachment, cream ingredients together until light.c. Add eggs gradually. Cream well after each addition.d. Add the liquid ingredients and stir lightly.e. Sift the dry ingredients together and mix in until smoothf. Panning: same as with other quick bread products

4.

Popovers: what are they and how are they made?

STANDARD OF QUALITY FOR MUFFINS

Color characteristic of type,clean and natural

Texture rough, pebbly exteriormoist, medium crumb, tender biteno tunnels

Shape slightly domed, uniform

What to Evaluate Exterior: Height; top crust characteristicsInterior: Crumb (medium) and moistness, fruit suspension, no tunnelingBiteFlavorGoing away flavor

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EVALUATING OTHER QUICK BREAD PRODUCTS:

Corn Muffins, Corn Sticks, Cornbread

similar to muffins for evaluation purposes

Rolled Baking Powder Biscuits

have golden brown crust, a moist, tender, flaky crumb, and straight sides with a slightly rounded top

"Nut" Breads have a more peaked top with a crack down the center of the top

Popovers well-browned, have a large volume, thick crusty walls and a hollow center, moist interior and eggy flavor

Biscuits golden brown crust, moist, tender and flaky crumb,straight sides with slightly rounded top

COMMON FAULTS IN MUFFINS AND BISCUITS

Faults CausesPoor Flavor a. improper mixing procedure

b. improper cleaning and greasing of pansc. faulty baking conditionsd. improper cleaning of equipment

Toughness a. excessive mixingb. batter too stiff (not enough liquid)c. batter too thing (too much liquid)

Lack of Body a. insufficient mixingb. insufficient liquid

Poor Keep Quality

a. excessive baking timeb. insufficient liquidc. improper mixing proceduresd. cooling in a drafty location

HANDLING TIPS* Follow directions closely.* Remove product from form while warm.* Wrap products as soon as they are cool.* Bake in CLEAN greased pans - greased and floured if fruits are used.* Use baking sheets or paper cups for best looking product.* For greater volume and moistness, pan biscuits close enough to touch each other.* Quick breads may be frozen at zero to ten below for up to 30 days.* When freezing wrap well in plastic or foil.

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LECTURE NOTES—COOKIES

Reading Assn: On Baking Chapter 9, page 212-243

LEARNING OBJECTIVES: Cookies

At the end of this session, the student should be able to:1. Define the term “cookie”2. Scale and measure ingredients accurately for cookie production 3. Identify the five main styles of cookies. 4. Identify the characteristics of a quality cookie and the methods of producing such

quality characteristics.5. Scale, mix, pan up and bake a variety of cookies. 6. Recognize a variety of tools and equipment specifically used in cookie making.7. Evaluate a variety of cookies for crispness or chewiness, taste, tenderness, and

structure. 8. List a variety of faults and remedies in the cookie making process.

KEY TERMS

cookie biscuitsmelt in mouth chewinesscrispness tuiledrop cookie bar or sheet cookieyellow sugar spreadspritz macaroons

WHAT ARE COOKIES?Dutch word: kookie meaning small cakes. British calls them biscuitsGenerally sifter dough than cakesInfinite varieties : Ex. bars, macaroons, spritz, biscotti, tuilleLarge pay off but could be labor intensive.

COOKIE TYPES: 5 TO 6 MAIN TYPES DEPENDING ON THE SOURCE

1. Piped or Bagged : Pressed, soft dough is piped onto cookie sheets (meringues, spritz)

2. Rolle d: Cut-outs, made from firm dough, cut into shapes before baking (sugar cookies)

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3. Icebox: Dough is shaped into logs, chilled, and sliced into individual pieces before baking (checkerboard)4. Droppe d: Made from a soft dough that is spooned into mounds for baking (chocolate chip)

5. Sheet or Bar: Pressed or layered in shallow pans and cut into portions after baking (brownies, lemon and pumpkin bars)

6. Stencil: Wafer, extremely thin and delicate, while hot they can be molded into into shapes (gingersnaps, tuiles and Florentines)

COOKIE MIXING BAKING METHODS:

MIXING METHODS:- One stage like muffin method- Creaming: if overmixed, cookies will be crumbly and spread- Sponge- like egg foam method

Remember that no matter what the makeup method,UNIFORMITY IS ESSENTIAL TO QUALITY RESULTS.

SIZE Use portion scoop for uniform size

SPACING: First do a test cookie to determine spread and timeDepends on the type of cookie, and the spread of the cookie

BAKING and PAN: - Do a test cookie for time and spread- Use clean unwarped pans- Line pans with parchment or silicone- Some high-fat cookies can be baked on ungreased pans- Double pan rich dough cookies to reduce burning of the bottoms of the cookies.

DONENESS: - By color. The edges and bottom should just turn light golden color. Narrow margin!- Remove soft cookies from pans when cool enough and firm enough to handle. - Do not cool too rapidly or in cold drafts, to prevent cracking. - Cool completely before storing.

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WHERE DO THE VARIOUS CHARACTERISTICS OF COOKIES COME FROM?

Crispness: Cookies are crisp if they are low in moistureFactors contributing to crispness:

- Low proportion of liquid in the mix (stiff dough)- High sugar and fat content- Baking long enough to evaporate moisture- Small size or thin shape- Proper storage. Can become soft if they absorb moisture

Softness: - High proportion of liquid in the mix- Low sugar and fat- Honey, molasses, or corn syrup in the mix- Under baking- Large size or thick shape, retains moisture- Proper storage. Soft cookies become stale and dry if not covered and wrapped.

Chewiness- High sugar and liquid content, but low in fat- High proportion of eggs- Strong gluten developed during mixing

Melt-the-mouthness- High fat, low moisture and low sugar

Spread:- High sugar content=more spread; finer sugars give less spread- Baking soda increases spread- Dough consistency (too dry, add egg)- Flour type (gluten)- Proper baking temperature- Creaming- Over greasing pans

FAULTS: IF THE PRODUCT IS UNEXPECTEDLY:

PALE Baking temp. too lowUnder bakedNot enough sugar

DARK BROWN ON EDGES OR BOTTOMBaking temp. to highBaked too long

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Too much sugar

FLAT Baking temp. too low, not enough flour, too much sugar,Too much leavening, too much liquid, pans greased too much

DOMED Baking temp. too high, too much flour, not enough sugar,Not enough leavening, not enough liquid, too little pan grease

CRISP Baked too long, too much flour, flour too strong, not enoughLiquid or shortening

SOFT Improper mixing, too much sugar shortening leavening

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COOKIE TROUBLESHOOTING CHART

PROBLEM CAUSE SOLUTION

LACK OF SPREAD:

EXCESS SPREAD:

POOR FLAVOR AND TASTE:

Not enough shortening

Not enough sugar-sugar too fine

Too much flour or flour too hard-gluten

Oven too hot

Not enough leavening agent

Too much sugar

Too much shortening

Batter too soft

Oven too cold

Not enough flour

Too much grease on the pan

Too much leavening agent

Old or rancid ingredientsOver or under baking

Adequate shortening

Adequate sugar-regular granulated sugar

Adequate amount of flour-all purpose flour or pastry flour used in cookies

Correct oven temperatureCorrect amount of leavening agent.

Correct amount of sugar

Correct amount of shortening

Batter firmer

Sufficient heat in oven

Adequate amount of flourPan lightly greased

Correct amount of leavening agent

Use fresh fats and ingredients

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CHRM 1210 BAKING BASICS SESSION TWOLaboratory Exercises: Quick breads and Cookies

EXERCISE ONE: factors which affect the quality of muffins experiment

Plain Muffins FormulaYields 8 large, 12 medium or 16 small muffins, line or grease muffin tinsPreheat oven to 425 degrees FBake muffins for 15 -20 minutes or until test done

Formula2 cups flour*2 tablespoons of melted fat or oil (or 5 tablespoons of melted fat or oil)1 teaspoon salt3 teaspoons double-acting baking powder**

or 1 teaspoon baking soda and 2 teaspoons cream of tartar2 tablespoons of sugar (or 5 tablespoons of sugar) 1 egg1 cup milk

1. Sift the dry ingredients into a bowl.2. Blend the egg and milk thoroughly and pour into the dry ingredients. Add the melted fat or

oil.3. Combine with only enough stirring to barely dampen the dry ingredients. The batter will be

lumpy.

VARY RICHNESS:

Follow the muffin recipe, but use the minimum amounts of fat and sugar. Repeat using the maximum amounts of fat and sugar.

VARY FLOUR OR LEAVENER: use the above formula * Use cake flour: but increase flour amount to 2 1/4 cups, used 4 teaspoons of double-acting baking powder, and decrease milk to 3/4 cup.** Use baking soda: substitute double-acting baking powder with same amount of soda..

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EXERCISE TWO: factors that affect the quality of biscuits

BiscuitsYields 8 each 2" biscuits, lined sheet panOven at 425 degrees Bake 10 - 12 minutes or until test done

Biscuit Formula1 cup all purpose flour2 1/2 tablespoons fat2 teaspoon salt½ to 1 ½ teaspoons double-acting baking powder1/3 cup milk

1. Sift the dry ingredients into a bowl.2. Cut in fat using a pastry blender, pastry fork, two knives or fingers until mixture looks like

coarse corn meal.3. Add milk to make a soft dough and stir rapidly with a fork until the mixture thickens.4. Turn onto a lightly floured board and knead ten times.5. Roll or pat out to a 3/4" thickness and cut with a floured cutter or knife.6. Bake as directed.

Variations in leavener:Make half the biscuit recipe but use 1 teaspoon more baking soda.

EXERCISE THREE:The effects of baking temperature and mixing on quick breads.Make one recipe of basic muffins and split into three smaller batches and label each:

- Batch (A)- Mix for 1 minute. Bake at 300 degrees. - Batch (B)- Mix for 1 minute. Bake at 425 degrees.- Batch (C)- Mix for 8 minutes. Bake at 425 degrees.

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OPTIONAL EXERCISE FOUR: Effects of different grains on basic muffin production 1. Follow basic muffin recipe, using flours as directed below.2. Evaluate all muffin products using the following chart. Summarize the results.

Flour Volume Texture Tenderness of Crumb

Extent of Gluten Development

All-purpose 100%

Cake Flour 100%

High Gluten Bread Flour 100%

EXERCISE FIVE: The effects of different types of fat in cookie production.Make up four batches of shortbread cookies using a basic 1-2-3 recipe.1 part sugar, 2 parts fat, 3 parts (flour-all purpose or pastry flour)In each batch use a different type of fat. Evaluate the results using the following chart.

Butter Margarine Shortening

Height

Texture

Taste

Color

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EXERCISE SIX: The effects of different leavening agents on cookie dough.Make one batch of sugar cookies without leavener and split into two halves:

In one half (a) mix in baking soda only. In other half (b) mix in baking powder only.

Compare the products for spread, taste and color.

Baking Soda Baking Powder

Spread

Taste

Color

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Morning Glory MuffinsCategories: Quick Breads Method: Muffin

Amount Ingredients

8 oz All-purpose Flour9 oz Granulated sugar2 tsp Baking Soda2 tsp Cinnamon-ground7 oz Carrots-grated3 oz Raisins2 oz Pecan or walnut pieces2 oz Coconut, shredded3 oz Apple, peeled and grated

3 Eggs5 ¼ oz Corn oil2 tsp Vanilla extract

-Sift the dry ingredients together and set aside.-Combine the carrots, raisins, pecans, coconut and apple.-Whisk together the eggs, oil and vanilla.-Toss the carrot mixture into the dry ingredients. -Add the liquid ingredients, stirring just until combined.-Scoop into lined muffin tins. -Bake at 350°F (170°C) until done, approximately 25 minutes.

Yield: 9 Large Muffins

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Berry Streusel MuffinsCategories: Quick Breads Method: Muffin

Amount Ingredients

8 oz Milk2 Eggs, lightly beaten

1 teaspoon Vanilla extract15 oz All-purpose flour7 oz Granulated white sugar

1 tablespoon Baking powder1/2 teaspoon Salt

4 oz Unsalted butter, chilled and cut into small pieces1 cup Fresh or frozen blueberries (KEEP FROZEN)

1/2 tablespoon Lemon zest1 oz Unsalted butter, melted

Preheat oven to 350 degrees F. Line muffin pans with liners or spray with pan spray.-In a small measuring cup mix together the milk, eggs, and vanilla extract. Set aside.-In a large mixing bowl, combine the flour, sugar, baking powder, and salt. -Cut the butter chunks into the flour mixture. The mixture should look like coarse crumbs.

Remove 1 cup of the mixture and place in a small bowl to make a streusel topping later.-Gently fold in the blueberries and lemon zest. -Add the milk and egg mixture to the flour mixture. -Toss until just combined. Do not over mix.-Fill each muffin cup almost full with the batter.

For streusel topping: -Melt the remaining 1 oz butter and drizzle over the reserved 1 cup of streusel topping. - Mix together with a fork until it is crumbly and looks like coarse meal. -Sprinkle a couple of teaspoons of the streusel over the top of each muffin. -Place in the oven and bake until very lightly browned and firm to the touch and a toothpick inserted in the center comes out clean, about 18 - 20 minutes. rack to cool.

Yield: 12 regular-sized muffins.

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PopoversCategories: Pastry Dough

NOTES : Popovers are crisp hollow muffins made from a rich egg batter. The steam released from the eggs and milk as the popovers bake is trapped in the gluten web of the batter causing it to rise. Popovers and other products that rely on steam for leavening are baked at a high temperature so that the steam forms quickly before the gluten bond sets. Yorkshire Pudding, a popular accompaniment to roasted rib of beef, is made fro this same batter. These pastries resemble products baked from éclair paste.

Amount Ingredients

6 oz Vegetable Oil4 oz All-purpose flour

½ tsp Salt3 Whole eggs

8 fl oz Whole milk1 ½ oz Butter, melted

-Place ten, 4-ounce (120-milliliter) greased ramekins or popover tins on a sheet pan and drop 1/2 fluid ounce (15 milliliters) of beef fat or vegetable oil in the bottom of each ramekin. -Place the ramekins in a 425°F (220°C) oven until the fat smokes.-Sift the flour and salt together into a large bowl. -In a separate bowl, whisk together the eggs, milk and butter. -Pour the liquid ingredients into the dry ingredients and whip until smooth.-Remove the ramekins from the oven and fill each approximately two-thirds full with batter. -Bake at 425°F (220°C) for 20 minutes without opening the oven door. After 20 minutes, lower the heat to 375°F (190°C) and bake for approximately 10 more minutes.-Remove the popovers from the oven, unmold and serve.-For crispier popovers, slit the sides of the unmolded popovers to allow the steam to escape.-Place on a sheet pan and return them to the oven until the tops are firm, crisp and brown, approximately 10 minutes.

Yield: 10 Popovers______________________________________________________________________

Variation:Onion—Sauté 2 ounces (60 grams) of finely chopped onion in 1/2 ounce (15 grams) of butter until tender. Sprinkle the onions over the batter just before baking.

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Peanut Butter SandiesCategories: Cookies and Brownies Method: Drop Cookies

Amount Ingredients

12 oz Pastry Flour (or all purpose)1/2 tsp Baking Soda 1/2 tsp Baking Powder

8 oz Butter8 oz Granulated Sugar

1 Eggs5 oz Peanut Butter1 tsp Salt1 oz Peanut Halves (optional)

-Stir together the flour, baking soda and baking powder. Set aside.-Cream the butter. Add the sugar and continue creaming. -Gradually add the eggs followed by the peanut butter and salt. Scrape sides and bottom.-Add the dry ingredients to the butter mixture and mix to make a firm dough.-Roll the dough into 12-inch (36 centimeter) logs. Cut into 1-inch (3 centimeter) pieces.-Roll each cookie into a ball and place on a sheet pan. -Press each ball down using the bottom of a measuring cup to slightly less than one half inch (1 centimeter) thick. The edges of the cookies will develop some cracks, which is a desired look.-Using a fork press criss-cross markings on the surface of the cookie. Lightly brush the cookies with water.-Sprinkle lightly with granulated sugar and press the peanut halves into the cookies.-Bake at 400°F (200°F) until golden brown, approximately 12 minutes.

Yield: 1 Dozen Cookies"______________________________________________________________________

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Chocolate Chip CookiesCategories: Cookies and BrowniesPreparation Method: Drop cookies

Yield 12 cookies

Amount Ingredient

2 oz. Granulated sugar3 oz. Brown sugar4 oz Vegetable shortening

1 Eggs1/2 tsp. Vanilla extract

5 oz. All-purpose flour½ tsp. Baking soda½ tsp. Salt2 oz. Pecans -- chopped8 oz Chocolate chips

-Cream the sugars and shortening in a mixer fitted with a paddle attachment. Beat until light and fluffy approximately 5 minutes at medium speed.-Add the eggs to the creamed mixture one at a time. Add the vanilla. Scrape sides and bottom.-Hand whisk the dry ingredients together and add to the creamed mixture. -Mix to combine. Stir in the nuts and chips.-Portion the dough using #20 scoop onto a parchment-lined sheet pan spacing two inches apart and bake at 350°F (180°C) for 10 to 12 minutes.

______________________________________________________________________

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Spiced Oatmeal CookiesCategories: Cookies and Brownies

Method: Drop Cookies

Amount Ingredient

3 oz. All-purpose shortening3 oz. Brown sugar3 oz. Granulated sugar

1 Eggs½ fl. oz. Orange juice concentrate3 ½ oz. All-purpose flour½ tsp. Baking soda½ tsp. Baking powder½ tsp. Salt½ tsp. Cinnamon, ground¼ tsp. Allspice, ground¼ tsp. Nutmeg, ground3 oz. Regular oats3 oz. Dark raisins

-Cream the shortening and sugars until light and fluffy. Add the eggs and orange juice concentrate.-Sift the flour, baking soda, baking powder, salt and spices together and add them to the creamed mixture.-Blend in the oats and raisins.-Portion the dough onto lightly greased sheet pans and bake at 325°F (160°C) until almost firm, approximately 12 minutes.

Yield: 18 Cookies

_____________________________________________________________________

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Spritz CookiesCategories: Cookies and Brownies

Method: Pressed CookiesYield: 2 Dozen Cookies

Amount Ingredient

4 oz. Unsalted butter -- softened2 oz. Granulated sugar

1/8 tsp. Salt½ tsp. Vanilla extract

1 Egg5 ¼ oz. Cake flour -- sifted

-Cream the butter and sugar until light and fluffy. -Add the salt, vanilla extract and egg; beat well.-Gradually add the flour, beating until just blended. ‘

The dough should be firm but neither sticky nor stiff.-Press or pipe the dough onto an ungreased sheet pan using a piping bag fitted with a large star tip.-Bake at 350°F (177°C) until lightly browned around the edges, approximately 10 minutes. Transfer to wire racks to cool.

_____________________________________________________________________

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Butter Tea CookiesCategories: Cookies and Brownies

Method: Pressed Cookies

Ingredients Amount

Butter 12 ozSugar 6 ozConfectioner’s Sugar 3 ozEggs 4 ½ ozVanilla Extract 1 tspCake Flour 1 lb 2 oz

Cream butter with sugars until light and fluffy.Add eggs and vanilla and beat well.Add sifted cake flour and beat just to combine.Fill into pastry bag fitted with plain or star tip and pipe quarter size portions onto parchment lined baking sheets.Bake at 375 degree F for 8-10 minute or until edges are lightly browned.

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Sugar CookiesCategories: Cookies and Brownies

Method: Cut-out CookiesYield: 2 Dozen Cookies

Amount Ingredient

12 oz. All-purpose flour2 tsp Baking powder

1/4 tsp Mace -- ground4 oz Unsalted butter -- softened8 oz Granulated sugar1 tsp Vanilla extract

1 Egg

-Stir together the flour, baking powder and mace. Set aside.-Cream the butter and sugar until light and fluffy. Blend in the vanilla extract. Add the egg and beat again until fluffy. Scrape sides and bottom.-Gradually add the flour mixture, beating just until well combined.-Wrap the dough in plastic wrap and refrigerate until firm, approximately 1 to 2 hours.--Work with half of the dough at a time, keeping the remainder refrigerated. On a lightly floured board, roll out the dough to a thickness of approximately 1/8 inch (3 millimeters). -Cut as desired with cookie cutters about 3 inches (7.5 centimeters) in diameter. Carefully transfer the cookies to lightly greased baking sheets.

Bake at 325°F (160°C) until golden brown, approximately 10 to 12 minutes. Let stand for 1 minute, then transfer to wire racks to cool.Yield:2 Dozen Cookies _____________________________________________________________________

Recipe: 3014 Calories; 100g Fat (29.7% calories from fat); 42g Protein; 490g Carbohydrate; 9g Dietary Fiber; 435mg Cholesterol; 1053mg Sodium. Exchanges: 17 Grain(Starch); 1 Lean Meat; 19 Fat; 15 1/2 Other Carbohydrates.

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SESSION THREE:

PIES and TARTS

43

LECTURE NOTES—PIES and TARTS

Reading Assn: On Baking, Chapter 10: pages 246 - 281*****************************************************************

LEARNING OBJECTIVES:At the end of this session, the student should be able to:

1. Define the term “pie” and “pastry”2. Understand the difference between pie and tart doughs.3. Scale and measure ingredients accurately for pies4. Recognize a variety of tools and equipment used in pie making.5. Evaluate a variety of pies and pie crusts for flakiness, tenderness and flavor.6. Identify a variety of thickening agents used for fillings.

KEY TERMS pie pastrytart pate briseelard mealyflaky pate sucreerub in method crustchess pie meringue piecream pie two crust pie

PIE: 1. Composed of a sweet or savory filling in a baked crust. 2. Can be made with or w/o a top crust. 3. Usually made in a sloped sided pan and cut into wedges for service.4. Pies are a British tradition: pies of monumental size were made for public celebrations.

TART: Similar to a pie, but made in a shallow (no more than one inch deep) straight-sided 1. 1. pan in various shapes. 2. Usually open-faced and decorated..

PIE DOUGH/ PIE CRUST –Definition: A paste of fat and flour used to bake a filling in.

Flour – Moderate gluten is best is pastry flour

Fat – Shortening or lard-; butter is best for pastry as it is expensive and difficult to handle.

Liquid – Usually water (cold), but occasionally egg yolk or vinegar.

Salt – For gluten development, but mostly for taste.

Sometimes sugar is added for tenderness.

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TYPES OF CRUSTS:

PIE CRUSTS: flaky, mealy and crumb. Mealy crust is best when soggy crusts are a problem.

Procedure for making flaky / mealy dough : ***Each roll creates gluten development/ toughness and reduces quality.

1- Sift flour, salt together in a bowl.2- Cut fat into the flour: Flaky: size of peas or peanuts; Mealy: cut in until cornmeal

size3- Gradually add cold liquid, mix gently until a dough forms. Do not overmix.4- Cover with plastic and chill.5- Roll and cut into desired shapes.

Use Mealy crust when:Use Flaky crust when:

TART CRUSTS: usually made from sweet doughPate Brisee: Flaky dough which is best for top crusts, lattice crusts, and pre-baked

shellsPate sucree: A sweet tart dough . a rich, non-flaky dough which is sturdier than flaky

or mealy dough. More cookie-like, has a rich flavor(butter). Can be refrigerated for 2 weeks or frozen for up to 3 months.

Procedure for making sweet tart dough:1- Cream softened butter. Add sugar and beat until smooth.2- Slowly add eggs, blend well.3- Slowly add flour. Do not overmix.4- Cover with plastic wrap, chill thoroughly.5- Scraps can be re-rolled. Carefully to not overdevelop gluten.

Both types of crust can be baked before filling (blind baked) or baked with the filling.

TECHNIQUE:* Hand mix less than 10 pounds: you have better control* Rest or chill doughTo relax gluten, * Portion to avoid re-rolling: remember each roll mean gluten development* Roll properly:

1- Flour board well, use clean rolling pin and dough knife.2- Form portion into round shape.3- Roll from center outward at 90 degree intervals.4- Turn over while still thick, flour board.5- Continue to roll as spokes of a wheel to 1/8-inch thick and a diameter of

2 inches greater than the pan.6- Fold in half, then in quarter using a dough knife to support while panning.

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* Pan properly

* Rest or chill shell before baking to reduce shrinkage

* Start baking at 450 degrees and reduce temperature after 10 minutes

DOCKING, BLIND BAKING and PAR-BAKING: WHAT ARE THEY??

PIE FILLINGS

Fruits: Fresh, frozen, canned or dried

Milk/Cream: with flavor additions- chocolate, coconut, butterscotch

Egg Based Custard: for structure and flavor

Chiffon:

ON THICKENING Thickeners

Flour: opaque quality, unstableCornstarch: Clearer, unstableWaxy maize and instants: very clear, brilliant, stableTapioca: very clear, stable, attractive to some customers

Power - Rules of thumb: Use 2x amount of flour in place of cornstarch

Factors affecting thickening: - Temperature (185 degrees F. +)- Time- Sugar and acid- Acid must be added after thickening to avoid reducing power

Avoiding lumps: Mix dry starches with sugar to dispense them

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ON EGG COOKERYEggs add richness, structure and nutrients

Avoiding curdling: Temper eggs and do not boil!

How to Temper:

Avoiding discoloration: Use stainless steel cookware and NOT aluminum!

Making meringue pies successfully:Two major pitfalls:

1. Dissolving sugar2. Over beating the egg WHITES

Hint: use whites that are at Room Temperature and warm the sugar.

FOR COOKED MERINGUES, (NOT ITALIAN):Heat whites with granulated sugar (over hot water) until sugar dissolves. Whip until stiff.Add meringue on top of warm (not HOT) filling

Not hot- if hot, can slow browning of meringue

Cook meringue in Hot oven – 400 degrees for a short time for about 10 min.

Meringues have a short shelf life because sugar is hygroscopic- weeping and watering are inevitable.

Ratio of sugar to egg white 1:1 = light, more very stable1.5 – 2 = best for pies7 : 1 = Royal icing

THREE TYPES OF MERINGUES:

Simple meringue: Whip egg whites then add sugar gradually: Add 1 Tbsp. of sugar at a time to promote dissolving. Start adding sugar at the soft peak stage, not before! Must be further cooked/baked before eating.

Swiss meringue: Egg whites and sugar combined and are warmed over a bain marie of simmering water to 140 degrees F before whipping to stiff peak.

Italian meringue: Egg whites and part of the sugar are whipped to stiff peak while a hot sugar syrup is cooked to the soft-ball stage (242 degree F). With mixer running at medium speed, pour sugar syrup down side of the bowl into the moving egg white in a steady stream. Continue beating until mixture is cool. It is also the most stable of the three meringue types

47

CHRM 1210 BAKING BASICS SESSION THREELaboratory Exercises- Pie Dough

EXERCISE ONE: Effects of different types of fat in pie pastry production.

Make up five (5) batches of basic pastry dough following the formula that follows.

Basic pastry formulaflour, sifted 3/4 cupfat 1/4 cupcold water 1 Tablespoon plus 2 teaspoons

Substitute the five different fats (Lard, H-Fat, Butter, Margarine, Oil) in the formula.Evaluate all variables and record evaluations.Summarize the relationship between type of fat and subjective measurements of palatability.

Palatability Characteristics

Lard Hydrogenated Fat

Butter Margarine Oil

External appearance:ColorPaleSurface Broken

InternalTendernessvery tenderfairly tendercrumblytoughmealy

Flakiness:Thin flakesSome flakesThick flakesNo flakes

Flavor:PleasingTastelessDispleasing

Conclusions:

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Pecan PieYield: one 10-inch Pie

One 10-inch pie crust, unbaked

Filling:Amount Ingredients

5 Eggs1 pound Dark corn syrup9 ounces Granulated sugar1 teaspoon Vanilla extract1 1/2 ounces Whole butter, melted4 fluid ounces Oatmeal stout12 ounces Pecan pieces

1. Beat the eggs thoroughly. Add the corn syrup, sugar, vanilla, butter and stout. Mix until blended.

2. Fold in the pecans and pour the mixture into the pie crust.

3. Bake at 350°F (180°C) until set, approximately 45 to 55 minutes.

4. Allow the pie to cool completely before serving.

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Pumpkin PieYield: Two 9-inch Pies

Shell: 2 shells Basic Pie Dough (Flaky Dough) unbaked


2 Eggs1 pounds Pumpkin purée6 ounces Granulated sugar1/2 teaspoon Salt1/4 teaspoon Nutmeg, ground1/4 teaspoon Cloves, ground1 teaspoons Cinnamon, ground1/2 teaspoon Ginger, ground12 fluid ounces Evaporated milk

1. Combine the eggs and pumpkin. Blend in the sugar.

2. Add the salt and spices, and then the evaporated milk. Whisk until completely blended and smooth.

3. Allow the filling to rest for 15 to 20 minutes before filling the pie shells. This allows the starch in the pumpkin to begin absorbing liquid, making it less likely to separate after baking.

4. Pour the filling into the unbaked pie shells. Place in the oven on a preheated sheet pan at 400°F (200°C). Bake for 15 minutes. Lower the oven temperature to 350°F (180°C) and bake until a knife inserted near the center comes out clean, approximately 40 to 50 minutes.

50

Basic Pie DoughYield: 2 pie crusts – 9 inch

Amount Ingredients

1 pounds Pastry flour1 teaspoons Salt1 1/3 ounces Granulated sugar (optional)2 2/3 ounces All-purpose shortening2/3 oz, about Water, cold, *see Note

1. Sift the flour, salt and sugar together in a large bowl.

2. Cut the shortening into the four mixture until the desired consistency (flaky or mealy) is reached. (See Recipe Notes)

3. Gradually add the cold water, mixing gently until the dough holds together. Do not overmix or add too much water.

4. Cover the dough with plastic wrap and chill thoroughly before using.

*NOTE: The amount of water needed varies depending upon the manner in which the fat is incorporated. Mealy dough will probably not require this entire amount.

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Freeform Apple PiesYield: 4 pies

Dough:8 ounces Unsalted butter8 ounces All-purpose flour1 teaspoon Salt3 fluid ounces Water, ice cold

Filling:1 pound Apples, peeled, cored, large

dice1 ounce Unsalted butter2 ounces Granulated sugar1/4 teaspoon Cinnamon, ground1/2 fluid ounce

Vanilla extract

2 fluid ounces Apple brandy, optional

Egg wash:1 Egg1 fluid ounce Milk

Sanding sugar, as needed

1. To prepare the dough, cut the butter into medium dice and place it in the freezer for 5 minutes. Sift the flour with the salt. Toss the butter with the flour and salt and then place the mixture in the bowl of a food processor. Pulse until the butter chunks are the size of very small peas. Then, in a continuous stream, drizzle in the ice water and pulse just until the dough barely comes together. Do not overmix.

2. Turn the dough out onto a work surface. Knead it gently and quickly. Divide the dough into four small rounds. Place the rounds on a sheet pan, cover them with plastic wrap and refrigerate for approximately 20 minutes before rolling out.

3. To prepare the filling, heat a sauté pan over high heat, add the apples and let them brown slightly. Add the butter and let it melt so that it loosens and frees the apples from the bottom of the pan. Then cook for approximately 1 minute, add the sugar and let it brown, stirring occasionally. Add the cinnamon and vanilla. Remove from the heat, add the apple brandy, return to the heat and flambé. Cool the filling before assembling the pies.

52

4. Prepare the egg wash by whipping the egg together with the milk.

5. On a floured surface, roll out each round of dough into a circle approximately 8 inches (20 centimeters) wide. Place an appropriate-size plate or other circular object on top of the rolled-out dough and cut out a circle.

6. Place one-quarter of the apple filling in the center of each dough round, leaving exposed 1 1/2 inches (3.7 centimeters) of dough along the edges. Fold this border over the filling in approximately five or six folds, each fold slightly overlapping the previous one. Place the pies on a sheet pan and using a pastry brush, glaze each pie (dough only) with egg wash. Sprinkle sanding sugar over the pies after glazing.

7. Place the pies in the freezer until frozen. (Freezing will help prevent the butter running from the high-butter-content crust during baking.)

8. Preheat the oven to 400°F (200°C). While the pies are baking, rotate them occasionally. Bake until the apples are tender and the crust is evenly browned, approximately 20 minutes. Serve at room temperature, dusted with powdered sugar and accompanied by whipped cream or ice cream.

53

Fresh Berry TartYield: One 9-inch tart

Items needed:

12 ounces Tart or Mealy Pie Dough, fully baked 9-inch tart shell1 pint Pastry Cream (Crème Pâtissière)3 pints Fresh berries (strawberries, blackberries, blueberries or raspberries)Tart Glaze (Apricot) as needed

1. Fill the cool tart shell with Pastry Cream.

2. Arrange the berries over the Pastry Cream in an even layer. Be sure to place the berries so that the Pastry Cream is covered.

3. Heat the apricot glaze and brush over the fruit to form a smooth coating.

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SESSION FOUR:

CREAMS, CUSTARDS, PUDDINGS, FROZEN DESSERTS

and SAUCES

55

LECTURE NOTESCREAMS, CUSTARDS, PUDDINGS, FROZEN DESSERTS AND SAUCES

Reading Assn: On Baking, Chapters 15, 16, and 13: pages 423 – 493, 349 - 377************************************************************************

LEARNING OBJECTIVES:At the end of this session, the student should be able to:1. Define the term “creams, custards, mousse and other frozen products”2. Understand the difference between mousse, Bavarian, semifreddo, and ice cream.3. Scale and measure ingredients accurately for creams, chilled and frozen confections.4. Recognize a variety of tools and equipment used in making creams, mousse, and other

chilled confections.5. Produce a variety of creams to include mousse, Bavarian cream, ice cream, custards and

other chilled products.6. Evaluate a variety of creams to include mousse, Bavarian cream, ice cream, custards and

other chilled products.

KEY TERMS pastry cream mousseBavarian cream semifreddoice cream gelatocheese cake custardcrème anglaise over-runcoulis chocolate creamganache simple syrupchantilly cream crème brulee

CREAMS:A stirred custard made with egg yolks, sugar, milk and thickened with starch.

1. Must bring to a boil to gelatinize the starch2. Examples: Pastry Cream, mousseline (pastry cream lightened with whipped cream)3. Used as filling for éclairs, napoleons, tarts, pies and pastries

Light, fluffy or creamed textures dessert items made with whipped egg whites and/or cream

Types of Creams:Crème Chantilly : Heavy cream is whipped to soft peaks, flavored with sugar and vanilla. Used for garnishing or a dessert component.Bavarian Cream: Dessert sauce stabilized with gelatin and lightened with whipped cream, May be molded.

Example: Charlotte : Bavarian which is poured into a round mold lined with sponge cake or ladyfingers

Mousse : Similar to Bavarian or chiffon, lightened with whipped cream and/or egg whites or both. Can be used as a dessert , dessert component or as filling

56

Caution on gelatin use:Granular gelatin must be bloomed in room temperature water and then dissolved by heating. Sheet gelatin needs to be softened in room temperature water

Amount of gelatin to use: too little-won’t become set; too much-tough and rubbery. Also consider action of acids and sugar/salt on gelling ability.

CUSTARDS:Any liquid thickened by the coagulation of egg proteins. Most are NOT thickened with starch.

Consistency: depends on the ratio of eggs to liquid Higher amount of eggs= thicker and richer the final product Richer the liquid used, the thicker the final product

Types of custards1. Baked Custards:

Baked in a bain marie Slow gentle heat to cook evenly Product is firm and often is moldedExamples:

Crème Caramel or Flan: Egg custard baked over a layer of caramelized sugar and inverted for service.Crème Brulee: Can be stirred or baked custard. Carmelized sugar is on the surface of the dessert.Quiche:Frittata:Bread Puddings:Cheesecakes:

2. Stirred Custard : >. Cooked directly in a saucepan or over a double boiler until nappe>. Must be stirred throughout the cooking process to prevent curdling

Can be used as a dessert sauce or as a part of a complex dessert, as a filling.Ex. Vanilla custard sauce (crème anglaise), lemon curd, crème brulee, sabayon: a foamy, stirred custard with eggs, sugar and wine (marsala, champagne)which is cooked over low heat

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More on Vanilla Custard Sauce or Crème Anglaise: 1. Composed of egg yolks, sugar, milk or ½ and ½. 2. Made by stirring constantly over direct hear, keeping under a boil 3. Can be flavored with vanilla, liquor, chocolate, nuts. extracts 4. Sauce should be smooth and thick enough to coat the back of a spoon 5. Served hot or cold

Uses: As base for other desserts: such as : Ice cream, Bavarians, SoufflesAs sauce to serve with cakes, pastries, fruits or soufflés.To decorate dessert plates

Salvaging crème anglaise-if it curdles! Strain, place over ice, whisk vigorously. Place in blender and process.

3. Boiled Custard: Eggs, dairy and sugar thickened with starch Example: Pastry Cream

Must bring to boil to thicken. Presence of sugar and cornstarch temper the eggs from

PUDDINGS: What is it? A thick spoonable dessert custard made with eggs, milk, sugar, flavorings and thickened with flour or cornstarch. Can be used as filling or served alone.

Examples: Chocolate pudding, Coconut cream pie, lemon meringue pie, chocolate cream pie

FROZEN DESSERTSMade with cream or custard base.Examples: ice cream, gelato, sorbet, sherbets

When making frozen desserts, remember: Cold dulls flavors. It may be necessary to over-sweeten or over-flavor creams or custards that are going to be frozen to intensify the flavor and quality.

Types of Frozen Churned Desserts:Ice Cream: Not less than 10% milkfat and no more than 20% milk solids. Standard for quality ice cream and gelato: smoothness, no ice crystals.

Preparing ice creams: Cool the cooked custard then frozen in a machine or freezer.Over-run: Best quality has less than 15% over-run.

Gelato: denser (little air) than American ice cream. Often made with milk.

Sherbet / sorbet : Frozen mixtures of fruit juice or puree. Sherbet has milk and/or eggs. Sorbet has none.

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SAUCES Sweet sauces accompany pastries and desserts.

Crème anglaise : principal dessert sauce

Other Common Sauces: Fruit purees (couli) : thick sauces with strong flavors and colors. Best: made with fresh or frozen fruitCaramel sauce : mixture of caramelized sugar and heavy cream,

Chocolate sauce/syru p: add finely grated or chopped chocolate to a crème anglaise.

SUGAR COOKERY: Sugar is unstable. It can easily recrystalize. Use heavy clean saucepan Stir gently to wet sugar but not spreading sugar around and up sides Add interferants (acids or inverted sugar such as cream of tartar, lemon juice or

vinegar) to prevent recrystallization DO NOT STIR when it begins to boil Brush down sides with water

Know the different stages of cooked sugar:Soft ball 240 degreesFirm Ball 246 degreesHard ball 260 degreesSoft crack 270 degreesHard crack 300 degreesCaramel 338 degrees

CHEESECAKES - Almost as old as western civilization- 1st known recipe by ancient GreeksAmericans revolutionized cheesecake with the development of cream cheese in 1872.

What is cheesecake? A baked custard that contains a smooth cheese such as cream, ricotta, farmer’s or cottage. No crust or crust of short dough, cookie crumbs, ground nuts or spongecake. Fruit, nuts, flavorings can be included in the filling. Can be topped with fruit or sour cream glaze.All the Custard Rules apply :Mix on low speed or cheesecake will be dry textured.Bake: in a waterbath (bain marie) to prevent curdling of eggs. Do not bake too longDo not bake at too high of a temperature: overbake and cheesecake will be watery or curdled.The standard of quality for cheesecakes:Appearance

Surface: not cracked or fissureTexture: smooth and creamy

Filling: dense and rich (New York style) or light and fluffy (Italian style)Flavor: rich and creamy

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CHRM 1210 BAKING BASICS SESSION FOURLaboratory Exercises:

Creams, custards, mousse, Bavarian, and frozen desserts

Using products produced in today’s lab, evaluate the following products forquality and characteristics according to the table below:

Type Appearance Texture Mouthfeel Flavor

Mousse

Bavarian

Pastry Cream

Crème Brulee

Crème Anglaise

Ice Cream

Discussion:

1. Crème Anglaise versus Pastry Cream

2. Sorbet versus Ice Cream

3. Souffle: what is it?

4. Cheesecakes-a baked custard

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Sweet Tart DoughYield: 20 oz dough

Amount Ingredients4 oz Unsalted butter, softened3 1/2 ounces Powdered sugar 2 ounces Egg yolks1 Whole eggs10 oz All-purpose flour

1. Cream the butter and powdered sugar in mixer bowl using the paddle attachment.

2. Combine the egg yolks and whole eggs. Slowly add the eggs and mix until smooth and free of lumps, scraping down the sides of the bowl as needed.

3. With the mixer on low speed, slowly add the flour to the butter-and-egg mixture. Mix just to incorporat, do not overmix. Dough is firm, smooth but not sticky.

4. Wrap well in plastic wrap and chill until firm.

5. Work with just enough of the chilled dough when shaping tart shells or other products.

7. Procedure for rolling and baking unfilled sweet tart crusts (Baked Blind):

8. Roll the dough out to the desired thickness and line the pie pan or tart ring with the dough.

9. Place a tart ring on a paper-lined sheet pan. Carefully roll the dough up onto a rolling pin. Position the pin over the tart ring and unroll the dough.

10. Ease the dough into the tart ring, pressing to make a smooth edge.

11. Run a rolling pin over the edge of the tart ring to remove excess dough and produce a level edge to the tart. Dock the tart dough with a fork.

12. Cover the dough with heat-resistant plastic, parchment paper or greased aluminum foil (greased side down). Press the plastic, paper or foil against the walls of the shell, allowing a portion of it to extend above the pan. Fill the pan with baking weights or dry rice or beans.

13. Bake the weighted crust at 350°F (180°C) 10 to 15 minutes. Remove the weights and paper.

14. Brush the baked crust with egg wash, then return the crust to the oven. Bake until golden brown and cooked, approximately 10 to 15 minutes. Cool, then fill as desired.

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Chocolate MousseServing Size: 5

Categories: Custards and Creams

Amount Ingredients5 ½ oz bitter or semi-sweet chocolate 5 egg yolks1 whole egg2 oz granulated sugar 8 fl oz heavy cream - whipped and set aside

In a microwave or over a double boiler, melt the chocolate to 130°F (55°C).Hold at this temperature by placing the bowl in a water bath of 135°F (57°C). Set aside. Place the egg yolks, whole eggs and sugar in a mixer bowl over a pan of simmering water. Whisk until the mixture reaches 158°F (70°C) and is thickened.Place the bowl on the mixer with the whip attachment. Whip until the mixture cools, Stir into the chocolate.Fold 1/3 of the whipped cream into the warm chocolate mixture. Using a balloon whisk gently fold in the remaining cream and whipped mixture. Use immediately.

Variation: Flavored Chocolate Mousse – Add 1 to 2 fluid ounce (30 to 60 milliliters) liqueur, coffee of other extract to the finished mousse.

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Banana MousseCategories: Custards and Creams

Amount Ingredients1 ½ tsp Granular gelatin

6 oz Banana Pulp½ oz Lemon Juice½ oz Sugar½ oz White rum (optional)8 oz Heavy Cream

1. Soften gelatin in 2 T of cold water until thoroughly hydrated2. Heat half the banana to 140 degree F. Remove from heat.3. Add gelatin and stir until dissolved. 4. Mix in lemon juice and sugar and stir to dissolve sugar.5. Add this mixture to remaining banana pulp and mix in the rum. 6. Set aside to cool but do not let it set.7. Meanwhile whip the heavy cream to soft peak8. Once the banana mixture has cooled to about 85-90 degree F, fold in the whipped cream.9. Fill mold and chill to set.

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Fresh Fruit BavarianCategories: Custards and Creams

Amount Ingredients1 cup Fresh fruit such as raspberries,

blueberries or strawberries 1 ½ tsp Honey½ fl. oz. Kirsch or brandy – or omit and use

¼ tsp almond extract 2 Egg yolks

2 oz Granulated sugar 4 fl oz Milk1 tsp Vanilla extract¼ oz Sheet gelatin-softened in cold water

6 fl oz Heavy cream

1. Lightly spray the bottom of a 1/2-quart mold with pan release spray. If a smooth mold is being used, line it with a sheet of plastic wrap, allowing the wrap to extend beyond the mold’s edges. 2. Peel and thinly slice the fruit if necessary. Mix the honey and the kirsch or brandy and pour over the fruit. Chill while preparing the Bavarian cream. 3. Prepare a vanilla custard sauce using the egg yolks, sugar and milk. Remove from the saucepan.4. Add softened sheet gelatin to the hot custard, stir to dissolve gelatin. Stir in vanilla extract.

Chill until thick, but do not allow the custard to set. 5. Whip the cream until stiff and fold it into the chilled and slightly thickened custard. Pour about one-third of this mixture (the Bavarian cream) into the mold. 6. Arrange half of the fruit on top. Pour half of the remaining Bavarian cream on top of the fruit and top with the remaining fruit. Fill with the rest of the Bavarian cream.7. Chill until completely set, approximately 2 hours.8. Unmold onto a serving dish. Garnish the top with additional fruit and whipped cream as desired.

Plain Vanilla Bavarian:Omit fruits , molds to top and chill. Can then garnish with fresh fruits, couli or other sauce.

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Lemon-Lime Mousse

Amount Ingredients2 fluid ounces Lemon juice2 fluid ounces Lime juice1/2 fluid ounce Grand Marnier

2 Egg whites3 1/2 ounces Granulated sugar

1 1/2 fluid ounces Water1/2 ounce Sheet gelatin, softened

13 fluid ounces Heavy cream, whipped to soft peaks

1. Bring lemon and lime juice to a boil in a nonreactive saucepan to break down the enzyme in the citrus that might interfere with the gelatin. Let cool to room temperature (70°F to 80°F) and set aside. Stir in the Grand Mariner.

2. Prepare an Italian meringue with the egg whites, sugar and water and whip until it cools to 120°F (49°C). Add the softened sheet gelatin to the Italian meringue. Transfer it to a large mixing bowl. Fold in the cooled lemon juice mixture.

3. Fold in the whipped cream and use immediately. Pipe into serving dishes, tart shells or tortes.

Notes: Reduce the amount of gelatin called for in this formula by half if the mousse will not need to be sliced as in a torte or tart.

Variation:

Honey Mousse -- Make an Italian meringue with 1 ½ ounces egg whites, 1 ounce (60 granulated sugar, 3 ounces honey and 1 ½ fluid ounces water. Add 1/4 ounce softened sheet gelatin to the meringue. Fold in ½ fluid ounce vanilla extract and ½ fluid ounce Grand Marnier. Whip 1 pint heavy cream until soft peaks form. Fold the cream into the flavored Italian meringue. If desired, fold in 1 ½ ounces diced candied citrus rind.

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Pastry Cream Filling

Amount Ingredients12 fl oz milk 4 fl oz heavy cream 3 ¾ oz granulated sugar

5 egg yolks 1 oz cornstarch

1. Boil the milk, heavy cream and 1 ½ oz of the sugar in a large stainless saucepan. 2. Whish the egg yolks in a mixing bowl and gradually add the remaining sugar. Whisk in the cornstarch to combine. 3. Temper the egg yolk mixture with one quarter of the boiling milk. Return the egg mixture to the pan cool, whisking vigorously until the cream boils and is well thickened.4. Remove from heat and chill the filling over an ice bath then cover and keep refrigerated. This cream should keep for 3 to 4 days.

Yield: 1 ½ pounds

Heavy cream may be used instead of butter to enrich pastry cream. Because it is thickened with cornstarch, this pastry cream retains more gloss and translucence than one thickened with flour. Use this formula interchangeably wit the pastry cram formula as a filling for pies, tarts or cakes.

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Pastry Cream (Crème Patissiere)

Amount Ingredients2 ounces Cake flour6 ounces Granulated sugar

1 pint Milk6 Egg yolks

1/2 Vanilla bean, split1 ounces Unsalted butter

1. Sift the flour and sugar together.

2. Whisk 4fluid ounces of the milk into the egg yolks. Then add the flour and sugar and whisk until completely smooth.

3. Heat the remaining milk with the vanilla bean in a heavy non-reactive saucepan. As soon as the milk comes to a boil, whisk approximately one-third of it into the egg-and-flour mixture and blend completely. Pour the egg mixture into the saucepan with the rest of the milk.

4. Whisk constantly until the custard thickens. As it thickens, the custard will go through a lumpy stage. Although you should not be alarmed, you should increase the speed of your stirring. Continue to stir vigorously, and it will smooth out and thicken just before coming to a boil.

5. Allow the pastry cream to boil for approximately 1 minute, stirring constantly.

6. Remove the pastry cream from the heat and immediately pour it into a clean mixing bowl.

7. Fold in the butter until melted. Do not over mix, as this will thin the custard.

8. Cover by placing plastic wrap on the surface of the custard. Chill over an ice bath. Remove the vanilla bean just before using the pastry cream.

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Ice Cream BaseCategories: Ice Cream and Frozen Desserts

Amount Ingredients3 cups Whole milk1 cup Heavy cream

½ Vanilla bean –split 8 Egg yolks

10 oz Granulated sugar

1. Combine the milk and cream in a heavy saucepan and bring to a boil. Add the vanilla bean, if desired. 2. Whisk the egg yolks and sugar together in a mixing bowl. 3. Temper the eggs with one-third of the hot milk. Return the egg mixture to the saucepan.4. Stir over medium heat until slightly thickened. Pour through a fine mesh strainer into a clean bowl. 5. Chill the cooked ice cream base completely before processing. 6. Pour the mixture into an ice cream/sorbet machine and process according to the manufacturer’s directions.

Ice Cream Variations:

Chocolate Ice Cream – Add approximately 4 ounces of finely chopped bittersweet chocolate per quart (liter) of ice cream base. Add the chocolate to the hot mixture after it has been strained. Stir until completely melted.

Cappuccino Ice Cream – Steep the hot milk and cream with the vanilla bean and two or three cinnamon sticks. After the ice cream base is made, stir in 1 tablespoon coffee extract.

Brandied Cherry Ice Cream – Drain the liquid from one 8-ounce can of tart, pitted cherries. Soak the cherries in ¾ fluid ounces brandy. Prepare the ice cream base as directed, omitting the vanilla bean. Add the brandy-soaked cherries to the cooled custard before processing.

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Vanilla Custard Sauce (Crème Anglaise)

Amount Ingredients

1 pint Half and half1 Vanilla bean, split6 Egg yolks

5 ounces Granulated sugar

1. Using a heavy nonreactive saucepan, bring the half and half and vanilla bean just to a boil.

2. Whisk the egg yolks and sugar together in a mixing bowl. Temper the egg mixture with approximately one-third of the hot half-and-half, and then return the entire mixture to the saucepan with the remaining half-and-half.

3. Cook the sauce over medium heat, stirring constantly, until it is thick enough to coat the back of a spoon. Do not allow the sauce to boil.

4. As soon as the sauce thickens, remove it from the heat and pour it through a fine mesh strainer into a clean bowl. Chill the sauce over an ice bath, then cover and keep refrigerated. The sauce should last 3 to 4 days.

Yield: 20 oz

Variations:Chocolate Custard Sauce -- Stir 3 ounces of finely chopped dark chocolate into the strained custard while it is still warm. The heat of the custard will melt the chocolate.

Coffee Custard Sauce -- Add 1/2 fluid ounce of coffee extract or compound to the warm custard.

Frangelico Custard Sauce -- Omit the vanilla bean. Stir in 0.04 fluid ounces of vanilla and 1/2 to 3/4 fluid ounces of Frangelico, to taste.

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Vanilla Bavarian Cream

Custard Sauce for Bavarian:Amount Ingredients

1 C Heavy cream1 C Milk¼ C Sugar

4 Egg yolks½ C Sugar1 T Vanilla

Whisk together yolks with ½ C of sugar and set aside Heat milk and cream with ¼ C of sugar to just begin to boil Temper egg mixture with the hot cream mix Return mixture to heat and cook until nappe Stir in vanilla and strain

Cream for the Bavarian:Amount Ingredients

3 ½ tsp Gelatin½ C Water1 C Heavy cream

Whip cream to medium peak and set aside.Bloom gelatin in water for 5 min then heat to dissolve gelatin.Add the gelatin mixture to the custard sauce and stir to incorporateCool mixture to room temperature.Fold in the whipped cream, immediately portion into molds or serving dishes.

For Chocolate Bavarian Cream: Add 3 oz of melted chocolate

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Baked Crème BruleeServing: Five 6 oz ramekins

Amount Ingredients1 pint Heavy cream

1 T Vanilla extract2 ounces Granulated sugar

5 Egg yolksGranulated sugar as needed

1. Heat the cream in a medium saucepan over medium-high heat until bubbles appear along the sides of the pan.

2. Quickly whisk the sugar into the egg yolks.

3. When the cream is hot, slowly pour it into the yolk mixture. Whisk until well combined.

4. Strain the mixture through a fine sieve into a pitcher or large measuring cup. Stir in vanilla extract

5. Preheat the oven to 325°F (160°C). Arrange the ramekins in a 2-inch- (5-cm-) deep hotel pan or baking dish. Pour the custard into the ramekins. Set the pan of ramekins inside the preheated oven, and then carefully pour enough water into the pan to come two-thirds of the way up the sides of the ramekins. Bake until just set, approximately 45 to 50 minutes. Start checking the custards early; baking time will depend on the thickness and depth of your ramekins. The custard should be set, not soupy, with only a small area of jiggle in the center.

6. When the custards are done, carefully remove the baking dish from the oven and allow the ramekins to cool in the water bath. When the ramekins are cool enough to handle, remove them from the water, cover with plastic wrap, and refrigerate for at least 4 hours or up to 2 days before service.

7. At service, sprinkle the tops of the custards with granulated sugar then immediately caramelize the sugar with a blowtorch or under a broiler.

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Basic Cream Pie (Custard)

1 Baked shell use the Basic Pie Dough (Flaky Dough) recipe


5 1/3 oz Granulated sugar1 1/3 pint Milk

3 Egg yolks3 Whole eggs

2 ounces Flour1 ounces Cornstarch

1 1/3 ounces Unsalted butter1/3 fluid ounce Vanilla extract

To Finish:Simple Meringue, as needed

1. In a heavy saucepan, heat to boil 2 1/3 ounces of the sugar and the milk . 2. Meanwhile, whisk the egg yolks and whole eggs together in a large bowl.3. Sift the cornstarch, the flour and the remaining sugar onto the eggs. Whisk until smooth.4. Temper the egg mixture with approximately half of the hot milk. Stir the warmed egg

mixture back into the remaining milk and return it to a boil, stirring constantly.5. Whisking constantly and vigorously, allow the cream to boil until thick, approximately 30

seconds. Remove from the heat and stir in the butter and vanilla. Stir until the butter is melted and incorporated.

6. Pour the cream into the pie shell. (Cream may be poured into a bowl, chilled over an ice batch and covered with plastic wrap stored in the refrigerator for up to 2 days before using.)

7. The pie can be topped with meringue while the filling is still warm. T he meringue is then lightly browned in a 425°F (210°C) oven. Chill the pies for service.

Basic Cream Pie Variations:

Chocolate Cream Pie -- Melt 4 ounces bittersweet chocolate. Stir in the melted chocolate into the hot cream after adding the butter and vanilla.Banana Cream Pie -- Layer 4 ounces sliced bananas (about three medium bananas) into the baked shell with the warm cream. Do not purée the bananas, as this will make the filling runny.Coconut Cream Pie I -- Substitute 4 fluid ounces of cream of coconut for 4 fluid ounces of milk and 1 1/4 ounces of sugar. Top the pie with meringue and shredded coconut.Coconut Cream Pie II -- Stir 3 ounces toasted coconut into the warm cream.

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Lemon Meringue PieYield: 1 pie

1 shells Basic Pie Dough (Flaky Dough) fully baked

FILLING:Amount Ingredients

3/4 pound Granulated sugar1 1/2 ounces Cornstarch

1/2 pinch Salt12 fluid ounces Cold water

5 Egg yolks4 fluid ounces Lemon juice, fresh1 tablespoons Lemon zest, grated

1/2 ounce Unsalted butter

MERINGUE 4 egg whites4 ounces granulated sugar

1. To make the filling, combine the ¾ pound of sugar, cornstarch, salt and water in a heavy saucepan. Cook over medium-high heat, stirring constantly, until the mixture bubbles and becomes thick and almost clear.

2. Remove from the heat and slowly whisk in the egg yolks. Stir until completely blended. Return to the heat and cook, stirring constantly, until thick and smooth.

3. Stir in the lemon juice and zest. When the liquid is completely incorporated, remove the filling from the heat. Add the butter and stir until melted.

4. Set the filling aside to cool briefly. Fill the pie shells with the lemon filling.

5. To prepare the meringue, whip the egg whites until soft peaks form. Slowly add the 4 ounces (120 grams) of sugar while whisking constantly. The meringue should be stiff and glossy, not dry or spongy looking.

6. Mound the meringue over the filling, creating decorative patterns with a spatula. Be sure to spread the meringue to the edge of the crust so that all of the filling is covered with the meringue.

7. Place the pies in a 400°F (200°C) oven until the meringue is golden brown, approximately 5 to 8 minutes. Let cool at room temperature, then refrigerate. Serve the same day.

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French Apple Tart

Items needed:

sweet tart dough, as neededalmond cream (almond frangipane), as neededtart apples, peeled, cored and sliced thin, as neededunsalted butter, melted, as neededgranulated sugar, as neededtart glaze (apricot variation) as needed

1. Line the tart pans with Sweet Tart Dough. Do not prick the dough.

2. Pipe in an even layer of Almond Cream.

3. Arrange the apples in overlapping rows, covering the Almond Cream completely.

4. Brush the top of the apples with melted butter and sprinkle lightly with granulated sugar.

5. Bake at 375°F (190°C) until the crust is done and the apples are light brown.

6. Allow the tart to cool to room temperature. Brush the top with apricot glaze.

Almond Cream (Almond Frangipane)

Ingredients Amount

Almond Paste 6 ozSugar ½ ozButter 3 ozCake Flour 1 ½ ozEggs 3 oz

With paddle attachment, mix the almond paste and sugar until evenly blended.Blend in the butter and mix to creamy.Blend in the flour and mix to smoothAdd eggs and mix until smoothRefrigerate

+

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SESSION FIVE:

MIDTERM:PRACTICAL &

WRITTEN EXAMSand BAKER’S MATH

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CHRM 1210 Baking Basics Practical Mid-Term Examination

You Will Not Be Permitted To Proceed With The Exam If You Are Not In Full Proper Uniform, Including Safety Shoes And Sharpie

You will have three hours to complete this mid-term practical skills exam. The exam consists of:

1). a supplied of cookies using formula provided and baked to industry standard2). a batch of muffins using formula provided and baked to industry standard3). a baked fruit tart composed of pate sucree dough, poached fruit, pastry cream, and frangipane. The tart dough, the pastry cream and finished tart will be graded separately

Cookies & Muffins:

The formula will be converted or figured as needed. Cookies/muffins will be portioned to personal preference (rolled, scooped, etc.). Cookies/muffins should be consistent and uniform. Sanitation will be monitored.

Baked Fruit Frangipane Tart Consisting of:

Pate Sucreeo Formula will be provided and quantities figured as necessaryo Procedure should be followed according to given stepso Dough should be allowed to rest for required time before rollingo Tart shell should be properly prepared and chilled before bakingo Tart shell should be par-baked according to guidelines established in classo Tart should be prepared to accept the filling before filling is addedo All criteria will be monitored to ensure knowledge base is intact

Poached Fruito Formula will be providedo Fruit should be properly prepared and chilled before useo Arrange fruit sliced to deliver a visually attractive final product

Pastry Creamo The proper sauce pan must be used to ensure successful stirred custardo Techniques to include sanitation, tempering, whisking, mounting, and chilling

will be monitored to ensure knowledge base has been establishedo Crème will be assessed by taste for proper cook time to release starchiness

Almond Frangipane

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o Formula will be provideo Sanitation will be monitoredo Consistency should be appropriate for intended use

Finished Tarto Complete the tart using the pate sucree shell and pastry cream made earlier o Apple will be suppliedo Apply apricot glaze and confectioner sugar dust to enhance visual appeal o Finished tart should have maximum visual appealo Tart will be evaluated as a whole product and on the serving of cut portion.

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CHRM 1210 Mid-term practical assessment score sheets

Student_______________________________

Cookie Comments Total Score 40 Appearance 0-8

Texture 0-8

Consistency 0-8

Color of crust 0-8

Flavor 0-8

Sanitation -0-10 infraction

Minimum score to pass 28 points -Cookie score____________

Muffin Comments Total Score 40 Appearance 0-8

Texture 0-8

Tenderness 0-8

Flavor 0-8

Eating quality 0-8

Sanitation/Safety 0-10 infraction

Minimum score to pass 28 points -Muffin score____________

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Baked Tart Scoring

Pate Sucre Comments Score 25 Preparation 0-5Baking 0-5Texture 0-5Taste 0-5Appearance 0-5Sanitation -0-10 Deduction

Total________

Pastry Cream Comments Score 25 Technique 0-5Smoothness 0-5Mouth feel 0-5Appearance 0-5Sweetness/taste 0-5Sanitation -0-10 Deduction

Need 21 to pass Total_________

Finished Product Comments Score 20 Visually appealing 0-3Fruit well arranged 0-3Properly assembled 0-4Fruit cooked to proper consistency 0-5Cream and crust cooked to proper texture and consistency 0-5Sanitation -0-10 Deduction

Total_________

Minimum to score to pass 49 points -Overall tart score____________

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SESSION SIX:

SHORTENED CAKES, BUTTERCREAM AND

ICINGS

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LECTURE NOTESSHORTENED CAKES, BUTTER CREAMS AND CANDIED ICINGS

Reading Assn: On Baking, Chapters 13, 14: pages 348 - 429****************************************************************************LEARNING OBJECTIVES:At the end of this session, the student should be able to:

1. Understand chemical and mechanical leavening processes2. Scale and measure ingredients accurately for high ratio/butter cakes 3. Identify the three methods of making fat based cakes 4. Understand the process and importance of acidity and specific gravity5. Scale, mix, pan up and bake a variety of fat based cakes 6. Recognize a variety of tools and equipment used in cake making.7. Evaluate a variety of high fat cakes, for crumb, crust, taste, tenderness, and structure. 8. List and explain four important roles of fats in baking. 9. Explain the difference between fats and oils10. Explain how the melting point of a particular fat or oil will effect the way it is used and

the; way it will effect the finished product. 11. Define emulsion; identify a variety of emulsifiers.12. Explain what emulsified fat is and how it is used. 13. Describe the role that sugar plays in the creaming process.

KEY TERMS cake cake flour

“high ratio” shortening butter caramelization creaming method crystalline sugar crystallization emulsified fat fats hydrogenated fat invert sugar margarine melting point oils saturated fat sugar syrup turbinado unsaturated fat high ratio cakedump cake pound cake

WHAT ARE SHORTENED OR BUTTER CAKES?- Richest and sweetest of all baked products.- Popular simple sheet cake or a decorated work of art.- Simple or complex: pound cake, layer cake, special occasion cakes- Created from liquid batters with high sugar and fat content

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INGREDIENTS SPECIFIC TO BUTER CAKE MAKING

Flour: Flour is one of the least expensive ingredients used in cake making and it forms the base of a cake mix.

Cake flour: Should not be newly milled-it contains too much moisture- Low gluten flour made from soft wheat.- Cake flour has smaller amounts of gluten than bread or AP flour.- Soft, smooth texture- pure white color- Used for cakes and delicate baked goods- Flour holds the other ingredients of the mix suspended, controls volume, is a drying agent, aids flavor, holds moisture and determines grain and texture.- Other ingredients such as nut meal or cocoa powder may be combined with flour to add texture and flavor.

Shortening and Fats: Most important ingredient of a cake. WHY??In hi-ratio cakes, emulsified shortening absorbs more moisture and more sugar.Use quality fats (imparts flavor and mouth feel)

Types of fat used:Butter: great flavor but poor emulsifierEgg yolks: natural emulsifierVegetable shortening and animal fat:

- low cost but taste and texture variesEmulsified shortening:

- Soft shortening with added emulsifying agents, it can hold a larger quantity of liquid and sugar than regular shortening. - Give a smoother and finer texture cake and moister product

Eggs:- moistens and lightens cakes.- acts as a binder to retain air cells.- acts a leavening agent.- promotes good eating quality along with the wheat gluten which forms structure.- improves the nutritional value of a cake.

Sugar:- Breaks up the fat molecules and whips air into batter during the mixing process.- A moisture retaining agent. Helps determine the freshness factor in cakes.- Determines cake color.- Acts as a tenderizer.- Must be accurately measured to insure quality in the cake making process. - Balance in the formula is key

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Moisture : - Milk, honey, malt, glucose, glycerin retain moisture- Milk is most important moisture ingredient in a cake. Whole milk is 88% liquid.- Milk’s other functions:

-it also provides flavor, nutritional value and increases flavor of other ingredients- it retains freshness, helps gluten development - leavener by holding batter in suspension

Salt:- Salt is a flavoring agent which counters the balance of sugar.- It toughens the gluten and improves the ability of the mixture to hold gas.- Improves the texture and structure of a cake.- Aids in browning.

Flavoring : - Use small amounts- Use quality, natural flavorings. Artificial imparts off flavor- Salt, cocoa and chocolate are flavoring ingredients

AERATION IN CAKES:Three leavening agents (air, vapor, CO2) working through two methods:

1. Mechanical Leavening: - Air whipped into mixture during creaming.-Vapor due to heating of moisture to give off steam.

2. Chemical Leavening: - CO2 gas given off by chemical leaveners (baking soda and/or baking powder) in

presence of moisture and heat

COMBINING OF INGREDIENTS IN THE PROCESS OF MAKING CAKE

The two of the main ingredients in cake formula are not mixable: fat and waterPurpose of mixing is to form an EMULSION to hold water in droplets surrounded by fatCare must be used to prevent curdling (breaking the emulsion):

1. Use the right type of fat.2. Use room temperature @ 70 F. They should not be cold.3. Mix the 1st stage at med. speed and not too quickly4. Add ingredients in stages and not too quickly5. Add the right amount of liquid

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TYPES OF CAKES :

1. DUMP CAKES (OIL BASED CAKES): Most fruit or vegetable based cakes.Dry ingredients measured into bowl, oil added, wets and eggs added, Mixed briefly, panned

2. BUTTER CAKES: (pound cakes, coffeee cakes, layered cakes) - Cakes made with creaming method__ High fat content: usually need chemical leaveners__ Creamed fat mechanically leavens the cake by trapping fat in the air cells

As eggs are added, the mixture emulsifies, holding fat and liquid in suspension__ Fat should be creamed at low speeds, ingredients should be at room temperature

Standard for high-fat cake: Fine grain texture with cells of uniform size and moist crumb

Rules For Balancing Creamed Cake Formulasa. Sugar percentage is equal to or less than the flourb. Fat equals percentage of eggsc. Eggs and liquids percentage (milk and water) equal the flour percentage.

3. HIGH RATIO CAKES (OR TWO-STAGE CAKES): - Character: Very fine, moist crumb, high rise type of cakes.- Common in high volume bakeries.- Require a 2-stage mixing method.- “High ratio” because ratio of sugar and liquid to flour is high…thin batter.- Emulsified shortening used to help give the cake structure.- Known as high-ratio cakes due to the high ratio of sugar and liquid to flour (more than 100%).Balancing High Ratio Cakes Formula:

a. Liquid is more than the sugar percentageb. Sugar is more than the flour (110 to 160%)c. Eggs are more than the shortening percentage

GENERAL METHODS OF BALANCING CAKE FORMULA:

- If liquid is increased, reduce the eggs and shortening.- If eggs are increased, increase the shortening.- If extra milk solids are added for enrichment, add an equal amount of water.- If cocoa is added, add water equal in weight to 75-100% of the cocoa.- If cocoa or bitter chocolate is added, the amount of sugar may be increased as much as 80%

of the weight of the flour in high ratio cakes (because of starch in cocoa or chocolate).

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- In cakes baked in large units, less liquid is needed. Water will evaporate during baking.- If liquid sugar is added, reduce other liquids slightly.- Creamed batters need less baking powder than 2 stage batters, because creamed batters get

more aeration during mixing.

GOAL OF MIXING:1. Combine ingredients uniformly2. Incorporate air cells into the batter3. Develop the correct texture in the finished product

TWO CATEGORIES OF MIXING METHODS FOR CAKES:

Method used is base on cake type:

1). High fat: those which create structure on creamed fat ( butter cakes, high-ratio cakes)

2). Egg foams: We will cover these types more extensively in the next session.those create structure based on whipped eggs (genoise, sponge, angel food, chiffon)

MIXING METHOD FOR BUTTER/HIGH FAT CAKES:

1. Creaming Method:

- Sift dry ingredients.- Use paddle attachment and cream room temperature butter or shortening until light

and fluffy. Add sugar, continue creaming till fluffy and smooth. Scrape bowl often.- Add eggs slowly, beat well after each addition to insure emulsification.- Add dry and liquid in stages or as directed. DO NOT OVER MIX

2. Two-Stage Method for High-Ratio Cakes:

- Preheat oven, prepare pans.- Blend dry ingredients and emulsified shortening on low for several minutes.- Add half of the liquid ingredients and blend.- Scrape bowl often, add remaining liquid, blend to a smooth batter.- Pour the batter into prepared pans.

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MAKING OR PANNING UP/PRODUCTION

1. Scaling and Panning:

- Grease pans and/or line with parchment paper before making the batter. - Fill pans no more than ½ to 2/3 full to allow for rising.- Scale by weight, or measure by volume and pour into pans.- Spread batter evenly in pans. Do not overwork batter (destroys air cells).

2. Baking - Always preheat ovens, or leavening will be lost and cake will not rise properly.- Bake butter cakes between 325 – 375 degrees F.- Butter cakes take longer to bake because they contain more liquid.- Temperature too high: uneven, outside will burn, inside will not be done.- Temperature too low: won’t rise sufficiently, may dry out.- Tall cakes should be baked at a lower temperature than a sheet cake.

3. Test for doneness - Baking time suggested in formula- use a timer for the suggested baking time- Appearance: light to golden brown surface- Touch: surface should spring back quickly from your finger without an indentation- Cake tester: insert toothpick, bamboo skewer, or metal cake tester into the center of the

cake. When done, tester should come out clean.- Cool 10-15 min. Rim pan to loosen cake. Place on a wire rack and invert.

PREPARING CAKES FOR FINISHING- Wrap and chill cakes to decrease crumbing.- Level cake and trim edges with a serrated knife.- Split cake into layers, if desired. Brush away loose crumbs with a pastry brush.

ICINGS also known as frostings: Seven general types: buttercream, foam, fudge, fondant, glaze, royal icing, ganache

- Definition: A decorative coating used as a filling or as a coating for a cake - Functions:

a. Cover and protect cakeb. Add flavorc. Increase appearance/appeal

- Should complement the flavor and texture of the cake without overpowering it- Texture should be smooth, not grainy or lumpy.

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THE BUTTERCREAMS:What is buttercream?

A light, smooth, fluffy mixture of sugar and fat and sometimes egg yolks or egg whites. Should be sweet and buttery. Can be used for most types of cakes.

Types of buttercream1. Simple- American style: Creamed butter and powdered sugar, whipped until smooth. Quick and easy. More stable if made with shortening.

2. Italian- ‘meringue buttercream’: Based on Italian meringue (whipped egg whites with hot sugar syrup). Very soft and light, can be used on most types of cakes.

3. French- ‘mousseline buttercream’: Similar to Italian but hot syrup is whipped into beaten egg yolks. Result: richest flavor and smoothest texture. Can be used on all types of cakes.

FILLINGSFruit: can be curd made with eggs, sugar, butter and fruit juice to fill cakes and tortes.

Pastry Cream: can be flavored with chocolate, liqueurs, extracts or fruits or lightened.

Whipped Cream: can be sweetened and/or flavored to fill between cake layers. CAN BE STABLIZED WITH GELATIN OR STARCH STABLIZER.

ASSEMBLING CAKES- Split cake into layers as needed.- Stack evenly- Apply an even coating of icing that is smooth and free of crumbs.

DECORATINGYour imagination and creativity will give limitless options. Garnish must complement or reflect the cake and its ingredients.

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EVALUATION CRITERIA FOR HIGH FAT CAKESPRODUCT QUALITY

UNDESIRABLE DESIRABLE

Appearance Uneven thicknessFallen peak or very round topToo thin or too thick in proportion to sizeCracked, sticky, or sugary crust

Even thicknessFlat or slightly rounded topThickness in proportion to size, good volumeSmooth, fine grained surface

Color Pale, dark brown and uneven

Uniform golden brown

Moistness Dry or soggy Slightly moist

Texture Course; many large holes or tunnelsCells not uniform in sizeCrumbly

Fine, velvetySmall cells evenly distributedResilient, does not crumble when cut

Lightness Heavy Light and fluffy

Tenderness Crust Crumb

ToughTough or hard

TenderVery tender

Taste and flavor Flat, too sweet or unpleasant taste of certain ingredients

Delicate, sweet, well balanced flavor

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TROUBLESHOOTING CHART FOR CAKESProblem Cause Solution

Batter curdles during mixing

Cake lacks volume

Crust burst or cracked

Cake shrinks after baking

Texture is dense or heavy

Texture is coarse with an open grain

Poor flavor

Uneven shape

Ingredients too warm or too cold

Incorrect fat usedFat inadequately creamed before liquid was added

Flour too strongOld chemical leavenerEgg foam underwhippedOven too hot

Too much flour or too little liquidOven too hot

Weak internal structureToo much sugar or fat for the batter to supportCake not fully cooked

Cake cooled to rapidlyToo little leaveningToo much fat or liquidOven too cool

Over or under mixing Oven too cool

Poor ingredientsUnclean pansButter not incorporated evenly

Batter spread unevenlyOven rack not levelUneven oven temperatureIncorrectly mixed

Eggs must be room temperature and added slowlyUse correct ingredientsAdd a portion of the flour, then continue adding the liquid

Use a weaker flourUse fresh leavenerUse correct mixing methods, do not deflate eggs during folding.Adjust oven temperature

Adjust formulaAdjust oven temperature

Adjust formulaAdjust formulaTest for doneness before removing from oven

Cool away from drafts.Adjust formulaCream fat or whip eggs properlyAdjust oven temperature

Alter mixing methodAdjust oven temperatureCheck flavor and aroma of all ingredients

Do not grease pans with rancid fatIncorporate fats completely

Spread batter evenlyAdjust oven racksAdjust oven temperature

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Brown spots on top of cake

Sticky crust

Uneven browning

Falls, hollow in center

Crumbly

Peaked

Tunnels and large holes

Cake tough

Cracked top

Sogginess

Too much sugar, improper mixing methods

Too much sugarDamp flourInsufficient baking

Uneven heat of ovenLack of leavening, saltPlacement in hot spot

Batter too thinToo much sugar in batterToo much fat in batterToo cool in ovenToo much leaveningInsufficient baking time

Too much sugarToo much leaveningToo much fat

Too much mixingToo hot oven temperatureToo much flour

Over mixingLack of shorteningExcess air in batter

Over mixingToo much flourLack of sugar

Oven too hotBatter too stiffPan size out of proportion to depth and weight of batter

Steaming during coolingToo much liquid in batter

Adjust mixing, check formula

Adjust formulaKeep flour dryAdjust temperature and time

Adjust oven temperatureAdjust formulaPlacement in oven

Adjust formulaAdjust formulaAdjust formulaAdjust oven temperatureAdjust formulaAdjust baking time

Adjust formulaAdjust formulaAdjust formula

Adjust mixing timeAdjust oven temperatureAdjust formula

Adjust mixing timeAdjust formulaRun knife through batter in pan.

Adjust mixing timeAdjust formulaAdjust formula

Adjust oven temperatureAdjust formula/mixing timeUse the correct pan size

Remove cake from pan to coolAdjust formula

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TROUBLESHOOTING CHART FOR FROSTINGSPROBLEMS CAUSE SOLUTIONSFrosting breaks or curdles

Frosting is lumpy

Frosting is gritty

Frosting is too stiff

Frosting will not adhere to cake

Fat added too slowly or eggs too hot when fat added

Confectioner’s sugar not siftedIngredients not blendedSugar syrup lumps in

frosting

Granulated sugar not dissolved

Not enough liquid

Too cold

Cake too hotFrosting too thin

Add shortening or sifted confectioner’s sugar

Sift dry ingredients

Use softened fatAdd sugar syrup carefully

Cook sugar syrup properly; cook fudge frostings as directed

Adjust formula; with milk or waterBring frosting to room

temperature

Cool cake completelyAdjust frosting formula

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CHRM 1210 BAKING BASICS SESSION SIXLaboratory Exercise - Cakes: High Fat, Butter and Shortenings

Exercise One: Cake Texture: the effects of mixing and fat types

1. Prepare a cake using assigned method of mixing and assigned shortening.2. Evaluate batter characteristics and palatability characteristics of all variables.

Record observations in the chart on the following page, using the standards set forth below.

PALATABILITY STANDARD FOR CAKE:Appearance Texture of Crumb Mouthfeel

Volume: double of unbakedTop: slightly roundedGolden brown color

Uniform air cell size (small-medium)Thin cell walls

Slightly moistVelvetyLight

Shortened Cake FormulaShortening 1/3 Cup Sifted Cake Flour 1 cupVanilla 2 teas. OR All purpose Flour 7/8 cupSugar 2/3 cup Double acting baking powder 1 teas.Eggs 1 ½ each Milk 1/3 cup

Conventional Method of Mixing

1. Set oven at 350 degrees and grease a 6x6 inch or 7x11 inch pans.2. Add vanilla to assigned shortening and cream until soft.3. Gradually add sugar to softened fat and cream until light and fluffy using mixer on high

speed4. Add unbeaten eggs, mixing until blended5. Sift dry ingredients. Add dry ingredient alternately with milk, beginning and ending with

flour.6. Pour batter into prepared pan. Bake for 30 minutes or until a toothpick inserted into cake

comes out clean.7. Set cake on rack and cool 10 minutes before removing the cake from the pan.

Dump Method of Mixing

1. Sift dry ingredients into a large bowl.2. Add wet ingredients.3. Beat batter with mixer set on medium speed for 2 minutes. Scrape down sides of bowl and

continue mixing for 2 more minutes.4. Pour batter into prepared pan and proceed as directed for conventional cake.

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EVALUATION OF CAKESMADE WITH DIFFERENT FAT TYPE AND MIXING METHODS

SHORTENING APPEARANCE TEXTURE MOUTHFEEL HEIGHT

BUTTER-CONVENTIONAL 6

BUTTER - DUMP

MARGARINE -CONVENTIONAL

MARGARINE - DUMP

SHORTENING-CONVENTIONAL

SHORTENING - DUMP

CONCLUSIONS:

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High-Ratio Yellow CakeYield: 1/2 sheet cakeTwo-Stage Method

Amount Ingredients

10 ounces Cake flour10 1/2 ounces Granulated sugar

5 ounces Emulsified shortening (Fluid Flex)1/4 gram Salt

1/2 ounces Baking powder1 ounce Dry milk powder

1 1/2 ounces Light corn syrup1/2 cup Water, cold

5 ounces Eggs5 ounces Water, cold

1/2 teaspoon Lemon extract

1. Combine the flour, sugar, shortening, salt, baking powder, dry milk powder, corn syrup and 1/2 cup cold water in a large bowl of a mixer fitted with the paddle attachment. Beat for 5 minutes on low speed.

2. Combine the remaining ingredients in a separate bowl. Add these liquid ingredients to the creamed-fat mixture in three additions. Scrape down the sides of the bowl after each addition.

3. Beat for 2 minutes on low speed.

4. Pour batter into greased and parchment lined pan. Pan should be filled only halfway. Bake at 340°F (170°C) until a cake tester comes out clean and the cake springs back when lightly touched, approximately 12-15 minutes.

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Devil's Food CakeHigh Ratio Method

Ingredients Amounts

Cake Flour 12 ozCocoa Powder 2 ozSalt ¼ ozBaking Powder 0.375 ozBaking Soda ¼ ozEmulsified Shortening 7 ozSugar 1 lbMilk 8 ozVanilla 1 tspMilk 6 ozEggs. lightly beaten 8 oz

Grease and line three 9-inch round cake pans

1. Combine the flour, cocoa, sugar, shortening, salt, baking powder and baking soda in a mixer fitted with the paddle attachment. Beat for 2 minutes on low speed.

2. Add first portion of milk and vanilla and blend at low speed for 5 minutes, stopping several times to scrape the sides and bottom of the bowl to ensure even mixing.

3. Mix second portion of milk with eggs and add to above mixture in three additions, mixing well and scrapping bowl after each addition

4. Continue mixing at low speed for a total of 5 minutes at this stage.

5. Pour batter into greased and parchment lined pans. Pans should be filled only halfway. Bake at 340°F (170°C) until a cake tester comes out clean and the cake springs back when lightly touched, approximately 12-15 minutes.

Frost cooled cake with Cocoa Fudge Icing

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Marble CakeYield: half-sheet cake

Amount Ingredients1 lb 11 oz Cake flour, sifted

2 1/2 tablespoons Baking powder1 1/2 teaspoons Salt

12 oz Unsalted butter – room temperature1 lb 11 oz Granulated sugar 24 fluid oz Milk1 teaspoon Vanilla extract

4 ½ oz Dark chocolate, melted¼ teaspoon Baking soda2 teaspoons Coffee extract (or 1 tsp coffee

granules dissolved in 1 tsp hot water)12 oz Egg whites

Basic Fudge Icing (Cocoa Fudge Variation)

1. Sift the flour, baking powder and salt together. Set aside.

2. Cream the butter and sugar until light and fluffy.

3. Combine the milk and vanilla.

4. Add the dry ingredients to the creamed butter alternately with the milk. Stir the batter only until smooth.

5. Separate the batter into two equal portions. Add the melted chocolate, baking soda and coffee extract to one portion.

6. Whip the egg whites until stiff but not dry. Fold half of the whites into the vanilla batter and half into the chocolate batter.

7. Spoon the batters onto a greased sheet pan, lined with a pan extender, alternating the two colors. Pull a paring knife through the batter to swirl the colors together.

8. Bake at 350°F (180°C) until a tester comes out clean, approximately 25 minutes.

9. Allow the cake to cool, and then cover the top with Cocoa Fudge Icing.

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American PoundcakeYield: 2 Loaves - 8 in. x 4 in loaf pan

Amount Ingredients1 pound Cake flour

2 teaspoons Baking powder1/2 teaspoon Salt

1 pound Unsalted butter, softened12 ounces Granulated sugar

9 Eggs1 teaspoon Vanilla extract1 teaspoon Lemon extract

1. Sift the cake flour, baking powder and salt together. Set aside.

2. Cream the butter until light and lump free. Add the sugar and cream until light and fluffy. Add the eggs one at a time, scraping the bowl frequently and mixing well after each addition. Stir in the extracts.

3. Fold in the dry ingredients by hand. Divide the batter into greased loaf pans.

4. Bake at 325°F (160°C) until golden brown and springy to the touch, approximately 1 hour and 10 minutes.

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German Chocolate CakeYield: One- 9-inch layer cake

Cake: Grease and line three 9-inch cake pans

Amount Ingredients8 ounces Semi-sweet baking chocolate4 fluid ounces Water, boiling8 ounces Unsalted butter1 pound Granulated sugar4 Egg yolks1 teaspoon Vanilla extract10 ounces Cake flour1 teaspoon Baking soda1/2 teaspoon Salt8 fluid ounces Buttermilk4 ounces Egg whites

Coconut Pecan Icing

1. Chop the chocolate and melt it with the boiling water over a bain marie.

2. In a mixer fitted with a paddle attachment, cream together the butter and sugar until light and fluffy.

3. Add the egg yolks, one at a time, to the butter, then stir in the vanilla and the melted chocolate.

4. Sift the dry ingredients together and add them alternately with the buttermilk, beating well after each addition.

5. Whip the egg whites to stiff peaks and fold into the batter.

6. Divide the batter into three 9-inch (22-centimeter) layer pans that have been greased and lined with parchment paper.

7. Bake at 350°F (180°C) until set and just beginning to pull away from the sides, approximately 30 to 40 minutes. When the cake has cooled completely, spread the Coconut Pecan Icing between each layer and on top. The sides of this cake are traditionally left plain.

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Coconut Pecan IcingYield: 1 pound 13 ounces

8 fluid ounces Evaporated milk8 ounces Granulated sugar3 Egg yolks4 ounces Unsalted butter1 teaspoon Vanilla extract4 ounces Coconut, flaked4 ounces Pecans, chopped

1. Combine the milk, sugar, egg yolks and butter in a saucepan over medium heat. Cook, stirring constantly, until the mixture thickens, approximately 12 minutes.

2. Remove from the heat and add the vanilla, coconut and pecans. Beat until cool and spreadable.

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Yellow Butter CakeYield one 9-inch round layered cake

Ingredients Amount

Butter 12 ozSugar 13 ozSalt 2/3 tspEggs 7 ½ ozCake Flour 15 ozBaking Powder 3 ¾ tspMilk 15 ozVanilla Extract 1 tsp

Heat oven to 350 degrees. Grease and line three 9-inch cake pans

1. Sift cake flour with baking powder and salt. Set side

2. Cream butter until smooth then add sugar and cream to light and fluffy, about 8-10 minutes.

3. Add eggs one at a time mixing well after each addition.

4. Add flour mixture alternately with milk in three additions mixing just to combine, scrape bowl sides and bottom between additions.

5. Portion into prepared pans and bake until done

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Italian ButtercreamYield: 2 ½ pounds

Amount Ingredient

7 ounces egg whites13 ½ ounces granulated sugar

Water, as needed1 pound 6 ounces lightly salted butter, cut into 1-inch chunks

1. All ingredients should be at room temperature before beginning.

2. Place the egg whites in a mixer bowl. Have 4 1/2 ounces of the sugar nearby.

3. Place 9 ounces of the sugar in a heavy saucepan with enough water to moisten. Bring to a boil over high heat. Do Not Stir.

4. As the sugar syrup's temperature approaches soft ball stage (240°F (116°C), begin whipping the egg whites. Watch the sugar closely so that the temperature does not exceed 240°F (116°C).

5. When soft peaks form in the egg whites, gradually add the 4 1/2 ounces (270 grams) of sugar to them. Reduce the mixer speed to medium and continue whipping the egg whites to stiff peaks.

6. When the sugar syrup reaches soft ball stage, immediately pour it into the whites while the mixer is running. Pour the syrup in a steady stream between the side of the bowl and the beater. If the syrup hits the beater, it will splatter and cause lumps. Continue beating at medium speed until the egg whites are completely cool. At this point, the product is known as Italian meringue.

7. Gradually add the softened butter to the Italian meringue. When all the butter is incorporated, add flavoring ingredients as desired.

Variations:

Chocolate Italian Buttercream -- Add 1/4 fl. oz. (8 milliliters) vanilla extract to the buttercream, then stir in 5 ounces melted and cooled bittersweet chocolate.

Lemon Italian Buttercream -- Add 1 fl. oz. (30 milliliters) lemon extract and ¼ g. (1 tablespoons) of grated lemon zest to the buttercream.

Coffee Italian Buttercream -- Add 1 fl. oz. (30 milliliters) coffee extract or strong coffee to the buttercream.

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Simple ButtercreamYield: 34 ounces

This simple American-style icing is mostly used in in-store bakeries to frost cakes.

Amount Ingredients

1 pound lightly Salted butter, softened2 ounces Pasteurized egg (optional)2 pounds Powdered sugar, sifted

2 teaspoons Vanilla extract

1. Using a mixer fitted with the paddle attachment, cream the butter until light and fluffy.

2. Beat in the egg if desired. Gradually add the sugar, frequently scraping down the sides of the bowl.

3. Add the vanilla and continue beating until the icing is smooth and light.

FLAVOR VARIATIONS:

Light Chocolate Buttercream -- Dissolve 1 ounce sifted cocoa powder in 2 fluid ounces cool water. Add to the buttercream along with the vanilla.

Lemon Buttercream -- Decrease the vanilla extract to 0.15 fl. oz. (1 teaspoon). Add 0.15 fl. oz. (1 teaspoon) lemon extract and the finely grated zest of one lemon.

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Basic Fudge IcingYield: 2 pounds

Amount Ingredients1 1/2 lb Powdered sugar, sifted

1/48 teaspoon Salt1 1/2 oz Light corn syrup

2 oz Shortening, melted5 fluid oz Water, hot (140°F/60°C)

1/2 fluid oz Vanilla extract

1. Blend the sugar, salt and corn syrup. Beat until smooth.

2. Add the melted shortening and blend well.

3. Add the hot water and vanilla and blend well. If the fudge is too stiff, it may be thinned with a simple sugar syrup. Use before the icing cools.

FLAVOR VARIATION:

Cocoa Fudge Icing -- Sift 2ounces cocoa powder with the powdered sugar. Add 1 ounces melted unsalted butter with the shortening.

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French Mousseline ButtercreamYield: 1 quart

Amount Ingredients

13 ounces Granulated sugar 4 fluid ounces Water8 Eggs1 1/2 pounds Lightly salted butter, softened but not melted8 ounces Italian Meringue (see Italian Buttercream recipe)1 fluid ounces Vanilla, coffee, lemon or other flavoring extracts

1. Combine the sugar and water in a small saucepan and bring to a boil. Continue boiling until the syrup reaches 240°F (116°C).

2. Meanwhile, beat the egg yolks in a mixer fitted with a wire whisk on low speed. When the sugar syrup reaches 240°F (116°C), pour it slowly into th egg yolks, gradually increasing the speed at which they are whipped. Continue beating at medium-high speed until the mixture is very pale, stiff and cool.

3. Gradually add the softened butter to the egg mixture, frequently scraping down the sides of the bowl.

4. Fold in the Italian meringue with a spatula. Fold in flavoring extracts just until well distributed throughout the buttercream.

FLAVOR VARIATION:

Chocolate Mousseline Buttercream -- Add 1 fl. oz. vanilla extract to the buttercream, then stir in 5 ounces melted and cooled bittersweet chocolate.

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SESSION SEVEN:

CAKES: FOAM BASED, LOW FAT;

MECHANICAL LEAVENING

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LECTURE NOTESSPONGE and CHIFFON CAKES, MERINGUE and SYRUP, BUTTERCREAM

ICINGS

Reading Assn: On Baking, Chapters 13, 14: pages 348 - 429

LEARNING OBJECTIVES:At the end of this session, the student should be able to:

1. Understand chemical and mechanical leavening processes2. Scale and measure ingredients accurately for foam based sponges, chiffons, angel food

and meringues. 3. Identify the differences between an angel food cake and a chiffon cake. 4. Scale, mix, pan up and bake a variety of foam based cakes 5. Recognize a variety of tools and equipment used specifically in foam cake making.6. Evaluate a variety of foam based cakes, for crumb, crust, taste, tenderness, and

structure. 7. List and explain the importance of egg foam in cakes and other baked goods.8. Describe the role that sugar plays in the foaming process.

KEY TERMS sponge meringue foam foam stage chiffon cake genoise lady fingerglaze flat icingseven minute icing fudge icingangel food torte

WHAT ARE FOAM CAKES ? - Contain little or no fat- Primary leavener: air whipped into the eggs. - Springy and elastic texture.- Versatile: can be rolled or sliced and layered.- Whipped egg cakes include genoise, spongecakes, angelfood cakes, and chiffon.

TYPES OF FOAM CAKES:

1) GENOISE:- Classic European cake. - Prepared with whole eggs whipped with sugar until very light, fluffy. - No chemical leaveners. - Eggs are warmed to increase foaming. - Usually baked in a thin layer and soaked with flavored sugar syrup to prevent further drying.

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2). SPONGE CAKES: - Formula: 0-33 % fat, 125% sugar, 150% eggs.- Made from separated eggs. Whipped egg whites are folded into the batter. - Primarily leavened with air. - Made can be thinly sliced and layered with asst. fillings.- Versatile: can be soaked with sugar syrup or liqueur and assembled.- Can be thinly sliced and layered with asst. fillings

3). ANGEL CAKES: - NO FAT. Use egg whites only. High % of sugar.- Tall, light cakes leavened with a large amount of whipped egg whites.- Baked in ungreased tube pans, so batter can cling to pan as it rises.- Invert pan to cool. - Usually not frosted, but topped with glaze.

4). CHIFFON CAKES: created in 1927 in California - Similar to angelfood, but richer and moister. It has egg yolks and vegetable oil. - Bake in ungreased pans

FOAM MIXING METHODAir cells form best at medium speed.Warm eggs to 110 F. for best volume.

Four Methods:1- plain sponge2- butter sponge (genoise)3- hot milk + butter sponge4- separate egg sponge

For Angel food Cakes: contains NO FAT.- Half of the sugar is mixed with flour- Half is mixed with egg whites while heating to 110 F. before whipping to stiff and shiny peaks

For Chiffon Cakes: contains liquid fat (oil)- Batter of flour, egg yolks, oil, water, flavoring and small amount of chemical leavener - Fold in whites whipped to firm, but not stiff with dry peaks

SCALING AND PANNINGLine pans with parchment. Do not grease the pans or the cakes will not reach full height.Uniform thickness is especially important in low-fat cakes

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BAKINGPreheat ovens (use higher temperatures for smaller or sheet pans). “Hang” angel food cakes until completely cooled. Turn out other types of foam cake onto cooling racks after 15 min.

FINISHINGGuard against drying of the cake. Wrap ASAP!In general, these cakes are spongy and flexible.They are easier to handle and not as fragile as a shortened cake.

ICINGS1. BoiledItalian meringue technique. Slowly bring corn syrup to 240 degrees F. and gradually add to softly whipped egg whites. Beat until stiff, @ 7 min.

2. Syrup Butter CreamHot syrup is added to egg yolks, and beaten to a light colored foam. Add soft butter and whip until spreadable.

3. GlazesThin, transparent coatings: shiny, evenly sticking syrup, often fruit preserves can be used.

4. FlatComposed of sugar and water, corn syrup or flavorings. Cannot be textured.

FILLINGS

1. Pastry creamDouble boiler technique is safest, use a china cap to remove any lumps. Can be used for Boston Cream pies.

2. Sweetened whipped creamCan add gelatin or commercial stabilizer to whipping cream. Use ¼ ounce of stabilizer per quart of cream. Can also make flavored whipped creams (chocolate)

3. GanacheHeat heavy whipping cream and add chopped chocolate to the hotcream. Proportions can vary but generally a 1:1 ratio.

4. Fruit preservesAlways remove all seeds! Puree fruit and thicken.

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ASSEMBLING CAKES

Genoise layersSlice evenlyMoisten with flavored stock syrup or liquors. With rich icings and fillings.Generally 2 ½ inch tall

Sponge rollsCooled and rolled loosely. Roll to the length of the long side.Moisten, if desired. Fill and finish with sugar, glaze or icing

DECORATING A way to creatively express yourself!

Texturing: Use a variety of ingredients and special tools (comb)

Piping: Practice makes perfect. Consistent, even pressure with one hand, use your other hand as a guide for piping.

Masking: Stenciling technique done as the final finish

STANDARDS OF QUALITY

Characteristics:Springy, tough and dry.Even color and texture- not overly dry or brittle.Flat top and sides.Uniform rolls.

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CHRM 1210 BAKING BASICS SESSION SEVENLaboratory Exercises:

Sponge, Chiffon Cakes, Meringues, Syrup, Buttercreams, Icings

Instructor Demo:

FACTORS THAT EFFECT THE VOLUME AND STABILITY OF EGG WHITE FOAMS. (or When is the best time to add sugar to whipping egg whites to get maximum volume and stability)

Use two egg whites at room temperature and 4 tablespoons of granulated sugar for each meringue.

1. Beat the egg white at medium speed to firm peak stage (peak should have a slightly rounded top). Add no sugar and note time elapsed from start to finish. Mound the meringue on parchment on a half sheet and label it.

2. Beat the egg white to a foamy consistency before adding the sugar. Continue to beat for the same total time as before. Mound the meringue on parchment and label it.

3. Beat the egg white to a soft peak before adding the sugar. Continue as before.

4. Beat the egg white to a firm peak before adding the sugar. Continue as before.

5. Bake the meringues in a standard oven at 375 degrees for 6-7 minutes or until lightly golden brown. Cool.

6. Examine the meringues after 20 minutes and note results.

7. Examine the meringues after several hours and note the results.

8. Cut each meringue in half and note the any differences in cell quality and moisture content.

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Dark Chocolate GlazeYield: 1 pound

3 1/2 ounces Evaporated milk3/4 ounces Glucose or corn syrup3 1/2 ounces Simple syrup4 1/4 ounces Dark chocolate coating4 1/4 ounces Extra bittersweet chocolate, chopped fine

1. Bring the milk, glucose and syrup to a boil, stirring carefully. Do not whisk vigorously or you will incorporate too much air.

2. In a bowl, combine the dark chocolate coating or pâte à glacer and the bittersweet chocolate.

3. Slowly pour cream mixture onto the chocolate. Let is sit for approximately a minute. Using a whisk, stir the mixture slowly to incorporate the chocolate and cream.

4. Keep the mixture refrigerated. When ready to use warm it over a water bath to 100°F (38°C). If the temperature gets any hotter the glaze will not be as shiny.

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Orange Chiffon CakeYield: 1 tube cake

Cake: 8 oz Cake flour, sifted12 oz Granulated sugar1 tablespoon Baking powder1 teaspoon Salt4 fluid oz Vegetable oil6 Egg yolks2 fluid oz Water, cool4 fluid oz Orange juice1 tablespoon Orange zest1/2 fluid oz Vanilla extract8 Egg whites

Glaze:3 oz Powdered sugar, sifted1 fluid oz Orange juice2 teaspoons Orange zest

1. Sift together the flour, 6 ounces (180 grams) of sugar and the baking powder and salt.

2. In a separate bowl mix the oil, yolks, water, juice, zest and vanilla. Add the liquid mixture to the dry ingredients.

3. In a clean bowl, beat the egg whites until foamy. Slowly beat in the remaining 6 ounces (180 grams) of sugar. Continue beating until the egg whites are stiff but not dry.

4. Stir one-third of the egg whites into the batter to lighten it. Fold in the remaining egg whites.

5. Pour the batter into an ungreased 10-inch (25-centimeter) tube pan. Bake at 325°F (160°C) until a toothpick comes out clean, approximately 1 hour.

6. Immediately invert the pan over the neck of a wine bottle. Allow the cake to hang upside down until completely cool, and then remove from the pan.

7. Stir the glaze ingredients together in a small bowl and drizzle over the top of the cooled cake.

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Basic Sugar GlazeYield: 12 ounces

9 1/2 oz powdered sugar, sifted2 fluid oz light cream or milk1 oz unsalted butter, melted2 teaspoons vanilla, lemon or almond extract

1. Stir the ingredients together in a small bowl until smooth.

2. Adjust the consistency by adding more cream or milk to thin the glaze if necessary.

3. Adjust the flavor as necessary.

4. Use immediately, before the glaze begins to dry.

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Chocolate Angel Food CakeYield: 1- 10 inch tube cake

1 oz Cocoa powder, alkalized2 fluid oz Water, warm1 tsp Vanilla extract12 oz Granulated sugar3 1/2 oz Cake flour, sifted1/4 teaspoon Salt1 pound Egg whites2 teaspoons Cream of tartar

1. Combine the cocoa powder and water in a bowl. Add the vanilla and set aside.

2. In another bowl, combine 5 ounces (150 grams) of the sugar with the flour and salt.

3. Whip the egg whites until foamy, add the cream of tartar and beat to soft peaks. Gradually beat in the remaining sugar. Continue beating until the egg whites are stiff but not dry.

4. Whisk a very large spoonful of the whipped egg whites into the cocoa mixture. Fold this into the remaining egg whites.

5. Sift the dry ingredients over the whites and fold in quickly but gently.

6. Pour the batter into an ungreased tube pan and smooth the top with a spatula. Bake immediately at 350°F (180°C) until the cake springs back when lightly touched and a cake tester comes out clean, approximately 40 to 50 minutes. The cake's surface will have deep cracks.

7. Remove the cake from the oven and immediately invert the pan onto the neck of a bottle. Allow the cake to rest upside down until completely cool.

8. To remove the cake from the pan, run a thin knife or spatula around the edge of the pan and the edge of the interior tube. If a two-piece tube pan was used, the cake and tube portion are lifted out of the pan. Use a knife or spatula to loosen the bottom of the cake, and then invert it onto a cake cardboard or serving platter.

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Angel Food CakeOne ten inch tube cake

Cake Flour 4 1/2 ozSalt ¼ tspSugar 1 ¾ CEgg whites, room temp. 12 Cream of Tartar 1 ½ tspVanilla Extract 1 tsp

Set oven to 325 degree F. Use an ungreased angel food cake pan

1. Process sugar in food processor until fine and powdery, about 1 minutes

2. Reserve ½ of the sugar in a small bowl

3. Whisk flour and salt in a bowl and then add it to processor with the remaining sugar

4. Process until aerated, about 1 minute

5. With stand mixer at medium low speed, beat whites and cream of tartar to frothy, about 1 minute

6. Increase speed to medium high, slowly add reserved sugar and beat to soft peaks, about 6 min

7. Add vanilla and mix until incorporated. Remove bow from mixer.

8. Sift flour mixture over egg whites in 3 additions, folding gently with rubber spatula after each until incorporated

9. Scrape mixture into angel food tube pan (16 cup size)

10. Bake in preheated oven until toothpick inserted in the center comes out clean and cracks in cake appear dry, about 40-45 min.

11. Cool inverted, to room temperature before unmolding.

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Chocolate GanacheYield: 1 pound

8 ounces Bittersweet chocolate1 cup Heavy creamTo taste Flavoring

1. Chop the chocolate into small pieces and place in a large metal bowl.

2. Bring the cream just to a boil, then immediately pour it over the chocolate, stirring with a rubber spatula to blend. Stir gently until all the chocolate has melted.

3. Stir in the flavoring, if using.

4. Allow to cool, stirring frequently (but avoid making air bubbles) with a rubber spatula until the desired consistency is achieved.

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Classic GenoiseYield: ½ sheet cake

6 oz Cake flour7 Eggs6 oz Granulated sugar1 oz Unsalted butter, melted (optional)

1. Sift the flour and set aside.

2. Whisk the eggs and sugar together in a large mixer bowl. Place the bowl over a bain marie and warm the eggs to approximately 100°F (38°C). Stir frequently to avoid cooking the eggs.

3. When the eggs are warm, remove the bowl from the bain marie and attach to a mixer fitted with a whip attachment. Whip the egg-and-sugar mixture at medium speed until tripled in volume.

4. Quickly fold the flour into the egg mixture by hand. Be careful not to deflate the batter.

5. Stir a small amount of batter into melted butter to incorporate. Add this back to batter and fold together gently.

6. Spread the batter immediately onto the paper-lined sheet pan. Bake at 350°F (180°C) until light brown and springy to the touch, approximately 8 minutes.

Variation:Chocolate Genoise: Sift 1 oz of cocoa with the flour

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Classic SpongecakeYield: Two 9-inch Rounds

6 oz Cake flour, sifted11 oz Granulated sugar10 Eggs1/4 fluid oz Vanilla extract1 ½ teaspoons Cream of tartar

1. Line the bottom of two cake pans with parchment. Do not grease the sides of the pans.

2. Sift the flour and 6 ounces (180 grams) of the sugar together and set aside.

3. Separate the eggs, placing the yolks and the whites in separate mixing bowls. Whip the yolks on high speed until thick, pale and at least doubled in volume, approximately 3 to 5 minutes. Whip in the vanilla extract. The yolks should be whipped until thick ribbons form.

4. Place the bowl of egg whites on the mixer and, using a clean whip attachment, beat until foamy. Add the cream of tartar and 1/2 ounce (30 grams) of the sugar. Whip at medium speed until the whites are glossy and stiff but not dry. Stir 1/3 of white into yolk mix. Fold to incorporate. Fold in rest of whites.

5. Remove the bowl from the mixer. Pour the egg yolks onto the whipped whites. Quickly fold the two mixtures together by hand. Sprinkle the remaining sugar over the mixture and fold in lightly.

6. Sprinkle one-third of the sifted flour over the batter and fold in. Repeat the procedure until all the flour is incorporated. Do not overmix; fold just until incorporated.

7. Pour the batter into the prepared pans, smoothing the surface as needed. Bake immediately at 375°F (190°C) until the cake is golden brown and spongy, approximately 30 minutes. A toothpick inserted in the center will be completely clean when removed.

8. Allow the cakes to rest in their pans until completely cool, approximately 2 hours.

9. To remove the cakes from their pans, run a thin metal spatula around the edge of each pan. When the cake is completely cool, it can be frosted or wrapped in plastic wrap and frozen for 2 to 3 months.

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SESSION EIGHT:

YEAST RAISED PRODUCTS: BREADS,

ROLLS, DOUGHS

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LECTURE NOTESYEAST PRODUCTS- DOUGH TYPES, TYPES OF YEASTS, MIXING METHODS and

FERMENTATION PROCESSES

Reading Assn: On Baking, Chapter 7: pages 128 - 181****************************************************************************LEARNING OBJECTIVES:


1. Understand the fermentation process2. Scale and measure ingredients accurately for a yeast dough formula.3. Identify a variety of bread making methods.4. Understand the importance of gluten in the bread making process.5. Demonstrate the process of gluten formation via window paining.6. Recognize a variety of tools and equipment used in the bread making process.7. Produce a variety of breads.8. Evaluate a variety of breads for crumb, crust, taste and structure.

KEY TERMS

gluteinen absorption rategliadin dough toleranceextensibility fermentationlevain retarding pate fermentee no time doughoven spring straight dough methodsponge method proof

BASIC TYPES OF YEAST DOUGH

1. Lean no fat or sugar added-typically European style breads

2 Rich with varying amount of fat and or sugar

3. Rolled-in (also known as laminated) dough fat is mixed into dough in layers by rolling and folding in methods.

WHAT ARE YEAST RAISED DOUGHS?1. Baked dough or biomass composed of: flour, water, salt and yeast.2. The flour is made from wheat containing 2 major proteins: gliadin and glutenin.3. When water is added, these proteins combine to make the gluten protein.4. Yeast acts upon the starches in flour, in combination with water to ferment and produces

alcohol, organic acids and CO2.

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THERE ARE FOUR MAIN TYPES OF YEAST USED IN BAKING:

1 Levain- - Natural yeast starters- mix of flour and liquid left to capture wild yeast from the air- Gives a distinctive flavor and texture to baked goods- from organic acids produced.- Water and flour are added periodically to ‘feed’ the starter.

2. Compressed or fresh yeast- - Live, viable yeast cells.- Use within 2 weeks, keep refrigerated.- Unstable, more expensive than other yeasts.

3. Active dry yeast- - Dry powder form of de-activated yeast.- Use twice the amount that you would use of fresh yeast- Needs to be rehydrated in lukewarm liquid before adding to other ingredients.- Store in a cool, dry place after opening.

4. Instant yeast- - Added directly to ingredients does not need rehydrating. - Used most often commercially.

COMMON WAYS OF MAKING YEAST DOUGH

1. Artisan style: slow method, retarding, natural starters

Natural starters (levain or sourdough)-May be kept refrigerated for 2-4 weeksFrench Sours Wild yeastAmerican Sours Built by adding flour and water and allowing fermentation.

Pate Fermente- Old dough is added to the new batch to initiate fermentationPoolish/Sponge- Wet or stiff pre-fermentsBiga Italian version of sponge. Yeasty, champagne flavor.

Accelerated or Ameliorate: - Part of dough is mixed early (yeast, flour, water). Fermentation starts before the dough is mixed.

2. Straight dough –( American Traditional)All of the flour, water and other ingredients are mixed together at one time to produce a complete dough. This dough is fermented, punched and made up into bread or rolls.

Steps in the Straight dough method: frequently used by home bakers1. Preparation of ingredients2. Weigh ingredients3. Blend flour4. Temper water

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5. Preliminary mixing of water, yeast, etc.6. Mix dough7. Dough into trough to ferment8. Degas after rise (turned and folded)9. Bench (relax gluten)10. Scaled or divided11. Round12. Intermediate proof (bench rest)13. Final shape 14. Pan and pan proof15. Baking16. Cooling

3. Modified straight dough method- 1 Soften the yeast in part of the liquid, using a separate container2 Combine the fat, sugar, salt, milk solids, and flavorings and mix until well combined.3 Add the eggs gradually, as fast as they are absorbed.4 Add the liquid and mix briefly.5 Add the flour and yeast. Mix to a smooth dough.

4. Sponge method- 1. A soft, spongy type of product2. Good keeping quality- “softer for a longer time”3. A product with a more or less ‘yeasty’ flavor4. Easy flow through machine make-up5. Good tolerance and uniform quality6. Few cripples7. Minimum loss of ingredients8. Assures a uniform product schedule

5. Quick time/no time-

6. Brew method- More of commercial application.

FACTORS TO DETERMINE DONENESS OF A YEAST-LEAVENED PRODUCT:1. Color: Golden brown in color2. Temperature:200 degrees F. internal temperature3. Sound: Hollow sounding when tapped4. Smell: Aromatic, it smells done

STANDARDS OF QUALITY FOR BREAD:1. Color: Golden brown color2. Flavor Good flavor3. Appearance and texture: Light, well raised and evenly rounded; Even texture

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THE RICH DOUGH: Ex. Sticky buns, coffee cake, sweet rolls, doughnutsHigher percentage of fat, eggs, milk, and sugar than leaner doughProducts have a soft crust and tender crumb

1. Non-Sweet - Brioche: rich dinner rolls. High fat and egg content, sugar content is low.

2. Sweet Dough: - Makes aromatic bread with a golden color and buttery taste. Can be made into plain

rollsor decorative pastries.- Sweet and rich. Straight dough method and kneaded till fully developed before the

fat is added to the dough.

3. Laminated or roll-in dough: - Butter rolled in between the layers of dough to create 1000’s of layers.- Very light, puffs when baked.- Ex. Croissants, Danish, puff pastry. Know the difference!

STEPS IN DOUGH PRODUCTION generally applicable to most yeast products.Always keep dough covered to avoid developing a skin

It’s important to remember that as soon as the yeast is activated and added to dough it is viable and fermentation is taking place within minutes. You control the fermentation rate by temperature.

Steps: Read, READ, READ the formula from start to finish before starting any project so you understand the steps involved!

1. Scale and weigh the ingredients- accuracy is essential.

2. Mix ingredients-

Purpose of mixing- To combine the ingredients uniformly.- To distribute the yeast.- To develop the gluten.

Two main mixing methods: - Straight dough- Sponge method- with or w/o a natural starter

Check for gluten development by doing the WINDOWPANE test.Take a small piece of dough, and gently stretch the dough apart. If it stretches without tearing and becomes translucent, the dough is fully developed.

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3. First fermentation. This is for flavor. Watch for the following:

Under developed dough:Poor volume, dense texture, split or burst crustOver fermented dough:Coarse texture, pale crust, poor flavor, too much volumeProperly fermented-look and feel:

4 Punch down: Pull dough up, fold and turnover, DO NOT PUNCH!

5. Portion, scaling product: – quickly and gently cut and weight dough to size desired.

Remember to account for weight loss due to evaporation during baking. 10 TO 20 %

6. Round up and rest-COVERED: 15 to 20 minutes

7. Shape (Make up, Mold, Pan):Can be free form, shaped and panned in loaf pans, or baskets.

8. Proof-second fermentation for lightness:Covered on bench or in proofing cabinet

9. Bake Bake times and temperature are variable.

General bread baking temperature:

American Bread 400° to 425° FLean dough/Artisan 425° to 475° FRich dough-Danish, laminated 350° to 400° F

Bread is done when: Color is golden brownInternal temperature is 200° FSmells doneTaps done-should sound hollow

10. Cool – Remove from pan and cool on rack to avoid moisture condensing on bread.

11. Store or sell – Bag at room temperature, wrap tight and freeze. Never refrigerate as this speeds the staling process.

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CONTROLLING THE FERMENTATION PROCESSIt’s a matter of balancing time, temperature and yeast amount

Fermentation Time- depends on the following:Time variable and depends on dough type and temperature, yeast amount, salt and water.

1. Final dough temperature-72oF for lean, cooler for rich dough. to slow down the process and improve flavor.

2. Dough type-lean or rich?

3. Yeast- use correct type of yeast for type of dough.

4. Salt-slows fermentation process, aids in the release of residual sugars to aid in browning.

5. Water-keep cool for better flavor and a slower process for fermentation.

RetardationSlowing down fermentation and proofing steps by refrigerationMethods: retarder/proofer- built to do both

Advantages of doing retardation: -Timing for production

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TEMPERATURES FOR YEAST DEVELOPMENTTEMPERATURE YEAST DEVELOPMENT

0° to 34° F (2° C) Inactive to very slow40° to 70° F (12° to 21° C) Slow Acting-best for retarding70° to 90° F (23° to 32° C) Best temperature for growth of yeast90° to 120 F (32° to 50° C) Accelerated speed for yeast growth138° F (59° C) Yeast dies, denatures

YEAST CONVERSIONWhen working with a variety of yeasts, this is how you convert the different yeasts. Compressed yeast Dry active yeast Instant yeast

1 oz. ½ oz. 2 Tbls. or 1/3 oz.3 oz. 1 ½ oz. 1 oz.

WASHES FOR YEAST RAISED PRODUCTSWASH USE

Whole egg and water Shine and colorWhole egg and milk Shine and color with a soft crustEgg white and water Shine with a firm crustWater Crisp crustFlour Texture and contrastMilk or cream Color with a soft crust

PAN SIZEPAN APPROX. SIZE WEIGHT OF DOUGH

Sandwich loaf 16” x 4” x 4 ½ “ 4 lbs.Pullman loaf 13” x 4” x 3” 3 lbs.Large loaf 9” x 5” x 3” 1 ½ lbs. to 2 lbs.Medium 8” x 4” x2” 1 ½ lbSmall 7” x 3” x 2” 1 lb.Mini loaves 5” x 3” x 2” 8 oz.Large basket proof loaves 9” x 3” 24 to 28 oz.Free form loaves 9 “ to 12” 24 to 28 oz.Braids 12 “ 24 to 28 oz.Rolls 1” to 2” 1 ½ to 3 oz.

Weights given are an approximation; variations may occur based on the type of dough used as well as the temperature and time of proofing or retarding.

Remember, bread looses 10% to moisture in the baking process, so when figuring formulas, make sure to compensate for the change in moisture when scaling out pieces to make up.

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STANDARDS FOR LOAF OF BREAD

EXTERIOR: Shape-Symmetrical with smooth, slightly rounded top free from cracks and bulges or side breaks. Size- Large for weight. Crust-Moderately thin and crisp and uniformly brown or golden. Aroma-Fresh and pleasing, slightly nutty.

INTERIOR: Color-Creamy white to golden with silken sheen. Crumb-Soft, elastic, moist and tender. Should not crumble when loaf is sliced. Grain or texture-Fine and even width, uniform with small sized thin cell wall structure with slightly elongated shapes. With Artisan style, wholes will be larger and glassier. Flavor-bland to tangy depending upon style of bread, pleasing, slightly nutty.

STANDARD FOR YEAST ROLLS

EXTERIOR: Size-Large for weight. Crust-Uniform golden brown color, smooth. Aroma-Fresh, pleasing, slightly nutty.

INTERIOR: Color-creamy white to golden. Crumb-Soft, elastic, moist and tender. Texture-Moderately fine, even grain, thin cell walls. Flavor-Nutty and fresh.

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TROUBLESHOOTING CHARTPROBLEMS CAUSE SOLUTION

Cannonball of dough

Crust too Pale

Crust too dark

Top crust problems: Crust separates form rest of loaf.

Sides of loaf are cracked

Dense texture.

Ropes of undercooked dough running through the bread

Free-form loaf speads and flattens.

Large holes in bread.

Blisters on crust.

Too much flour forced into dough

Oven temp too low, dough over proofed.

Oven too hot. Too much sugar in dough.

Dough improperly shaped. Crust not slashed properly.Dough developed skin, dried out during proofing.

Bread expanded after crust had formed.

Not enough yeast.Not enough fermentation.Too much salt

Insufficient kneading.Insufficient rising time.Oven too hot.Dough too soft

Too much yeast.Over-kneaded.Inadequate punch down.

Too much liquid.Improper shaping.Too much steam in oven.

Gradually add water, adjust formula.Adjust oven, proof only until almost doubled, then bake immediately.Adjust oven.Adjust formula or measure sugar carefully.

Shape dough carefully.Slash dough to a depth no greater than ½ inch.Cover dough during proofing.Slash top of dough just before baking. Steam.

Adjust formula or measure yeast correctly.Let dough rise until doubled or as directed. Adjust formula or measure salt correctly.

Knead dough until it is smooth. Allow adequate time for rising. Adjust oven temp.Add flour. Check formula.

Adjust formula or measure yeast carefully.Knead only as directed.Too little de-gassing before shaping.

Measure ingredients carefully.Knead out excess air before shaping.Reduce amount of steam or moisture from oven.

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CHRM 1210 BAKING BASICS SESSION EIGHTLaboratory Exercises-Yeast Raised Products

EXERCISE ONE - To demonstrate the amount of starch and gluten in bread flour. Mix 5 oz. bread flour with 2 ½ oz water. Knead into a ball (6-8 minutes). Record the size of the ball. Gently squeeze and knead the dough under slowly running cold water for about 10 minutes. Record the color of the water running through and the size of the ball after 10 minutes of rinsing. Discuss results.

EXERCISE TWO - to demonstrate gluten formation and the effects of gluten on the baking process.

Step one: Mix 2 ½ oz. of vital wheat gluten with 1 ½ oz. of cold water, in a bowl without stirring. Let the water absorb. Note what happened and discuss results.

Step two: Mix 2 ½ oz. of vital wheat gluten with 1 ½ oz. water and stir, kneading till ball forms. Pass around to all students. Compare with results from Step one. Discuss results. Mix another 5 oz of vital wheat gluten with 3 oz of water. Stir together and knead for 5 to 6 min until a rubber-like ball forms. Bake this ball in a 425 degree oven for 20 minutes. Remove from oven and save so other students can observe and discuss result.

EXERCISE THREE: the role gluten plays in the structure of bread.

Make up three batches of white bread using the identical formula with the following flour:

In Batch A: use cake flour. In Batch B: use rye flour In batch C: use bread flour

Evaluate the results using the scoring sheet.

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EXERCISE THREE In this exercise, the importance of salt in bread making will be demonstrated.

Make up three batches of French bread using the identical formula but

In Batch A, add NO salt. In Batch B, use extra Salt. In Batch C, follow the directions and use the correct amount of salt.

Evaluate the results using the scoring sheet.

EXERCISE FOUREach team will work on two yeast-raised products After completion, each sample is to be evaluated by the team. Use both external and internal evaluation sheets. Keep these completed sheets in your folder for reference.

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Kaiser or Vienna RollsYield: 28 rolls

Dough:2 lb 3 oz Bread flour 1 oz Vegetable shortening3/4 oz Salt1 3/4 oz Dry yeast19 1/2 fluid oz Water (room temperature)

To Finish:vegetable oil, as neededpoppy seeds, as neededsesame seeds, as neededcaraway seeds, as needed

coarse salt, as needed

1. Combine the flour, dough conditioner, if using, shortening, salt, yeast and water in a mixer fitted with the dough hook. Mix on low speed for 3 to 4 minutes, until blended. Stop the machine and scrape the bowl. The dough should be somewhat soft and smooth. Add more water if the dough appears to be dry. Increase the speed to medium and knead until the dough is fully developed and reaches 77°F (25°C) approximately 7 to 9 minutes.

2. Scrape the dough onto a lightly floured workbench and cover. Ferment for 10 minutes. Punch down and fold the dough over to release gasses. Cover and bench rest for another 10 minutes.

3. Divide the dough into 2-ounce (30-gram) pieces. Round, cover and let the dough rest another 10 minutes. Place the formed dough onto paper-lined sheet pans spaced 2 inches (5 centimeters) apart. Brush the tops of the dough with oil and proof until doubled in size, approximately 20 to 30 minutes.

4. Dip a Kaiser roll stamp in flour and press into each proofed roll. Spray the rolls lightly with water and sprinkle them with sesame, poppy or caraway seeds combined with no more than 10% coarse salt. Proof again for 15 minutes.

5. Bake at 450°F (230°C) with steam injected into the oven during the first few minutes of baking until rolls are golden brown, approximately 12 to 14 minutes.

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Light Rye BreadYield: 2 loaves

1 lb Unbleached bread flour8 oz Medium rye flour3 oz Dark molasses20 fluid oz Water (room temperature)1/2 oz Active dry yeast1 1/2 oz Nonfat dry milk powder2 tablespoons Caraway seeds, crushed1 tablespoon Kosher salt1 tablespoon Unsalted butter, meltedegg wash, as needed

1. Stir the flours together and set aside.

2. To make the sponge, combine the molasses, water and yeast. Add 8 ounces (240 grams) of the flour mixture. Stir vigorously for 3 minutes. Cover the bowl and set aside to rise until doubled and very bubbly, approximately 1 hour.

3. Stir the milk powder, caraway seeds, salt and butter into the sponge.

4. Transfer the dough to a mixer fitted with a dough hook.

5. Gradually add the remaining flour to the sponge. Mix on low speed and continue adding flour until the dough is stiff but slightly tacky. Knead for 5 minutes on low speed until the dough reaches 77°F (25°C).

6. Transfer the dough to a lightly greased bowl, cover and place in a warm place until doubled, approximately 45 to 60 minutes.

7. Punch down the dough and divide into two pieces. Shape each piece into a round loaf and place on a sheet pan that has been dusted with cornmeal or lightly oiled. Brush the loaves with egg wash and let rise until doubled, approximately 45 minutes.

8. Score the tops with a razor or knife. Bake at 375°F (190°C) until golden brown and crusty, approximately 25 minutes.

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ChallahOne loaf

½ oz Active dry yeast8 oz Water, room temp.3 oz Sugar3 Large egg22 oz Bread flour2 tsp Salt2 oz Unsalted butter, at room temperature cut into chunks

Egg wash

1. Mix 5 oz of flour with yeast, the sugar, salt and add to mixer bowl

2. Add water and mix with paddle attachment then let stand until bubbles appear (10-20 min)

3. Switch to dough hook, add eggs, butter and remaining flour and mix. Add little more water or flour to adjust consistency as needed. Do not add too much flour. Dough should be soft but not sticky.

4. Mix to development gluten (5-8 minutes)

5. Form the dough into a ball and transfer it to a lightly oiled bowl. Cover and ferment to double.

6. Transfer dough to lightly floured bench. Divide dough into portions if braiding.

7. Shape or braid. Then place bread on parchment lined sheet pan. Cover and let proof for 45-60 min until almost doubled.

8. Egg wash bread and bake bread on sheet pan in 350 degree F oven until golden brown and internal temperature is 190-200 degree F. Tent top with foil if top browns too fast.

9. Transfer to a wire rack and let cool completely.

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Pecan Sticky BunsYield: 12 buns

Dough:1 ounce Active dry yeast2 ounces Granulated sugar1/2 teaspoon Salt1/2 fluid ounce Milk5 1/2 fluid ounces Buttermilk1 teaspoon Vanilla extract1 tablespoon Lemon zest, grated1 teaspoon Lemon juice2 Egg yolks14 ounces All-purpose flour8 ounces Unsalted butter, very soft

Topping:6 fluid ounces Honey6 ounces Brown sugar3 ounces Pecans, chopped or walnuts

Filling:1 teaspoon Cinnamon3 ounces Pecans, chopped or walnuts 4 ounces Brown sugar3 ounces Unsalted butter, melted

1. Stir the yeast, sugar, salt and milk together in a small bowl. Set aside.

2. Stir the buttermilk, vanilla, lemon zest and lemon juice together and add to the yeast mixture.

3. Add the egg yolks, flour and softened butter to the liquid mixture. Knead until the butter is evenly distributed and the dough is smooth and fully developed, approximately 6 minutes. Cover and ferment until doubled.

4. Prepare the topping and filling mixtures while the dough is fermenting.

To make the topping, cream the honey and sugar together. Stir in the pecans. This mixture will be very stiff.

To make the filling, stir the cinnamon, pecans and sugar together.

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5. Lightly grease muffin cups, then distribute the topping mixture evenly, about 1 tablespoon (15 milliliters) per muffin cup. Set the pans aside at room temperature until the dough is ready.

6. Punch down the dough and let it rest 10 minutes. Roll out the dough into a rectangle about 1/2 inch (1.2 centimeters) thick. Brush with the melted butter and top evenly with the filling mixture.

7. Starting with either long edge, roll up the dough. Cut into slices about 3/4 to 1 inch (1.8 to 2.5 centimeters) thick. Place a slice in each muffin cup over the topping.

8. Let the buns proof until doubled, approximately 20 minutes. Bake at 325°F (163°C) until very brown, approximately 25 minutes. Immediately invert the muffin pans onto paper-lined sheet pans to let the buns and their topping slide out.

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Soft Yeast Dinner RollsYield: 32

10 oz Water, room temperature1 oz Active dry yeast1 lb 6 oz Bread flour1/2 oz Salt2 oz Granulated sugar1 oz Nonfat dry milk powder1 oz Shortening1 oz Unsalted butter, softened1 Eggsegg wash, as needed

1. Combine the water and yeast in a small bowl. Combine the remaining ingredients (except the egg wash) in the bowl of an electric mixture.

2. Add the water-and-yeast mixture to the remaining ingredients; stir to combine.

3. Knead with a dough hook on medium speed for 10 minutes or until the dough reaches 77°F (25°C).

4. Transfer the dough to a lightly greased bowl, cover and place in a warm spot. Ferment until doubled, approximately 1 hour.

5. Punch down the dough. Let it rest a few minutes to allow the gluten to relax.

6. Divide the dough into 1-1/4-ounce (38-gram) portions and round. Shape as desired and arrange on paper-lined sheet pans. Proof until doubled in size.

7. Carefully brush the proofed rolls with egg wash. Bake at 400°F (200°C) until medium brown, approximately 12 to 15 minutes.

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Sweet Bun DoughYield: 37 ounces

1/2 oz Instant yeast7 1/2 fluid oz Water, temperature controlled1 oz Dry milk powder13 1/2oz Bread flour 4 1/2 oz Pastry flour3 3/4 oz Granulated sugar1/4 oz Baking powder1/4 oz Salt1 Egg50 grams Unsalted butter, room temperature50 grams Vegetable shorteningegg washbasic sugar glaze

1. Soften the yeast in the water in the bowl of a mixer fitted with the dough hook.

2. Add in flour, dry milk powder, sugar, baking powder, salt and eggs. Mix the dough for two minutes at low speed until the ingredients are moistened. Stop the machine and scrape down the bowl. Add more flour if needed to make a firm yet sticky dough. (The dough will soften as it kneads.) Increase the speed to medium and knead the dough for three more minutes.

3. Add the butter and shortening and mix until the soft dough is smooth and fully developed, about 3 minutes. Dough temperature: 77°F (25°C) after kneading.

4. Bench rest the dough, covered, for 45 minutes. Chill dough until firm.

5. Remove the dough from the refrigerator and let it rest at room temperature for 20 minutes. Divide each piece of dough into 18 portions to make a total of 36 portions. Form into smooth rolls and place the rounded rolls onto paper-lined sheet pans.

6. Proof until doubled in size, approximately 20 to 30 minutes.

7. Egg wash the rolls and bake at 350°F (175°C) with a short burst of steam at the beginning of baking until golden brown and baked through, approximately 18 to 20 minutes.

8. Brush the hot rolls with glaze. Cool on a cooling rack.

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White Sandwich BreadYield: 2 loaves

12 fluid oz Water (room temperature)1 1/4 oz Nonfat dry milk powder1 oz Granulated sugar2 teaspoons Salt1/2 oz Active dry yeast1 1/2 lb Bread flour1 oz Unsalted butter, softened2 Eggs

1. Combine the water, milk powder, sugar, salt, yeast and 12 ounces (340 grams) of the flour. Blend well. Add the butter and eggs and beat for 2 minutes.

2. Stir in the remaining flour, 2 ounces (60 grams) at a time. Knead for 8 minutes or until the dough reaches 77°F (25°C).

3. Place the dough in a lightly greased bowl, cover and let it ferment at room temperature until doubled, approximately 1 to 1-1/2 hours.

4. Shape into loaves and proof until doubled.

5. Bake at 400°F (200°C) if free-form or small loaves; bake at 375°F (190°C) if larger loaves. Bake until brown and hollow sounding, approximately 35 minutes for small loaves and 50 minutes for large loaves.

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100% Whole-Wheat BreadYield: 2 loaves

1 1/4 oz Nonfat dry milk powder1 lb 10 oz Whole-wheat flour 18 fluid oz Water (room temperature)1/2 oz Active dry yeast3 oz Honey1 oz Unsalted butter, softened1/2 oz Salt

1. Combine the salt and milk powder with 12 ounces (360 grams) of the flour in a large mixer bowl.

2. Stir in the water, yeast, honey and softened butter. Beat until combined into a thick batterlike dough.

3. Add the remaining flour 2 ounces (60 grams) at a time. Knead on medium speed for approximately 8 minutes until the dough reaches 77°F (25°C)

4. Place the dough in a lightly greased bowl and cover. Let the dough ferment in a warm place until doubled.

5. Punch down, portion and shape as desired.

6. Let the shaped dough proof until doubled. Bake at 375°F (190°C) until firm and dark brown, approximately 1 hour for loaves and 20 minutes for rolls. Brush the top of the loaves or rolls with melted butter after baking if desired.

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Brick Hearth White Bread

Ingredients 3 loaves9x5 inch

ALL Trumps Bread Flour 3 lbs 6 ozSalt 1 ozDried Milk Powder 3 ½ ozSugar 4 ¼ ozYeast ½ ozEggs 2Margarine, cut into chunks 4 ¼ ozWater ~ 2 lbs

Mix flour with sugar, yeast, powdered milk and salt in bowl of 30 qt mixerCombine eggs with margarine and waterAdd this to the flour mixture and mix to form a dough- adjust consistency to make a soft but not sticky doughMix until gluten develops then turn out into a greased bus tub, cover and let ferment until doubledPortion into 2-lb pieces, slight round, cover and bench rest for 10 minGrease and line 9x5 loaf pans Flatten each piece into a rectangle and roll up tightly to fit into pansProof until dough reaches ¾ inch above top of panBake in 350 degree F oven until top is golden and internal temp is 200 degrees FRemove from oven, cool for 5 min then remove loaves from panCool bread right side up onto rack

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SESSION NINE:

PASTRIES:LAMINATED DOUGH-

PUFF PASTRYPATE A CHOUX

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LECTURE NOTES—PASTRIES

Reading Assn: On Baking, Chapter 8, 11, 12: pages 185 – 209, pages 284 - 345****************************************************************************LEARNING OBJECTIVES:At the end of this session, the student should be able to:

1. Define the term “puff pastry and pate choux”2. Understand the difference between pie dough and puff pastry dough3. Define laminated dough.4. Scale and measure ingredients accurately for pastries5. Recognize a variety of tools and equipment used in pastry making.6. Produce a variety of pastries to include laminated dough, éclairs and cream puffs, and

meringue products.7. Evaluate a variety of pastries to include laminated dough, éclair pastries and meringue

shells.

KEY TERMS

pate feuilletee pate a chouxeclair cream puffprofiterole puff pastrynapoleon pavlovadacquoise

WHAT ARE PASTRIES?Products made with : Pate a choux (éclair paste), meringues (egg whites + sugar), and puff pastry

SHELLS MADE FROM THESE DOUGH:1. Short Dough:

Pate sucree- a rich, non-flaky dough that is sturdier than flaky or mealy dough. More cookie-like, has a buttery, rich flavor. Used mainly for tart crusts.Can be refrigerated for 2 weeks or frozen for up to 3 months.

2. Éclair Paste or Pâte à Choux (Cabbage paste in French):Unique: the dough is cooked stovetop before baking. Steam is the key leavener, and they are baked at high temperature (400 F.)Very easy to make, can be made in a few minutes. Bakes up into light, golden brown pastries filled with air pockets, can be filled with creams, custard, fruit or savory mixtures. Can be piped into rounds for cream puffs, fingers for éclairs or rings for Paris-Brest. Can be deep fried for beignets, churros or crullers.

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Procedure For Making Pâte À Choux:

1- Bring liquid, fat, salt and sugar to rolling boil.2- Add all flour at once. Stir until paste forms a ball and pulls from sides of pan.3- Remove from heat. Cool to 140 F.4- Beat in eggs, one at a time. Mix completely. 5- Pipe or shape and bake in hot oven.

3. Puff Pastry:

Category of rolled-in or laminated dough: Danish, puff and croissant doughFat is incorporated throughout the dough through a process of rolling and folding. No leavening agent is usedCan rise to 8 x its original size when bakedMany layers of fat sandwiched between layers of dough.Pate feuilletee (1000 layers of dough). Takes a great deal of time and care to prepareButter is the preferred fat for rolling in, flavor, and melt in the mouth quality.Quantity of rolled-in fat may vary from 8 oz. to 1 lb. per pound of flourPuff dough should have FOUR 4-folds (1028) or FIVE 3-folds (883)Proper layering of fat and dough thru a series of turns gives the pastry its flakiness and rise.

Other types of Puff pastry dough:

Blitz Puff DoughActually a very flaky pie dough that is rolled and folded like puff pastry. Easier and quicker to make than classic pie dough. Doesn’t rise as high as true puff pastry. OK for napoleons and similar layered desserts.

Reversed Puff Pastry:The butter layer encloses the dough instead of the dough enclosing the butter layer. It can be made up and baked w/o a final rest. Shrinks less than classic puff pastry.

4. Meringues :What is it? A basic mixture of egg whites whipped with sugar. Texture depends on the ratio of sugar to egg whites.

Do not mix in aluminum cookware- it will discolor product. Final product should be smooth, glossy and moist- not dry or sponge-like

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TYPES OF MERINGUES:

a. Common (French): Whip or fold sugar into whipped egg whitesUsed for pie toppings, soufflés, cake ingredient

b. Swiss: Egg whites are warmed to 100 F. with sugar and then whipped.Used for Buttercreams, pie topping and baked meringues

c. Italian: Hot sugar syrup is slowly poured into whipped egg whitesUsed for buttercreams, frosting, mousse, baked meringues

Sugar amount determines stiffness of meringue:Soft meringue: Low sugar content; Can be used to soften a mousse or Bavarian.

Hard meringue: Egg whites and an equal part or more of sugar by weight. Hard meringues can be piped into shapes or disks and dried in an oven on a low temperature. Can be used as layers in a torte, cups or shells can be filled.

TYPES OF FILLINGS:

1. Pastry Cream Contains starch as a thickening agent, which stabilizes the eggs. Can be boiled w/o curdling. Chill rapidly in shallow pans, surface covered with plastic. Keep refrigerated at all times.

General Procedure for making pastry cream: A review

Starch is mixed with eggs and ½ of the sugar to make a smooth paste.Milk is scalded with the other ½ of the sugar.Tempered egg mixture with some of the hot milk and is added to the hot milk and brought to a boil.The cream is then boiled to thicken with constant stirring and cooled (covered) in a shallow pan.

2. Whipped Cream 1 quart cream = 2- 2 1/2 quarts of whipped creamChill the cream and all equipment for best whipping results.

3. Ice Cream

4. Fruit

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SAUCES:

1. Stirred Custard (Crème anglaise). . Most common of all dessert sauces

2. Fruit Purees

3. Syrups

4. Simple syrup: equal weight of sugar and water, brought to a boil

5 Dessert syrup: a flavored simple syrup

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CHRM 1210 BAKING BASICS SESSION NINELaboratory Exercises Pastry and Laminated Dough-the puff paste

RULES FOR SHORT PASTES:

a. Use cool ingredientsb. Cream sugar and fat until smoothc. Add eggs gradually, in stages, to avoid curdlingd. Incorporate the floure. Avoid over mixingf. Store the short paste in a cool environmentg. Make short paste cool

The short, fat condition of the short paste is due to the high fat and sugar contents. The gluten and starch grains of the flour are wrapped in fat. Thus, they stick together, but the dough doesn’t swell. The starch cannot completely turn pasty during baking. Because of the fat blocking the water, it lacks enough water to form larger cells. Therefore, the cells of the crumb form a short and slippery, rather than cohesive structure.The amount of sugar and fat in this type of dough is expressed in ratios.Other ingredients can be added to improve quality and taste.

Short pastes suitable for rolling out are prepared based on the following formulas.

1 part sugar, 2 parts fat, 3 parts flour (a heavy short paste, also known as 1-2-3 dough. )1 part sugar, 1 part fat, and 2 parts flour (a light short paste) Pastry flour is usually the flour to use, however, all-purpose flour is acceptable.The fats used in short paste can vary from butter to shortening to lard.Milk, salt, flavoring, and baking powder may be added as desired for differing affects and these are usually added to the lighter short pastes.

RULES FOR PUFF PASTES:

a. Adapt the basic dough to the firmness of the roll-in fat in order to avoid the dough layers from breaking or sticking together during the rolling process.

b. Make the basic dough cool to prevent the roll-in fat from flowing out.c. Mix the basic dough intensively, as a smooth dough makes the rolling process easier.d. Let the basic dough relax to prevent it form contracting during the rolling and dough

makeup process.e. Wrap the basic dough in a plastic sheet during storage to prevent formation of a hard

dough skin.f. The basic rule of thumb for roll-in fat should be a ratio of 1:1 however, good puff can

be make with the fat at 70% to the dough weight at 100%.g. The proper amount of turns gives the best leavening action.

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FORMULA FOR PUFF PASTRY

Basic Dough: Roll-In Fat: Bread Flour 1000 grams Butter 1000 gramsWater 580 grams Bread Flour 30 gramsSalt 20 gramsSugar 20 gramsFat 60 gramsLemon Juice or Vinegar 20 grams

Use paddle attachment to mix roll-in fat and bread flour . Shape iinto 12-inch sauaare, chill while making dough.Mix dough ingredients together to form a smooth dough. Form into a ball cut and roll into a 14-inch square. Place butter square in the middle and make envelope around butterDo three double turns.

EXERCISE ONE: Effect of number of folds (or turns).1. Prepare basic puff pastry dough following the recipe given. After the first two folds, cut

off a third of the dough for make up.

2. Fold the remaining dough again using a single and a double fold.

3. Cut off half of this dough for make up.

4. With the remaining third of the dough, fold again with a single and a double turn. Save this for make up.

5. Make turnovers using this dough.

6. Evaluate the quality of the puff pastries.

Type of folds Flakiness and Texture Appearance

Insufficient folding

Optimum folding

Excessive folding

EXERCISE TWO: STUDENT PATE A CHOUX WORKEach student will make a batch of pate a choux. Pipe out éclairs: 4 inches long by 1 inches wide. Make 12 of these to standards.Bake at 375°F. until dark golden brown. Evaluate for doneness and standards.

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Éclair Paste (Pate A Choux)Yield: 1 1/4 pounds

4 fluid oz Milk (*see Note)4 fluid oz Water3/4 teaspoons Salt1 teaspoons Granulated sugar3 3/4 oz Unsalted butter4 oz All-purpose flour2 to 3 Eggs

1. Preheat the oven to 425°F. Line a sheet pan with parchment. Have ready a pastry bag fitted with a large plain tip.

2. Place the milk, water, salt, sugar and butter in a saucepan. Bring to a boil. Make sure the butter is fully melted.

3. Remove from the heat and immediately add all the flour. Vigorously beat the dough by hand. Put the pan back on the heat and continue beating the dough until it comes away from the sides of the pan. The dough should look relatively dry and should just begin to leave a film on the saucepan.

4. Transfer the dough to a mixing bowl and allow it to cool briefly to a temperature of approximately 130°F or lower. Using the mixer's paddle attachment, begin beating in the eggs one at a time.

5. Continue to add the eggs one by one until the mixture is shiny but firm. It may not be necessary to use all of the eggs. The dough should pull away from the sides of the bowl in thick threads; it will not clear the bowl.

6. Put a workable amount of dough into the pastry bag and pipe onto the sheet pan in the desired shapes at once. (Spraying the inside of the pastry bag with vegetable cooking spray will help keep the sticky éclair paste from clinging to the inside of the bag and make cleanup easier.

7. Bake immediately, beginning at 425°F for 10 minutes, then lowering the heat to 375°F for another 10 minutes. Continue gradually lowering the oven temperature every few minutes until it reaches about 200°F (90°C) or until the shapes are brown and dry inside. Open the oven door as little as possible to prevent rapid changes in the oven's temperature.

8. Cool completely, then fill as desired.

Savory Pate a Choux:Mix herbs and ½ C of grated cheese to finished dough and pipe into desired shape

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CLASSIC PUFF PASTRY

D é trempe 13 oz All-purpose flour1 1/2 teaspoons Salt3 oz Unsalted butter, cold7 fluid oz Water, cold

Roll in fat:10 oz Unsalted butter, softened

1. To form the détrempe, sift the flour and salt together in a large bowl. Cut the cold butter into small pieces and then cut the pieces into the flour until the mixture resembles coarse cornmeal.

2. Make a well in the center of the mixture and add all the water at once. Using a rubber spatula or your fingers, gradually draw the flour into the water. Mix until all the flour is incorporated. Do not knead. The détrempe should be sticky and shaggy-looking.

3. Turn the détrempe out onto a lightly floured surface. Knead the dough a few times by hand, rounding it into a ball. Wrap the dough tightly in plastic and chill overnight.

4. To roll in the butter, first prepare the softened butter by placing it between two sheets of parchment paper or plastic wrap. Use a rolling pin to roll the softened butter into a rectangle, approximately 5 inches x 8 inches (12.5 centimeters x 20 centimeters). It is important that the détrempe and butter be of almost equal consistency. If necessary, allow the détrempe to sit at room temperature to soften or chill the butter briefly to harden.

5. On a lightly floured board, roll the détrempe into a rectangle approximately 12 inches x 15 inches (30 centimeters x 37.5 centimeters). Lift and rotate the dough as necessary to prevent sticking.

6. Use a dry pastry brush to brush away any flour from the dough's surface. Loose flour can cause gray streaks and can prevent the puff pastry from rising properly when baked.

7. Peel one piece of parchment or plastic wrap from the butter. Position the butter in the rectangle and remove the remaining plastic. Fold the four edges of the détrempe over the butter enclosing it completely. Stretch the dough if necessary; it is important that none of the butter be exposed.

8. With the folded side facing up, press the dough several times with a rolling pin. Use a rocking motion to create ridges in the dough. Place the rolling pin in each ridge and slowly roll back and forth to widen the ridge. Repeat until all the ridges are doubled in size.

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9. Using the ridges as a starting point, roll the dough out into a smooth, even rectangle approximately 8 inches x 24 inches (20 centimeters x 60 centimeters). Be careful to keep the corners of the dough as right angles.

10. Use a dry pastry brush to remove any loose flour from the dough's surface. Fold the dough in thirds, like a business letter, the single book fold. If one end is damaged or in worse condition, fold it in first; otherwise, start at the bottom. This completes the first turn.

11. Rotate the block of dough 90 degrees so that the folded edge is on your left and the dough faces you like a book. Roll out the dough again, repeating the ridging technique. Once again, the dough should be in a smooth, even rectangle of approximately 8 inches x 24 inches (20 centimeters x 60 centimeters).

12. Fold the dough in thirds again, completing the second turn. Cover the dough with plastic wrap and chill for at least 30 minutes.

13. Repeat the rolling and folding technique until the dough has had a total of five turns. Do not perform more than two turns without a resting and chilling period. Cover the dough completely and chill overnight before shaping and baking.

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Almond Paste FillingYield: 1 pound

10 oz Almond paste4 oz Unsalted butter, softened1/4 teaspoon Salt1 teaspoons Vanilla extract2 Egg whites

Blend the almond paste and butter until smooth. Add the salt and vanilla, and then the egg whites. Blend well.

Variations:

Pistachio Almond Paste -- Combine 3 ounces (90grams) pistachios and 3/4 ounces (22 ½ grams) pistachio compound in a food processor and blend until smooth. Combine it with the almond paste, butter, salt and 5 ounces (150 grams) sugar. Omit the vanilla. Moisten with3 to 6 ounces (105 to 120 grams) egg whites.

Cream Cheese FillingYield: 13 ounces

8 oz Cream cheese4 oz Granulated sugar1/8 teaspoon Salt1/2 teaspoon Vanilla extract1/2 oz Flour1 Egg yolk1/2 teaspoon Lemon extract1 teaspoons Lemon zest

Beat the cream cheese until light and fluffy. Stir in the remaining ingredients.

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SESSION TEN:

FINALPRACTICAL &

WRITTEN EXAMS

152

CHRM 1210 Final practical assessment score sheet

Student_______________________________ Total points____________Passing: 105 of 150 points = 70%

White Bread Comments

Score 50

Mixing 0-10Baking, etc 0-10 Appearance 0-10Texture/ Consistency 0-10Flavor 0-10Sani/Safe. 0-10 infraction

Need 35 points Total________

12 Eclairs, 12 Cream Puffs. Fill three of each with appropriate filling for evaluation.

Pate a Choux CommentsScore 50

Prep. 0-10 0Baking 0-10Texture 0-10Taste 0-10Appearance 0-10Sani/Safe. 0-10 infraction

Need 35 points Total________

Three-layer high ratio cake with filling between layers. Filling should be different from frosting (and not whipped cream). Frosted with Italian buttercreamCake Comments Score 50

Prep. 0-10Baked 0-10Assembled 0-10Finish 0-10Pleasant to eat 0-10Sani/Safe. 0-10 Infraction

Need 35 points Total_________

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