BAKING AND BAKING SCIENCEPART TEN - Cake Ingredient Functions, Formula Balancing , Mixing

Procedures and Small Quantity Baking Cake Formulas

Questions or Comments

CAKE IS A BAKED BATTER MADE FROM SUGAR, EGGS, SHORTENING, MILK AND LEAVENING MIXED TOGETHER IN SUCH A WAY TO PRODUCE A FLUFFY, FINE GRAINED BAKED PRODUCT. THERE ARE TWO BASIC TYPES, "BATTER TYPE" WHICH CONTAINS A HIGH PERCENTAGE OF SHORTENING AND THE "FOAM TYPE" WHICH CONTAINS LITTLE, IF ANY SHORTENING AT ALL. FROM THESE TWO BASIC MIXES, MANY VARIETIES OF CAKES CAN BE MADE.

QUALITY CAKES DEPEND ON MANY FACTORS SUCH AS INGREDIENTS USED, MIXING METHOD, BATTER TEMPERATURE, BAKING, ETC. BALANCING OF CAKE FORMULAS WILL ALSO BE DISCUSSED IN THE FOLLOWING PARAGRAPHS:

INGREDIENTS:

Each ingredient used in cake baking is employed for the specific characteristics it has and/or the result it has on the finished product. If these effects are understood, the ingredients may be selected with the assurance that the products produced will be good..

Flour: Flour is the primary structure builder in most cakes. The gluten formed during mixing coagulates during baking and assists in supporting the heavy weight of sugar and shortening. Cake flour used in cake baking is made from soft wheats. Flours milled for bread baking will be made from hard wheat. Cake flour should have a low protein content (7 to 9 percent). Cake flour should be properly bleached, because bleaching helps to carry more sugar and shortening as well as water during mixing. Cake flour should also have a P.H. of around 5.2 which is slightly acid. This acidity helps to mellow or soften the gluten.

Sugar: Sugar is used in cake as a sweetener. Sugar is considered a tenderizer because of its tenderizing effect resulting from the softening action on flour proteins. Sugar lowers the carmelization point of the batter, allowing the cake crust to color at a lower temperature. Sugar helps to retain moisture left in the baked cake after baking thereby keeping the cake moist and edible for several days. A portion (about 50 percent) but not all of the sugar may be replaced with sirup. When this is done, the liquid content of the sirup must be deducted from the liquid going into the mix. For example, if 50 pounds of cane sugar is to be replaced with a sirup containing 80 percent sugar solids, it will be necessary to divide 50 pounds of needed sugar solids 50, by 80 percent (the percentage of sugar solids contained in the sirup) equals 62.5 pounds of sirup to use. Multiply 62.5 pounds of sirup times 20 percent (the percentage of water in the sirup) equals 12.5 pounds of water in 62.5 pounds of sirup. Subtract 12 pounds of water from the amount

of water called for in the formula so the water content of the formula will remain constant. The greater the percentage of sugar contained in the formula, the longer the cake will stay fresh. The amount to use will be covered later under formula balance. For optimum results, sugar must be completely dissolved in the batter. This is the reason why in balancing a cake formula, especially in HIGH RATIO CAKES (Cakes containing greater quantities of sugar and water than flour in the formula) water must exceed the sugar in the formula.

Salt:Salt is used primarily for taste and to tone down the sweetness.

Shortening:Shortening incorporates air in the cake batter during mixing. This air helps to obtain volume in the baked cake. It also tenderizes the cake. In making HIGH RATIO cakes, an emulsified shortening must be used to form an emulsion. Regular shortening is not capable of forming an emulsion when large amounts of sugar and liquid are used. If not enough liquid is used to dissolve the sugar, the cake will collapse in the center.

Eggs: Eggs furnish structure, moisture, flavor, color, and food value to the cake. Their most valuable contribution is structure. The proteins in the eggs coagulates during baking and assists the flour as a structure builder. Egg is the only ingredient that can be used to regulate the toughening action in a cake. If a weak flour is used, the eggs can be increased. If the percentage of shortening (a tenderizer) called for in the formula is increased, the eggs must be increased also. It is important to know the percentages of fat, moisture, and protein content of eggs when balancing cake formulas.

To get the same amount of solids when using egg whites in lew of whole eggs, the amount of egg whites would have to be increased and the moisture going into the mix must be decreased. To get the same amount of moisture when using egg yolks in lew of whole eggs, the moisture content must be increased. The amount of eggs to use in a cake formula will be discussed in formula balance.

Milk Solids: Milk solids have a binding effect on the protein of the flour, thereby increasing the toughness in a cake. A portion of the total solids in milk contain lactose sugar, which carmelizes at a low temperature (270 to 275 degrees F.). It is used to control crust color. It, along with the proteins in milk, adds food value and flavor to the cake, and helps to retain moisture in the cake. If liquid milk is used in lew of dry milk powder, it will be necessary to know the liquid content of the milk in order to make adjustments to the formula so the formula can be properly balanced. The various types of milk are composed of the following percentages of components: Fresh whole milk is composed of 8.5 percent solids; 3.5 percent butterfat; 88 percent water. Milk, Dry Whole is composed of 72 percent solids; 26 percent butterfat; 2 percent water. Milk, Solids Nonfat is composed of 97 percent solids; 1.5 percent butterfat; 1.5 percent water.

Leavening: Cakes are leavened mainly in three ways. Incorporation of air during mixing, chemically leavened and vapor pressure created in the oven. The manner of leavening depends upon the type of cake being made in regard richness of formula, consistency of

batter and baking temperature. Cakes low in water and high in ennriching ingredients get a larger amount of leavening during mixing and require less chemical leaveners than cakes made from lean formulas high in liquids. In addition to leavening the cake, chemical leaveners control the eating qualities of the cake. Excess soda , for example results in an undesirable "soapy taste". Baking Soda is necessary to produce the rich red color in Devils Food Cake. However, one must be careful not to use too much soda in the formula. To produce a chocolate cake having a brown crumb color rather than a red crumb color, Baking Soda must be left out. Some types of cakes require no chemical leavening. Examples are the true Pound Cake and the Basic Sponge Cake. These two cakes are leavened entirely by physical means such as air incorporated in the batter during mixing and vapor pressure created during baking. This is the reason why these types of cakes require a longer mixing period and precise control of temperature of the batter during mixing.

Liquids: Liquids in some form is required in every cake formula. The liquid may be in the form of water, liquid milk, eggs or any other ingredient which contain water. Water has several functions in cake production. It developes the gluten, dissolves the sugar, makes the function of baking powder possible, regulates the batter consistency, and controls the temperature of the batter. It is possible to carefully regulate the water portion of the formula by figuring the liquid content of any liquid ingredient used in the batter. The amount of water going into the cake formula is partially controlled by the type of shortening used. An emulsified type shortening will carry considerably more water in the mix, thus allowing the use of more sugar such as in High Ratio Cakes The total liquids (Liquid in the form of water and the liquid contained in the eggs) should always equal or exceed the weight of the sugar in the formula, because all of the sugar in the formula must be dissolved to produce a quality cake.

Formula Balance:In order to create a cake batter that will produce high quality cakes, certain amounts of the different ingredients have to be put together in a definite sequence at controlled mixing speed, time and temperature. The general relationship of ingredients that have to be brought into balance, differ according to the type of cake to be produced. In other words, the formula balance for batter cakes differs considerably from that of the foam type cake (Sponge cake and Angel food cake). These will be discussed separately. The following general rules apply to Batter type cakes:

RULE 1. The weight of the sugar should equal or exceed the weight of the flour. There is a top limit, of course in the amount of sugar which can go into a cake. For White and Yellow Layer Cakes, 145 percent sugar-flour ratio seems to be about the generally accepted practical top limit. Higher sugar-flour ratios are possible in cakes containing cocoa or chocolate. The more cocoa or chocolate used in the formula, the higher the sugar-flour ratio can be. The amount of liquid also become significant in determining the amount of sugar to use. When RULE NO. 1 is applied and a specific amount of sugar is selected, both the amount of sugar and the amount of flour become fixed. To set up the formula, it then becomes necessary to consider the amount of shortening, eggs and liquid which can be used. As the percentage of shortening is increased, the percentage of eggs must be increased by the same amount. This is due to the fact that shortening is a tenderizer

and to keep the cake from being over tenderized, additional structure in the form of eggs is needed.

RULE 2. The weight of eggs should equal or exceed the weight of the shortening. In applying this rule, the type of cake desired must be considered. For example, a true pound cake will have equal parts of shortening or butter, sugar.flour and eggs. A high ratio layer cake will have about 50 or 60 percent as much shortening as flour and the eggs should at least equal the amount of shortening in the mix. Eggs generally exceed the shortening by 5 or 10 percent. Since shortening carries air into the batter, a cake with a high percentage of shortening will be classified as a rich formula. The air carried by the shortening will result in less chemical leavening being needed.

RULE 3. The combined weight of the eggs plus the liquid, should equal or exceed the weight of the sugar. In layer type cakes, the weight of the liquids usually exceed the sugar by 20 t0 30 percent. In devils food cake, the liquids usually exceed the sugar by 40 to 50 percent. In pound cakes, best results are obtained if the liquids and sugar are nearly equal because pound cake batter needs to be slightly thicker.

SPONGE CAKE: The basic sponge cake is composed of flour, eggs, sugar, salt and vanilla. Following is an example of a Basis Spong Formula In Baker's Percent:

Ingredients PercentFlour, cake 100Sugar 166Eggs 166Salt 3

Economical Sponge Cake: By the addition of flour to the above Basis Formula, the following rules may be applied to produce a more economical cake: For each part of flour added, add the following: 0.75 to 1 part Sugar; 0.75 to 1 part Liquid Milk; 0.015 to 0.030 parts Baking Powder; 0.03 parts salt, and 0.01 part Vanilla.

Mixing Procedure:Heat equal parts of sugar and eggs to 110 Degrees F. Whip the egg and sugar mixture until a crease forms and remains without closing up when a couple of fingers are dragged across the top of the mixture. Dissolve the added sugar and liquid milk and add alternately with the flour when the flour is folded in (Do not overmix) when flour is folded in.

Following are examples of balancing Cake Formulas:

Layer Cakes (In Baker's Percent):

Ingredients Minimum MaximumFlour, Cake 100 100

sugar 100 145shortening, emulsified 30 60Eggs, Whole 30 70Salt 2 4Milk, Dry Nonfat 7 15Baking Powder 3 6Liquids-water+eggs 100 125

Pound Cake (In Baker's Percent)

Ingredients Minimum MaximumFlour, Cake 100 100sugar 100 125shortening, emulsified 40 100Eggs, Whole 40 100Salt 2 3Baking Powder 0 2Liquids-water+eggs 100 125.

Note: For White Pound Cake use Egg Whites instead of Whole Eggs and use 10 to 20 Percent more Whites than Shortening and use 2 to 4 Percent Baking Powder.

This completes the information on ingredients used in cake baking, their functions and also information on formula balance. Examples of formula balance are also included.

Cake Mixing Procedures: There are several ways to mix Batter-Type Cakes. The preferred way of mixing is the 2-stage method because of its simplicity and small chance for error. Regardless of the method used, the bowl must be scraped frequently to keep the batter smooth at all times. The shortening should be plastic, not too hard or too soft. The mixer should be started and run in slow speed until all the ingredients are combined to prevent splashing. Use the correct size bowl for the amount of batter being mixed. Have just enough batter in the bowl to cover the mixing paddle. The finished batter should be between 72 and 78 degrees F.

Two-Stage Method:Carefully weigh all the ingredients.

1. Sift all dry ingredients together including the dry milk when used.. Place the shortening, dry ingredients, and about 75 percent of the water into the mixing bowl. Mix for 3 minutes at medium speed ( 2nd speed in a 3 speed machine). Scrape bowl down thoroughly.

2. Combine eggs, remaining water and vanilla. Add slowly to ingredients in mixing bowl while mixing in slow speed. Scrape bowl down again. Mix for 3 minutes in medium speed.

Streamlined Method: Place all ingredients, except eggs, in the mixing bowl.

1. Using the wire beater attachment, beat the batter at high speed for about 1 minute.

2. Add the eggs and stir in slow speed for about 1 minute. This method requires a slight reduction in baking powder (about 20 percent less) due to the greater aeration of the batter during mixing.

Sugar Water Method: Place all of the sugar and slightly half the weight of the water in the mixing bowl.

1. Agitate the mixture for about 30 seconds, or intil the sugar is dessolved. (Remember to reduce the baking powder by approximately 20 percent).

2. Add the dry ingredients and the shortening and mix until the batter is smooth.3. Add the eggs and the remaining water, and mix until the batter is smooth.

Flour-Shortening Method (Blending Method): In the blending method, place the flour and shortening in the mixing bowl. Blend them together until the flour particles are thoroughly coated by the fat.

1. The remaining dry ingredients (sugar, salt, baking powder, and dry milk when used used) are then added and blended well.

2. About 75 percent of the liquid is added and the mixture is mixed until it is homogeneous.

3. The remaining liquid, including the eggs is added in small portions and the mixing is continued for about 5 minutes, making sure to scrape the bowl occasionally to assure a smooth batter.

Foam Type Cakes: Sponge and angel food cakes are mixed differently from batter-type cakes because is necessary to incorporate airinto the mix to obtain the desired volume. The eggs are beaten with a portion of the sugar and salt to form a foamy mass. When liquid is included in the formula, it is added gradually to the beaten egg, sugar, and salt mixture. The flour, starch when used, and the baking powder are sifted together and gently folded into the whipped mixture.

1. Sponge Cake - Regular:When whole eggs or egg yolks are used in the sponge mix, the volume will be improved if they are mixed with the sugar and salt and heated over a hot water bath to a temperature of 100 to 110 degrees F. The sugar will dissolve more readily and become more evenly distributed as when making jelly rolls. Do not overheat the eggs, because if the eggs are partially cooked, the volume of the finished product will be reduced. Beat the mixture until it is light and until it will hold a crease when a finger in drawn across the top of the batter. To aid the rolling process when making jelly rolls, a portion of the sugar can be substituted with syrup.

2. Angel Food Cake: Angel Food Cake is prepared from egg whites, granulated sugar, salt, vanilla and cream of tartar, and flour.

Mixing Method: (Make sure the mixing bowl and the beater are free of any grease).

1. Using a wire beater, beat the egg whites, cream of tarter, salt and vanilla until foamy. The egg whites should be fairly cool (about70 degrees F.)

2. Add approximately one-half the sugar in a slow stream, and beat to a wet peak (the foam will form a peak and will feel wet to the finger). Note: When the peak feels dry to the finger, the mixture has been overbeaten.

3. Sift the flour and the remaining sugar 5 times and gently fold this mixture into the beaten mixture. Note: Normally the folding step is done by hand, but can be done with the machine if done very carefully. As soon as all the lumps disappears, quit folding.

4. After completing the folding step, deposit the mixture into grease free Angel Food pans and bake at about 400 Degrees F.

5. Place baked cake upside down on a wire cooling rack until thoroughly cooled before removing from the pan. If this is not done the cake will shrink and be low in volume.

Chiffon Cakes: Chiffon cakes are another variation of foam cakes. These formulas contain a high percentage of liquid, with egg yolks and egg whites forming the greatest portion of the liquid. The aeration comes from two sources, the air beaten into the egg whites, and the baking powder incorporated as part of the other ingredients. Salad oil makes up the shortening of the mix. Except for the higher egg content and salad oil used, the formulas are very similar to high sugar layer cake formulas. The mixing procedure consists of two stages as follows:

1. All the ingredients except the egg whites and about one-half the sugar are mixed to form a batter. To make a lemon or orange shiffon cake, a small amount of lemon juice or orange juice may be added, or the extract can be used.

2. The egg whites, the remaining 0ne-half of the sugar the cream of tartar, and vanilla are whipped separately to form a medium peak as in Angel Food Cake. Remember that the bowl and wire attachment should be free of grease.

3. The batter which was mixed previously, is gently folded into the beaten meringue. The principle of baking is the same as for Angel Food Cake, except the oven temperature should be slightly lower, about 350- to 375 degrees F. The cake is usally baked in an Angel Food Cake pan, but can be baked in layer cake pans or sheet pans.

SMALL QUANTITY BATTER CAKE FORMULAS:CHOOSE ONE OF THE FOLLOWING MIXING METHODS WHICH WAS DISCUSSED ABOVE: (1) TWO-STAGE METHOD (2) STREAMLINED METHOD (3) SUGAR-WATER METHOD (4) FLOUR - SHORTENING METHOD (Blending method).

YELLOW CAKE FORMULA-LOW SUGAR (Equal amounts of flour and sugar):

INGREDIENT POUNDS OUNCESFlour, Cake 1 5Sugar, granulated 1 5

Salt 0 1/2Baking powder 0 3/4thMilk, nonfat dry 0 2Shortening,emulsified 0 9-3/4thEggs, whole 0 10-1/2Water 1 0Vanilla 0 0-1/2

HIGH RATIO YELLOW CAKE (120 PERCENT SUGAR):

INGREDIENT POUNDS OUNCESFlour, Cake 3 0Sugar, granulated 3 9-1/2Salt 0 1-1/2Baking powder 0 3Milk, dry nonfat 0 2-1/2Shortening, emulsified 1 12Eggs, whole 1 13Water .1 12Vanilla 0 1-1/4

DEVILS FOOD CAKE:The mixed batter need not be rushed to the oven, because it is is stable since it contains Double Action Baking Powder.

INGREDIENT POUNDS OUNCESFlour, cake 2 11-1/4thSugar, granulated 3 9-1/2Salt 0 1-1/4thBaking powder 0 0-3/4thBaking soda 0 1-1/2Cocoa 0 8-3/4thMilk, dry nonfat 0 2Shortening, emulsified 0 12Eggs, whole 1 10Water 2 10Vanilla 0 1-1/4th

DEVILS FOOD CAKE: Note: Baking Soda and vinegar is used instead of Baking Powder, so this batter must be baked as soon as it is finished mixing since Soda and vinigar are not double acting.

INGREDIENT POUNDS OUNCESFlour, cake 1 1Sugar, granulated 1 6-1/2Salt 0 1/2

Baking soda 0 3/4thCocoa 0 3-1/2Milk, dry nonfat 0 2Shortening, emulsified 0 9-1/4thEggs, whole 0 10Water 1 1-1/2Vinegar 0 0-3/4thVanilla 0 0-3/4th

SPICE CAKE-HIGH RATIO (117 PERCENT SUGAR):

INGREDIENT POUNDS OUNCESFlour, cake 3 0Sugar, granulated 3 9Salt 0 0-1-1/2Baking soda 0 0-1/2Baking powder 0 2Cloves 0 0-1/2Allspice 0 0-1/2Cinnamon 0 1Milk, dry nonfat 0 3-3/4thShortening, emulsified 1 14Eggs, whole 1 12Water 2 0Molasses 0 8Vanilla 0 1-1/4th

BANANA CAKE:

INGREDIENT POUNDS OUNCESFlour, cake 3 0Sugar, granulated 3 0Salt 0 0-1-1/4THBaking soda 0 1-1/4THBaking powder 0 1-1/2Milk, dry nonfat 0 1Shortening, emulsified 1 6Bananas, peeled 2 12Eggs, whole 1 8Water 1 2Vanilla 0 1-1/4th

GINGERBREAD:

INGREDIENT POUNDS OUNCESFlour, cake 1 14

Sugar, granulated 0 11Salt 0 0-1/2Baking soda 0 0-3/4THBaking powder 0 0-1/2Ginger 0 0-1/2Cinnamon 0 0-1/2Shortening, emulsified 0 9Molasses 1 8Eggs, whole 0 8Water 1 0Vanilla 0 1-1/4th

SPONGE CAKE:

INGREDIENT POUNDS OUNCESSugar, granulated 1 10Eggs, whole 1 0Egg yolk 0 10Salt 0 0-1/2

MIXING PROCEDURE:Place all above ingredients in mixing bowl and heat over hot water bath to 110 degrees F. Beat with wire beater until light and thick.

INGREDIENT POUNDS OUNCESSirup 0 5Water 0 10Vanilla 0 0-1/2

MIXING PROCEDURE:Combine sirup, water, and vanilla and heat in a separate container over a hot water bath to 160 degrees F. Add slowly to the whipped mixture and mix 1/2 minute in slow speed.

INGREDIENT POUNDS OUNCESFlour cake 1 8Milk dry non fat 0 2Baking powder 0 0-1/2

MIXING PROCEDURE:Sift flour, milk dry nonfat, and baking powder twice, and fold into above mixture by hand. Grease layer cake pans and deposit 8 ounces of the sponge batter in each 8-inch pan. For 13 inch to 18 inch sheet pan, scale 2 pounds 12 ounces of the sponge batter in each pan. Bake at 400 degrees F for about 10 minutes. Note: To make jelly rolls, place a sheet of parchment paper on the work bench, sift a thin coating of powdered sugar on top of the paper. As soon as the cake comes out of the oven, dump the sheet of baked cake onto the sugared paper. Spread 1 pound of jelly over the hot cake and roll into jelly roll.

This completes the information Cake Baking.

FORMULA BALANCING

March 5, 2010 at 3:57 pm (Notes)

FORMULA BALANCING

Basic requirement of a cake is that it should have a pleasing appearance, with a thin crust, should be light, even textured and pleasant to eat. In a fruit cake, the fruits should be evenly dispersed in the crumb.Each ingredient has a definite function. If haphazard quantities of ingredients are used in a cake, the resultant product will vary from day to day. Therefore in order to have consistently good quality product, it becomes necessary that all the ingredients are used in a definite proportion and in a proper manner.Thus a cake formula is an accurate record of the quantities of certain raw materials necessary to make a particular type of cake.Now what is a balance?There are four main ingredients necessary in the construction of a cake formula, they are fat, flour, eggs and sugar.Balance can be divided into 4 parts:1.Toughners – they provide strength- Eggs, flour.2.Tenderizers – they have to be carried.- Sugar, fat, milk, fruits.3.Moisterners – have an opening effect.- Sugar, baking powder, eggs and fat.4.Driers – flour, cocoa, milk solids. They absorb moisture.Thus a balanced formula is one, which contains sufficient materials from gr.2 as can be carried by gr.1. These should be balanced between the effects of gr.3 & 4.The oldest formula for a cake known to the baking industry is known as ‘pound all round.’In this formula there is sufficient strength provided by the eggs and flour to carry the sugar and fat.The general rules for balancing creaming method cakes made with regular shortening or butter are:1. The sugar is equal to or less than the flour.2. The fat equals the egg.3. The eggs and liquid (milk and water) equals the flour.

A “High ratio” cake has more sugar than flour while a “Low ratio” cake has either equal proportion of sugar and flour or sugar is less than flour.With the use of high ratio shortening cakes can now be made with more sugar than flour while a low ratio cake has either equal proportion of sugar and flour or sugar is less than the flour.

Sugar helps in retaining moisture and thus improves shelf life of cakes. So higher percentages of sugar in cakes will further add to the shelf life of cakes. Addition of more sugar will necessitate additional quantity of liquid (egg + water) in order for sugar to be effective.

A normal cake formula will not tolerate additional amounts of liquid without deteriorating the quality of cakes. But with high ratio shortening additional moisture can be incorporated along with special cake flours with finer granulation. Such cake flour are well – chlorinated, chlorination improves crumb colour and also lowers the gelatinization point of starch, making it possible to have a faster set in the oven, and thus minimizing possibility of escape of carbon dioxide.

Low ratio cake

1. Flour is equal or less than sugar.2. Shortening should not exceed egg3. Liquid = egg + milk = sugar.

High ratio cake

1. Sugar is more than the flour (110 – 160 sugar)2. Eggs are more than the shortening (10%)3. Liquid = eggs + milk = sugar + 25 (25 is an arbitrary figure which gives desirable result in the product

So a general formula for a high ratio cake:

1. 100 parts of flour2. 30-80 parts of fat3. 110-140 parts of sugar4. 40-90 parts of eggsAnd from the formula above we can find out the quantity of liquid milk.

Cranberry pera Muffins para 24

Rendimiento: 24 porciones

Para todo uso 1 libra (un cuarto) de harina 5 onzas (1-1/4 tazas) de harina de soja 6 onzas (3/4 taza) de azúcar granulada 2 cucharadas + 1-1/2 cucharaditas de polvo para hornear 1 cucharada de canela molida 2 cucharaditas de cáscara de naranja deshidratada 1/4 cucharadita de sal 3 huevos 1-1/4 tazas de leche de soja 1-1/4 tazas de agua 2 cucharadas de aceite de soja + 1-1/2 cucharaditas 10 onzas (1-1/2 tazas) de peras en conserva, escurridos y picados 8.5 onzas (2 tazas) de arándanos secos

Combine la harina, el azúcar, polvo de hornear, la canela, cáscara de naranja y la sal,

mezclar bien. Haga un hueco en el centro de la mezcla de ingredientes secos y añadir los huevos, la leche de soya, agua, aceite, peras y arándanos; mezclar sólo hasta que se humedezca.

Colocar la mezcla en moldes para muffins engrasados. Hornee a 400 ° F durante 12 a 15 minutos o hasta que al insertar un palillo en el centro salga limpio.

Análisis nutricional por porción:

Calorías 158,8

23,4 mg de colesterol Proteínas 4,8 g Fibra 1,6 g 3,6 g de grasa 193,3 mg de sodio Hidratos de carbono 27,6 g Calorías de grasa 20%

Muffins de salvado de Cranberry 100

Rendimiento: 100 porciones Cada porción: 1 muffin Temperatura: 400F Horno Tamaño del Pan: 9 de cada 12 moldes para hornear panqués

Ingredientes Pesos Medir

Puré de manzana, enlatados, edulcorada 5 libras 2-1/3 cuartos Agua 2 libras Un cuarto De cereales, salvado de 100% 2 libras 2-1/2 cuartos Harina de trigo, de uso general, cernida 3-1/4 libra 3-1/4 cuartos Azúcar, granulada 2-1/8 libra 1-1/4 cuartos La canela, el suelo 1/2 onza 2 cucharadas Levadura en polvo 4 onzas 9 cucharadas Sal 3/4 onzas 3-1/2 cucharaditas Nuez moscada, el suelo 1/8 onza 2 cucharaditas Los huevos, entero, mesa de congelado,

grado, descongelado 9-1/2 oz 1 taza

Las claras de huevo, congelado, descongelado 9-1/2 oz 1 taza Ensalada de aceite 9-5/8 oz 1-1/4 taza Los arándanos frescos 2 libras 8-1/3 tazas

1. Mezcle puré de manzana con agua, añadir al salvado, deje reposar durante 5 minutos.

2. Tamizar juntos la harina, el azúcar, el polvo de hornear, la sal, la canela y la nuez moscada en un tazón.

3. Descongele los huevos en refrigeración constante en el 41F. o inferior. Agregue la mezcla de salvado de puré de manzana, los huevos y aceite de la ensalada o la manteca y mezcle a baja velocidad unos 15 segundos, raspar los lados y el fondo del tazón. Mezclar hasta que los ingredientes secos se humedezcan, a unos 15 segundos. No en exceso. Doble arándanos a la mezcla.

4. Llene cada bien engrasada bollo taza de 2/3. 5. Hornee de 25 a 30 minutos o hasta que se dore ligeramente.

NOTA:

1. En el paso 2, la masa quedará grumosa. 2. En el paso 5, si se usa horno de convección, hornear a 350 ° F, 23 a 26 minutos

o hasta que esté hecho con el ventilador de baja, para que se abra.

3. Donuts de chocolate para el 100 4.

Porciones: porciones de 100 Porciones: 2 Donuts cada uno Temperatura: 360 a 375 grados F. con mucha grasa

4 cuarto (4 libras) de harina, trigo, pan, cernida 6 3/4 cuartos (6 libras) de harina, trigo, productos de pastelería, tamizada Un cuarto (1 libra) de cacao 1 taza (7 onzas) de polvo de hornear 1 1/3 taza (6-1/2 onzas) de leche, sin grasa, seca 2 cucharadas (1 1/3 onzas) de sal 2 cucharadas de nuez moscada, el suelo 2 tazas (14 oz) de manteca 6 3/4 tazas (3 libras) de azúcar granulada, la 1-1/4 cuartos (24 huevos) huevos enteros 7 1/2 tazas de 3 libras 12 onzas) de agua 2 cucharadas (1 onza) de vainilla

Mezclar y cernir harina, polvo de cacao, polvo de hornear, la leche descremada en polvo, sal y nuez moscada.

Crema de manteca y el azúcar hasta que estén bien mezclados. Agregar los huevos, batir hasta que esté suave y esponjosa.

Combine el agua y la vainilla. Agregar los ingredientes secos a la mezcla anterior alternando con los líquidos, agregar aproximadamente 1/3 de la mezcla de harina cada vez. Mezclar después de cada adición. No en exceso. Deje reposar la masa 10 minutos.

Rollo 3/8-pulgada masa espesa a bordo bien enharinada, cortar con el cortador de donuts.

Freír un minuto por cada lado o hasta que estén doradas. Escurrir sobre papel absorbente.

NOTA: 2 tipos un cuarto de galón de leche de otros pueden ser sustituidos por leche descremada en polvo y agua. La masa puede ser enfriada 1 hora para facilidad de manejo. 1 lb de harina de pan puede ser utilizado para rodar donuts en una superficie enharinada. Si la máquina rosquilla se utiliza entonces usted no tiene que extender la masa y freír.

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