cakes and cookies chapter 18. introductory foods, 13 th ed. bennion and scheule © 2010 pearson...

Cakes and Cookies

Chapter 18

Introductory Foods, 13th ed.Bennion and Scheule

© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.2

Kinds of Cakes

Shortened

Unshortened

Chiffon Cakes



Shortened Cakes

Pound cakes Tender Compact and close grain Historically 1 pound each of butter, sugar, flour, and

eggs. No leavening agent Leavened by air and steam

Standard shortened cakes Fine grain Uniform cells with thin cell walls Elastic crumb



Ingredients in Standard Shortened Cakes

Sugar Egg Fat Emulsifiers Leavening agents Flour Liquid Chocolate in chocolate cakes



Sugar

Adds sweetness

Promotes tenderness by interfering with gluten development

Influences volume Traps air during creaming Raises starch gelatinization temperature Decreases cohesive forces



Eggs

Add air when beaten

Contributes to structure Eggs coagulate



Fat

Often includes shortening, butter, and margarine Consider type of fat when make substitutions Diet margarine is lower in fat

Increases tenderness

Increases volume by Decreasing cohesive forces Adding air during creaming



Emulsifiers

Allow fat to be distributed more finely and more sugar may be incorporated

High ratio shortenings

Decrease cohesive forces thereby increasing volume

Examples Mono- and diglycerides added to hydrogenated shortenings Also – polysorbate 60



Leavening Agents

Include Baking powder Baking soda Air entrapped in creamed shortening Beaten egg whites Steam



Flour

Contributes structure

Too little flour Weak structure and coarse texture Cake may fall

Too much flour Compact dry cake



Flour

All purpose flour

Cake flour



Liquid

Milk, water, and fruit juices

Dissolves ingredients

Hydrates starch and protein

Produces steam

If excess liquid, poor volume



Chocolate

Cocoa and chocolate contain starch, therefore less flour

Devil’s food cakes



Other Considerations

Proportion of ingredients

Recipe calculations



Mixing Methods

Conventional Conventional sponge Muffin Quick mix



Mixing Methods

Conventional Creaming fat with sugar Add eggs Add dry ingredients alternatively with liquid

Conventional Sponge Cream fat with about one-half cup sugar One-half cup sugar beaten with eggs and reserved Add dry ingredients alternatively with liquid Fold in egg and sugar mixture



Mixing Methods

Muffin Method Eggs, milk, and melted fat are mixed together and

added at once to the dry ingredients

Quick-mix method Uses higher proportion of sugar and liquid Sift dry ingredients into bowl Add all fat and part of liquid Add eggs and remaining liquid



Over and Under Mixing

Overmixing May toughen cakes especially if

Lean mixture Higher protein flour used

Compact cake Heavy or soggy

Undermixing Coarse texture Thick cell walls Concave surface especially if a rich mixture



Preparation of Pans

Prepare pans before mixing batter

Grease pans Bottoms and sides Bottoms only

Greased and lightly floured

Use of wax or parchment paper



Baking

Baking temperatures

Cooling before removal from pan

Microwave baking



Unshortened Cakes

Do not include shortening or other types of added fat

Angel food Egg whites only

Yellow sponge Whole egg



Angel Food Ingredients

Egg whites Beat to foam Warm to room temperature before beating Avoid oil or egg yolk contact Do not beat in plastic bowl

Flour Cake flour is preferable



Angel Food Ingredients

Sugar Stabilizes egg white foam Sweetens Aids in browning Produces tender cake

Cream of Tartar Produces a white cake Stabilizes egg white foam Prevents shrinkage of cake Produces more tender cake



Mixing Angel Food

Beat eggs Need good volume without over beating

Usually beat part of sugar into eggs

Gently fold flour and sugar mixture into beaten eggs whites



Other Considerations

Pans are not greased

Baking Temperatures

Cooling



Sponge Cakes

Preparation methods Separated Whole egg

Baking



Cookies

Rolled Dropped Bar Pressed Molded Icebox or refrigerator



Cookie Ingredients

Like cakes – ingredients vary

Usually all-purpose flour

For crisp cookies Rich in fat, sugar, or both



Mixing and Baking

Conventional mixing method most common

Baking Usually on cookie sheets Carry over baking

cakes and cookies chapter 18. introductory foods, 13 th ed. bennion and scheule © 2010 pearson...

Documents

pearson higher education

upper saddle river

creamingintroductory

poor volumeintroductory

cohesive forcesadding

eggsadd air

emulsifiersallow fat

margarineconsider type