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L15 preparation of cakes, breads, cookies, pastries
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L15 preparation of cakes, breads, cookies, pastries
cakes
- Ingredients
- 1.Flour
- 2.eggs
- 3.Fat
- 4.sugar
- 5.baking soda or powder
- 6.Flavourings
- Types
- Shortened
- made with fat
- Eg. chocolate cake, pound and spice cake
- unshortened
- without fat
- rely on whipped egg white foam for structure
- angel cake, sponge cake
- chiffon cakes
- combined characteristics of shortened and unshortened cake
- Eg. lemon and chocolate chiffon cake
- Shortened
- storage
- protect from any exposure to air
- frosted: 3 months
- unfrosted: 6 months
- preparation
- mixing method
- conventional or creaming
- quick mix
- pastry-blend
- muffin mix
- conventional sponge
- mixing method
- Ingredients
pastries
- methods
- mixing
- rolling
- type of filling
- decorations
- baking
- Ingredients
- salt
- fat
- flour
- liquid
- storage
- refrigerate
- not to frozen
- flour mixtures
- tenderizers
- sugar
- acid
- egg york
- fat
- toughners
- egg white
- milk
- flour
- water
- tenderizers
- type
- non-laminated
- plain pustry
- hot water
- crust
- choux
- laminated
- puff
- Danish
- non-laminated
- methods
cookies
- example
- macaroons
- shortbread
- Type: by fluidity of dough/batter
- bar, dropped, pressed, molded, ice box, rolled
- storage
- airtight containers or wrapping
- commercially packaged keep for months
- decoration
- frostings or icings
- example
Breads
- storage
- frozen
- 2-3 days in dry place
- Type
- quick bread
- characteristic
- baked immediately
- examples
- muffins
- steps
- muffin method
- ingredients
- flour
- water
- +/- salt
- +/- leavening agent
- butter, eggs
- characteristic
- Yeast bread
- characteristic
- leavened with CO2 produced by yeast
- examples
- bagels
- pita
- characteristic
- quick bread
- storage