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435304
Preparation of cakes, breads, cookies and pastries
Description
By Class A Group 6
Mind Map by
lkyan.25
, updated more than 1 year ago
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Created by
lkyan.25
about 11 years ago
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Resource summary
Preparation of cakes, breads, cookies and pastries
Breads
Quick Breads
Don't overmix
Problems
Caved in
Too much leavening
Too dry/ burned
Baked too long
Underbaked in spots
Oven not hot enough
Too dense/ compact
Dough overmixed
Yeast breads
1. Mixing
2. Kneading
3. Rising
4. Purchasing down
5. Shaping
6. Proofing
7. Decorating
8. Baking
Eg: bagels/English muffins
Storage
Up to 2-3 days in dry place
Frozen if not used in few days
Cakes
Larger amount of sugar, fluid, and fat
Types
Shortened
Made with fat
Chocolate
Unshortened
Made without fat
Whipped eggwhite
Angel food
Chiffon cakes
Combined characteristics of both
Lemon&chocolate chiffon Cake
Preparation
Conventional/creaming
Conventional sponge
Pastry-blend
Quick-mix
Muffin mix
Storage
No exposure to air
Frozen : keep up to 3 months
Frosted: 6 months if unfrosted
Cookies
Lower in water/fluid
Higher in fat & sugar
Types
Dropped
Chocolate chip cookies
Bar
Lemon bars
Pressed
Macaroons
Molded
Enter text here
Rolled / cut out
Butter cookies
Icebox/refrigerator
Baking
Center of the oven
Cool on cooling rack
Problems
Too brown/ dry/ tough
Over-baking
Uneven shape/ excess spread
Under-baking
Dough too cool/ warm
Storage
Commercially Packaged keep for months
Airtight containers or wrappings
Pastries
Types
Laminated
Eg:Puff/Danish
Non-laminated
Plain pastry/Hot water Crust
Problems
Tough/shrink
Over mixed
Too tender/crumby
Under mixed
Too brown
Over baking
Storage
Keep longer when refrigerated
Not to frozen
Eg:custard
Present over when making frozen pastries
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