Quiz 2 Study Outline - 16:02 Cakes Cookieslittlecakes...

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Shortened and Foam Cakes 16:02 Cakes Basic flour mixture foundation for… Cakes – sweetened breads Cookies – little cakes Simple sugar cookies to elegantly decorated wedding cakes Types of Cakes Classified by fat content 3 categories… shortened o cake made with fat unshortened cake made without fat chiffon both shortened and unshortened shortened cake examples bundt, butter, carrot, cheesecake, coffee cake, devil’s food, fruit cake, german chocolate, ice cream cake, mooncake, pound, upside down cake unshortened cake examples angel food, boston cream pie, dacquoise, genoise, meringue, petite four,  roulade, tiramisu
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Preparation of cakes Ingredients Cakes have higher proportion of sugar, milk, and fat to flour than bread Cake flour is used Protein from flour and eggs add strength and structure Fat and sugar structure and add moisture and tenderness Too much flour and eggs = tough cake Too much fat and sugar = might not set “high ratio” cake – sweeter and contain more sugar than flour o creates cakes that are neither too dry or moist 3 formulas for “high ratio” cakes sugar should weigh same or slightly more than flour eggs should weigh same or slightly more than fat liquid ingredients should weigh same or slightly more than sugar leavening – per 1 cup flour use 1 t. baking soda or  ¼  t. baking powder fats – eg. Butter, shortening, oil – add to… tenderness, volume, moistness, and flavor oil not vegetable oil coats flour proteins, preventing adhering to H2O; reduces gluten formation and leaves  more moisture in cake
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eggs strengthening structure increase leavening act as emulsifiers add to color and flavor milk usually main liquid hydrates dry ingredients  dissolves sugar and salt provides steam for leavening allows baking powder/soda to react and produce CO2 leavening agent leavened by either baking soda, baking powder, air, and/or steam Additional ingredients 1. Salt – enhances flavor 2. Flavoring agents – vanilla, chocolate, spices, nuts, etc. 3. Additives 1. Not in cakes made from scratch 2. Most often in commercial mixes
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3. Surfactants – improve moisture and texture, aid emulsification and getting  air into batter Cake Method of Mixing 1. Cream the fat  and sugar together 2. Beat the eggs then add to fat and sugar mixture and beat well 3. Add the sifted dry ingredients alternately with the liquid ingredients, beginning and  ending with the dry ingredients.  After each addition, stir to combine the ingredients  then beat briefly 4. Fold in any flavorings, fruits, or nuts Preparation of Cakes Other factors
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