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smith-13 - SFL 110 Week 12 Pies & Pastries |1 READING...

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| 1 READING ASSIGNMENT: “Cake Cures,” BCC pg. 101 “Tips for Frosting,” BCC pg. 114 “Pastry Cures,” BCC pg. 121 “How to Make Pastry,” BCC pg. 125 “How to Make a Lattice Pie Top,” BCC pg. 126 “How to Make Pastry Edges,” BCC pg. 126 Pg. 101 CAKE CURES The Best Shortening Cakes Are. . . High, golden brown Slightly rounded, smooth top Fine-grained, even textures, not crumbly Soft, velvety, slightly moist, light, tender What Happened Why Pale Too little sugar Baking time too short Does not rise properly Too much liquid Too much fat Pan too large Oven too cool Peaked or cracked on tope Too much flour Oven too hot Rim around edge Pan sprayed with cooking spray Coarse grained Too much shortening Crumbly Too much shortening Too much sugar Underbeaten Too little egg (use large eggs0 Dry Too much baking powder Baking time too long
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| 2 Too little liquid Heavy, too moist Too much liquid Too much shortening Too little flour Batter overflows Too much batter in pan Pan too small Too much leavening Sticks to pan Pan not greased enough Pan greased with oil (okay if not
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smith-13 - SFL 110 Week 12 Pies & Pastries |1 READING...

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