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ppt for cakes.ppt

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ppt for cakes.ppt

  1. 1. CAKE TYPES, BAKING, AND COOLING THE BASICS
  2. 2. PREPARING THE CAKE •High-fat or shortened cakes • Creaming Method • Two-Stage or blending method •Low-fat or foam type cakes • Foaming or sponge method • Angel food method • Chiffon Method
  3. 3. CREAMING METHOD • Have all ingredients at room temperature • Start with butter or shortening. • Use the paddle attachment on a low speed until it is smooth and creamy. • Add the sugar • Cream the mixture at medium speed until the mixture is light and fluffy • If melted chocolate is used, it is added at this time
  4. 4. CREAMING METHOD • Add the eggs, a little at a time. • After each addition, beat until eggs are absorbed before adding more. • Scrape down the sides of the bowl to ensure even mixing
  5. 5. CREAMING METHOD • Add the remaining dry ingredients alternating with the liquids. • Add one fourth of the dry ingredients • Mix until just blended • Add one third of the liquid • Mix until just blended • Repeat until all the ingredients are used • Scrape down the sides of the bowl occasionally for even mixing
  6. 6. TWO-STAGE METHOD • Have all ingredients at room temperature. • Sift the flour, baking powder/soda, and salt into the mixing bowl, and add the shortening. • Mix at low speed with paddle attachment for two minutes, stop the machine, scrape the sides and continue mixing for an additional two minutes.
  7. 7. TWO-STAGE METHOD • Sift the remaining dry ingredients into the bowl and add part of the liquid. • Blend at low speed for 3 to 5 minutes. • Scrape the side several times to ensure even mixing. • Combine the remaining liquid and lightly beaten eggs. • With mixer running add to batter in three parts. • Turn off the machine and scrape the sides after adding each part.
  8. 8. FOAMING OR SPONGE METHOD • Have all ingredients at room temperature. • If butter is included, it must be melted. • If liquid and butter are included, heat them together until the butter is just melted. • Combine the eggs and sugar and warm to 110ºF over a hot water bath. • With the whip attachment beat eggs at high speed until light and thick • This may take 10-15 minutes
  9. 9. FOAMING OR SPONGE METHOD • Fold in the dry ingredients being careful not to deflate the foam. • This should be done by hand. • If melted butter or a butter-liquid mixture is being used, fold it in at this point. • Be careful not to overmix, or the cake will be tough. • Immediately pan and bake the batter.
  10. 10. ANGEL FOOD METHOD • Have all ingredients at room temperature. • You may warm egg whites slightly for better volume. • Sift the flour with half the sugar . • Using the whip attachment beat the egg whites until they form soft peaks • Add salt and cream of tarter near the beginning of the beating process.
  11. 11. ANGEL FOOD METHOD • Gradually beat in the sugar that was not mixed with the flour. • Beat until soft glossy peaks form, don’t overmix. • Fold in flour-sugar mixture until it is thoroughly absorbed, but no longer. • Pan and bake immediately.
  12. 12. CHIFFON METHOD • Have all ingredients at room temperature. • Sift the dry ingredients, including part of the sugar, into the mixing bowl. • Using the paddle at second speed, gradually add the oil, then the egg yolks,water, and liquid flavorings in a slow steady stream. • Stop the machine frequently when adding the liquids to scrape down the sides.
  13. 13. CHIFFON METHOD • In a separate bowl whip the egg whites until they form soft peaks. • Add the cream of tarter and sugar in a stream and whip to firm moist peaks. • Fold the whipped egg whites into the flour-liquid mixture. • Immediately pan and bake.
  14. 14. PAN PREPARATION • Always prepare pans before mixing cake batter. • For high-fat cakes, the bottoms and sides of layer pans must be greased and floured. • For sheet cakes line the pan with greased parchment. • For angel food cakes, do not grease the pan. • For sponge cake layers, grease the bottoms but not the sides.
  15. 15. BAKING • Cake structure is fragile, so proper baking conditions are essential for high- quality products. • Preheat the oven. • Make sure ovens and shelves are level. • Do not let pans touch each other in oven. • Bake at the correct temperature.
  16. 16. BAKING • Do not open the ovens or disturb the cakes until they have finished rising and are partially browned. • If steam in the oven is available, use it for creamed and two-stage batters. • This will help the cakes bake up with a flatter top.
  17. 17. BAKING • Tests for doneness. • Shortened cakes shrink away from sides of pan slightly • Cake will be springy, the top will spring back when pressed slightly. • A pick inserted in the center of the cake comes out clean.
  18. 18. COOLING AND REMOVING FROM PANS • Cool layer cakes 15 minutes in pans and turn out while slightly warm. • Turn out onto racks to finish cooling. • To turn out sheet cakes • Sprinkle top lightly with granulated sugar. • Set an empty sheet pan on top, bottom side down. • Invert both pans. • Remove top pan. • Peel parchment off cake.
  19. 19. COOLING AND REMOVING FROM PANS • Cool angel food cakes upside down in pans • When cool, loosen the cake from the sides of the pan with a knife or spatula and pull out carefully.

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