1. Pastry and Bakery Knowledge
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2. Mixing Method, Merengue &
Buttercream
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3. ▪ Identify bakeshop equipment
▪ List the 5 major ingredients in baking and their functions
▪ List the various mixing methods
▪ Describe how to make a meringue
▪ Identify the methods for making common, Swiss, and Italian
butter creams
▪ List the method for cake assembly
▪ State some convenience products commonly used in the
bakeshop
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Learning Objectives

4. Mixers Thermometers Scales & Measuring Cup
Spatulas Rolling pins Balloon whisk
Bakeshop Equipment
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The Five Major Ingredients in Baking

6. Flour
Sugar
Fat
Eggs
Leavener
The Five Major Ingredients in Baking

7. Flour
▪ Structure
- Starch and protein
- Gluten development
▪ Color
- Maillard browning
- Caramelization
▪ Flavor
▪ Nutritional impact
- Carbohydrates, etc
▪ Flour Types
- Cake Flour
- AP Flour
- Bread Flour

8. Sugar
▪ Sweetener
▪ Color
- Caramelization
▪ Attracts moisture
- Hygroscopic
▪ Role in leavening
- Moisture creates steam
- Causes leavening
- High sugar content in recipes usually means lighter doughs – sugar
holds moister
▪ Flavor
- Brown sugar vs. Honey vs. Corn syrup

9. ▪ Moisturize
▪ Traps moisture and extends shelf life
▪ Flavor
▪ Butter (flavor, tougher)
▪ Lard
▪ Shortening (stable, flakey)
▪ Tenderizer
▪ Inhibit gluten development
▪ Leavener
▪ Traps air and makes steam
▪ Nutritional concerns
▪ Vegetable fats vs. Animal fats vs. trans fats
Fat

10. ▪ Emulsifier
▪ In creamed doughs and batters
▪ Leavener
▪ Air expands
(pate choux, sponge cake)
▪ Moisture turns to steam
▪ White = 90% water
▪ Yolk = 50% water
▪ Color
▪ Maillard browning
▪ Structure
▪ Protein
▪ Tenderizer
▪ High fat content
▪ Toughener
▪ Over-working will make
end product tough
▪ Flavor
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Eggs

11. ▪ Natural
▪ Yeast / Fermentation
▪ Carbon dioxide
▪ Chemical
▪ Baking soda/Powder
▪ Carbon dioxide
▪ Mechanical
▪ Foaming
▪ Trapped air expands
▪ Creaming
▪ Fat traps air - creates steam
▪ Laminating
▪ Trapped fat creates steam
Leaveners

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Mixing Methods

14. ▪ Straight method
▪ Creaming method
▪ Foaming method
▪ Rubbing method
Mixing Methods

15. Straight Method
▪ All ingredients combined at once
▪ Typically used for bread dough
▪ Well-method variation for quick breads
▪ Add wet ingredients to sifted dry
ingredients
▪ Finish with melted fat
▪ Several other variations based on end
product

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1. Sift dry ingredients together
2. Combine all liquid ingredients in a
bowl
3. Add wet to the dry
4. Scale batter into/on appropriate
pan
5. Bake or cook
Step by steps straight method

17. ▪ Fat and sugar are creamed
▪ Eggs slowly added
▪ Dry and liquid ingredients are added
alternately
▪ Features mechanical leavening
▪ Chemical leavening may also be
used
▪ All ingredients must be at room
temperature
▪ Potential for over mixing
▪ Development of too much gluten
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Creaming Method

18. 1. Cream fat and sugar together
2. Add flavorings, mix well
3. Gradually add eggs
4. Add liquid alternating with dry
ingredients
5. Mix until smooth (do not overmix)
6. Scale batter into pans
7. Bake or cook the batter
Step by Step Creaming Method

19. ▪ Cold fat and flour are worked
together
▪ Walnut-size pieces
▪ Flakey dough
▪ Pea-size pieces
▪ Mealy dough
▪ Cold liquids added to bring
dough together
▪ Light kneading may occur
▪ (Do Not over mix – will
form too much gluten)
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Rubbing Method

20. 1. Sift dry ingredients
2. Toss the cut-up fat (cold) with flour mixture
3. Cut in the fat
4. Add just enough ice-cold water to moisten the dough so it will
hold together
5. Knead two or three times to pull into a ball
6. Refrigerate for 20 minutes
7. Scale and roll as appropriate
Step by Step Rubbing Method

21. ▪ Beaten eggs
▪ Separated yolks and whites (egg
white should be at room temp when
whipped)
▪ Heated whole eggs with sugar
▪ Sifted dry ingredients are folded in
▪ Melted fat (if any), folded in
▪ Almost exclusively mechanical
leavening
▪ Potential for over mixing and
toughening
▪ Used for merengue and sponge cake
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Foaming Method
Sponge by their nature are dry – usually drizzle/brush/soak the cut layers with flavored
simple syrup

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Sponge Cake Recipe
225g flour
225g butter, at room temperature
225g sugar
4pcs eggs
1 tsp baking powder (additional recipe)

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Meringues

24. ▪ Whipped egg whites with sugar and flavorings – be careful of over
whipping
▪ May include starch or ground nuts as an additional binder
▪ Short working life
▪ Treatment with acid (lemon or cream of tartar) or salt will aid in
whipping by making proteins stronger
▪ Room temperature egg whites whip easier
▪ VERY clean bowl & utensils (wipe bowl with lemon juice or vinegar
and rinse to make sure there is no fat residue or impurities)
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Meringues

25. 1. Egg whites are beaten until frothy
2. Sugar is slowly added as the whites continue to whip to the
desired consistency
Meringue Method
 Be aware of over-mixing
 Finished meringues begins to degrade quickly

26. Hard peak
Medium peak
Soft peak
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28. 1. Warm egg whites and sugar over
a hot water bath to 80 – 90 ºC
2. Once sugars dissolve in the
whites; whip to desired
consistency
Swiss Meringue
More stable than simple meringue

29. ▪ 2/3 cup; 170g, from 5 to 6 large eggs
▪ 255g lightly toasted sugar (Toasted sugar brings the
overall sweetness into balance, adding complexity of
flavor)
▪ 1/4 teaspoon kosher salt
▪ 1/4 teaspoon cream of tartar
▪ Scraped seeds from 1 split vanilla bean (optional)
Recipe Swiss Meringue
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30. 1. Sugar is cooked to a thick syrup
2. (116ºC – soft ball stage)
3. Add hot syrup to the whipping
meringue
4. Continue whipping until the
meringue is cool
Italian Meringue
Most stable, most difficult

31. ▪ 1 cup sugar
▪ 1/2 cup water
▪ 4 fresh egg whites, from room temperature
▪ 1/2 teaspoon cream of tartar, lemon juice from
1 lemon, or 1/2 lemon (see note)
Recipe Italian Meringue
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32. Meringue Product
▪ Baked meringues (japonaise)
- Flavor with nut, cocoa powder, etc.1cup sugar
▪ Macaroons
- Cookies
- Sandwich with cream
▪ Icing/ finishing
- Butter cream
- Baked Alaska
- Lemon meringue pie
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Buttercreams

34. ▪ Italian buttercream
▪ Made using meringue, sweet butter, and flavorings
▪ Generally made using an Italian or Swiss meringue
▪ Relatively white in color and light mouth feel
▪ Swiss buttercream
▪ Made using cooked sugar, sweet butter, and flavorings
▪ Simpler to make than Italian buttercream
▪ Relatively white appearance and less light mouth-feel than the
Italian
▪ French buttercream
▪ Swiss buttercream plus whole eggs or egg yolks
▪ Egg yolks make it richer and more yellow than Italian
▪ American buttercream/ butter icing
▪ Icing sugar and butter
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Buttercream

35. 1. Soften the butter
2. Make either a Swiss or Italian
meringue
3. Whip meringue until cooled
4. Add the softened butter
5. Add flavoring ingredients
Meringue-Based Buttercream Method

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Italian and Swiss Buttercream
▪ Used for: Filling and Frosting
▪ Fluffy and buttery. Medium to thick consistency.
▪ Both use only egg whites, but differences are how they are
made.
▪ Italian: Hot sugar syrup is added to already whipped egg
whites.
▪ Swiss: The whites and sugar are mixed together over heat and
whipped. Then, cooled before the butter and flavoring are
added. This type of buttercream is the simplest.
▪ Needs refrigeration

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Italian buttercream

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How to make Italian buttercream - Video

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How to make Swiss buttercream - Video

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French Buttercream
▪ Used for: Filling and Frosting
▪ Uses egg yolks (or whole eggs) and is made the same
way as Italian meringue.
▪ Needs refrigeration
▪ Due to the egg yolks, this buttercream is very perishable
and should be kept refrigerated.

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French Buttercream

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How to make French buttercream - Video

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American Buttercream
▪ Used for: Filling and Frosting
▪ Several styles. Is most popular choice for frosting. Sweet,
buttery flavor. Can be slightly gritty. Great for most
decorating.
▪ Butter and cream or milk are beaten together, and
then confectioners' sugar (powdered sugar) added. Flavored
with extracts and chocolate. Can be made thin to stiff
consistency, and fluffy or smooth.
▪ Icing can be refrigerated in an airtight container for 2 weeks
or frozen.

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American buttercream

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American buttercream

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How to make American buttercream - Video

47. ▪ Must have proper consistency
▪Smooth and
▪Easily spreadable
▪No visible air pockets
▪ Long shelf life under refrigeration
▪ Needs strong distinct flavoring
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Buttercream Notes

48. ▪ Filling
▪Use in limited quantities
▪ Icing/ frosting
▪Crumb coats
▪Final coats
▪Finish icing
▪Piped decorations
Buttercream Uses

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Cake Building

50. ▪ Cake
▪ Filling
▪ Icing and/ decorations
Cake Building Components

51. 1. Slice a cake into three equal layers
2. Soak the sponge cake with flavored simple
syrup (be sure to use enough)
3. Spread the filling on the first layer
4. Add a second layer of cake
5. Repeat the procedure for the next layer
6. Finish with a layer of syrup soaked cake
Cutting and Filling

52. 1. Crumb coat
1. First layer of icing
2. Very thin
3. Traps any crumbs
4. Seals cake
5. Refrigerate to set
2. Final coat
3. Finish/Decorate
Icing

53. 1. Place a large amount of icing on top of the cake
2. Spread the icing over the top and just to the edge
3. Using the icing hanging off of the top, start spreading icing on the
sides of the cake
4. Repeat until the cake is completely covered and smooth
5. Finish as desired
Icing Method

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55. ▪ Doughs
▪ Puff pastry & Croissant
▪ Pie dough/ Short dough shell
▪ Sugar dough
▪ Phyllo
▪ Pizza & pasta
▪ Bread dough & Brioche
▪ Creams
▪ Whipped cream
▪ Mousse base
▪ Pastry cream powder
▪ Fillings / toppings
▪ Cakes : Marble cake,
Sponge cake, Banana
cake, carrot cake, Black
forest cake, etc.
▪ Sauces and Collis
▪ Chocolate
▪ Pastry
▪ Tart shells
▪ Pâte à choux
▪ Cannoli
▪ Fruit products
▪ Frozen
▪ Purées
▪ Canned
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Convenience Products in the Bakeshop

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Facebook Culinary Training Program
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