Major Ingredients: www.chefqtrainer.blogspot.com

Bakery and Pastry Knowledge
Delhindra/chefqtrainer.blogspot.com

 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 buttercreams
 List the method for cake assembly
 State some convenience products commonly used in the
bakeshop
 Cooking is more forgiving – Pastry is more exacting
Learning Objectives

Mixers Thermometers Scales & Measuring Cup
Spatulas Rolling pins Balloon whisk
Bakeshop Equipment

The Five Major Ingredients in Baking

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

 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
Sugar

 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

 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
Eggs

 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

Mixing Methods

 Straight method
 Creaming method
 Foaming method
 Rubbing method
Mixing Methods

 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
Straight Method

 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
Creaming Method

 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 sponge cake
(sponge by their nature are dry – usually drizzle/brush/soak
the cut layers with flavored simple syrup)
Foaming Method

 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)
Rubbing Method

Meringues

 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)
Meringues

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

Hard peak
Medium peak
Soft peak

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

 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

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

 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

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

Buttercreams

 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
Buttercream
Buttercream

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

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

 Filling
Use in limited quantities
 Icing
Crumb coats
Final coats
Finish icing
Piped decorations
Buttercream Uses

 Cake
 Filling
 Icing and/ decorations
Butter Cream - Cake Building Components

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
Cake Building: Cutting and Filling

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
Cake Building: Icing

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

 Doughs
 Puff pastry & Croissant
 Pie dough
 Sugar dough
 Phyllo
 Pizza & pasta
 Bread dough & Brioche
 Creams
 Whipped cream
 Mousse base
 Pastry cream powder
 Fillings / toppings
 Sauces and Collis
 Chocolate
 Pastry
 Tart shells
 Pâte à choux
 Cannoli
 Fruit products
 Frozen
 Purées
 Canned
Convenience Products in the Bakeshop

Major Ingredients: www.chefqtrainer.blogspot.com

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