Wedding Pastry - Cookies & Cakes Sweeteners http://www.weddingpastry.

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Classes of Cakes
Cakes

Shortened

Unshortened

Chiffon

Conventional made with butter or shortening

Sponge or foam cake made with no added fat

Hybrid of shortened and unshortened

Examples of Types of Cakes

Shortened cake:

White (such as wedding cake), yellow, chocolate, and spice cake Angel food cake Sponge cakes Lemon chiffon cake

Unshortened cake:

Chiffon cake:

Mixing methods
Conventional Conventional

sponge Pastry-blend (Biscuit mixing method) Single-stage (quick-mix) Muffin mix methods

Preparation of Cakes

Ingredients Cakes have a higher proportion of sugar, milk, and fat to flour than do breads, and the flour used is usually cake flour. Both flour and eggs contain the proteins that contribute strength and structure to cakes.

Fat and sugar have the opposite effect, softening the cakes structure by providing moisture and tenderness.

Shortened Cake Ingredients

Leavening
Baking

Ingredient

Contributes volume
powder

Sugar
Sweetness Aids

in creaming -- air incorporation Texture & volume

Fat
Usually

shortening

Shortened cakes cont.

Egg

Emulsifies fat, contributes to the structure, adds color, contributes nutritive value

Milk

Hydrates

Flour
Cake flour preferred Starch gelatinizes to give structure Proteins coagulate

Unshortened & Foam

Angel

food (foam) Egg white foam used for structure No fat or baking powder used Sponge cake Egg yolk & egg white foam

Chiffon Cake
Uses oil and baking powder More tender than angel food and sponge cakes because use oil

Preparation of Cakes

In addition to ingredients and mixing methods, four other factors to consider when baking cakes are: Type of pans to use and their treatment Timing Temperature Testing for doneness These factors vary depending on whether the cake is shortened or unshortened.

Preparation of Cakes

The timing of pouring the cake batter and getting it into a properly heated oven is another important factor in cake quality.

Preparation of Cakes

When cakes are nearing doneness, they start to wrinkle at the pan edges. They should be removed from the oven before a gap forms between the cake and the pan.

Preparation of Cakes

Once the cake is done, it should be removed gently from the oven and allowed to cool on a rack for 5 or 10 minutes. The rack allows even air circulation under the cake; this prevents condensation and sogginess.

Types of Cookies

The fluidity of the batter or dough determines which of the following six categories cookies fall into:

Bar Dropped Pressed Molded Rolled Icebox/refrigerator

Preparation of Cookies
Mixing Methods

The type of cookie to be prepared determines the mixing method, but for most types the conventional cake method is used.

Once the ingredients are chosen based on whether a flat or puffy cookie is desired, they are usually just barely mixed together until moistened.

Overmixing will cause the cookies to be hard and tough due to the addition of too much air.

Preparation of cookies

Type of Pan & prep Baking Test for doneness Removal from pan

Crispness

decreased moisture and stiff dough -increased fat and sugar content -increased baking time

-small & thin cookie

Chewiness
-Increased

lower fat

sugar & moisture and

Increased
Strong

use of eggs

flour increased gluten development

Soft cookies

increased moisture & decreased fat/sugar (think of more flour) -honey, molasses or corn syrup added gives increased softness (Hygroscopic - readily absorbed moisture from air)

decreased baking time -large and thick dough

Factors that increase Spread

SUGAR- Increased sugar LEAVENING - Increased soda CREAMING - Increased creaming TEMPERATURE - Decreased temp of oven (cookie sets early in hot oven) lower temp of oven gives more time for cookie to spread LIQUID- Increased liquid FLOUR - decreased flour (gluten development) PAN GREASE - Increased greasing

Natural Sweeteners

Natural Sweeteners
Sugars Syrups
Corn syrup High fructose corn syrup Honey Molasses Maple syrup Invert sugar

Sugar Alcohols

Sucrose Glucose Fructose Lactose Maltose

Sorbitol Maltitol Mannitol Xylitol

Types of Sugars
Granulated Powdered Raw Brown Sanding

Molasses Maple syrup Corn syrup Honey Fructose High Fructose Corn Syrup

Alternative Sweeteners
Alternative Sweeteners
Saccharin Aspartame Acesulfame -K

Sucralose
Neotame
Pending sweeteners

Cyclamates Others

Alitame

Functions of Sugar in Foods

Functions of Sugars in Foods

Caramelization:

browning

Hygroscopic:

attracts moisture

Preservative Texture Fermentation

Sugars Function in Foods

Functions in Foods
Sweetness Solubility

Crystallization

Hygroscopicity

Texture

Fermentation

Preservation

Browning

Maillard

Caramelization

Thank you

Wedding Pastry http://www.weddingpastry.com/