Desserts and Baked Goods

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Transcript Desserts and Baked Goods

Desserts and Baked Goods
If you were ordering dessert,
which would you choose?
Angel Food Cake
Lemon Meringue Pie
Vanilla Cake with Chocolate Icing
Strawberry Shortcake
Chocolate Cake with Chocolate Icing
Ice Cream
Carrot Cake
Dessert Profile
Angel Food Cake
Sweet, loving, cuddly. You love all warm and fuzzy items. A little nutty at times. Sometimes you need
an ice cream cone at the end of the day. Others perceive you as being childlike and immature at
You are adventurous, love new ideas, are a champion of underdogs and a slayer of dragons. When
tempers flare up, you whip out your saber. You are always the oddball with a unique sense of humor
and direction. You tend to be very loyal.
Lemon Meringue Pie
Smooth, sexy and articulate with your hands, you are an excellent after- dinner speaker and a good
teacher. But don’t try to walk and chew gum at the same time. A bit of a diva at times, but you have
many friends.
Vanilla Cake with Chocolate Icing
Fun-loving, sassy, humorous. Not very grounded in life; very indecisive and lack motivation.
Everyone enjoys being around you, but you are a practical joker. Others should be cautious in making
you mad. However, you are a friend for life.
Dessert Profile (cont)
Strawberry Short Cake
Romantic, warm, loving. You care about other people and can be counted on in a pinch. You tend to
melt. You can be overly emotional and annoying at times.
Chocolate Cake with Chocolate Icing
Sexy, always ready to give and receive. Very creative, adventurous, ambitious and passionate. You
have a cold exterior but are warm on the inside. Not afraid to take chances. Will not settle for
anything average in life. Love to laugh.
Ice Cream
You like sports, whether it be baseball, football, basketball or soccer. If you could, you would like to
participate, but you enjoy watching sports. You don’t like to give up the remote control. You tend to
be self centered and high maintenance.
Carrot Cake
You are a very fun loving person, who like to laugh. You are fun to be with. People like to hang out
with you. You are a very warm hearted person and a little quirky at times. You have many loyal
Lean Dough
Rich Dough
Straight Mix
Sponge Mix
Types of Strengtheners
• Bread flour – high in gluten (protein – that
when kneaded becomes elastic and
• Cake flour – low in gluten, pure white in
• Pastry flour – not as strong as bread flour,
not as delicate as cake flour
• All purpose – falls between pastry and
bread flour
Other Ingredients
What do they do?
• Fat
• Sweetener
• Leavener – name 3 common leaveners
Air – how does it leaven?
• Thickeners
• Flavorings
• Liquid
Bakers Percentage
Weight of ingredient
------------------------------ = % of ingredient
Weight of flour x 100%
For Example:
10 lb of flour x 20% = 2 lb sugar
Why sift?
Alternatives to sifting?
Yeast Dough
• Lean Dough – flour,
yeast and water
• Rich Dough – addition
of fat, sugar, eggs,
milk, etc…
• Develops the gluten in the dough and
gives the dough the stretch and give it
needs to develop the proper texture.
• Allowing the dough to rise. Between 95115 F. Should double in size.
Quick Bread
• Uses chemical leaveners rather than
organic ones, so they don’t need to proof.
Name some quick breads!
Preparation Methods
• Straight dough – all ingredients at once
• Creaming – fat and sugar are creamed
• Two-Stage – ½ of liquid is added and
mixed. Then remaining liquid is gradually
• Foaming – foam of whole eggs, yolks or
white provide structure, as in angel food
Why Icing?
• Improve qualities by protecting the cake
• Contribute flavor and richness
• Improve appearance
• 3-2-1 – 3 parts flour, 2 parts fat, 1 part
• Baking Blind: preparing a pre-baked pie
shell. Why would you do that?
Other Pastry Doughs
• Roll in dough for Danish, croissants and
puff pastry – rolling in lots of butter
• Phyllo – layered dough
• Pate a choux –
cream puffs and eclairs
Dropped: Chocolate Chip
Bagged: Macaroons
Rolled: Sugar
Molded: Peanut Butter
Icebox: Chocolate Icebox
Bar: Peanut butter fingers
Sheet: Brownies
• Bloom: white coating, no effect on quality
• Tempering: melting gently and gradually
to ensure that both fats melt smoothly –
double boiler – no water in chocolate
(buy tempered chocolate – it’s easier)
Dessert Sauces and Creams
• Crème anglaise – vanilla flavored custard
sauce made from milk, egg yolks and
• Pastry Cream – filling for eclairs, eggs,
sugar, flour or cornstarch, milk and cream
– this is a basic is many kitchens.
• Bavarian Cream – vanilla sauce, gelatin
and whipped cream. Used as a filling.