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Cookies & Cakes Chapter 22

Sweeteners Chapter 20

Types of Cakes

„ Cakes are classified


according to whether or
not they contain fat.
„ The majority of cakes
are:
„ Shortened
„ Unshortened
„ Chiffon

Classes of Cakes

Cakes

Shortened Unshortened Chiffon

Conventional Sponge or Hybrid of


made with foam cake shortened
butter or made with and
shortening no added fat unshortened

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Examples of Types of Cakes

„ Shortened cake:
„ White (such as wedding cake),
yellow, chocolate, and spice cake
„ Unshortened cake:
„ Angel food cake
„ Sponge cakes
„ Chiffon cake:
„ Lemon chiffon cake

Mixing methods

„ Conventional
„ Conventional sponge
„ Pastry-
Pastry-blend
„ Single-
Single-stage(quick-
(quick-mix)
„ Muffin mix methods

Preparation of Cakes
Ingredients
„ Cakes have a higher „ Fat and sugar have the
proportion of sugar, opposite effect,
milk, and fat to flour softening the cake’
cake’s
than do breads, and the structure by providing
flour used is usually moisture and
cake flour. tenderness.
„ Both flour and eggs
contain the proteins
that contribute strength
and structure to cakes.

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Shortened Cake Ingredients

„ Leavening Ingredient
„ Contributes volume
„ Baking 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

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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.
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.

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Preparation of Cakes

„ When cakes are


nearing doneness,
they start to
“wrinkle”
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.

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Types of Cookies

„ The fluidity of the „ Bar

batter or dough „ Dropped

determines which „ Pressed

of the following „ Molded

six categories „ Rolled


cookies fall into: „ 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.

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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 sugar & moisture and


lower fat

„ Increased use of eggs

„ Strong flour increased gluten


development

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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-
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-
LIQUID- Increased liquid
„ FLOUR - decreased flour (gluten
development)
„ PAN GREASE - Increased greasing

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Natural Sweeteners

Natural Sweeteners

Sugars Syrups Sugar Alcohols

Corn syrup
Sucrose High fructose
Sorbitol
Glucose corn syrup
Maltitol
Fructose Honey
Mannitol
Lactose Molasses
Xylitol
Maltose Maple syrup
Invert sugar

Types of Sugars

„ Granulated „ Molasses
„ Powdered „ Maple syrup
„ Raw „ Corn syrup
„ Brown „ Honey
„ Sanding „ Fructose
„ High Fructose
Corn Syrup

Alternative Sweeteners
Alternative Sweeteners

Saccharin

Aspartame

Acesulfame -K

Sucralose

Neotame

Pending sweeteners

Cyclamates Alitame

Others

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Functions of Sugar in Foods

Functions of Sugars in Foods

„ Caramelization:
„ browning
„ Hygroscopic:
„ attracts moisture
„ Preservative
„ Texture
„ Fermentation

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Sugar’s Function in Foods
Functions in Foods

Sweetness Solubility

Crystallization Hygroscopicity

Texture Fermentation

Preservation Browning

Maillard Caramelization

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