Mixing
This type of gluten development is desired during cake making.
What is very little?
Why? tender cakes.
Angel food cake pans should be free of this.
What is fat? grease?
The optimal type of air cell development desired in cake making.
What is small & uniform air cells? (creates a stable mix and a fine textured baked product)
An angel food cake with very poor volume was probably caused by this.
What is under whipped egg whites?
Eggs will achieve greater volume more quickly if they are _________.
What is warm? (43C optimal)
Eggs should be added this way during the creaming method.
What is gradually?
Angel food cake pans should be cooled this way.
What is inverted onto a cooling rack immediately after baking?
The best mixing speed to create small, stable air cells.
What is medium? (For sponge can start on high and end with medium)
A thin jelly roll with poor volume could have been caused by this.
List one:
Under whipped eggs.
Overmixed/folded with flour.
delay in panning and baking after mixing.
The best flour to use in cake making
What is soft flour, cake/pastry flour, flour with a lower gluten percentage
There are a few reasons you would choose the two-stage method, name at least one.
What is a high liquid and sugar ratio? easier then creaming method? Produces a smooth batter which bakes into a fine grained moist cake.
Cakes made using the sponge method should be baked this way.
What is without delay? right away?
a cause of irregular coarse air cells in cake making.
Name one:
What is improper ingredient temperature?
What is mixing at too high of a speed?
What is overmixing after flour has been added?
Too dark of a crust on a cake could have been caused by.
Too much sugar?
Too hot an oven?
This ingredient can be used to replace part of the flour in cake making, especially when using a hard flour.
what is cornstarch?
Eggs whipped to the proper stage in the sponge method should look like this.
What is pale, fluffy, thick, smooth? Holds its shape when draw a line/figure eight for at least 3 seconds.
You could check for doneness this way.
What is touch cake to see if it springs back?
What is insert wooden pick and remove to see if it comes out clean?
For shortened cake, cake should pull away from the sides of the pan.
Proper air cell development is necessary in cake making to _________.
What is leaven?
What is create a fine textured baked cake?
An "M" fault or sunken cake could have been caused by.
What is not enough flour? Too weak a flour? Not enough eggs? Too much sugar/fat/liquid? Too much leavener? Over whipped or creamed?
The best choice of sugar when using the creaming method.
What is granulated sugar? (icing sugar too fine, and brown too coarse)
There are three main goals of cake mixing, name at least two.
What is:
To combine all ingredients into a smooth batter
To form and incorporate air cells
To develop the proper texture in the end product
To ensure even rising and baking cakes should be placed in the oven this way.
what is spaced out? evenly spaced? without touching to allow for air circulation?
There are three main factors in cake mixing that effect air cell development, name at least 2.
What is ingredient temperature?
What is choice of ingredient? (ie. Solid/liquid fat, fine or coarse sugar)
What is mixing method?
An "A" fault or peaked cake could have been caused by.
Flour too strong? Too much flour? not enough fat/liquid/sugar? Too hot an oven? Overmixing after flour was added? Improperly mixed? Not enough leavener?
This ingredient(s) can be added to make a more stable meringue.
What is cream of tartar? salt/lemon juice?