Bread and Pastry Production PDF

Bread and Pastry Production MODULE 3: Prepare and Present Gateaux, Tortes and Cakes   Cake is a form of sweet food made from flour, sugar, and other ingredients, that is usually baked. The most commonly used cake ingredients include flour, sugar, eggs, but...

Bread and Pastry Production MODULE 3: Prepare and Present Gateaux, Tortes and Cakes   Cake is a form of sweet food made from flour, sugar, and other ingredients, that is usually baked. The most commonly used cake ingredients include flour, sugar, eggs, butter or oil or margarine, a liquid, and leavening agents, such as baking soda or CAKE baking powder. They are made richer by frostings and icings with the addition of other ingredients like fruits, nuts, chocolates and powdered sugar. There are other names for cakes that come in variations are served in tea party or in buffet desserts like tortes, gateaux and petit fours. Petit four (plural: petits fours, also known as mignardises) is a small bitesized confectionery or savory appetizer. The name is French, petit four (French pronunciation: (pə. ti. fur), meaning "small oven".  Torte is a rich, usually multilayered, cake that is filled with whipped cream, buttercreams, mousses, jams, or fruits. Ordinarily, the cooled torte is glazed and garnished. Tortes are commonly baked in a springform pan Gâteau describes a dessert that features a rich filling in between the layers of decadent sponge cake. Popular choices for the gâteau filling include thick cream, mousse, or ganache. Gâteau is often filled with lots of fresh fruit. CLASSIFICATION OF SPONGE AND CAKES AND ITS CHARACTERISTICS  This what we called high fat cakes because it contains a Shortened high percentage of fat or Cakes shortening. It is also called conventional or creamed cakes. This type of cake uses solid type of shortening. Two Types of 1. Pound 2. Butter shortened Cake Cake Cakes  Originally the pound cake was made with a pound of Pound each main ingredients. It leavened by air which is Cake incorporated during creaming of butter and sugar by steam that expands the product as it is being baked.  It is considered the richest flavor of all cakes also the denser compare to butter Pound cake. Cake The pound cake is also versatile, and it can be served plain or fancy.  they are leavened by carbon dioxide which Butter comes from the addition of Cake baking powder and baking soda. It is also known as a shortened as a creamed cake, is an American classic.  This cake has a richer taste than most of all other cakes and it is lighter in Butter volume. The flavor combinations that can be Cake made from a butter cake is limitless. Example: Red Velvet cake, Cheese Cake, Devil’s Food Cake, Banana Cake  They contain leavening agents Characteristics of Shortened Slightly compact but light, Cakes tender and velvety in texture They are richer than unshortened cakes  Known as foam cakes. Unshortened Cakes (Foam This cake is made or Sponge Cake) without the addition of fats or shortening.  yellow sponge cake white sponge cake Two Basic Kinds of  made with whole Unshortened egg (egg whites  made with egg Cakes are: separated from egg whites only yolks)   Sponge or Jelly Roll Examples:  Sponge Round Cake  Angel food cake  They contain no fat Characteristics of Unshortened They are leavened by Cakes air and steam They are spongy and light  This cake is a combination of shortened and foam-type Modified cake. This cake uses liquid Sponge Cake or Chiffon shortening like Type hydrogenated vegetable oil and egg whites are separated from egg yolks.   Orange Chiffon cake Example:  Vanilla Chiffon cake  Orange Jelly Roll  They contain fat Characteristics They are light and of Chiffon Cakes spongy They are cross between shortened and unshortened cakes Activity Directions: On a bond paper, draw any (2) cake illustrations. On each illustration, Write the characteristics of the shortened and unshortened cakes.  MIXING METHOD USED FOR VARIETY OF SPONGE AND CAKES  In this lesson, our focus will be on mixing methods for variety of sponge and cakes. Mixing is a general term that includes stirring, beating, blending, creaming, whipping and folding. It is one of the most critical and important operations in a bakery.  The mixing stage allows “inert” dry and liquid ingredients to create a very reactive and dynamic system that can be then processed and transformed into value-added  In mixing, two or more ingredients are evenly dispersed in one another until they become one product. Each mixing method gives different texture and character to the baked product. Familiarizing the different mixing methods for sponge and cakes makes you enjoy the world of baking.  MIXING METHODS USED FOR VARIETY OF SPONGE AND CAKES 1. CREAMING METHOD  This method is also called conventional method. In this method, fat is creamed and sugar is added gradually until light and 1. fluffy. CREAMING  Examples: Shortened cakes like METHOD red velvet cake, chocolate pound cake, strawberry short cake, lemon bars 2. TWO- STAGED METHOD   This method is simpler than the creaming method. The name originated from the practice of adding the liquids into two stages. First, is to blend the 2. TWO- flour and other dry ingredients. The STAGED liquid ingredients including the eggs METHOD are added in interval into the flour mixture until the batter mixture is light. Examples: Vanilla butter cake, basic yellow cake, white chocolate whisper cake 3. ONE- STAGE METHOD  In this method liquid ingredients are added first before adding the dry ingredients. Using a mixer, set at low speed, mix well until the dry ingredients are moistened, then at 3. ONE- high speed and followed by a STAGE period at medium speed, to METHOD properly develop air cells and create a fine, smooth textured batter. Examples: carrot cake, wacky chocolate cake, fudgy chocolate cake. 4. FLOUR- BATTER MIXTURE  It is a method where fat is mixed on the flour until it is fully creamed. Each ingredient must be added fully and must be in 4. FLOUR- sequence to avoid any lumps. BATTER This method produces fine- MIXTURE textured cake, but there maybe some toughening due to the development of gluten. Ex: old fashioned pound cake 5. Sponge Method  Many types of sponge method cakes have one characteristic in common: they are made with egg foam that contains yolk. 5. Sponge Method These are usually whole eggfoams but, in some cases, the base foam is yolk foam, and egg white foam is folded in at the end of the procedure.  Sponge cake batter is made in two basic steps: 5. Sponge 1. Eggs and sugar are Method whipped to a thick foam, and 2. Sifted flour is folded in.  Always keep in mind that if the recipe calls for this method, equipment or tools used must be grease 5. Sponge Method free for this may affect the batter. Ex: Yellow spongecake, vanilla sponge cake, swiss roll. 6. Angel Food Method  This method is based on egg- white foams and contain no fat. 6. Angel A method wherein egg Food whites should be Method whipped until they form soft, not stiff peaks. Then dry flour mixture is folded. 7. Chiffon Method  Chiffon method and Angel food cakes are both based on egg- 7. Chiffon white foam but the Method difference is in Angel food cake method, flour mixture is folded into eggwhites.  While in the chiffon method, a batter mixture (containing 7. Chiffon flour, eggyolks, oil and water) is folded into Method the eggwhites mixture. Chiffon cakes contain baking powder. Bread and Pastry Production MODULE 4: Prepare and Present Petit Fours Display Desserts  Any bite size cake and bread that is attractively decorated Petit with a variety of flavors and stylized decorations Fours Petit Fours are small biscuits and cakes tastefully decorated.  Petit Fours are small. Since it is small it is delicate and it is attractive. Size should be swallowed in one or Characterist two mouthfuls. ics of Petit Petit fours can be made from Fours a large cake and sliced into bite size and decorated with different design and different ingredients for the toppings. TYPES OF  Iced petit fours PETIT FOURS   Iced petit fours TYPES Iced petit four are small, bite- OF sized cakes coated with fondant icing. Before coating the PETIT fondant icing the top of the FOURS sliced cake is enhance with a marzipan or   Iced petit fours TYPES any flavor to add more taste on OF the cake. Then it is covered PETIT with the prepared fondant icing, FOURS and typically this is finished with intricate, stylized piping.   Fresh petit four TYPES OF  Fresh petit four also called petit fours or fresh and moist, filled with pastry cream PETIT and often topped with fresh fruits FOURS miniature or a pastry that is filled with whipped cream or a sweet cream   Cake Types or  It can be batter type or sponge kinds of petit fours bases type. Can be used as petit fours base which is cut into the desired shape   Shortbread mixture of flour, fat and Types or sugar, enriched with egg and kinds of petit fours bases has a short eating quality. In other words it is name as short because it contains high proportion of fat than to flour.   Pastry Types or kinds of petit can make a suitable base for fours bases petit fours when a sweet filling is used.   Sponge Types or baked in thin sheets and kinds of petit layered together with filling fours bases which act as an adhesive to hold the sheets of sponge together.   Jams Differe nt are high in moisture it is used to flavors enhance flavor, add moisture, and of filling to bind the product. To use jam in of iced petit four blend it well until smooth petit consistency is attained so that it four will not destroy or tear your sponge.   Ganache Differe nt is a mixture of chocolate and flavors of cream. Can be a type of frosting. filling Careful in making ganache of iced because this will be agitated. petit four When you experience this, work quickly as it will set instantly.   Butter cream Differe nt is made by creaming together fats like butter, flavors of margarine, or vegetable oil shortening and filling sugar to the desired consistency and of iced lightness. Butter creams need chilled before petit cutting. Butter cream can be easily use for four decorating. Remember this can be easily damaged at room temperature.   Paper Plates Material s to be 1. comes in a variety of sizes and shapes, used in designs, colors, textures and material. There presenti are paper plates lined with wax and others ng petit are lined with foil. Some plates fit the size of four a whole pie; some comes in squares that products can accommodate petit fours or any other pastry products.   Paper Cups Material s to be 1. comes in different sizes, color and texture. used in They are fluted on the side and are available presenti ng petit in size fitted from petit fours or any pastry four products. Nowadays, cakes and muffins are products easily presented and served in paper cups.   Plates and Platters - Material 1. are made of either glass, ceramic or china s to be used in and metal. Plates are usually round in shape, presenti although the square and rectangular ones ng petit are becoming popular. Platters on the other four hand are oval and usually bigger than plates. products Plates and Platters come in a solid plain colors or with designs like flowers, leaves, stars, fruits or vegetables.   Indigenous Containers Material s to be used in 1.include the locally available ones presenti like coconut shells, banana leaves, ng petit four corn husks, bamboo products rattan,coconut leaves and any local products.   Pedestal Material s to be 1.a based foundation to elevate used in baked products to catch attention presenti ng petit and emphasize every detail of the four products. Multi-tiered pedestals products are good serving several petit fours and other products.   Ethnic Dishwares Material s to be used in 1.are authentic wares whose design presenti and material depicts the culture ng petit four and history of a certain race or products country. It tells something about origin, period and culture.   Cake Keepers Material s to be used in 1.presenting petit fours in a cake presenti ng petit keeper comes in an opaque or four transparent container. It keeps the products products fresh and easy to handle.   Cake Keepers Material s to be used in 1.presenting petit fours in a cake presenti keeper comes in an opaque or ng petit four transparent container (Clam Shell). products It keeps the products fresh and easy to handle.   Trays Material s to be 7.are round, oval or rectangular in shape. used in presenti Trays are efficient containers in which ng petit can accommodate a greater number of four individual baked products that can be products lined with paper doilies, embroidered, printed or solid cloth.  1. The Main Item Four This component is the main source of Components flavor in the dessert presentation.The of Plated main item should never be large that is Dessert overwhelming and the other components will contrast and complement it.  2. Crunch component Four is the added component that adds a crunch Components to the dessert that enriches the flavor to of Plated make it more enjoyable until the last bite of Dessert your customer. This crunch component usually made of dry decorative cookie or biscuits that used for soft desserts like ice cream and custards.  3. The Sauce Four This component is very important for dry Components desserts although any dessert can be of Plated added with sauce depend on the standards Dessert of establishment. The sauces should have the same consistency and complement to the main item. It also enhances the taste and the appearance of your desserts.  4. Garnish Four this component will complete your plated dessert. Components Garnishes will make your desserts more of Plated presentable and appealing to the eye of the guest. The popular desserts garnishes are powdered Dessert sugar, chocolate piping, caramelized sugar, sorbet and fresh mint leaves. You need to be careful in choosing garnishes, over used garnish will ruin your dessert presentation.