Preparation Collect the utensils needed Arrange the oven shelves in the right position Preheat the...
-
Upload
samson-perkins -
Category
Documents
-
view
215 -
download
0
Transcript of Preparation Collect the utensils needed Arrange the oven shelves in the right position Preheat the...
![Page 1: Preparation Collect the utensils needed Arrange the oven shelves in the right position Preheat the oven to the required temperature Prepare the cake.](https://reader035.fdocuments.us/reader035/viewer/2022062515/56649cf75503460f949c6df8/html5/thumbnails/1.jpg)
![Page 2: Preparation Collect the utensils needed Arrange the oven shelves in the right position Preheat the oven to the required temperature Prepare the cake.](https://reader035.fdocuments.us/reader035/viewer/2022062515/56649cf75503460f949c6df8/html5/thumbnails/2.jpg)
Preparation
![Page 3: Preparation Collect the utensils needed Arrange the oven shelves in the right position Preheat the oven to the required temperature Prepare the cake.](https://reader035.fdocuments.us/reader035/viewer/2022062515/56649cf75503460f949c6df8/html5/thumbnails/3.jpg)
Collect the utensils needed
Arrange the oven shelves in the right
position
Preheat the oven to the
required temperature
Prepare the cake tin
Measure the ingredients
Start making the cake
![Page 4: Preparation Collect the utensils needed Arrange the oven shelves in the right position Preheat the oven to the required temperature Prepare the cake.](https://reader035.fdocuments.us/reader035/viewer/2022062515/56649cf75503460f949c6df8/html5/thumbnails/4.jpg)
Use of raising agents
![Page 5: Preparation Collect the utensils needed Arrange the oven shelves in the right position Preheat the oven to the required temperature Prepare the cake.](https://reader035.fdocuments.us/reader035/viewer/2022062515/56649cf75503460f949c6df8/html5/thumbnails/5.jpg)
What are raising agents?
• Substances that help flour rise.
• Usually used in making cakes, buns or bread to make them light, tasty and easy to digest.
• Types include air, steam and chemical raising agents.
![Page 6: Preparation Collect the utensils needed Arrange the oven shelves in the right position Preheat the oven to the required temperature Prepare the cake.](https://reader035.fdocuments.us/reader035/viewer/2022062515/56649cf75503460f949c6df8/html5/thumbnails/6.jpg)
Air
Chemical raising agents
Moisture
Video
![Page 7: Preparation Collect the utensils needed Arrange the oven shelves in the right position Preheat the oven to the required temperature Prepare the cake.](https://reader035.fdocuments.us/reader035/viewer/2022062515/56649cf75503460f949c6df8/html5/thumbnails/7.jpg)
Principles:
Air expands when heated, thus pushing the flour mixture up and making it light in texture.
Air
Chemical raising agents
Moisture
![Page 8: Preparation Collect the utensils needed Arrange the oven shelves in the right position Preheat the oven to the required temperature Prepare the cake.](https://reader035.fdocuments.us/reader035/viewer/2022062515/56649cf75503460f949c6df8/html5/thumbnails/8.jpg)
We can incorporate air into the flour mixture by:
Sieving flourAir
Chemical raising agents
Moisture
![Page 9: Preparation Collect the utensils needed Arrange the oven shelves in the right position Preheat the oven to the required temperature Prepare the cake.](https://reader035.fdocuments.us/reader035/viewer/2022062515/56649cf75503460f949c6df8/html5/thumbnails/9.jpg)
Beating the mixtureAir
Chemical raising agents
Moisture
We can incorporate air into the flour mixture by:
![Page 10: Preparation Collect the utensils needed Arrange the oven shelves in the right position Preheat the oven to the required temperature Prepare the cake.](https://reader035.fdocuments.us/reader035/viewer/2022062515/56649cf75503460f949c6df8/html5/thumbnails/10.jpg)
Rubbing fat into flourAir
Chemical raising agents
Moisture
We can incorporate air into the flour mixture by:
![Page 11: Preparation Collect the utensils needed Arrange the oven shelves in the right position Preheat the oven to the required temperature Prepare the cake.](https://reader035.fdocuments.us/reader035/viewer/2022062515/56649cf75503460f949c6df8/html5/thumbnails/11.jpg)
Creaming fat and sugarAir
Chemical raising agents
Moisture
We can incorporate air into the flour mixture by:
![Page 12: Preparation Collect the utensils needed Arrange the oven shelves in the right position Preheat the oven to the required temperature Prepare the cake.](https://reader035.fdocuments.us/reader035/viewer/2022062515/56649cf75503460f949c6df8/html5/thumbnails/12.jpg)
Whisking eggsAir
Chemical raising agents
Moisture
We can incorporate air into the flour mixture by:
![Page 13: Preparation Collect the utensils needed Arrange the oven shelves in the right position Preheat the oven to the required temperature Prepare the cake.](https://reader035.fdocuments.us/reader035/viewer/2022062515/56649cf75503460f949c6df8/html5/thumbnails/13.jpg)
Principles:
When the mixture is heated, the moisture changes to steam and its volume can increase up to 1600 times slowly. This can help the mixture rise.
Air
Chemical raising agents
Moisture
![Page 14: Preparation Collect the utensils needed Arrange the oven shelves in the right position Preheat the oven to the required temperature Prepare the cake.](https://reader035.fdocuments.us/reader035/viewer/2022062515/56649cf75503460f949c6df8/html5/thumbnails/14.jpg)
Chemical raising agents
Principles:• When a chemical raising
agent is mixed with moisture and heated, it produces carbon dioxide.
• Carbon dioxide expands when heated and makes the flour mixture rise.
Air
Moisture
![Page 15: Preparation Collect the utensils needed Arrange the oven shelves in the right position Preheat the oven to the required temperature Prepare the cake.](https://reader035.fdocuments.us/reader035/viewer/2022062515/56649cf75503460f949c6df8/html5/thumbnails/15.jpg)
Common examples:
Baking powder and bicarbonate of soda
Air
Chemical raising agents
Moisture
![Page 16: Preparation Collect the utensils needed Arrange the oven shelves in the right position Preheat the oven to the required temperature Prepare the cake.](https://reader035.fdocuments.us/reader035/viewer/2022062515/56649cf75503460f949c6df8/html5/thumbnails/16.jpg)
In making flour mixture, air is incorporated while moisture and chemical raising agents are added.
AirChemical
raising agentsMoisture
![Page 17: Preparation Collect the utensils needed Arrange the oven shelves in the right position Preheat the oven to the required temperature Prepare the cake.](https://reader035.fdocuments.us/reader035/viewer/2022062515/56649cf75503460f949c6df8/html5/thumbnails/17.jpg)
When heated, different raising agents expand and push up the mixture, making it rise.
![Page 18: Preparation Collect the utensils needed Arrange the oven shelves in the right position Preheat the oven to the required temperature Prepare the cake.](https://reader035.fdocuments.us/reader035/viewer/2022062515/56649cf75503460f949c6df8/html5/thumbnails/18.jpg)
In further cooking, the gluten around the gas bubbles hardens. This fixes the shape of the mixture.
![Page 19: Preparation Collect the utensils needed Arrange the oven shelves in the right position Preheat the oven to the required temperature Prepare the cake.](https://reader035.fdocuments.us/reader035/viewer/2022062515/56649cf75503460f949c6df8/html5/thumbnails/19.jpg)
Rubbing-in method
Creaming method
Whisking method
![Page 20: Preparation Collect the utensils needed Arrange the oven shelves in the right position Preheat the oven to the required temperature Prepare the cake.](https://reader035.fdocuments.us/reader035/viewer/2022062515/56649cf75503460f949c6df8/html5/thumbnails/20.jpg)
Examples:Rock bunsCoconut loafCheese scones
Rubbing-in method
Creaming method
Whisking method
Rubbing-in method
Characteristics of cakes made:
• With less fat.
• With rough texture.
![Page 21: Preparation Collect the utensils needed Arrange the oven shelves in the right position Preheat the oven to the required temperature Prepare the cake.](https://reader035.fdocuments.us/reader035/viewer/2022062515/56649cf75503460f949c6df8/html5/thumbnails/21.jpg)
Rubbing-in method
Basic proportions
Flour 1
Fat 1/3 - 1/2
Sugar 1/3 - 1/2
Basic ingredientsFlour 100 g
Baking powder 1 tsp
Butter or margarine 30-50 g
Castor sugar 30-50 g
Egg 1/2
Milk or water 11/2 tbsp
Video
![Page 22: Preparation Collect the utensils needed Arrange the oven shelves in the right position Preheat the oven to the required temperature Prepare the cake.](https://reader035.fdocuments.us/reader035/viewer/2022062515/56649cf75503460f949c6df8/html5/thumbnails/22.jpg)
Pastry blender
Uses:
Advantages:
Cut fat into flour.
• Save time.• Prevent the fat
from melting during rubbing-in.
Video
![Page 23: Preparation Collect the utensils needed Arrange the oven shelves in the right position Preheat the oven to the required temperature Prepare the cake.](https://reader035.fdocuments.us/reader035/viewer/2022062515/56649cf75503460f949c6df8/html5/thumbnails/23.jpg)
Examples:Queen cakesVictoria sandwich
Rubbing-in method
Creaming method
Whisking method
Creaming method
Characteristics of cakes made:
• Have more fat, sugar and egg.
• Rich and moist.
• Can be stored longer.
![Page 24: Preparation Collect the utensils needed Arrange the oven shelves in the right position Preheat the oven to the required temperature Prepare the cake.](https://reader035.fdocuments.us/reader035/viewer/2022062515/56649cf75503460f949c6df8/html5/thumbnails/24.jpg)
Creaming method
Basicproportions
Flour 1
Fat 1/2 - 1
Sugar 1/2 - 1
Basic ingredients
Flour 100 g
Baking powder 1 tsp
Butter 50-100 g
Castor sugar 50-100 g
Eggs 1-2
Milk optional
Video
![Page 25: Preparation Collect the utensils needed Arrange the oven shelves in the right position Preheat the oven to the required temperature Prepare the cake.](https://reader035.fdocuments.us/reader035/viewer/2022062515/56649cf75503460f949c6df8/html5/thumbnails/25.jpg)
Characteristics of cakes made:
• Have light texture and look porous.
• They have no fat, they will get dry easily.
Rubbing-in method
Creaming method
Whisking methodWhisking methodExamples:Steamed sponge cakeSponge cake
![Page 26: Preparation Collect the utensils needed Arrange the oven shelves in the right position Preheat the oven to the required temperature Prepare the cake.](https://reader035.fdocuments.us/reader035/viewer/2022062515/56649cf75503460f949c6df8/html5/thumbnails/26.jpg)
Whisking method
Basic proportions
Egg 1
Sugar 25 g
Flour 25 g
Flour 50 g
Castor sugar 50 g
Eggs 2
Basic ingredients
Video
![Page 27: Preparation Collect the utensils needed Arrange the oven shelves in the right position Preheat the oven to the required temperature Prepare the cake.](https://reader035.fdocuments.us/reader035/viewer/2022062515/56649cf75503460f949c6df8/html5/thumbnails/27.jpg)
Tips for whisking
Keep eggs at the room temperature.
If the weather is cool, put the mixing bowl over a pan of hot water when whisking.
Besides electric mixer, we may whisk either with a balloon whisk or a rotary whisk.
![Page 28: Preparation Collect the utensils needed Arrange the oven shelves in the right position Preheat the oven to the required temperature Prepare the cake.](https://reader035.fdocuments.us/reader035/viewer/2022062515/56649cf75503460f949c6df8/html5/thumbnails/28.jpg)
•
•
•
•
• Make sure the oven temperature is correct.
• Do not open the oven door while the cake is baking.
• Test the cake before taking it out.
• Cool the cake on a cooling rack before decorating or serving.
![Page 29: Preparation Collect the utensils needed Arrange the oven shelves in the right position Preheat the oven to the required temperature Prepare the cake.](https://reader035.fdocuments.us/reader035/viewer/2022062515/56649cf75503460f949c6df8/html5/thumbnails/29.jpg)
1
2
3
Video
![Page 30: Preparation Collect the utensils needed Arrange the oven shelves in the right position Preheat the oven to the required temperature Prepare the cake.](https://reader035.fdocuments.us/reader035/viewer/2022062515/56649cf75503460f949c6df8/html5/thumbnails/30.jpg)
Removing a cake from a tin
After cooling the cake a little, insert a palette knife or a round-ended knife between the tin and the cake.
Slide the knife gently around the sides.
Video
![Page 31: Preparation Collect the utensils needed Arrange the oven shelves in the right position Preheat the oven to the required temperature Prepare the cake.](https://reader035.fdocuments.us/reader035/viewer/2022062515/56649cf75503460f949c6df8/html5/thumbnails/31.jpg)
1 2 3 4 5 6
![Page 32: Preparation Collect the utensils needed Arrange the oven shelves in the right position Preheat the oven to the required temperature Prepare the cake.](https://reader035.fdocuments.us/reader035/viewer/2022062515/56649cf75503460f949c6df8/html5/thumbnails/32.jpg)
• Oven not hot enough.
• Baked too long.
• Not enough air added.
• Too little raising agent.
• Too much liquid, flour or fat.
1 2 3 4 5 6
![Page 33: Preparation Collect the utensils needed Arrange the oven shelves in the right position Preheat the oven to the required temperature Prepare the cake.](https://reader035.fdocuments.us/reader035/viewer/2022062515/56649cf75503460f949c6df8/html5/thumbnails/33.jpg)
• Not enough liquid.
• Too much flour.
• Too much raising agent.
1 2 3 4 5 6
![Page 34: Preparation Collect the utensils needed Arrange the oven shelves in the right position Preheat the oven to the required temperature Prepare the cake.](https://reader035.fdocuments.us/reader035/viewer/2022062515/56649cf75503460f949c6df8/html5/thumbnails/34.jpg)
• Too much raising agent.
• Flour not mixed well.
• Oven is too hot.
• Over beating.
1 2 3 4 5 6
![Page 35: Preparation Collect the utensils needed Arrange the oven shelves in the right position Preheat the oven to the required temperature Prepare the cake.](https://reader035.fdocuments.us/reader035/viewer/2022062515/56649cf75503460f949c6df8/html5/thumbnails/35.jpg)
• Too much raising agent.
• Not enough baking time.
• Oven door opened during baking.
• Uneven heat in the oven.
1 2 3 4 5 6
![Page 36: Preparation Collect the utensils needed Arrange the oven shelves in the right position Preheat the oven to the required temperature Prepare the cake.](https://reader035.fdocuments.us/reader035/viewer/2022062515/56649cf75503460f949c6df8/html5/thumbnails/36.jpg)
• Tin not lined evenly.
• Mixture not spread evenly.
• Flour and raising agent not mixed well.
1 2 3 4 5 6
![Page 37: Preparation Collect the utensils needed Arrange the oven shelves in the right position Preheat the oven to the required temperature Prepare the cake.](https://reader035.fdocuments.us/reader035/viewer/2022062515/56649cf75503460f949c6df8/html5/thumbnails/37.jpg)
• Baking tin is too small.
• Too much flour.
• Oven is too hot.
• Placed too high in the oven.
1 2 3 4 5 6
![Page 38: Preparation Collect the utensils needed Arrange the oven shelves in the right position Preheat the oven to the required temperature Prepare the cake.](https://reader035.fdocuments.us/reader035/viewer/2022062515/56649cf75503460f949c6df8/html5/thumbnails/38.jpg)
THE ENDTHE END