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Cakemixingbaking 110319044849-phpapp01

A COMPLETE GUIDE FOR HOW TO MAKE CAKES AND USES OF INGREDIENTS IN RIGHT PROPORTIONS.

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Cakemixingbaking 110319044849-phpapp01

  1. 1. Cake Mixing & BakingCake Mixing & Baking
  2. 2. Cake Formula BalancingCake Formula Balancing Old – fashioned pound cakeOld – fashioned pound cake FlourFlour 100%100% SugarSugar 100%100% ButterButter 100%100% EggsEggs 100%100%
  3. 3. Rules for balancing creamingRules for balancing creaming method cakemethod cake Sugar is equal to or less thanSugar is equal to or less than the flourthe flour Fat equals the eggFat equals the egg Eggs and liquid (milk andEggs and liquid (milk and water) equals the flourwater) equals the flour
  4. 4. Rules for Balancing High-ratioRules for Balancing High-ratio cakecake Sugar is more than the flour(110-Sugar is more than the flour(110- 160%)160%) Eggs are more than theEggs are more than the shorteningshortening Liquid (water, milk, egg) is moreLiquid (water, milk, egg) is more than sugarthan sugar
  5. 5. Additional GuidelinesAdditional Guidelines Balance first the sugar-flour ratio, thenBalance first the sugar-flour ratio, then balance the rest of the ingredients againstbalance the rest of the ingredients against thesethese If liquid is increased reduce the eggs &If liquid is increased reduce the eggs & shorteningshortening If egg is increased, increased theIf egg is increased, increased the shorteningshortening If extra milk solids are added as anIf extra milk solids are added as an enrichment, add an equal weight of waterenrichment, add an equal weight of water
  6. 6. If cocoa is added, add water equals inIf cocoa is added, add water equals in weight to 75 to 100% of the cocoaweight to 75 to 100% of the cocoa If cocoa or bitter chocolate is added, theIf cocoa or bitter chocolate is added, the amount of sugar maybe increased to asamount of sugar maybe increased to as much as 180% of the weight of the flour inmuch as 180% of the weight of the flour in high ratio cake & to over 100% of thehigh ratio cake & to over 100% of the weight of the flour in creaming method ofweight of the flour in creaming method of the cakethe cake Additional GuidelinesAdditional Guidelines
  7. 7. In cakes to be bake in large units, lessIn cakes to be bake in large units, less liquid is needed; less water will evaporateliquid is needed; less water will evaporate during bakingduring baking If a liquid sugar is added (honey, cornIf a liquid sugar is added (honey, corn syrup etc) reduce other liquid slightlysyrup etc) reduce other liquid slightly If large quantity of moist ingredients areIf large quantity of moist ingredients are added, reduce the liquid.added, reduce the liquid. Creamed batters need less baking powderCreamed batters need less baking powder than two-stage battersthan two-stage batters Additional GuidelinesAdditional Guidelines
  8. 8. Pan PreparationPan Preparation For high-fat cake, layer pans must be greasedFor high-fat cake, layer pans must be greased with commercial pan greasing preparation; ifwith commercial pan greasing preparation; if not available, dust the greased pan with flournot available, dust the greased pan with flour and tap out the excessand tap out the excess For sheet cakes, line the pan with greasedFor sheet cakes, line the pan with greased parchmentparchment For angel food cake and chiffon cakes, do notFor angel food cake and chiffon cakes, do not grease the pan.grease the pan. For sponge cake layers with little or no fat,For sponge cake layers with little or no fat, grease the bottom but not the sides of the pan.grease the bottom but not the sides of the pan.
  9. 9. Baking and CoolingBaking and Cooling Preheat the ovenPreheat the oven Make sure the ovens and shelves are levelMake sure the ovens and shelves are level Do not let pans touch each otherDo not let pans touch each other Bake at correct temperatureBake at correct temperature If steam is available in the oven, used it forIf steam is available in the oven, used it for creamed and two-stage battercreamed and two-stage batter Do not open the oven or disturb cakes untilDo not open the oven or disturb cakes until they have finished rising and partiallythey have finished rising and partially brownedbrowned
  10. 10. Test for DonessTest for Doness Shortened cakes shrink away slightlyShortened cakes shrink away slightly from sides of panfrom sides of pan Cake is springyCake is springy A cake tester or wooden pick insertedA cake tester or wooden pick inserted in center of cake comes out cleanin center of cake comes out clean
  11. 11. Cooling and Removing from PansCooling and Removing from Pans Cool layer cakes and sheet cakes 15Cool layer cakes and sheet cakes 15 minutes in pans ant turn out while stillminutes in pans ant turn out while still warmwarm Turn out layer cakes onto racks to finishTurn out layer cakes onto racks to finish coolingcooling Cool angel food cake and chiffon cakeCool angel food cake and chiffon cake upside down in pans so they do not fallupside down in pans so they do not fall back into the pans and lose volumeback into the pans and lose volume
  12. 12. To turn out sheet cakes:To turn out sheet cakes: 1. sprinkle top lightly with granulated sugar1. sprinkle top lightly with granulated sugar 2. set an empty sheet pan on top, bottom-2. set an empty sheet pan on top, bottom- side downside down 3. invert bottom pans3. invert bottom pans 4. remove top pan4. remove top pan 5. peel parchment off cake5. peel parchment off cake Cooling and Removing from PansCooling and Removing from Pans
  13. 13. QuestionQuestion && AnswerAnswer

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