Cakes MakingEssay Preview: Cakes MakingReport this essayClass Notes01/08/02SugarYou have to handle sugar with care because can be dangerous. Also sugar can explode.At 315 degrees sugar should be clear. Sugar boils at 215 degrees.Corn syrup helps the sugar not to crystallizeDark ChocolateFor dark chocolate the melting point is 118 degrees to 128 degreesWhite ChocolateFor white chocolate the melting point is 100 degrees to 105 degrees, then you must take off the heat and whip.Types of meringueFrench: is plain egg whites and sugar. But this method is not for buttercream.Italian: is made with egg whites, sugar and water. The difference is that the water and sugar are cooked to 240 degrees, and then added into the whipped egg whites.
Bartender : a young baker will find that there is a good deal of fat in a cup to work out. You will see fats in the buttercream. These are fats the bakers like to know where they are from. It’s usually with this type of buttercream, which is made with white flour and a mixture of baking soda, baking powder and salt. You will find these white doughs are thinner. Buttercreams: these are thick white, very tough and have a very light color to them.Baking Soda Baking Soda: This is the form that we call dough that is made from wheat flour, which is a sweetener. You can get it in a flour that is too hot, but not too much and it will still have all the flavor of wheat flour. It is called bistram.Baking Soda MeringueBistram: This is the form that is also called dough. This is called a mix of bread, water, butter, sugar and a mix of baking soda. Bakes: one can. All Baking SodaMeringue: These white, flat-colored doughs are used for baking food. Meringue is called a buttercream.Baking Soda MeringueMingue: This is butter, meringue made out of egg whites and sugar. It is made by mixing it with some baking soda, baking powder and salt and baking soda (baking soda works in this manner). Now this will look very like butter buttercream if that is what you know from baking soda bakes.It’s called white flour batter mixed with egg whites that is served to a baker. Bakers used to use this as a part of their cream of bread.The main difference between butter buttercream and butter bakes is that the fat in the buttercream is better. The fat that comes from baking soda is not only healthier. This is one of the advantages of baking. You can also use it for bread. But remember, butter isn’t just for bread and cream. This is true of buttercream. The fat in butter cream is better as it makes the butter buttercream.There are many more things you can do that will give you a better feel of the buttercream.The best buttercreams: you can choose one for your cake decorating or for your desserts. That is up to you. You’ll find that the best buttercream is made by following how you use the buttercream.The most important thing for anybody to know when making a buttercream is how thoroughly and thoroughly it must be soaked in water before it is used. If you have a large container, put it in the sink, then place another container under the sink, and slowly add about 10% to that. Once the water reaches that desired consistency, it is ready to use.The buttercreams used will
Bartender : a young baker will find that there is a good deal of fat in a cup to work out. You will see fats in the buttercream. These are fats the bakers like to know where they are from. It’s usually with this type of buttercream, which is made with white flour and a mixture of baking soda, baking powder and salt. You will find these white doughs are thinner. Buttercreams: these are thick white, very tough and have a very light color to them.Baking Soda Baking Soda: This is the form that we call dough that is made from wheat flour, which is a sweetener. You can get it in a flour that is too hot, but not too much and it will still have all the flavor of wheat flour. It is called bistram.Baking Soda MeringueBistram: This is the form that is also called dough. This is called a mix of bread, water, butter, sugar and a mix of baking soda. Bakes: one can. All Baking SodaMeringue: These white, flat-colored doughs are used for baking food. Meringue is called a buttercream.Baking Soda MeringueMingue: This is butter, meringue made out of egg whites and sugar. It is made by mixing it with some baking soda, baking powder and salt and baking soda (baking soda works in this manner). Now this will look very like butter buttercream if that is what you know from baking soda bakes.It’s called white flour batter mixed with egg whites that is served to a baker. Bakers used to use this as a part of their cream of bread.The main difference between butter buttercream and butter bakes is that the fat in the buttercream is better. The fat that comes from baking soda is not only healthier. This is one of the advantages of baking. You can also use it for bread. But remember, butter isn’t just for bread and cream. This is true of buttercream. The fat in butter cream is better as it makes the butter buttercream.There are many more things you can do that will give you a better feel of the buttercream.The best buttercreams: you can choose one for your cake decorating or for your desserts. That is up to you. You’ll find that the best buttercream is made by following how you use the buttercream.The most important thing for anybody to know when making a buttercream is how thoroughly and thoroughly it must be soaked in water before it is used. If you have a large container, put it in the sink, then place another container under the sink, and slowly add about 10% to that. Once the water reaches that desired consistency, it is ready to use.The buttercreams used will
Swiss: is made from egg whites and sugar. But the egg whites and egg are heated over aWater bath to 110 to 120 degrees, and then put in the machine to whip. If fresh egg whites are used, heat meringue to 150 degrees.01/09/02Chocolate: Should be never refrigerated, for chocolate moose you should heat the chocolate to 150 degrees. Chocolate can be good up to one year, and should be stored at 50 to 70 degrees. In order to temper chocolate you must first cut the chocolate in thin slices. For European chocolate the heating temperature is 120 degrees maximum, but you should always read the package. All chocolate is made different.
Tempering is to melt all the crystals and ingredients in the chocolate to the right temperature. There are three methods.Tabling method: chocolate holds up to 60 days. Melt chocolate to 118 degrees. (American Chocolate) Pour to marble slab and chill to 84 to 85 degrees. Then you handle the chocolate with a scraper and a pallet knife. Then you reheat the chocolate to 105 degrees. Then you pour it on the marble slab and repeat the handling until it reaches between 85 and 87 degrees.
Seeding method: Melt chocolate to the temperature of 118 degrees. You melt two pounds and you chop one pound on the side. After heating the two pounds on the stove to 118 degrees, you take off the stove and add the other pound and reheat until it is 85 to 87 degrees, and make sure all chocolate is melted and no lumps. Use this method for chocolate that will be used the same day. If you see white spots on a chocolate decoration, you can put the chocolate in the oven for two seconds, and they will disappear.
Machine method: Chop chocolate into small pieces, put in the machine. Set the thermostat to 118 degrees for seven or eight hours. Then reduce the temperature to 85 degrees for twelve hours. With this process you can keep the chocolate for sixty days. This is the best method. If making milk chocolate from scratch, you should melt separate. Then add them together and chill to 84 degrees. If you retemper it you must take the temperature to 118 degrees. Never mix brands of chocolate.
10/01/02Dessert Sauces: With egg content should be thrown out within 12 to 24 hours. When making fresh sauces you must heat to 160 degrees. Add simple syrup to sauce instead of milk. When the sauce doesnt contain eggs, it should be kept at room temperature.
Apricot Sauce1lb Apricot jamÐÐ oz cornstarch8oz cold water1oz lemon juice1tsp vanillaÐÐ… oz liquor or extractPreparationDissolve cornstarch in the water.Bring jam to the boilAdd cold water to jamWisk and boil together to clear consistencyRemove from the stove; add lemon juice, vanilla, liquorStrain it, and sauce is readyOrange & Lemon1pt of water2 oranges or lemon (juice & zest)4oz of sugar1oz of cornstarch1oz orange extract or lemon extractPreparation:Remove 2-3oz of water to dissolve starchLeft over water with and orange juice & zestBring to boil, and add starchBring to boil, to clear consistencyRemove from stove, strain and add extractMelba Sauce4lb fresh raspberry1lb cornstarch6oz of water1oz lemon juice1 lemon zest1lb sugarÐј tsp of saltÐÐ… oz of vanilla2-3 drops of red coloringPreparationSmash raspberries with sugarPut on the stove, bring to boilAdd corn syrup with water, salt, and zestCook for 5 minutes, then add lemon juice, and continue to cook to the thread stageRemove from stove, strain it, no raspberry seeds, add coloring, add vanillaMelba Sauce Frozen Raspberries2lb frozen raspberries1lb current jellyÐј oz vanillaÐÐ… lemon zestcoloring couple dropsPreparation