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Pastry Desserts Pies, Tarts, and Turnovers All prepared with… Pastry dough: TONS OF USES Ingredients in pastry dough… Flour- Use for structure. Fat – Makes pastry tender by inhibiting gluten development. Water – Provides moisture – only need a small amount. Salt – Contributes flavor – can be left out if desired. Preparation Microwaving can be successful – watch temperature and time.
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Pies, Cakes, & Cookies
Pastry Desserts Pies, Tarts, and TurnoversAll prepared with…
Pastry dough: TONS OF USESIngredients in pastry dough…
Flour- Use for structure.Fat – Makes pastry tender by inhibiting gluten
development. Water – Provides moisture – only need a small
amount.Salt – Contributes flavor – can be left out if
desired.Preparation
Microwaving can be successful – watch temperature and time.
Handling Pastry DoughPlease DO NOT!!!
Over mix when adding liquid.Use rolling pin meanlyStretch pastry when fitting in
into the pie plate.High quality pastry is..
Tender and flaky. Light and evenly browned.Melt in your Mouth Good!!!
Kinds of PiesFruit
2 Crust (apple, rhubarb)Cream
1 Crust – Thickened pudding mixture, usually have meringue topping (Banana Cream, Coconut)
Custard1 Crust – Milk, eggs, sugar, &
sometimes more ingredients (pumpkin)
Chiffon1Crust – Gelatin and beaten egg
whites & whipped cream – chill to set.
Kinds of CakesShortened Cakes
Contain fat (butter, margarine, shortening)
Tender, Moist, & VelvetyYellow Cake, Pound Cake
Unshortened CakesDo not contain fat (foam –
leavened by air)Light & FluffyAngel food, Sponge
Chiffon CakesCross between shortened and
unshortened.
Cake IngredientsFlour
Give structureSugar
Sweetness, helps tenderize gluten in flour
EggsImproves flavor &
color, gives additional structure, sometimes a leavening agent.
Cream of TarterStabilizes egg proteins
in unshortened cakes.
LiquidProvides moisture.
SaltProvides flavor.
FatTenderizes the gluten.
Leavening AgentsGives the RISE
(baking soda or baking powder).
FlavoringNot essential, adds
flavor.
Principles of Preparing CakesMeasuring
Use CORRECT proportions.Mixing
Don’t over or under mix – follow directions!
Over mixing shortened cakes = tough cake
Under mixing unshortened cakes = small volume
BakingGrease shortened cake pans.DO NOT grease unshortened
cake pans.
Mixing & Baking MethodsConventional
MethodCream the fat and
sugar together.Beat the eggs in.Combine the dry
ingredients.Add the dry
ingredients to the egg mixture alternately with any other liquids.
Quick Mix MethodMeasure the dry
ingredients into a bowl.Beat the fat and part of
the liquid with the dry ingredients.
Add remaining liquid and eggs.
Microwave BakingGood moisture, less
browning – microwave 1 layer at a time.
Baking Shortened CakesPans in the oven should NOT touch!Check for doneness by touching the
cake with your fingertip (bounce back test) or with a toothpick.
Let the cake cool for 10 minutes or more before trying to remove it from the pan.
Characteristics of a good shortened cake include…Small, fine cell walls.
Preparing Unshortened CakesCharacteristics…
High volumeSpongy cell walls
Testing for Doneness…Gently touch the cracks of the
cake.They should be dry and no
imprint should remain.Examples
Angel Food (egg whites)Sponge Cake (egg yolks)
Kinds of CookiesStiff Dough Cookies Soft Dough CookiesRolled Cookies
Roll and cut with cookie cutters.Sugar Cookies
Refrigerator CookiesForm into a long roll, wrap &
refrigerate – slice & bake.Pinwheel
Pressed CookiesUse a cookie press.Spritz
Molded CookiesShape with hands.Crescents, Balls, etc.
Dropped CookiesDrop or push off
of spoon.Chocolate Chip
Bar CookiesSpread evenly in
a pan & bake.Brownies
Cookie Ingredients…FlourSugarLiquid
Milk, JuiceFat
Butter, ShorteningSaltEggsLeavening
Baking Powder, Baking SodaExtra Ingredients
Chocolate, Nuts, etc.
Microwaving CookiesNot effective for
cooking dozens of cookie – great for a few.
Works well for bar cookies.
Cook on medium power.Use a microwave safe
pan!Test doneness with a
toothpick.
Storing Cookies…Storing Crisp Cookies
Container with a loose fitting lid.
To retain crispness, they must remain dry.
Storing Soft CookiesAir tight container.
NEVER store soft and crisp cookies together!
Freezing is ok.
Freshening Stale CookiesSoft cookies that
have gotten hard…Place a piece of
bread or slice of apple in the container.
Crisp cookies that have gotten soft…Place cookies in the
oven at 300˚ for a few minutes.