creaming method
- beat room temperature butter + sugar until light
- adds eggs gradually
- scrape down the sides and stir in the dry ingredient, liquid, etc
Angel food method
- Whip a meringue to soft peak, making sure not to over whip.
- Sift dry ingredients and fold into meringue with flavoring.
Plain Sponge or Genoise Mixing Method
- Combine eggs, sugar and salt and warm slightly.
- Whip egg mixture until very light and thick.
- Sift dry ingredients.
- Sift and fold dry ingredients into egg foam.
high ratio mixing method
- Combine the dry ingredients together in a mixing bowl.
- Add butter or shortening or other fat and mix until well blended or instructed.
- Combine all liquid ingredients together.
- Add the liquid to the mixer gradually, scraping the bowl often, mixing well in between each addition.
One Step Mixing Method
- Combine all dry ingredients.
- Combine all wet ingredients, including liquid fat, melted chocolate and items like sour cream and yogurt.
- combine both sets as instructed
Chiffon Mixing Method
- Combine dry ingredients.
- In a separate bowl, mix together oil, yolks, water and other liquids and flavorings.
- Gradually add liquid ingredients to dry ingredients mixing until smooth.
- Meanwhile, whip egg whites gradually with sugar to make a meringue with soft peaks.
- Fold whites into flour-liquid mixture.
What type of fat must be used in a 1 step mixing method
Liquid fat
biscotti
“baked twice”
Italian cookie, baked, sliced, baked again
macaron
French sandwiched filled Cookie
- meringue based
Celiac Disease
when the small intestine is hypersensitive to gluten
- causes difficulty in digesting food
Sablee
- crumbly dough used for cookies, small tarts, and other pastries
- has texture of sand
- 1-2-3 proportion (sugar, fat, flour)
Linzer
Austrian pastry
-shortcake topped with fruit and nuts with a lattice top
Madeleine
small sponge cake with shell shape from shell indented pans
ganache
- mix of chocolate and cream
ordinary (1:1), rich (1.5:1), truffle (2:1)
pate a bomb
- meringue made of egg yolks and cooked sugar
- used as a base for many desserts (mousse)
creme anglaise
- light pouring custard
- sugar, egg yolks, hot milk, vanilla
- base for ice cream or mousse, etc
meringue powder
(dried egg whites)
- a substitute for fresh egg whites
- used for making meringue, frosting, royal icing
Formula for calculating volume of a square pan
l x w x d
- if it gives 3 numbers, square
formula for calculating volume of a round pan
r x r x pi (3.14) x d
- if it gives 2 numbers, round, circle
Ratio of ordinary ganache
equal parts choc and cream
What is a sign of doneness
all the above
Which is not a good filling
ordinary meringue because it has raw egg, not stable
which method relies on egg foam
genoise, sponge
in meringue BC
3 times the amount of egg whites
