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Chapter 32
Cakes and Icings
1
Chapter Objectives
1. Demonstrate the five basic cake mixing methods.
2. Describe the characteristics of highfat cakes and lowfat cakes.
3. Prepare highfat, or shortened, cakes and lowfat, or foamtype, cakes.
4. Prepare the six basic types of icings.
5. Assemble and ice layer cakes, small cakes, and sheet cakes.
2
Cakes are the richest and sweetest of all baked products studied so far.
3
Understanding CakeMaking
Basic Mixing Methods
Highfat or shortened cakes Creaming method
Twostage or blending method Lowfat or foamtype cakes
Foaming or sponge method Angel food method
Chiffon method
4
Creaming Method
Creaming or conventional method
A long time standard for all butter cakes Still used for many butter cakes
5
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