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11/8 Notes Baking
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Terms in this set (11)
Curdling
when fat no longer can hold water
Emulsify
Combine 2 or more ingredients that don't blend well normally
Categories of Cakes/Mixing Methods
1.High Fat or Shortening cakes
2. Low Fat or Foam Type Cake
High Fat or Shortening cakes
1.Creaming
2.Two Stage
3. One Stage
4.Flour butter
Creaming
conventional method
One stage
liquid shortening used
Low Fat or foam type cake
1. Sponge
2. Angel Food
3.Chiffon
3 Main Goals of Mixing Cake Batters
1. Combie ingredients into smooth batter or dough
2.Form air cells
3. Develop appropriate texture
Form air cells
small uniform cells that develop-causing great texture and leavening(use med speed)
Develop appropriate texture
Use right type of flour
Causes of Curdling
-Using wrong type of fat by using eggs with fat natural emulsifier
-Too cold
-butter and sugar not mixed correctly
-Adding liquid two quickly
-Addingg too much liquid
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