Advertisement
• Separate egg whites carefully to avoid
inclusion of egg yolks. Egg yolks contain fat
and will prevent successful whipping of egg
whites.
• Rinse beaten egg residue from beater and
mixing bowl or other utensils with cold water
immediately after use. Using hot water will
set the egg and make cleaning difficult.
• Test if cakes are cooked 5 minutes before end
of recommended cooking time by inserting a
metal or wooden skewer into the centre of the
cake. The skewer should come out clean or
with small dry crumbs on it.
• For crisper results when baking biscuits,
remove the baking trays from the oven
and place directly onto wire racks. Move
the biscuits slightly away from their baked
position on the trays and cool completely
before removing.
VITAL INGREDIENTS FOR CAKE &
PASTRY MAKING
Flour such as plain, self-raising and wholemeal,
used for cake and pastry making should be
lower in protein (gluten) than flour used for
bread making.
Plain flour has a lower protein (gluten) content
than bread flour, and gives baked products,
such as cakes, muffins, pastries, scones and
pancakes, a softer texture.
Self-raising flour is a blend of plain flour and
raising agents such as baking powder. Self-
raising flour can be used in recipes to replace
plain flour and baking powder. To make 1 cup
self-raising flour sift together 1 cup plain flour
and 2 teaspoons baking powder.
Wholemeal flour contains more parts of the
whole wheat grain – flour, bran and wheat germ
– and can be used in muffins, breads and pie
cases but will have a denser texture.
Cornflour is traditionally made from maize
(corn) and is used in some baked products to
give a finer texture and can also be used as a
starch to thicken sauces and desserts.
LEM750_ANZ_IB_A20.indd 21
Rice flour is derived from rice and is used to
give a finer texture in baked products such as
shortbread biscuits.
Baking powder is a mixture of cream of tartar
and bicarbonate of soda and is used as a
raising agent in baking.
Bicarbonate of soda, also known as baking
soda, is an ingredient in baking powder and
can be used as an additional raising agent .
Butter will give particular flavour and soft
texture to baked products. Margarine can
replace butter to give a similar result. Oil can
be used in some baking to replace butter
but will give texture and flavour differences.
If using oil, use a light flavoured oil like
vegetable, sunflower or grapeseed oil. Using
stronger flavoured oils, like nut and olive oils,
will affect the flavour of the cake.
Eggs should be at room temperature to
give better volume when making cakes and
sponges.
Milk should be full cream unless specified.
Light, low fat or skim milk can be used but will
give texture and flavour differences.
Sugar (white crystal sugar) is used to give
flavour, texture and colour to baked products.
Caster sugar is often used in baking as it is
easier to dissolve when creaming butter and
sugar.
Brown sugar is also easy to dissolve and can
be used to give a different flavour and texture.
The large crystals of raw sugar are slower to
dissolve and can be suitable for baked products
such as muffins.
21
5/8/20 12:37 pm
Hide quick links:
Advertisement
