1. Quick Breads & Cakes & Custard Y2.U8.3

2. Quick Bread Biscuit, scone, muffin, cake Chemical leavening Generally a Batter: a semi-liquid mixture containing flour, liquid and other ingredients

3. BATTERS TypeLiquidFlourEggFatSugarOther/Additive Crêpes3 parts water 1 part 1 part7% butter BW 2% BW optional  Salt 0.5% BW. ……….  Chocolate: replace 12.5% flour with cocoa, Add optional sugar. Popover2 parts water 1 part --  Salt 0.5% BW. Pancake/ Waffle3 parts milk/ buttermilk 2 parts 1 part butter -  Salt 0.5% BW.  Baking Powder 0.9% BW. ……….  Buttermilk: Baking Soda 0.5% BW. Fritter2 parts 1 part --  Salt 1% BW.  Baking Powder 1.5% BW --or-- beat whites and fold. ……….  Vegetable/fruit 40% BW.  Spice 1-2% BW.  fresh herb 0.5-1% BW. Tempura8 parts sparkling 3 parts cake 1 part corn starch 1 part white --  Baking Powder 0.5% BW.  Salt 0.5% BW. Muffin3 parts milk/ buttermilk 4 parts all-purpose 1 part oil 1 part  Salt 0.5% BW.  Baking Powder 1.5% BW. …………….  Buttermilk: 0.5% Baking Soda BW  Fruit/vegetable 20-40% BW.  Spice 0.25-0.75% BW.  Fresh herb 0.4% BW.  Grated parmesan 10% BW.

4. Mixing Method Biscuit: cold solid fats Cut fat into flour (other dry) Combine liquid ingredients (including eggs) Add liquid to dry Mix until just combined, do not overmix Knead 5-15 times Rest Roll ½-¾ inch Cut/Portion/refrigerate Place nearly touching (high/softer sides), further apart for crusty Carefully re-work once Bake in hot oven

5. Mixing Method Creaming: fats soft, not liquid. Beat fat and sugar together to produce a very fine crumb and a dense rich texture. Yellow cake is an example. Generally used for cakes and cookies. Sift dry together Beat fat and sugar until color has lightened and mixture is fluffy Add eggs in stages Add dry and liquid ingredients alternately

6. Mixing Method Muffin: liquid or melted fats (PS Book: describes as Straight Dough Method: combine all ingredients and blend into a batter at once, Cornbread and blueberry muffins are examples) Combine/sift dry ingredients (including stuff) Combine liquid ingredients (including eggs/fats—temperature) Add liquid to dry Mix quickly (distribution) until just combined, do not over-mix (Tunneling: large tubular holes in muffins and cakes caused by overmixing) Portion into pan/tin Hot (not too hot) 400-425°F. oven (noses)

7. Mixing Method Foaming: egg. A foam of whole eggs, yolks, or whites, carefully folded in, provides the structure for cakes with a light texture such as angel food, chiffon, genoise, and sponge Genoise: whole eggs whipped with sugar, flour folded in (dry) Sponge: egg yolks mixed with other ingredients, whipped egg whites folded in (moist/tender) Angel: No fat, Large quantity of egg whites, high percentage sugar, some flour folded in (tall/light/spongy) Chiffon: vegetable oil used. Egg yolks mixed with other ingredients, whipped egg whites folded in, baking powder may be added (tall/light/fluffy, moister/richer than angel food)

8. Mixing Method Two-stage High Ratio: fine crumb, quite moist, Devils Food Cake High Ratio depends on using emulsified shortening Liquids are added in 2 portions, two stages. Blend dry and fat on low speed adding half liquid Add remaining liquid mixture (containing eggs/vanilla) in stages AMERICAN LAYER CAKE PROPORTIONS Classic Sugar ≤ Flour Total Liquid (with egg) ≤ Flour Egg ≥ Fat High Ratio Sugar ≥ Flour Total Liquid (with egg) > Sugar Egg > Fat

9. Icing Or frostings are sweet coatings for cakes and other baked goods They have 3 main functions 1.Improve the keeping qualities of cake by forming a protective coating around it 2.Contribute flavor and richness 3.Improve appearance

12. FROSTING/FILLING Buttercream TypeFat (parts)Meringue (parts) Sugar (parts) Liquid (parts) Addition Italian1 butter1 Italian-- Swiss1 butter1 Swiss French Pâte à bombe 10 butter3 yolk 3 sugar German Crème mousseline 5 butter6 pastry cream Decorative American 8 butter/ shortening or blended 16 – 10x1 milk/ juice/ water

13. Buttercream, cont. TypeFat (parts)Meringue (parts) Sugar (parts) Liquid (parts) Addition Cream Cheese2 butter 8 cream cheese 4 – 10x Chiboust 1 Italian 5 pastry cream  1% TW gelatin Diplomat 2 pastry cream 1 cream whipped ICING Sugar cookie frosting 2 butter 10 – 10x1 milk  1 % TW vanilla

14. Icing, cont. TypeFat (parts)Meringue (parts) Sugar (parts) Liquid (parts) Addition Royal 1 egg white5 – 10x Glaze 2 – 10x3 milk/ water  3% TW Vanilla Fondant 10 – 10xx 2 glucose 2 water  1 part fondant seed (optional) Rolled fondant 16 – 10x 3 glucose 1 water  0.8% TW gelatin  2.3% TW glycerin  0.5% TW vanilla

15. GANACHE TypeFat (parts)Chocolate (parts) Sugar (parts) Liquid (parts) Addition Soft 1 2 heavy cream Medium 81 – 10x7 HC  3% TW instant coffee -2 11 8 HC -3 101 glucose4 HC 1 liquor Hard 121 corn syrup 6 HC Butter1 butter4 1 liquor/ other White 3 2 HC

16. Steamed Pudding More stable than soufflé High % of egg and sugar in batter Baked Custard Chocolate Sponge Pudding Soufflés Rely on egg whites Not as stable as puddings Lightened with beaten egg whites, then baked As it rises, moisture evaporates, and it sets temporarily Chocolate soufflé Almond soufflé

17. CUSTARD, BAKED, FREE STANDING Liquid (milk/cream/ Half & Half) Egg, wholeSugarAdditive/Other Custard, basic2 parts (Half & Half) 1 part Custard, sweet4 parts (Half & Half) 2 parts1 part Crème Caramel4 parts2 parts1 part  20% caramel for bottom. Custard, vegetable1 parts (Half & Half) 1 parts  1 part vegetable puree. Custard, herb2 parts (Half & Half) 1 part  Most herbs 2% TW.  Strong herbs 1% TW. Bread Pudding4 parts (Half & Half) 2 parts1 part  1 part bread. Rice Pudding6 parts (Half & Half) 1 part  2 part rice. Rice Pudding w/ cooked rice 4 parts (Half & Half) 1 parts  4 parts cooked rice. Pumpkin Pie3 parts (heavy cream) 1 parts  4 parts pumpkin puree.  Spice mix 0.3% TW Note: Non-starch custard target temperature is 175°F.-185°F. Over 185°F. will curdle custard. TW = total weight Rule of Thumb for Additives Vanilla2% of total weight Cinnamon.37% of total weight Nutmeg.12% of total weight

18. CUSTARD, STIRRED, DELICATE Liquid (milk/cream, half & half) Egg YolkSugarAdditives/Other Crème Anglaise4 parts Half & Half 1 part  Vanilla extract: 2% TW or Vanilla bean: 1.5% TW. Crème Brûlèe4 parts Heavy cream 1 part  Baked. Crème Anglaise Pots de Crème4 parts Heavy cream 1 part  Baked. Crème Anglaise Pastry Cream4 parts Half & Half 1 part  Starch: 4% pastry flour + 3% cornstarch TW (or 7% cornstarch).  Butter: 6% TW. Crème Anglaise Cream Pie Filling4 parts Half & Half 1 Part  Starch: 4% pastry flour + 3% cornstarch TW (or 7% cornstarch).  Butter: 6% TW. Crème Anglaise Pudding  Reduce pie filling starch by 50%. Bavarian Cream4 parts Half & Half 1 part  6 parts heavy cream or 3 parts heavy cream and 3 part Italian meringue (whipped, folded in).  Gelatin: 1.5% TW + H 2 O.

19. CUSTARD, STIRRED, DELICATE, Cont. Liquid (milk/cream, half&half) Egg YolkSugarAdditives/Other Bavarian Fruit 11 part Crème Anglaise. Note: to intensify fruit flavor: use 3 parts Crème Anglaise 3 parts fruit puree and 4 parts cream/meringue  2 parts heavy cream or 1 part heavy cream and 1 part Italian meringue (whipped, folded in).  1 part fruit puree or wine.  Gelatin: 1.5% total weight + H 2 O. Bavarian Fruit 21 part Simple syrup  1 part fruit puree.  2 parts heavy cream or 1 parts heavy cream and 1 part Italian meringue (whipped, folded in).  Gelatin: 1.5% total weight + H 2 O. Chiffon Pie Filling  See Bavarian. Sabayon2 parts Sweet wine 1 part Curd1 part (juice) 1 part  1 part butter.  Zest: 1% TW.  Orange: reduce sugar 20% and substitute juice and zest.

20. CUSTARD, STIRRED, DELICATE, Cont. Curd cont.  Lime or Grapefruit: substitute juice and zest. MousseBase (parts) Egg White Sugar (for white) Heavy Cream Additives/Other From Curd1 yolk 1 sugar 1 juice 1 butter 38% of base. (1.5 parts) 38% of base. (1.5 parts) 75% of base. (3 parts)  Gelatin 1-1.5% TW + H 2 O, optional. From Fruit2 puree (10% sugar) 1 water 32% of base. (1 part) 16% of base. (0.5 part) 40% of base. (1.2 parts) Chocolate from Sabayon 2 choc. 1 sabayon 30% of base. (0.9 parts) 10% of base. (0.3 parts) 26% of base. (0.8 parts)  Suggestion for liquid for sabayon: liquor (Cointreau, etc. or water, or combination) Chocolate 112 choc. 5 milk 1 yolk 50% of base. (8 parts) 10% of base. (1.6 parts) - Note: target temperature for non-starch custard 175°F. - 185°F. Over 185°F. will curdle custard. Pastry Cream (starch) should be brought to a boil. TW = total weight.

21. CUSTARD FLAVORING For:Add: (based on total weight) ButterscotchSubstitute brown sugar Chocolate12% Chocolate liquor (baking) & 3% added sugar Cinnamon0.37% Coconut12 % Coffee, instant0.6% Lemon1.5-2.0% juice 0.75-1.0% zest Orange4 % concentrate 1.0% zest Nutmeg0.12% Peanut butter25% Praline Paste25% & decrease sugar 50% Vanilla bean1.5% Vanilla extract2.0%