Cookies, Cakes, Pies and Candies

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Chapter 24

• Cookies, Cakes, Pies and Candies

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Terms to Know

• Shortened Cakes
• Unshortened Cakes
• Chiffon Cake
• Pastry
• Crystalline Candy
• Noncrystalline Candy
• Sugar Syrup

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Objectives

• Describe the function of the basic ingredients
  used in cakes
• Identify six types of cookies
• Explain principles of pastry preparation
• Compare characteristics of crystalline and non
  crystalline candies
• Prepare cakes and cookies

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Cakes

• Two Groups
• Shortened Cakes (butter cakes) contain fat and
  most contain leavening agents.
• Tender, Moist and Velvety
• Unshortened Cakes (Foam Cakes) contain no fat,
  leavened by air and steam
• Angel food and Sponge Cakes
• Chiffon Cakes cross between shortened and
  unshortened. Contain fat(shortened cakes) and
  beaten egg whites (unshortened cakes)
• Large volume, but not as light as shortened cake

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Ingredients

• Flour, sugar, eggs, liquid and salt.
• Shortened cakes fat and leavening agent
• Unshortened cakes cream of tartar
• Flour gives structure
• Sugar gives sweetness
• Eggs improve flavor and color
• Liquid provides moisture
• Salt provides flavoring
• Fat tenderizes the gluten
• Leavening Agents make cakes rise and become
  porous and moist
• Cream of Tartar makes egg whites whiter and cake
  grain finer, stabilizes egg whites
• Flavorings help make cake special

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Measuring Ingredients

• Flour, Fat, Sugar and Eggs affect the development
  of gluten
• Correct proportions will create a cake that is
  light and tender
• Flour
• A cake made with too much flour is compact and
  dry
• A cake made with too little is coarse and may
  fall
• Fat and Sugar
• Too much fat or sugar over tenderize the gluten
  and weaken the cake. It will be heavy and coarse
  and may fall
• A cake made with too little fat or sugar will be
  tough
• Liquid
• Too much liquid will cause the cake to be heavy
  and soggy
• Too little will cause the cake to be dry and
  heavy
• Too many eggs will make the cake rubbery and tough

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Mixing

• Must mix the correct proportions
• Should be neither over mixed or under mixed
• Overmixing causes gluten to overdevelop
• The cake will be tough
• Overmixing Angel Food Cake will cause air to be
  lost
• The volume of the cake will be smaller

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Baking

• Make sure pans are the correct size
• If they are too small batter will overflow
• If they are too large cake will be flat and may
  be dry
• Correct size creates cake with a gently rounded
  top
• Grease pans for shortened cakes and flour them
  lightly

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Baking Continued

• Do NOT grease pans for unshortened cakes, because
  they must cling to the pan during baking
• Place cake in preheated oven at the correct
  temperature
• Bake them until they test done
• TEST Place a toothpick in the middle, if it
  comes out clean the cake is done OR lightly touch
  the center with your fingertip, if it springs
  back, it's done
• If temp. is too high cake may burn, If cake is
  baked too long, it may be dry

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Preparing Shortened Cakes

• Conventional Method Cream the fat and sugar
  together until light and fluffy. Beat the eggs
  into the creamed fat and sugar. Then add the dry
  ingredients alternately with the liquid
• Quick-mix Method or One Bowl Method measure the
  dry ingredients into the mixing bowl. Beat the
  and part of the liquid with the dry ingredients.
  Add the remaining liquid and unbeaten eggs last.

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Preparing Shortened Cakes

• Pour cake batter into pans
• Arrange pans in the oven so that they are not
  touching each other or any part of the oven
• Hot spots may form and the cake may bake unevenly
• Test cake for doneness
• Let cake cool for about 10 minutes

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Characteristics

• High Quality Shortened Cakes
• Velvety and Light
• Interior has small fine cells with thin walls
• Crusts are thin and evenly browned
• Top crust is smooth or slightly pebbly and gently
  rounded
• Flavor is mild and pleasing

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Pound Cakes

• Shortened Cakes that contain no chemical
  leavening agents
• Pound cakes rely on air and steam for leavening
• Pound cakes are more compact than other shortened
  cakes and have a close grain

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Unshortened Cakes

• Ingredients should be at room temperature
• Cold eggs will not achieve maximum volume
• Different mixing methods
• Angel food Beat egg whites with some of the
  sugar until stiff. Carefully fold the flour and
  remaining sugar into the beaten egg whites
• Sponge cake Beat dry ingredients into the egg
  yolk. Then fold beaten egg whites into the egg
  yolk mixture

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Preparing Unshortened Cakes

• Pour batter into ungreased tube pan. Run spatula
  through batter to release air bubbles and seal
  batter against the sides of the pan
• Bake in preheated oven for recommended period of
  time
• Test for doneness touch the cracks. They should
  feel dry and no imprint should remain
• When you remove it from the oven, immediately
  suspend the pan upside down to prevent loss of
  volume during cooling
• Cool cake completely before removing

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Characteristics

• High Quality
• Large volume
• Interior is spongy and porous
• Has thin cell walls
• Cake is tender and moist

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Sponge Cakes

• Contain whole eggs rather than just egg whites
• Mixing method Beat egg yolks until they are
  thick and lemon colored.
• Add liquid, sugar and salt to the yolks.
• Continue beating until the mixture is thick.
• Gently fold flour into the yolk mixture.
• Then fold stiffly beaten egg whites into the
  flour-yolk mixture

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Chiffon Cakes

• Mixing Method
• Mix egg yolks, oil, liquid and flavoring with dry
  ingredients
• Beat mixture until smooth
• Beat in egg whites with the sugar and cream of
  tartar
• Fold egg white mixture into other mixture
• Characteristics
• Large Volume
• Interior is moist and has cells with thin walls
• Tender and has a pleasing flavor

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Microwaving Cakes

• Shortened Cakes can be cooked in the microwave
• They will not have the same browning as cakes
  cooked in the oven
• Microwave cakes one layer at a time
• Use round or ring shaped pans for even cooking
• Begin at medium power level, then rotate the cake
  and continue cooking on high power
• Test for doneness with a toothpick

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Cookies

• Six basic groups
• Rolled Stiff doughs
• Drop Soft dough
• Bar Soft dough
• Refrigerator High proportion of Fat, Stiff Dough
• Pressed Rich,Stiff Dough
• Molded Stiff Dough
• Doughs differ in consistency and you shape them
  differently

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Cookies

• Rolled Stiff doughs
• Roll the dough, cut cookies from the dough with a
  cookie cutter.
• Sugar cookies are popular rolled cookies
• Drop Soft dough
• Drop or press the cookies from a spoon onto the
  cookie sheet. Spread more than rolled cookies.
• Chocolate chip cookies are popular drop cookies
• Bar Soft dough
• Spread dough evenly in a jelly roll pan or square
  cake pan and bake it.
• May be chewy or cake like, Can be cut into
  different shapes
• Brownies are popular bar cookies

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Cookies

• Refrigerator High proportion of Fat, Stiff Dough
• Form dough into a long roll, wrap roll in plastic
  wrap and refrigerate it until firm. Cut dough
  into thin slices and place on lightly greased
  cookie sheet
• Pinwheel cookies are popular refrigerator cookies
• Pressed Rich,Stiff Dough
• Pack dough into a cookie press(utensil has
  perforated disks through which you push the
  dough) cookies will vary in shape and size
• Swedish spritz cookies are popular pressed
  cookies
• Molded Stiff Dough
• Break off small pieces of dough and shape them
  with your fingers.
• Crescents and small balls are popular molded
  cookies

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Cookie Ingredients

• Flour, sugar,liquid, fat, salt and leavening.
• Most contain more fat and sugar and less liquid
  than cakes
• Rolled cookies contain no liquid
• Proportion of ingredients and the way you shape
  them determine whether cookies are crisp or soft

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Cookie Mixing Methods

• Conventional mixing method used for shortened
  cakes
• Blend sugar and fat until soft and fluffy
• Add the eggs. Liquid and flavorings, followed by
  the dry ingredients.
• Cookies are crisp and chewy
• Macaroons, meringues and kisses contain beaten
  egg whites
• Mix them like angel food cakes
• You mix some cookies using the biscuit method

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Microwaving Cookies

• Bar Cookies work well in the microwave
• Because the whole pan cooks at once
• Use foil shields to keep side from burning in
  square or oblong pans
• Microwaved on medium power
• Checked for doneness with a toothpick

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Storing Cookies

• Store crisp cookies in a container with a loose
  fitting cover
• Crisp cookies need to remain dry
• Store dry cookies in a container with a tight
  fitting container
• Store bar cookies in the original pan if you
  cover them
• You can freeze cookies in dough form or after
  baking

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Freshening Cookies

• If crisp cookies have become soft
• Place cookies on a cookies sheet in a 300 degree
  oven for a few minutes
• If soft cookies become hard
• Place a piece of bread, an apple slice or an
  orange section in the container

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Pies

• 4 Kinds
• Fruit 2 crust pies May have solid or lattice or
  decorative top. May use commercially prepared
  filling or make your own
• Cream 1 crust pies. Use corn-starch thickened
  pudding mixture to make filling. Meringue topping
  is often used
• Custard 1 crust pies. Filled with custard made
  from milk, eggs and sugar. Custard may or may not
  contain other ingredients
• Chiffon light and airy one crust pies. Filled
  with a mixture of gelatin and cooked beaten egg
  whites. Some contain whip cream. They need to be
  chilled until filling sets

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Candy

• Most will be cooked
• A few with special recipes do not need to be
  cooked
• Cooked candies are either crystalline or
  noncrystalline
• Crystalline Candies Contain fine sugar crystals.
  Taste smooth and creamy
• Fudge, Fondant, Divinity
• Noncrystalline candies do not contain sugar
  crystals, Can be chewy or brittle.
• Peanut Brittle, Toffee and caramels

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Other

• Pastry the dough used to make pie crusts
• Not difficult to make, but requires patience and
  practice
• Sugar Syrup mixture of sugar and liquid that is
  cooked to a thick consistency
• All candies begin with this