Learning objectives
Explain the basic principles of quick bread and cake preparation.
Describe proper pan preparation, cooling, and storing techniques for various mixing methods.
Explain the blending method of mixing.
Explain the creaming method of mixing.
Explain the two-stage method of mixing.
Explain the angel food method of mixing.
Describe the warm and cold foaming methods.
Explain the separated foam method of mixing.
Explain the combination mixing method.
Explain the chiffon mixing method.
Describe the basic principles of cheesecake preparation.
Regardless of the method of development and incorporation, air cells facilitate the leavening of a product and are important to the proper development of structure and crumb during baking. If air cells are not fully developed, the resulting product will lack leavening and have a dense, coarse crumb.
- Angel food cakes should also have no treatment to the bottom of the pans, as they are cooled upside down to facilitate removal and to help retain their height and inner structure after cooling.
Overcreaming can cause overaeration of the product, causing excess spreading as well as the product falling because it is unable to support is weight.
The sifted dry ingredients are generally added in one of two ways: all at once, or alternating with the liquid ingredient (milk, juice, etc.).
- Containing a higher proportion of sugar and emulsifiers than other cakes, a high-ratio cake is one in which the weight of the sugar is equal to or greater than the weight of the flour, and the weight of the eggs is equal to or greater than the weight of the fat.
- The development of flavor and texture in a product created using the two-stage mixing method can be attributed to the specific and longer mixing times called for in this method as compared to others.
All of the leavening in an angel food cake is supplied by the air that is whipped into the meringue.
To determine when the eggs have reached maximum volume, watch as they are beaten; when the aerated mixture just begins to recede, maximum volume has been achieved.
You may want to temper in the butter; some chefs feel this eases the fat’s full incorporation and lessens any deflating effects on the batter. To do this, first lighten the butter by incorporating a small amount of batter. Then fold this mixture into the remaining batter.
The separated foam mixing method is slightly more difficult than the cold foaming method because the egg whites, which are whipped alone, can rapidly lose volume. For this reason it is important when using this mixing method that all ingredients and equipment are assembled and receive any preliminary treatment before you begin to mix the batter (e.g., line pans, sift dry ingredients, melt fat, etc.).
To incorporate the egg whites into the creamed mixture while keeping as much volume as possible, first add about one-third of the beaten egg whites, blending them in gently but thoroughly, to lighten the creamed mixture. After that, the batter will accept the remaining egg whites more easily and with less vigorous mixing, allowing for less loss of volume.
The dry ingredients are added last because if they were added to the creamed mixture before the meringue, the batter would be much too stiff to accept the light, airy meringue.