Dessert

1
Dessert Baked Goods

• Chapter 8
• ProStart Year II

2
8 Categories of Ingredients
Categories Examples Function
Strengtheners Flour Eggs Provide Stability
Fats/Shortenings Butter Oil Moist, adds flavor, keep longer
Sweeteners Sugar Syrup Flavor color
Flavorings Vanilla Nuts Taste color
Leaveners Baking Powder Soda, Yeast, Steam Rise chemical, organic, physical
Thickeners Cornstarch, Flour, Eggs thickens
Liquids Water, Milk, Cream, Eggs, Honey, Molasses Provide moisture to allow gluten to properly develop
Additives Food Coloring Add contrast in color
3
Bakers Percentages?

• Weight of ingredient (Weight of flour 100
  percent) ingredient
• A yield is how much of something is produced.
• If a formula calls for 35 sugar and uses 8 lbs.
  of flour, how much sugar is needed?
• 8 lb. flour x .35 (percent in decimal) lb.
  sugar
• 2.8 lbs

4
Sifting

• Sifting adds air to flour,
• cocoa, and confectioners
• sugar removes lumps and
• filters out any impurities.
• Need to sift baking soda b/c it tends to form
  small clumps
• Sifting forces clumps to break apart

5
8.2 Types of Dough

• Lean Dough

• Rich Dough

• Made with flour, yeast, water salt
• Little or no sugar fat
• Chewy texture crisp crust
• E.g. French bread hard rolls

• Had shortening or tenderizing ingredient such as
  sugar, syrup, butter, eggs, milk, or cream
• Cake like texture
• E.g. soft rolls, cloverleaf rolls

6
Straight-dough Method

• The straight-dough method can be used to make
  yeast breads can be used for all types of
  dough'slean, rich, and sponge.
• You need warm water and knead until elastic and
  smooth

7
Kneading
Kneading dough develops the gluten in the dough
and gives it the stretch and give it needs to
develop the proper texture.
8
Sponge Method
Why use this method? Lighter texture more
unique flavor than breads using straight dough
method
9
Starter

• Mixture of water, yeast, AP flour that has been
  fermented (usually overnight) until it has a sour
  smell
• E.g. Amish Friendship bread, sourdough

10
Proofing

• What is proofing?
• Rising a second time, the final rise before
  baking
• Continue proofing until it is twice its original
  size
• Temperature
• 95-115 F

11
Yeast Bread Preparation

• Scaling ingredient Measure all ingredients
  accurately
• Mixing kneading combine, distribute yeast,
  develop gluten
• Fermentation Yeast acts on sugars and starch in
  the dough to produce CO2 and alcohol
• Punching down fold down to expel and
  redistribute gas pockets
• Portioning - divide dough into pieces
• Rounding shape into smooth, round balls
• Shaping shape into variety of forms, depending
  on desired bread
• Proofing final rise just before baking
• Baking 400 425 F
• Cooling Storing cool at room temp, wrap in
  moisture proof bag to slow stalling

12
Quick Breads

• Examples
• Biscuits
• Scones
• Muffins
• Use chemical leaveners rather than organic ones,
  and do not require a rising period

13
Dough Batter

• What is the difference?
• Batter semi-solid with flour, liquid, and other
  ingredients with more fat and sugar
• Dough stiff, more fat and sugar, pliable batter
  thin enough to be poured

14
4 Methods to Prepare Batter

Creaming Method Cream fat sugar to produce fine crumb dense rich texture e.g. yellow cake
Foaming Method Whole eggs, yolks, or whites provide structure e.g. angel food cake
Straight-dough Method Combines all ingredients blend them at once e.g. corn bread and muffins
Two-stage Method Used to prepare high ratio cakes More sugar than flour
15
Biscuit Method

• Rub or cut in the fat to flour
• Should be mealy or bumpy in appearance

16
Functions of Icing

• Improve keeping qualities of cake
• Protective coat
• Flavor Richness
• Improve Appearance
• In general, use heavy frostings on heavy cakes,
• and use light frostings on light cakes

17
Icings

• Buttercream
• Sugar and Fat
• Butter, shortening are mostly used in cakes

• Foam
• Boiled icing made with hot sugar syrup
• E.g. lemon or chocolate cake

18
Icings
Fudge Use cocoa/chocolate, sugar, butter and
liquid becomes shiny non-sticky when dried

• Fondant
• Smooth and creamy cook by controlling sugar,
  water and a glucose or a corn syrup
• becomes shiny non-sticky when dried

19
Icing

• Ganache
• French meaning smooth mixture of chocolate and
  cream used for truffles

• Glaze
• Fruit or chocolate
• Adds moisture, shine and flavor
• Drizzle rather than spread
• E.g. Cinnamon Rolls

20
Icing

• Royal Icing
• Decorators Icing
• Only for decoration
• Dries brittle and is uncooked

21
Steamed Pudding Soufflé

• Steamed Pudding
• More stable than a soufflé b/c of the greater
  of eggs sugar in the batter
• E.g. baked custard and chocolate sponge pudding

• Soufflés
• Lightened with beaten egg whites and baked
• Baking causes it to rise like a cake
• As the soufflé rises, the moisture evaporates and
  the light batter sets temporarily

22
3 - 2- 1 Dough

• 3 parts Fat
• 2 parts Flour
• 1 part Water
• By weight
• Flaky Crisp
• Pastry chefs make pies using this method

23
Knead Pastry Dough?

• Be careful not to over handle pastry dough
• Overhanding creates tough crusts

24
Baking Blind

• Pre-baking pie shells or other pastries when it
  will be filled with unbaked filling
• How?
• Prepare, roll in pan, pierce, then bake
• E.g. chocolate cream, banana cream, lemon meringue

25

• Dock
• Pierce the bottom of the pie crust

• Springform Pan
• Straight on all sides
• Sides open and can be removed when food is done
• Used for

26

• 10 ways to use a Springform Pan

27
10 ways to use a Springform Pan

• Cheesecake
• Cheese Pie

Ice Cream Cake Flourless Chocolate Cake
28

• Coffee Cake
• Stuffed Pizza

• Bread Pudding
• Fruit Tart

29

• 7 Layer Dip

• Crown of Jewels Dessert

30
Roll-in Dough

• Danish
• Croissant
• Puff Pastry
• How to
• Combine shortening, flour water
• Loosely blend the dough
• Shape into a ball
• For into rectangle then thirds
• Cut into shapes for the recipe

• Tips
• Keep dough chilled
• Use sharp knife for shaping edges
• Chill before baking
• Save scraps for other small items

31
What can you make with
Name Also called Description
Puff Pastry Pate feuilletee (paht PHOO e tay) Delicate layered pastry crust that can be used for sweet or savory dishes
Phyllo (Fee-low) Crispy layered pastry
Paste a choux (paht ah SHOE) Egg batter e.g. cream puffs and eclairs.
32
Types of Cookies

• Bagged Force soft dough, through a pastry bag
• E.g. ladyfingers, macaroons, and tea cookies
• Bar Bake three of four bars of dough the length
  of the baking pan and then slicing them into
  small bars
• E.g. biscotti
• Dropped drop from soft dough with a spoon or
  scoop and onto cookie sheet
• E.g. chocolate chip, oatmeal
• Icebox roll dough into a log, chilling it, an
  then slice just before baking
• E.g. butterscotch icebox cookies and chocolate
  icebox cookies

33

• Molded mold stiff dough by and into any shape to
  make molded cookies
• E.g. Peanut butter cookies
• Rolled Cut from stiff dough that has been rolled
  out
• Sugar cookies and shortbread
• Sheet pour the batter into the entire baking pan
  and then slice it into individual squares after
  baking
• E.g. brownies, blondies

34
Chocolate

• Mayans believed it was divine food from the Gods
• French thought it was a dangerous drug

• How to make Chocolate
• Roast cocoa beans
• Loosen shells Crack beans into nibs
• Crush to paste
• Chocolate liquor
• Can be crushed or ground
• Ground chocolate liquor is cocoa butter
• Liquids are further ground to form cocoa powder

35
Chocolate

• To Cool
• Store in a cool, dry, well ventilated area
• Do not refrigerate
• Causes moisture to condense
• Bloom white coating appears on surface
• Indicates that some of the coca butter has melted
  an then recrystallized on the surface
• No effect on the quality

36
Tempering Chocolate

• A process of melting chocolate by heating gently
  and gradually
• To temper chop chocolate into coarse pieces
• Place in double boiler (stainless steal bowl over
  water simmering on very low heat)
• It is important not to get water in chocolate or
  it will become gritty
• Once reaches 105 remove from heat
• Add more chocolate pieces and stir until the
  temperature drops to 87
• Put back on pot and raise to 92
• Tempered chocolate will coat items with an even
  layer and then harden into a shiny shell
• Used to coat, drizzled or piped into designs with
  piping bag

37
Frozen Desserts

• Quality ice cream
• has a custard base (cream /or milk and eggs)
• Melts readily in the mouth
• Does not weep or separate

38
Gelato

• Italian version of ice cream
• Does not contain eggs
• Made with whole milk
• Gelato less fat no air added
• rich creamy taste

39
Specialty Desserts
Dessert Description
Sherbet Contains milk and/or eggs for creaminess
Sorbet Contains no dairy, just fruit juice or puree with sweeteners
Frozen Yogurt Contains yogurt in addition to normal ice cream ingredients, such as sugar or other sweeteners, gelatin, coloring, and flavors
Poached Fruit Combine fruit with a liquid mixture of sugar, spices, and wine
Torte Elegant, rich, many-layered cake often filled with buttercream or jam
40
Dessert Sauces
Sauce Description
Crème Anglaise Vanilla sauce- classic accompaniment to soufflé
Coulis Fruit sauce made from fresh berries or other fruits
Fruit Syrup Cooked sugar-based juice. Use to garnish desserts.
Caramel Sauce Cook sugar and caramelize with butter
Butter-Scotch Sauce Add vanilla and brown sugar to caramel recipe
Sabayon Fragile foam of egg yolks, sugar, and Marsala wine.
Pastry Creams Use as fillings for pastries like éclairs
Bavarian Cream Combine vanilla, gelatin, and whipped cream. Used for pastries.
41
Eat First with your Eyes

• Food presentation is an art, and good plate
  presentation results from careful attention to
  colors, shapes, textures, and arrangement of food
  on the plate.
• Eat first with eyes (appearance)
• Then their nose (smell)
• Finally mouth (taste)

42
Presentation Technique

• 1. The Food Itself
• 2. Plate, Platter or dish as a whole
• Everything on the plate must be edible