Monday, March 21, 2011

Cul 150! Baking!

Day 1, Feb 14, 2011
Roll Call/ Inspection
*       Project due Monday March 7
*       Portfolio du Monday March 21
*       Quiz 1 March 4 Friday
Lecture/demo: Sour Starters, Chapter 29, Quick Breads
Production: Mise en place Biscuit
Day 2: Quick Breads, Muffins, Biscuits, Pound Cake
WOD: Bienvenue- Welcome
Chapters- 29-35 READ
Baking is very precise, no guess measuring.
Cupcakes used to be little cakes that were made using cups.
Scale/weigh everything.
Oz/grams. Grams are much better to use than ounces.
Easy way to check the scale is working, place a nickel on it, it should weigh 5 grams
The saying a Pint is a Pound the world around- is talking about Water, Eggs, Milk, Wine, Cream, Xtract- Same volume as weight
Eggs usually weigh 50 grams each.
Gluten is protein found in wheat, gives strength, structure and chewiness
Types of flour:
*       All Purpose- Next highest in Gluten
*       Bread-Highest in Gluten
*       Pastry – Tender and almost like All Purpose
*       Cake-Lowest in Gluten
*       Whole Wheat- Has a little bit of Gluten but add Bread flour
Flour + Liquid+ Mix= Gluten = The more dense or tough the cookie will be
Adding fat helps the Gluten not absorb the liquid.
Bakers %     Weight of Ingredient
                     Weight of flour     x100 = %
20 Grams salt
1000Grams Flour      = 2% 
Sour Starters- making wild yeast called mothers
Potato Sour
8oz Bread Flour
10oz Water
1t Salt
1t Sugar
1 Potato
Sift flour, peel and cube potato, add water, mix together, place damp cheesecloth over top and tie. Stir Everyday and rewet the cheesecloth.  Good for 10days out of the cooler.
Apple Sour
12oz Apple
3oz Water
2oz Sugar
Shred apples, add sugar and water mix, place in a sterile container place wet cheesecloth over it and tie, Leave out for 10days.

Day 2    2/15/11
Roll Call/ Inspection
Lecture/ Demo: Quick Breads
Methods used today: Creaming, Biscuit, Muffin
*       Marble Pound Cake x ½ recipe- Deck oven
*       **Biscuit- Convection
*       Blueberry Muffins- Convection
At 1:50pm Best of your Best
Day 3 Cookies!!
Tunneling is a result from over mixing. Tunneling is the holes that are in the batter
Muffin Recipe
300g Pastry Flour
150g Sugar
18g Baking Powder
4g Salt
90g Eggs
210g Milk
7g Vanilla
120g Melted Butter
120g Blueberries
Muffin Method
1.      Shift Dry
2.      Combine Liquid
3.      Combine Liquid to dry stir till moist
4.      Fold in fruit
Bake immediately.  Put in the Convection oven and bake at 375 Degrees; in a normal oven 400 degrees.  It should take around 18 minutes to bake.

Pound Cake
250g Butter
2.5g Salt
250g Sugar
250g Eggs
5g Vanilla Extract
250g Cake Flour
Scoop of Sour Cream
Creaming Method:
1.      Cream Fat, Sugar and Salt together until light and fluffy like Mash Potatoes
2.      Add Eggs and Extract
3.      Add Sifted Dry
Everything should be room temperature, Spray the pan, Mix eggs slowly, and add flour.
Marble Pound Cake:
500g Pound Cake Batter
500g Pound Cake Batter
16g Cocoa Powder
Spray the loaf pans. Sift Cocoa Powder, Fold in Cocoa Powder into 500g Pound Cake batter leaving the other plain, Fill loaf pans 2/3 full, with both chocolate and plain batter, Using a knife marble the batter by passing the knife and back and forth through the batter.
Put in Deck oven for 50mins, Bake at 350 degrees. Rotate halfway through.

Jalapeno Biscuits:
275g All Purpose Flour
17g Baking Powder
23g Sugar
11-12g Salt
91-92g Shortening
50-51g Eggs
190g Buttermilk
64-65g Shredded Cheddar Cheese
6g Jalapeno
Biscuit Method:
1.      Sift Dry
2.      Cut in Fat to bread crumb size, make a well
3.      Add Liquid and stir, add cheese and jalapeno
Mix, Fold, Roll, Cut, Egg wash, Bake
Flour the table, Fold in and rotate and repeat, roll out ½ inch thick. Cut and bake.

Day 3     2/16/11
Roll Call/ Inspection
Lecture/ Demo: Cookies
Methods used today:  Sponge, Creaming
*       Brownie- Deck Oven
*       Tuile- Top Convection
*       ** Peanut Butter Cookie- Make dough and chill over night
Best of the Best at 1:45
Lecture Notes:
Cookies are small cakes that are usually baked at 350 degrees.
4 characteristics of cookies are:
1.      Crisp- Low liquid, High sugar & Fat, baked long, small
2.      Soft- High Liquid. Low sugar & Fat, baked short, large
3.      Chewy- High Sugar & Liquid, Low Fat, High Eggs, Gluten
4.      Spread- High Baking Soda, Well creamed, grease, low oven
Make up Method- How cookies are shaped when in dough form
1.      Molded- Peanut Butter Cookies
2.      Rolled- Holiday Cookies
3.      Sheet- Brownies
4.      Dropped- Chocolate Chip Cookies
5.      Ice Box- Slice and Bake
6.      Bar- The shape, Biscotti
7.      Bagged- Almond Tea, very soft batter
8.      Stencil- Tulie
Brownie Demo: Sponge Method
1.      Whip Eggs & (sugar) to ____________ stage
2.      Fold in dry

Melt Butter & Chocolate; Whip Eggs, Salt & Sugar, Vanilla; Whip till pale yellow, stir in chocolate & butter; add1/3 flour and fold, repeat 50 mins to bake.

Peanut Butter Cookies: Creaming Method
1.      Cream butter a little bit
2.      Add Peanut butter
3.      Add Sugars and Salt
4.      Add Eggs once in a mashed potato state
5.      Add Sifted baking soda and flour
6.      Wrap up and chill

Tuile: Creaming Method

Day 4     2/17/11
Roll Call/ Inspection
Lecture/ Demo
Methods used today: Combining, Straight Dough
*       French Bread- 14oz Baguette
*       Bake off Peanut Butter Cookies- Convection
*       Rye Sour Starter- Speed Rack
2:15 Best of your Best
Day 5: Rye Sourdough
Rye Starter:
5oz Rye
6oz Water
½ t Yeast

12 Steps of bread making
1.      Scale
2.      Mix- Straight Dough Method
3.      Ferment- Double in Size, 1st rising
4.      Punch- is where you can retard your dough, this is the step where you can keep the dough in the cooler
5.      Scale
6.      Round
7.      Bench- 10 minutes resting
8.      Make up
9.      Proof
10.  Bake
11.  Cool
12.  Store
To use Fresh Yeast liquid has to be between 90-95 degrees. When using dry active yeast instead of Fresh yeast use half the amount required.
Day 5     2/18/11
Roll Call/ Inspection
Lecture/ Demo: Straight Dough Method
Methods used today: Straight Dough Method
*       Rye Sourdough
*       Mise en Place Croissant 1x- Save in Speed Rack in cooler
*       Practice for practical
1:50 Best of the Best
Day 6: Croissants
WOD: La Boulangerie- Bakery
Ny Sourdough                                                                 
8oz Water                                                                        
2t Yeast                                                                             
1 Rye Starter
12oz Bread Flour
4oz Rye
2T Caraway
1 1/2 t Salt
1.      Soften Yeast
2.      Add Starter
3.      Add to sifted Dry
4.      Kneed
Sweet Roll
6oz Water
.75oz Yeast
4oz Butter
4oz Sugar
.25oz Salt
1oz Dry Milk Solids
3oz Eggs
1lb Bread Flour
4oz Cake Flour
1.      Soften water  and yeast and set aside
2.      Cream together butter, sugar, salt and dry milk solids
3.      Add eggs
4.      Add dry
5.      Add yeast
Ways to tell the types of flour apart:
Bread- Does not clump
Cake- Really white and Clumps
Pastry- Clumps and looks like Bread Flour

Three Categories of yeast dough
*       Lean- Low Fat, Low sugar
*       Rich- High Sugar & Fat, Sometimes Eggs
*       Rolled in- Layers of fat and dough

Day 6               2/22/11
Roll Call/ Inspection
Lecture/ Demo: Croissant- Rolled in, Brioche
Methods used today: Straight Dough Method
*       Croissants 1x- Ferment for 35mins, Chill 30, Lock in 3 trifold- Save for day 7
*       Cream Cheese Filling ½ or 1x- Save in Cooler
Day 7- Croissant Make up
Croissant is straight dough method that is rolled in dough.
450 g Whole Milk
30g Fresh Yeast
30g Sugar
80g Butter
800g Bread Flour
15g Salt
450g Butter (2nd)
Milk needs to be 90-95 degrees, pour the milk into the yeast, smash the butter a little bit, make a well, add the liquid, under work the dough a bit
125g Milk
30g Fresh Yeast
125g Bread Flour (1st)
313g Eggs
500g Bread Flour (2nd)
30g Sugar
8g Salt
375g Butter
Dissolve the yeast in the warm milk, mix in the 1st amount of flour until just combined, ferment until the sponge is doubled in volume, once doubled add the 2nd flour, salt, eggs, sugar, and ferment sponge in the bowl of the mixer, knead the dough on the dough hook on the 1st speed, add the butter in slowly and mix until incorporated ferment until doubled again retard in the cooler wrapped in plastic over night.
Cream Cheese Filling
227g Cream Cheese
15g Sugar
5g Cornstarch
2g Vanilla Extract
24g Eggs
Lemon Zest
Cream together Cream Cheese, Sugar and Sifted Cornstarch, once creamed add eggs and vanilla add lemon zest and chill in the cooler

Day 7        2/23/11
Roll Call/ Inspection
Lecture/ Demo: Make up Brioche/ Croissant
Methods used today:
*       Make up Croissant
*       Pain au Chocolate
*       Bear Claw
*       Pinwheel
*       Volau Vent
*       Twist
W.O.D: Atete- Head
Egg Wash:
3 Eggs
1 Egg Yolk
Whisk together, then Strain.
Powder Sugar
Demo Notes:
To get a loaf of brioche you use 8 2oz balls. It makes pull apart bread rolls.
Sugar buns- Roll out, put filling in, pinch and pleat, and put in a muffin pan.
Bake at 400 degrees
Croissant-Rollout 1/4 inch thick
Pinwheel- Egg wash center, Fold in every other triangle
Vol-au-vaent- Cut out 4x4 squares, Egg wash on inside, One rim goes over and one rim goes under. Dock the middle

Day 10        2/28/11
Roll Call/ Inspection
Lecture/ Demo: Doughs, Creams
Methods used today: Creaming, Biscuit
*       Pate Brisee x ½
*       Pate Sucree x ½
*       Pastry Cream/ Frangipane
Day 11: Pear Tart & Quiche
WOD: Pate- Dough
Pastry Cream- Crème Anglaise(Mother Sauce)Vanilla, Cook only to 185 degrees, Make to Nappe
Crème Anglaise + Corn Starch = Pastry Cream
Crème Anglasie + Cold Cream = Ice Cream
Crème Anglasie + Gelatin + Whip Cream = Bavarian
Steps to make Pastry Cream
1.      Scald Milk + 1st Sugar
2.      Bowl- Yolks + 2nd Sugar and Corn Starch
3.      Temper
4.      Boil
5.      Add Vanilla
6.      Cool Rapidly
Pastry- Paste- Pastry doughs have flour, fat, liquid
Pate Brisee- Broken Dough, Biscuit Method, and Used for Large tarts, Can be sweet and Savory dishes.
Pate Sucree- Sweet Dough, Creaming Method, Used for Small tarts, Fragile

Day 11    3/1/11
Roll Call/ Inspection
Lecture/ Demo: Pie Dough, Make up
Methods used today: Cut in/Rub in
*       Quiche- Parbake w/ beans- Convection, Once filled- Deckoven
*       Pear Tart- Pate Sucree shell- Raw- Frangipane, Pears, Apricot Glaze- Convection
*       Pie Dough- Save for day 12
1:50 Best of your Best
Day 12- Apple and Key Lime Pie
Pie Dough
 250g Pastry Flour or All Purpose
5g Salt
163g Cold Butter
+62g Cold Water
Fat has to be cold, Liquid also needs to be cold, so it won’t melt the fat and slows down the gluten, the salt tenderizes.
Types of Pie Dough
Mealy- Breadcrumbs- Bottom Crust
Flaky- Pea Size- Top Crust
Reasons that pies have soggy bottoms; Cold Dough, Cool Ovens, Hot Filling
Parbake/Prebaking/Partially Bake- Setting crust till golden brown
Blind Bake- Baked totally

Quiche- 8oz bottom
Spray the pan, Roll out the dough, Place the dough in the pie tin, Crimp, Dock and then Chill. Fill with beans, Parbake till golden ~ 25mins in Convection, Cool 5mins, Fill and Bake in Deck oven 50mins or until Knife comes out clean
Tart- 1oz per inch of the tart pan
8oz of Sucree Dough, Fill with Frangipane almost to the top, Fan pears over, Bake in convection oven for 50mins, Sprinkle with sugar about 6-8 times during cooking process, Brush with Apricot Glaze when it comes out, Cool and Unmold.

Day 12       3/2/11
Roll Call/ Inspection
Lecture/ Demo: Pies
Methods used today: Cooked Fruit Method
*       Apple Filling, Fill dough that is already made
*       Key Lime Pie- Crust- Convection 3 Mins, Filled Pie Deck oven 30min
*       Chocolate Pastry Cream- x ½ or full  Save for Day 13
1:50 Best of your Best
Day 13- Eclairs
Crème Chantilly
8oz Cream
1.25oz Powder Sugar
1/2t Vanilla
Apple Filling-
5 Apples
4oz Water
2 1/2oz Sugar
Pinch Salt
½ Lemon Zested
1/2oz Corn Starch
1 ½ Cold Water
Cook; Apples, Water and Sugar, Add; Salt, Cinnamon, Nutmeg, Lemon Zest, Make a Slurry; Mix the water and Corn Starch, Bring to a Boil
Fruit Pies Types-
Cooked Fruit
Cooked Juice
Old Fashion
Key Lime
Crust- Spray pan, Combine, chill, Bake 3 mins, cool, Fill then bake in deck oven 25-30mins Cool
4oz Grahm Cracker
2oz Sugar
2oz Butter
Types of Pies
*       Fruit
*       Cream- Corn Starch
*       Custard- Eggs
*       Chiffon- Cream, gelatin, Whipped Cream

Day 13    3/3/11
Roll Call/ Inspection
Lecture/ Demo: Pate a Choux
Methods used today:
Production: Pate a Choux:
*       Ecliars- Ganache- Pastry Cream
*       Cream Puff- Crème Chantilly
*       Swan- Crème Chantilly
*       Paris Breast- Praline – Pastry Cream
*       Bake off Pie
1:50 Best of your Best
Day 14: Puff Pastry & Quiz
Pate a Choux- Sweet or Savory, Pate a Choux Method
Eggs, steam
400 Degrees
Should feel firm and set 25-30minutes
They Can Collapse L
Different Types:
*       Pomme Dalphine
*       Churros
*       Profiteroles
*       Puff
*       Grougere
*       Groquenbouche
*       Beignets
1.      Boil Fat, Water, Salt, Sugar
2.      Stir in Bread Flour, Cook 1 minute
3.      Cool
4.      Add Eggs but not all at once
5.      Pipe
Éclair: Use Tips: 806/808
Cream Puff: Use Tips 806/808
Swan: 806/808 and 827/828
Paris Breast: 827/828
3oz Cream
4oz Chocolate

Day 14   3/4/11
Roll Call/ Inspection
Lecture/ Demo: Puff Pastry Make up
Methods used today: Cooked Fruit Method, Biscuit Method
*       Apple Turnover
*       Apple Compote
*       Blitz Pastry dough
*       Pithiier- Freeze
Day 15: Truffles! Prep for practical
250g Pastry flour
250g Bread Flour
8g Salt
500g Cold Butter
250g Cold Water
1. Sift Dry
2. Cut in Cold Butter
3. Add Cold Water
Apple Compote:
3 Apples
2 ½ oz Butter
4oz Sugar
2oz Cold Water
½ oz Cornstarch
To Taste Cinnamon
1. Cook fruit until tender
2. Slurry then boil

Pruff Pastry- Rolled in dough method, No Yeast, Steam, Cold Dough Book Folds, 400 degree
3 Types
1.      Classic- traditional, Lock in 4-5 book folds, More Layer
2.      Reversed- Butter on outside
3.      Blitz- Fast Flakey Pie Dough, 3 book folds, less layers
1.      Dough, Rest 15 mins
2.      2 Book Folds
3.      Chill 30 mins
4.      Book fold
5.      Chill, 30 mins
6.      Make up
7.      Chill until Solid, Bake

Day 18   3/9/11
Roll Call/ Inspection
Lecture/ Demo: Cakes
Methods used today: 2 stage creaming, Sponge
*       White Cake- deck- freeze for day 21
*       Chocolate Butter sponge Cake- Convection- Freeze day 20
Day 19: Buttercream and Extra Credit
White Cake
375g Cake Flour
22g Baking Powder
8g Salt
188g Shortening
470g Sugar
188g Milk
5g Vanilla Extract
2g Almond Extract
188g Milk
250g  Egg Whites
1 Scoop Sour Cream
1.      Sift Dry
2.      Cut in Shortening till it looks rocky
3.      Add Sugar
4.      Add Milk and Extracts and Mix on Med speed for two minutes
5.      Add Second Milk, and Egg Whites and mix for another two minutes
6.      Incorporate Sour Cream

Cakes- High in fat and Sugar
3 Goals when mixing cake
1.      Uniform Mixing
2.      Air Cell Formation
3.      Proper Texture
2 Categories of Cake
High Fat: Baking Powder or Baking Soda
1.      Creaming- Chocolate Butter Sponge
2.      Two-Stage- White Cake
3.      Flour batter
Low Fat: Air!
1.      Genoise/Sponge or foaming- Lady finger
2.      Angel Food Cake/Meringue
3.      Chiffon- Baking Powder
High Fat Baked at 350 degrees. SPRAY pan Sides and bottom, line, bake until tooth pick comes out clean and pulls away, Run a knife around the sides, cool 10mins then tip out of the pan to cool
Low fat Baked at 375 degrees Spray bottom only, tooth pick comes out clean.

Day 19    3/10/11
Roll Call/ Inspection
Lecture/ Demo: Buttercream, Meringue
Methods used today: Meringue Method, Creaming Method
*       Buttercream
*       Hazelnut Japonaise- Deck Oven
Day 20- Chocolate Mousse Cake
Pate a bombe- Sugar Syrup cooked to 242, poured over eggs
Simple Buttercream
375g Butter, Soft
188g Shortening
684g Powder Sugar, Sifted
60g Egg Whites
3g Lemon Juice
6g Vanilla
French Buttercream
280g Sugar
63g Water
105g Egg Yolks
350g Butter
4g Vanilla
1. Heat sugar and water until in softball stage, at 242 degrees
2. Add whipped Yolks
3. Blitz in Butter
Decorators (Roses)
100g Shortening
45g Butter, Soft
228g Powder Sugar
11g Whites

Meringue- Whites(Sugar)
French(common)- Unstable
Italian- Most Stable- Sugar Syrup 242 degrees, Pour into Whites
Swiss- Double Broiler
Italian + Gelatin = Marshmallows
3 Things to Watch out For
1.      Room Temperature
2.      Clean Bowl
3.      No Fat
Whites = Warm
Cream = Cold
Warm Egg Whites
Frosting and Icing are the Same thing
1.      Apperance
2.      Taste
3.      Moisture Retainer

1.      Simple
2.      Decorators
3.      French
4.      Swiss/Italian
7 Types of Icing:
1.      Buttercream
2.      Fondant- Poured/Rolled
3.      Royal- Dried Meringue
4.      Flat- Sweet Roll Icing
5.      Foam- Marshmallow Fluff
6.      Glaze- Thin Glaze
7.      Fudge- Rich Chocolate

Day 20    3/11/11
Roll Call/ Inspection
Lecture/ Demo: Bavarian Method
Methods used today: Bavarian
*       Assemble Chocolate Mousse Cake
*       Chocolate Mousse
*       Chocolate Sponge and Japonaise
Day 21: Cake Demo
Mousse in French means light or frothy
Crème Anglaise- English Sauce- Don’t go over 185 degrees, Nappe
1.      Scald Milk and Sugar
2.      Bowl- Yolks and 2nd Sugar
3.      Temper
4.      Cook until Nappe, Add Chocolate and Gelatin
5.      Chill Rapidly
6.      Add Whipcream

Day 21   3/14/11
Roll Call/ Inspection
Lecture/ Demo: Assemble Cake, Borders, Roses
Methods used today:  None?
*       Cake- Split, Fill, Crumb Coat, Chill for day 22
*       Practice Borders, Roses, Chocolate Writing
Day 22: Finish Cake, Glaze Chocolate Mousse Cake
Cake- Cut 1-2 layers of cake
Dam and fill layers, #18, #21, #32, #199
Dam- Holds fruit filling in cake
Crumb Coat (Dirty Coat)- Thin layer of buttercream then chill 20-30mins
Dessert Syrup- Equal Parts Sugar and water plus flavoring
1st Coat- Lay it on Thick- Chill 20-30mins. Repeat as needed, Chill, Hot Spatula (Dry 1st) smooth wrinkle, Chill move to 10inch foil covered circle, Write with chocolate, borders; Running Borders- up and down
Rose- Use tip #104
Leaves- Use tip #68

Day 22    3/15/11
Roll Call/ Inspection
Lecture/ Demo: Glazing Cake
Methods used today: None?
*       Finish White Cake- Writing, Borders, Roses
*       Chocolate Mousse Cake- Glacege

Day 24   3/18/11
Roll Call/ Inspection
Lecture/ Demo: Ice Cream, Sorbet
Methods used today: Combining
*       White Cake
*       Buttercream
*       Practice writing and borders
Day 25: Custards! Practice Cake
Ice Cream- Crème Anglaise + Whip Cream
Two Types of Ice Cream
1.      French- Yolks
2.      Philly Style- No Eggs
Concerns about making Ice Cream
1.      Over run
2.      Texture
3.      Mouth Feel
Ice Cream 1 Qt
1pint Milk
1 Vanilla Bean
6 Egg Yolks
6oz Sugar
Pinch o salt
8 oz Cold Cream
1. Heat milk and vanilla bean
2. Temper into eggs and Sugar
3. Add cold Cream
6oz Sugar
4oz Water
12oz Puree
.5oz Acid
Sobet: Simple Syrup, flower + Acid, No Dairy, Eggs (No)