tailieunhanh - Lecture Professional baking (6th Edition): Chapter 20 - Gisslen

After studying this chapter you will be able to understand: Explain the selection factors for fresh produce, including government grades; describe the process of purchasing, receiving, storing and issuing fresh produce; create product specifications for fresh produce; provide examples of quality traits in several fresh produce items. | Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 20 Custards, Puddings, Mousses, and Soufflés Custards and Puddings Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 20 Rangetop Puddings Cornstarch pudding or Blancmange Consists of milk, sugar, and flavorings and is thickened with cornstarch. Cream puddings Same as pastry cream. Puddings bound with gelatin Examples would be panna cotta (Italian for “cooked cream”), mousse, and Bavarian creams. Custards, Puddings, Mousses, and Soufflés Custards and Puddings Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 20 Baked Puddings: Custards that contain additional ingredients. Scald the milk before beating it slowly into the eggs. Remove any foam. Bake at 325°F (165°C) or lower. Bake in a water bath so the outside edges do not overcook before the inside is set. To test for doneness, insert a thin-bladed knife an inch or two from the center. If it comes out clean, custard is done. Custards, . | Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 20 Custards, Puddings, Mousses, and Soufflés Custards and Puddings Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 20 Rangetop Puddings Cornstarch pudding or Blancmange Consists of milk, sugar, and flavorings and is thickened with cornstarch. Cream puddings Same as pastry cream. Puddings bound with gelatin Examples would be panna cotta (Italian for “cooked cream”), mousse, and Bavarian creams. Custards, Puddings, Mousses, and Soufflés Custards and Puddings Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 20 Baked Puddings: Custards that contain additional ingredients. Scald the milk before beating it slowly into the eggs. Remove any foam. Bake at 325°F (165°C) or lower. Bake in a water bath so the outside edges do not overcook before the inside is set. To test for doneness, insert a thin-bladed knife an inch or two from the center. If it comes out clean, custard is done. Custards, Puddings, Mousses, and Soufflés Custards and Puddings Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 20 Steamed Puddings Heavy, dense texture. English Christmas pudding (plum pudding) is a famous steamed pudding. May use a compartment steamer or deep pans on top of the stove. Custards, Puddings, Mousses, and Soufflés Bavarians and Mousses Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 20 A Bavarian is made of three basic elements: custard sauce or crème anglaise , gelatin, and whipped cream. Prepare the base. Soften gelatin in cold liquid and stir it into the hot base until dissolved. Cool the mixture until thick but not set. Fold in the whipped cream. Pour the mixture into prepared molds and chill until set. Custards, Puddings, Mousses, and Soufflés Bavarians and Mousses Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 20 Mousse is any soft or creamy dessert made light and fluffy by the addition of whipped cream, beaten egg whites, or both. Custards, Puddings, Mousses, and Soufflés Soufflés Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 20 Soufflés are lightened with beaten egg whites and then baked. A standard soufflé consists of three components: Base. Most are heavy, starch thickened preparations, pastry creams, sweetened white sauces. Flavoring ingredients. Include melted chocolate, lemon and liqueurs. Egg whites. Custards, Puddings, Mousses, and Soufflés

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