tailieunhanh - Lecture Professional baking (6/E): Chapter 18 - Gisslen

After studying this chapter you will be able to understand: Explain management considerations surrounding the selection and procurement of processed produce and other grocery items, identify the selection factors for processed produce and other grocery items, including government grades. | Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved Specialty Cakes, Gâteaux, and Torten 18 Planning and Assembling Specialty Cakes Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 18 Basic Cake Components Optional bottom layer. Optional cake ring linings. Cake layers. Additional specialty layers. Dessert syrup for moistening and flavoring cake layers. Fillings. Icings and coatings. Specialty Cakes, Gâteaux, and Torten Planning and Assembling Specialty Cakes Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 18 Procedure for Assembling a Basic Layered Sponge Cake Trim the edges of the cake as necessary. Cut a notch in the edge of the cake so the layers can be line up again after cutting. Split in half horizontally. Specialty Cakes, Gâteaux, and Torten Planning and Assembling Specialty Cakes Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 18 Procedure for Assembling a Basic Layered Sponge Cake (continued) Place one . | Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved Specialty Cakes, Gâteaux, and Torten 18 Planning and Assembling Specialty Cakes Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 18 Basic Cake Components Optional bottom layer. Optional cake ring linings. Cake layers. Additional specialty layers. Dessert syrup for moistening and flavoring cake layers. Fillings. Icings and coatings. Specialty Cakes, Gâteaux, and Torten Planning and Assembling Specialty Cakes Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 18 Procedure for Assembling a Basic Layered Sponge Cake Trim the edges of the cake as necessary. Cut a notch in the edge of the cake so the layers can be line up again after cutting. Split in half horizontally. Specialty Cakes, Gâteaux, and Torten Planning and Assembling Specialty Cakes Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 18 Procedure for Assembling a Basic Layered Sponge Cake (continued) Place one half on a cake card and moisten with a flavored syrup. Apply the filling with a pastry bag to get a uniform thickness. Top with second layer and mask the top. Specialty Cakes, Gâteaux, and Torten Planning and Assembling Specialty Cakes Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 18 Procedure for Assembling a Basic Layered Sponge Cake (continued) Mask the sides with the desired icing. Smooth the sides with a plastic scraper. Smooth the top with a palette knife. Glaze and decorate. Specialty Cakes, Gâteaux, and Torten Planning and Assembling Specialty Cakes Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 18 General Procedure for Assembling European-Style Specialty Cakes: Assemble all ingredients and equipment. Place a cake card on a turntable. Split sponge cake horizontally into two or three layers. If using a charlotte ring line it as desired. Specialty Cakes, Gâteaux, and Torten Planning and Assembling Specialty Cakes Copyright © 2013 by .

• Ẩm thực
• Professional baking
• Lecture Professional baking
• Basic professional skills
• Baking equipment
• Basic baking principles
• Understanding yeast doughs