pastry

Question 1

explain the following terms:

a) creaming in method
The creaming method is a method of mixing the sugar and butter and eggs for a cake or biscuits by:

beating the butter (softened a little if necessary) with the sugar until a soft pale cream thck and fluffy mixture is obtained,
then beating in the eggs one by one.

This method dissolves the sugar well and incorporates a lot of air bubbles, making the final baked product soft and fluffy.
When the fat and the sugar is beaten until it is light and fluffy.

b)rubbing in method;
This method involves rubbing the FAT into FLOUR or the fat is worked into the flour lightly until the mix resembles small breadcrumbs. This is achieved as the fat is lightly worked into the flour between the fingers and thumbs trapping air as it falls, which is also aided in rising by chemical agents, such as baking powder and baking soda. Cakes made by this method are easy to make and ideal for the less experienced cook or tend to be low-fat or low-in-sugar.

c)straight dough method;
n its simplest form, the straight dough method consists of only one step: Combine all ingredients in the mixing bowl and mix. Many bakers make good quality products by using this procedure. However, there is the possibility that the yeast may not be evenly distributed in the dough. It is therefore safer to mix the yeast separately with a little of the water.
Soften the yeast in a little of the water. Ideal temperature is 110 F.
Combine the remaining ingredients, including the rest of the water, in the mixing bowl. Add the dissolved yeast, taking care not to let it come in contact with the salt.
Mix to a smooth, developed dough.
d)all in one method;
This is a quick and easy way of preparing all types of cakes other than the fatless sponge.

All the ingredients are beaten together with a wooden spoon and air is incorporated into the mixture to form air cells which are stabilised by the sugar. The soft blend of Stork enables air to be incorporated easily and it also mixes readily with the other ingredients. Additional raising agent is required however, as not quite enough air is introduced during the initial mixing. During baking, the fat melts, releasing the air cells in the flour and liquid mixture. The raising agent in the flour reacts with the liquid from the egg to produce carbon dioxide and steam. As pressure builds up inside the cake these gases move to the air cells formed during mixing and cause the cake to rise. At the end of baking, this movement ceases as the proteins in the flour and eggs set. The cooked cake consists of a large number of air cells surrounded by a network of proteins in which the starch granules are held.

The texture of a Sandwich Cake made by this method is fairly open.

e) bake blind:
Blind bake means to bake a pie crust without a filling. There are several techniques used to ensure that the pie crust holds it shape when baked empty. Pie weights can be placed in the shell to keep it from puffing. The shell can be lined with foil and dried beans or peas. Pricking the crust with a fork before baking also helps the crust keep its shapes.

Examples: The pie crust was docked and baked blind before the delicate custard filling was spooned into it.

Question 2

a) convert 140 f to celcius:
140f = 60 celcius.

b)convert 150C to farenheit:
150C=300F
Question 3

a) with the aid of diagram explain in great the preparations of puff pastry(pate feuilletee or laminated dough).

1. Sift the flour and salt together using rubbing in method. Then make a well in the centre


b) brief history of puff pastry

high probable the types of rough puff pastry originated in persia, early as the 19century.some profesional claim that the earlist recipes came from egypt. Spanish cuisine had been greatly influenced by moors during the invasion of spain in the 18centry. Early manuscript in arabic , which were written in Spain lay testament to the fact that recipes for diffrents types of layered pastrie existed during the period and were used by the spanish. However it was a type rough puff pastry. In the 11century, the first crusaders brought back to other parts of europe from the east a very crude method of making rough puff pastry. The pastry was brushed with animal fat and rolled turned to incorporates air between the pastry folds.

In neighbouring france during the reign of charles V.known as charles the wises (1338-1380) who was king of france from 1364, a type of puff pastry was made in the city of cahors in the south west of france ,near the spanish border.oil was still being used to make pastry. However it was not untilthe 17century that a french patissier called feuilett created the modern recipes for pate feuilette, which was made with butter incorporates in a series of turns to produce a pastry with hundred layers. La varenne who was a renowned french chef and cookery writer during the reign of louis xiv (1638-1715).who was king of france chef and cookery books. However it was not until the early 19century that pate feuilletee was perfected by the famaous french chef, antoine creme(juillet,C 1998)

question 4
a) explain in detail the preparation of black forest cake(gateaux foret de noir)

b) brief history of black forest

the black forest gateau in originated in germany, probably n the black forest a mountain forest region in Baden wurttemberg /west germany hence its name.the gateu became extremely popular in britain in the middle of twentieth century and towards the end of the century remains a favourite dessert of the british. Black forest gateu is made with cholocate genoese sponge which is cut into flavoured with kirsch . A filling is made which consists of strawberry jam, whipped cream and black stoneless cherries. The sponge layers are then sandwiched together with the filling. The surface and sides of the gateau are masked with whipped cream .the sides ate then covered with cholocate vermicelli or grated cholocate and the surface is decorated with cholocate curls or flake chocolate and dredged with icing sugar.there are many varition of this recipe.


c)linzer torte
linzer torte is made from groundnuts as the predominant dry ingredient in place of most or some all of the flour. it was layered with preserved or jam. the top has a characteristics of lattice pattern using the same ingredients as a bottom layer.

The linzer torte named after the city of linz austria located in upper austria main claim to fame is that it is the home of delicious linzer torte, the oldest know cake in the world since 1696.linzer torte is often eaten at cristmas.

Question 5
a)name 3 method of mixing short crust pastry

rubbing in method
creaming in method
creaming in method

b) process of melting chocolate
melting chocolate in the microwave
melting chocolate with double boiler
melting chocolate with liquid
Make sure the chocolate is chopped into uniform pieces to ensure even melting. Never try to melt large bars or blocks of chocolate that have not been chopped.
Avoid all contact with water! Chocolate will seize and become unworkable if it comes into contact with even a few droplets of water. Make sure your bowls, workstation, and spatulas are completely dry.
Melt the chocolate slowly over low heat. Chocolate is very delicate and can become lumpy or grainy if overheated.
Stir the chocolate frequently with a rubber spatula, once the outer edges start to melt.
Chocolate retains its shape when melted, so the only way to know if it is truly melted is to stir it. Do not rely on appearances alone.

c) what the ganache
Ganache is a glaze, icing, or filling for pastries made from chocolate and cream.Its origins date to around 1850, when it was invented in either Switzerland or France.

Ganache is normally made by heating heavy/double cream, then pouring it over chopped dark semi-sweet chocolate. The mixture is stirred or blended until smooth, with liqueurs or extracts added if desired.

Depending on the kind of chocolate used, for what purpose the ganache is intended, and the temperature at which it will be served, the ratio of chocolate to cream is varied to obtain the desired consistency. Typically, two parts chocolate to one part cream are used for filling cakes or truffle base, while one to one is commonly used as a glaze. Cooled ganache can be whipped to increase volume and spread to cover a cake.

d) explain the characteristic of cocoa pods
the cocoa pods rind is approximately 11/2 inchi thick. They vary in leght and shape between 10-30cm long with a cylindrical or spherical shape.pods contain about 20-40 seeds that are attached to a placenta and surrounded by a sweet pinkish pulp. The pods have an average weight of 380g.




e)preparation of chocolate eclairs

This traditional chocolate éclair recipe uses vanilla pastry cream as a filling and rich, almost ganache-like chocolate glaze. Make this treat using a super simple choux pastry dough for a base and you will have the exact pastry seen in bakery windows worldwide. Not a seasoned baker? This chocolate eclair recipe is beyond delicious, very easy to make, and attractive, even if you're not a pro.
Prep Time: 2 hours
Cook Time: 20 minutes
Total Time: 2 hours, 20 minutes
Yield: 8 servings
Ingredients:
1 recipe basic choux pastry dough
1 recipe vanilla pastry cream
4 ounces semisweet chocolate, chopped
1/2 cup heavy cream
Preparation:

How to make chocolate éclairs:

Make vanilla pastry cream according to directions and chill.

Preheat oven to 425F and lightly grease 1 baking sheet. Spoon the prepared basic choux pastry dough into a pastry bag fitted with a wide, plain tip and pipe 8 5-inch lengths onto the baking sheet. Bake for about 20 minutes, until the éclairs puff up and turn golden brown. Remove them from the oven and allow to cool on a wire rack for 20 minutes before filling.

Make the chocolate glaze while the éclairs are baking and cooling. Place the chopped chocolate in a heat safe bowl and set aside. Heat the heavy cream just to boiling over low-medium heat and remove from the heat immediately. Pour the hot cream over the chopped chocolate and stir until it forms a thin, smooth consistency. Set the chocolate glaze aside at room temperature for about 15 minutes, stirring occasionally.

To assemble the éclairs:

Fit a pastry bag with a medium-sized plain tip and fill it with vanilla pastry cream. Insert the tip of the bag into the end of an éclair and pipe about 2 1/2 tablespoons of pastry cream into it. Gently spread 1 tablespoon of chocolate glaze onto or carefully dip the top of each filled éclair into the glaze before serving.

Question 6
a) baker percentages

bakers percentages is the amount of each ingredients used as a percentages of the amount of flour used is taken as 100% if how types of wheat flour are considered 100%. any ingredients that weight the same as the flour is also taken to be 100% in value.
The advantages of using bakers percentages:
1. makes it easy to see the ingredients ratios at a glance.this facilities the observation of product structure and texture.
2. The calculation of product yield
3. it facilities the variation or alternative of individual ingredients without changing the whole formulation
4. development of new formule

total weight of ingredients X 100=% ingredients
total weight of flour

butter 201g 67%
sugar 345g 115%
salt 4.5g 1.5%
chocolate 99g 33%
egg 150g 50%
cake flour 300g 100%
baking powder 12g 4%
milk 150g 50%
vanila 6g 2%