Sample - 1520 words essay topic, essay writing: Cakes Making
Class Notes 01/08/02SugarYou have to handle sugar with care because can be dangerous. Also sugar can explode. At 315 degrees sugar should be clear. Sugar boils at 215 degrees. Corn syrup helps the sugar not to crystallizeDark ChocolateFor dark chocolate the melting point is 118 degrees to 128 degreesWhite ChocolateFor white chocolate the melting point is 100 degrees to 105 degrees, then you must take off the heat and whip. Types of meringue French: is plain egg whites and sugar. But this method is not for buttercream. Italian: is made with egg whites, sugar and water. The difference is that the water and sugar are cooked to 240 degrees, and then added into the whipped egg whites. Swiss: is made from egg whites and sugar. But the egg whites and egg are heated over a Water bath to 110 to 120 degrees, and then put in the machine to whip. If fresh egg whites are used, heat meringue to 150 degrees. 01/09/02Chocolate: Should be never refrigerated, for chocolate moose you should heat the chocolate to 150 degrees.
Chocolate can be good up to one year, and should be stored at 50 to 70 degrees. In order to temper chocolate you must first cut the chocolate in thin slices. For European chocolate the heating temperature is 120 degrees maximum, but you should always read the package. All chocolate is made different. Tempering is to melt all the crystals and ingredients in the chocolate to the right temperature. There are three methods. Tabling method: chocolate holds up to 60 days
Melt chocolate to 118 degrees. (American Chocolate) Pour to marble slab and chill to 84 to 85 degrees. Then you handle the chocolate with a scraper and a pallet knife. Then you reheat the chocolate to 105 degrees. Then you pour it on the marble slab and repeat the handling until it reaches between 85 and 87 degrees. Seeding method: Melt chocolate to the temperature of 118 degrees. You melt two pounds and you chop one pound on the side.
After heating the two pounds on the stove to 118 degrees, you take off the stove and add the other pound and reheat until it is 85 to 87 degrees, and make sure all chocolate is melted and no lumps. Use this method for chocolate that will be used the same day. If you see white spots on a chocolate decoration, you can put the chocolate in the oven for two seconds, and they will disappear. Machine method: Chop chocolate into small pieces, put in the machine. Set the thermostat to 118 degrees for seven or eight hours. Then reduce the temperature to 85 degrees for twelve hours.
With this process you can keep the chocolate for sixty days. This is the best method. If making milk chocolate from scratch, you should melt separate. Then add them together and chill to 84 degrees. If you retemper it you must take the temperature to 118 degrees.
Never mix brands of chocolate.10/01/02Dessert Sauces: With egg content should be thrown out within 12 to 24 hours. When making fresh sauces you must heat to 160 degrees. Add simple syrup to sauce instead of milk. When the sauce doesn't contain eggs, it should be kept at room temperature. Apricot Sauce 1lb Apricot jam 1/2 oz cornstarch8oz cold water1oz lemon juice1tsp vanilla 1/2 oz liquor or extractPreparation Dissolve cornstarch in the water. Bring jam to the boilAdd cold water to jamWisk and boil together to clear consistency Remove from the stove; add lemon juice, vanilla, liquor Strain it, and sauce is readyOrange & Lemon 1pt of water2 oranges or lemon (juice & zest)4oz of sugar1oz of cornstarch1oz orange extract or lemon extractPreparation: Remove 2-3oz of water to dissolve starchLeft over water with and orange juice & zestBring to boil, and add starchBring to boil, to clear consistencyRemove from stove, strain and add extractMelba Sauce 4lb fresh raspberry1lb cornstarch6oz of water1oz lemon juice1 lemon zest1lb sugar 1/4 tsp of salt 1/2 oz of vanilla2-3 drops of red coloringPreparation Smash raspberries with sugarPut on the stove, bring to boilAdd corn syrup with water, salt, and zestCook for 5 minutes, then add lemon juice, and continue to cook to the thread stageRemove from stove, strain it, no raspberry seeds, add coloring, add vanillaMelba Sauce Frozen Raspberries2lb frozen raspberries1lb current jelly 1/4 oz vanilla 1/2 lemon zestcoloring couple dropsPreparationAdd everything together, bring to boil, and remove from stove. Strain, add vanilla, and coloringFresh Peach Sauce 2lb fresh peaches1lb 4oz sugar8oz water 1/4 cornstarch2oz lemon juice1oz peach extract, or liquoroptional coloring 1/2 oz vanillaPreparationSmash peaches. Then add sugar, put on stove, Bring to boil, stirLittle cornstarch with water, then cook together, 2-3 minutesAdd lemon juice, bring to boil, remove from stoveStrain and add extract, vanilla, and coloringFruit Sauce2lb fruit2lb sugar8oz corn syrup2oz lemon juicePreparationSmash fruit with sugar, bring to boilAnd corn syrup, bring to boil, add lemon juiceStrain, add extract, optional coloringAny other fruits 4to6ozHot Vanilla Souffle3oz high gluton flour3oz butter1pt milk4oz sugar9 eggs separated2oz sugar for meringue2tsp vanillaPreparationMake paste with butter and flourPut milk on stove, bring to boil with sugarAdd milk to butter and flour mixture, slowly so smooth, also add vanillaThen bring to boil, cook flour outRemove from stove; add egg yolks at once and wiskTake the egg whites and whip until stiff consistency Fold meringue to smooth textureFill souflle molds, but grease before with butter, and sugarBake 18-20 minutes, in 375 degree ovenPetifours should be one inch in all around. Store in dry room.
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