Tuesday, June 1, 2010
Lesson 14 Final Exam
Lesson 13 Blind Baking, baked custard and Meringues
• Blind baking
• Baked custard
• Meringues: French, Swiss, Italian
• Un-molding/Decorating
Instructor Demo:
• Berry Pie
• Meringue Noisette
• Coffee Swiss Buttercream
• Meringue Drop Cookies
• Cheesecake
Student Production:
• Berry Pie
• Meringue Noisette
• Coffee Swiss Buttercream
• Meringue Drop Cookies – 12 sandwich cookies
• Cheesecake – present
• Pate Sucree – ¼ recipe for finals
• Clean Kitchen
BERRY PIE Yield: 1 – 9-inch pie
4 fl.oz. Water
4 oz. Sugar, granulated*
2 Tblsp. Lemon juice
Pinch Salt, kosher
1 oz. Cornstarch**
2 fl.oz. Water or juice
14 oz. Berries (frozen) **
Note:
*sugar variable depending on what type of berries are being used
**If using strawberries, increase the cornstarch to 1 ½ oz
JAPONAISE / MERINGUE NOISETTE Yield: 12 each
4 oz. Egg Whites, FRESH
4 oz. Sugar, granulated
4 oz. Sugar, Confectioners’
4 oz. Hazelnuts, blanched (no skin)
COFFEE SWISS BUTTERCREAM Yield: 1 ¼ lbs.
4 oz Egg Whites
8 oz Sugar, granulated
10 oz Butter, unsalted, softened and cubed
1 Tbsp. Trablit (coffee extract)
MERINGUE DROP COOKIES Yield: 2 dozen cookies
24 each Meringue noisette cookies (1” disks, kisses, etc)
4 oz. Filling (jam, butter cream…etc)
lesson 12 Pate a Choux, Pastry Cream, Baked custards and Pate Brisee
Eclairs (lightenin bolt), which are made with Pate a Choux and filled with Creme Patissiere (Pastry Cream), then they are covered with chocolate.
The chocolate needs to be 50% chocolate coating and 50% semi-sweet chocolate this formula helps the chocolate to set in.
New York style Cheese Cake using a 6"Inches round pan, the procedure to do it will be mixing the ingredients for the filling (a lot of cream cheese), and setting the base made of graham crackers, sugar and butter into the pan. Then we will bake it in a bain Marie until the cake reaches a consistency similar to gelatin, then we will be refrigerating it to serve it tomorrow after our final written exam. A very important tip is to mix the cheese until it has no lumps on it so the finish product becomes smooth and without holes or bulks on it.
Cream Puffs with pate a choux filled with macerated strawberries and topped with Creme Chantilly.
American Pie dough with the cut in method we will create the tart and the cover for our pie and then we will refrigerate to finish in production tomorrow.
Instructor Lecture:
• Pâte a Choux
• Stove Top Custards
• Baked Custards
• Cut in Doughs
Instructor Demo:
• Éclairs
• Pastry Cream
• How to use coating chocolate
• Cheesecake
• American Pie Dough
Student Production:
• Pâte a Choux
• Éclairs – 6 each
• Cheesecake – refrigerate overnight
• American Pie Dough – 1/2” thick disk, refrigerate overnight
• Clean Kitchen
CREAM PUFFS
Yield: 6 each
8 oz. Pâte à Choux
1 cup Strawberries, macedoine
1 Tblsp. Sugar, granulated
12 fl. oz. Cream, manufacturing*
1 oz. Sugar, granulated
½ tsp Vanilla extract
1 Tblsp. Sugar, confectioners’ (for garnish)
ÉCLAIRS (‘Lightening Bolt’)
Yield: 6 each
8 oz. Pâte à choux
1 recipe Crème pâtissière
2 oz. Chocolate, Coating (Non-Tempering), melted
2 oz. Chocolate, Semi-Sweet, melted
CHEESECAKE
Yield: 1 – 6-inch Cake
Crust:
2 ¼ oz. Graham Cracker Crumbs
2 tsp. Sugar, granulated
1 oz Butter, unsalted, melted
Filling:
12 oz. Cream Cheese, room temperature
3 ¾ oz. Sugar, granulated
3 each Egg Yolks (large)
2 oz. Cream, manufacturing
¾ tsp. Vanilla Extract
1 ½ tsp. Lemon Rappé/Zest
AMERICAN PIE DOUGH
Yield: 2 – 9-inch Pies
1 lb. 2 ¾ oz. Pastry Flour
½ oz. Sugar, granulated
¼ oz. Salt, kosher
5 oz. Butter, unsalted, cold and cubed
5 oz. Shortening, cold and broken into small pieces
1 ¼ tsp. Apple Cider Vinegar
5- 7 ½ oz fl.oz. Water, ice cold
Today in my production it was kind of hectic, my dough for the american pie was too dry and flaky but there was no time to make it better, my pate a choux was flat but Chef Knight on the bright side teached me how to use the tip in a better way to get a better shape in my eclairs and puff pastry. The cheese cake was good.
Final exam tomorrow;
Review:
At the final exam we will be covering translations to french terms such as Eclair, Pate a Choux, Noisette (hazelnut).
Kinds of custards: Oven baked (Cheese Cake), Stove Top custard (Creme Patissiere). Different Kinds of Meringue: Swiss (partially cooked), French Meringue (not cooked), italian meringue (fully cooked).
Tomorrow we will be doing french and swiss meringue for production.
Fruit that oxidize and fruit that doesn't. Fruit that suffers oxidation: apple, pear, banana. Fruit that does not oxidize: strawberry, kiwi, orange.
Cut in Method: Used in two recipes, bisquets and american pie
Creaming Method: Chocolate cookies, pate sucree, linzer cookies.
Power point presentation: The wheat anatomy. Wheat flour made with the bran.
What flours have the highest and lowest points in protein and starch.
Chantilly Cream: Cream whipped sweetened with vanilla.
Coating chocolate.- Bakels big round pellets.
What recipes have yeast and which does not.
With Yeast.- Sourdough, French Bread, Baguettes, Epi.
Without Yeast.- Bisquets, muffins, cookies and pies.
The quizz will consist of 25 questions and 20 products I.D. that will include different types of flour, sugar, salt, and pans.
For tomorrow is due a composition of a platter and for friday the journal.
Lesson 11 Pate a Choux, Chantilly cream and ganache
DEMO:
• Lemon Curd
• Italian Meringue
• Lemon Meringue Tart
• Pâte a Choux
Student Production:
• Bake off tartlet shells
• Lemon Meringue Tart
• Pâte a Choux
• Clean Kitchen
PÂTE À CHOUX (‘Cabbage Paste’)
Yield: 2 lbs.
8 oz. Water
2 ½ oz. Butter, unsalted
¼ oz. Sugar, granulated
1/8 oz. Salt, kosher
4 ¼ oz. Bread Flour
3 ½ each Eggs, large
1 each Egg for washing
LEMON CUSTARD / CURD (TEAMS OF 2)
Yield filling for 6 tartlettes
3 each Eggs (large)
3 each Egg yolks (large)
7 oz. Sugar, granulated
2 each Zest of lemon
5 ½ oz. Lemon Juice
2 oz. Butter, unsalted
ITALIAN MERINGUE (TEAMS OF 2)
Yield: 6 tartlettes
4 oz. Egg Whites
8 oz. Sugar, granulated
2 oz. Corn Syrup, light
A/N Water
LEMON MERINGUE TART
Yield: 6 tartlettes
1 each Pâte Sucrée tart shell (fully baked)
1 recipe Lemon Custard
1 recipe Italian Meringue
1 each Egg White (large)
The lemon tart is awesome we did the tart using lemon juice and zest and it was delicious my daughters devour it when it hit home LOL. Although at class Chef Knight observed that my meringue was about to melt. What happened was that I took long from the time I did the meringue to the time I was decorating with it.
We also used a torch for the first time and put some color on the meringue.
Today I discovered that the italian meringue has corn syrup on it and that is why it taste like it. Is a very stable meringue perfect for a lemon curd tart.
The tart shell is one of the many we did in a class before, very useful to know we can cook them in advance.
The pate a choux did not came well, I need to come better prepared this day I did not had a tip to pour my dough and the tip I had poured dough so thin that it does not look right.
Today I was running to the interview of my daughter for citizenship and did not took any picture of my tart
Lesson 10 Classic Tart assembly and decoration
Today was a very fun day because we kept baking cookies with the dough that we make for chocolate cookies, we also did the jewel cookies wich taste really good and the Fangripane tart and palmier cookies finished.
The palmiers are really good. But the jewel cookies are the best. The fangripane tart we are making today is using the poached pears that yesterday we left soaking in its juice with wine and spices such as cardamom seed.
My chocolate dough was very thin without the consistency I should be careful when missing any ingredients or adding them in different quantities.
Instructor Lecture:
• Quiz #2
• Cookies & classifications
Instructor Demo:
• 8” Tart Shell – par-baked
• Frangipane
• Pear Frangipane Tart
• Linzer Windows/Jewels
• Chocolate Chip Cookie
• Sugar cookies (with extra Pâte Sucrée)
Student Production:
• 8” Tart Shell – par-baked
• Frangipane
• Pear Frangipane Tart
• Platter presentation of:
o Chocolate Chip Cookies – 12 each
o Linzer Window or Jewels – 12 each
o Sugar cookies (with extra Pâte sucrée)
• Clean Kitchen
Lesson 9 Poaching Fruit, Cookies and Tart Shells
Today we are also poaching some fruit to do baked tarts. We are going to use pears and is called fangripane.
Instructor Demo:
• 8” Tart Shell – full bake
• Pastry Cream
• Classic Fruit Tart
• Poached pears
Student Production:
• 8” Tart Shell
• Pastry Cream
• Classic Fruit Tart
• Poach: 2 pears each
• Clean kitchen
PEAR FRANGIPANE TART Yield: 1 – 8-inch Tart
2 each Pears, poached (Bosc/D’Anjou)
1 recipe Frangipane (for tart)
1 each Pâte sucrée tart shell (½ baked/parbaked)
POACHED PEARS Yield: 2 Pears
2 each Pears, Bosc/D’Anjou
8 oz. Wine, white or red
8 oz. Water
3 oz. Sugar
A/N Spices ( your choice - cinnamon stick, star anise, whole cloves, vanilla bean,
whole cardamom, bay leaf, black peppercorn, pink peppercorn)
FRANGIPANE (For Pear Frangipane Tart) Yield: 1 – 8-inch Tart
4 oz Almond Paste
2 ¾ oz. Sugar, granulated
1 oz. Butter, unsalted
2 each Eggs (large)
1 tsp. Vanilla Extract
1 tsp. Rum, dark
1 tsp. Zest of lemon, finely chopped
½ oz. Cake Flour
DAY 9 HOMEWORK #6
Professor: Chef Knight
Student: Paola Gutierrez
Class: BKG110-GROUP A
Date: May 26, 2010
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1.-What is the purpose of docking tart shells before they are baked?
The pastry can become soggy and a way to avoid it is to keep its temperature cool for the pastry to remain firm.
2.-List four or five ingredients besides fruit and sugar that are sometimes used for filling baked fruit tarts
pastry cream, frangipane, chopped nuts and chocolate.
3.-Describe the procedure for making baked tartlet shells.
Start with a pate brisee or short dough refrigerated, let it stand for a few minutes, roll the dough out on a floured surface, reach a consistency of 3mm thick. Place the dough in the tart pan, flute the edges if desired, trim excess dough, refrigerate for at least 20 to 30 minutes, prick the bottom of the dough all over with a fork and line the shell with parchment and fill it with dried beans.
Bake at 400F until the shells are fully baked and lightly browned .
4.-Describe the procedure for making an unbaked fruit tart
select the fruit for the tart, trim and wash. Poach hard fruits such as apples, draing. Srpead a layer of pastry cream in the baked shell and arrange the fruit on top. Warm the apricot glaze and if it is too thick dilute it with a little water or simple syrup. Brush the glaze on the fruit to coat it completely.
Pp. 603
4.- Describe in general terms how to sauté a fruit for a dessert.-
To sauté fruit, sugar is added to the fruit and butter in the pan. The sugar caramelizes and forms a rich sauce as it combines with the juices that are drawn out of the fruit.
Lesson 8 Cookies
Today we also did a creme patissiere which is a cream made with vanilla and that is the filling of the fruit tarts. It is awesome to know this now. My fruit tart was really good I enjoyed very much and my family too.
PÂTE SUCRÉE (‘Sugar Paste/Dough’)
Yield: 5 – 8-inch Tart Shells
1 lb. Butter, unsalted
8 oz. Sugar, granulated
3 each Egg Yolks (large)
1 each Egg (large)
1 ½ lb. Cake Flour, sifted
CHOCOLATE CHIP COOKIES
Yield: 2 dozen cookies (mignardise size)
4 ½ oz. Butter, unsalted
3 oz. Sugar, granulated
3 oz. Brown sugar, granulated
2 oz. Eggs
1 tsp. Vanilla extract
6 ½ oz. Bread four
1/8 oz. Salt
1/8 oz. Baking soda
6 oz. Semi Sweet Couveture Callets/Chips/Chunks
3 oz. Nuts, toasted and finely chopped (optional)
LINZER WINDOWS / JEWEL COOKIES
Yield: 5-dozen cookies (mignardise size)
Dough:
4 ½ oz. Butter, unsalted
3 ½ oz. Sugar, granulated
2 ¼ oz. Hazelnut meal
¾ oz. Graham Cracker Crumbs
½ each Egg (large)
¼ tsp. Vanilla Extract
5 ¾ oz. Cake Flour
½ tsp. Cinnamon, ground
½ tsp. Baking Powder
Filling:
4 oz Raspberry Jam
‘Windows’ Garnish:
1 Tblsp. Sugar, confectioners’
‘Jewel’ Garnish
1 each Egg White
2 oz. Almonds, sliced and crushed
CRÈME PÂTISSIÈRE (‘PASTRY CREAM’)
Yield: 1 – 8-inch Tart
16 fl.oz. Milk, whole
¼ each Vanilla Bean, cut and scraped out
3 ½ oz. Sugar, granulated
5 each Egg Yolks (large)
1 oz. Cornstarch
1 Tblsp. Butter, unsalted
DAY 8 HOMEWORK #5
Professor: Chef Knight
Student: Paola Gutierrez
Class: BKG110-GROUP A
Date: May 25, 2010
1.- What makes cookies crisp? How can you keep them crisp after they are baked?
Low moisture makes cookies crisp. To help improve the crispness the amount of liquid in the mixture has to be low. The sugar and fat content has to be high. The baking time has to be long enough to evaporate most of the moisture. Small size or thin shape of the cookies contributes to dry faster. Cookies need to be stored in a tight container to avoid moisture.
2.- If you baked cookies that were unintentionally chewy, how would you correct them in the next batch?
I will lower the amount of liquid and I will keep the portions smaller to control moisture. Also raise the amount of sugar and fats to the dough.
3.- Describe briefly the difference between the creaming method and the one-stage method.
The one stage method refers to add all ingredients in one step. The creaming method refers to cream first the dry ingredients and the fats together and in a second step add the liquids.
4.- Besides cost control, why is accurate scaling and uniform sizing important when making up cookies?
Because affects the final result in the baked cookies. The size is important because smaller cookies will be drier than larger size cookies. The amount of fats, liquids and dry ingredients will definitely affect the flavor, consistency and crispiness of the cookies.
Lesson 7 Laminated Doughs
• Danish Dough
• Danish fillings/toppings
• Brie en Croute
• Pate Sucree
Student Production:
• Danish
o Make detrempe and beurrage
o Incorporate and 3 single turns
o Roll out flat and freeze overnight
• Danish fillings/toppings (teams of 4) – refrigerate overnight
• Palmiers – form & freeze
• Brie en Croute – form & freeze
• Pâte Sucrée – divide into 2 disks and chill overnight
(1st disk for day 9 & 10 and 2nd disk for day 11)
• Clean kitchen
DANISH
Sponge:
7 fl.oz. Water
1¼ oz. Yeast, compressed
5 oz. Bread Flour
Détrempe (‘Wet Dough’):
2 ½ oz. Sugar, granulated
¾ oz. Salt, kosher
¼ tsp. Cardamom, ground
12 oz. Milk, whole
1 ½ oz. Water
2 lb. Bread Flour
(from above) Sponge
Beurrage (‘Butter Block’):
1 lb. 4 oz. Butter, unsalted
BEARCLAW FILLING Yield: 2 dozen
4 oz. Almond Paste
2 oz. Butter, unsalted
2oz. Sugar, granulated
½ each Egg (large)
2 ¼ oz. Crumbs (graham cracker, cake, etc.)
½ oz. Cake Flour
CREAM CHEESE FILLING Yield: 4 dozen
11 oz. Cream Cheese
1 ¾ oz. Butter, unsalted and softened
1 ¾ oz. Sugar, granulated
1 each Egg (large)
1 each Egg Yolk (large)
¾ oz. Bread Flour
¼ tsp. Vanilla Extract
CRUMB TOPPING Yield: 4 dozen
4 oz. Sugar, granulated
8 oz. Cake Flour
4 oz. Butter, unsalted
Cinnamon, ground (optional)
1 – 2 oz. Rolled Oats (optional)
PALMIERS (‘Palm Leaves’)
Yield: 8 – 12 pieces (mignardise size)
9 x 12 rect. Puff Pastry
1 oz. Sugar, granulated
½ oz. Sugar, granulated
BRIE EN CROUTE
Yield: 1 – 3” to 4” round
9 x 12 rect. Puff Pastry
3 oz. Wheel of Brie
1 each Egg, for egg wash
DAY 7 HOMEWORK #4
Professor: Chef Knight
Student: Paola Gutierrez
Class: BKG110-GROUP A
Date: May 24, 2010
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2.- Butter is hard when cold and melts easily at room temperature. What precautions do you think are necessary when using butter as the rolling in fat for Danish pastry dough?
to cut in small pieces or grate it. Then to incorporate the butter to to the dough while still cold.
4.- Describe the rolling in procedure for Danish dough.-
1.- Roll out the dog into a rectangle,
2.- Fold the unbuttered thread of the dough over the center.
3.- Fold the remaining third on top
4.- Rotate dough 90F on the counter top to stretch
5.- Fold the dough into thirds by first folding the top third over the center
6.- Then fold over the remaining third. Let the dough rest at 30 min. to relax gluten.
7.- Repeat folding and rolling two more times.
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2.-Describe two methods for enclosing the butter when making puff pastry.
In the first one we square of the butter and roll it into a smooth rectangle two thirds the size
of the dough rectangle.
The second one is to roll the dough into a blunt cross shape, leaving the center thicker than the arms of the cross. After that place the square of butter in the center. Fold one of the arms of dough over the butter to cover.
3.-Compare the mixing methods for puff pastry dough and blitz puff dough. Compare blitz puff dough and flaky pie dough.
The ordinary puff pastry uses two different kinds of flour the cake flour and the bread flour. In the ordinary pastry dough the dry ingredients are combined first and then the liquids. and it rests for 20
inutes. In the case of the blitz puff pastry the dough is rest for 15 minutes.
4.- What might happen to patty shells during baking if the puff dough is not relaxed before cutting and baking? What might happen to them if they are cut out of soft dough with a dull cutter.
When is not relaxed it will be more shrinkage in the dough.
lesson 6 Fried Doughs, cut in dough and muffin method. Quick breads.
Begnets
3 fl.oz. Water
1/8 oz. Yeast, dry-active
1 oz. Sugar, granulated
2 oz. Cream, manufacturing
½ oz. Butter, unsalted
½ each Egg (large)
¼ tsp. Salt, kosher
~10 oz. Bread Flour
a/n Sugar, confectioners (garnish)
BISQUETS
10 oz. Pastry Flour
10 oz. All Purpose Flour
1 oz. Sugar, granulated
¾ oz. Baking Powder
1 tsp. Baking Soda
¼ oz. Salt, kosher
7 oz. Butter, unsalted, cold and cubed
13 fl.oz. Buttermilk
Wash:
2 oz. Butter, unsalted (melted, not hot)
BLUEBERRY MUFFIN
10 oz. Pastry Flour
5 oz. Sugar, granulated
¾ oz Baking Powder
1/8 oz. Salt, kosher
3 oz. Eggs (large)
7 oz. Milk, whole
¼ oz. Vanilla extract
4 oz. Butter, unsalted, melted and cooled
4 oz. Frozen blueberries tossed with 1 Tbsp. pastry flour
A/N Topping (crystal sugar/coarse sugar, crumb topping, etc.) (optional)
My muffins came up pretty and blue because we used wild blueberries, my bisquets I love them, seems like I ate them all, the begnets came up good also, with good color.
Professor: Chef Knight
Student: Paola Gutierrez
Class: BKG110-GROUP A
Date: May 23, 2010
1.- Two yeast doughnut formulas have the same quantities of fat and milk, but one has more sugar than the other. Which one do you expect would require a higher frying temperature? Why?
The formula that has more sugar is richer and therefore will require a lower temperature to avoid excessive browning.
The formula will less sugar will require the higher temperature to cook.
2.- Why is it important to carefully control the mixing time when making cake doughnuts?
Under mixed doughnuts result in a rough appearance and excessive fat absorptions. Over mixed dough results in tough and dense doughnuts.
3.- List five rules for maintaining frying fat to produce good quality fried foods
Use good quality flavorless fat.
Fry at a proper temperature.
Do not fry too many doughnuts at a time.
Maintain the gat at a proper lever in the fryer.
Keep the fat clean.
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1.- If you made a batch of muffins that came out of the oven with strange, knobby shapes, what would you expect to be the reason?
Due to over mixing the dough, which will result in toughness and irregular shape.
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2.- What is the most important difference between the biscuit method and the muffin method?
in the muffin method the dough has to be slightly mixed until all the ingredients are mixed and moistened.
In the biscuit method the dough is slightly kneaded to avoid developing flakiness but not enough to toughen the product.
Lesson 5 Written and practical quiz
Lesson 4 Enriched Doughs and Sour Doughs
By now we have two different kind of starters Rye and White Sour dough. According to Chef Martinez our starters are 7 years old. This is because a starter is made with a little yeast that we keep alive and every week we take a little from the mix we have and we start a new mix adding it. Is like keeping a living yeast aquarium. Chef Knight and Chef Martinez gave us some to take home and start our own.
The production of today consisted in baking our brioche dough to make Atete shape, box shape, sour dough bread and rye bread. We also took home our Pan de Mie that by now it was cool off and ready.
WHITE SOURDOUGH STARTER
Yield: 16- 10 oz. portions (always increase by at least 4 portions to compensate for loss)
72.72 oz. (4.54 #) Flour, Bread 100%
72.72 oz. (4.54#) Water 100%
14.54oz. White starter, 12 hours mature 20% *
Yield 159.98 oz. Total % 220%
Note: If 24 hour fermentation is necessary, change starter amount to 10% instead of 20%.
RYE STARTER
Yield: 16- 9 oz. portions (always increase by at least 4 portions to compensate for loss)
76.5 oz. (4.78 #) Flour (medium rye) 100%
63.5 oz. Rye Water 83%
3.8 oz. White starter, 12 hours mature 5%
Yield 143.8 oz. Total % 188%
SOURDOUGH WHITE BREAD
Yield 1-1lb. Loaf
8 fl.oz. Water
½ oz. Yeast, compressed
10 oz. Wild yeast starter
½ oz. Salt, kosher
~1 lb. Bread Flour
SOURDOUGH RYE BREAD
Yield 2 – 1lb. Loaves
12 fl.oz. Water
½ oz. Yeast, compressed
9 oz. Rye Starter
4 ½ oz. Whole Wheat Flour
½ oz. Salt, kosher
½ oz. Caraway Seeds, toasted
~1 lb. Bread Flour
My Sour dough and Rye bread came up nice, I still do not get the cutting right and this causes the gas to escape in other places different than where it should. My Brioche Atete came up nice Although there was a mistaken identity of the atete's at the oven someone took mine without noticing...now I know better my name shows every where and yes I need a sharpie. My white bread had a hole due to the improper kneading. Once we start kneading the dough we have to make sure that there is no bubles and take care of mixing well all the ingredients because any clump can make a hole on our dough.
I liked the story of the atete shape that literally is trying to represent a soldier with his casket on, hidden in a trench. I guess is very french LOL.
Homework: Study for Quiz Tomorrow.
Lesson 3 Enriched Doughs
Today was a hands on production day. We started with the demo from Chef Martinez and Chef Knigh of the white bread or Pain the Mie (Bread of Crumbs) to do this type of bread we utilized the same straight method for mixing the ingredients as yesterday.
When we prepared our brioche dough we used a different method called the sponge. In this new method we warm the milk first to dissolve the yeast (not too hot, because the yeast can die), we add the flour and mix to make a sponge. Then gradually we mix in the eggs and then the dry ingredients with a spatula to make a soft dough we add butter for the dough to absorb. The butter was just crumble into pieces to add to the mix. We cover and placed in the proofer overnight.
We also had a pizza day where we cooked our pizzas from the dough that we preppared yesterday and we added our own preferred ingredients. I brough some soda and everyone enjoyed the pizzas. We really appreciated the help of Don baking the dough and helping all of us making great pizzas.
Instructor Demo:
• Pain de Mie
19 fl.oz. Milk, whole
1 ¼ oz. Yeast, compressed
1 ¼ oz. Sugar, granulated
4 ¾ oz. Butter, unsalted, softened
1 oz. Salt, kosher
~2 lb. Bread Flour
• Brioche dough
5 fl.oz. Milk, whole
2 ¼ oz. Sugar, granulated
3 each Eggs (large)
½ oz. Salt, kosher
1/3 oz. Yeast, Instant
~1 lb. Bread Flour
7 oz. Butter, unsalted, softened
• Final feeding for rye starter and white starter
Student Production:
• Pain de Mie – 1 loaf
• Pizza – 1 each
• Brioche dough - overnight fermentation
• Brioche dough
• Final feeding for rye starter and white starter
Student Production:
• Pain de Mie – 1 loaf
• Pizza – 1 each
• Brioche dough - overnight fermentation
DAY 3 HOMEWORK #2
Professor: Chef Knight
Student: Paola Gutierrez
Class: BKG110-GROUP A
Date: May 19, 2010
1.- Main differences in ingredients between French bread and White Sandwich Bread?
French bread is leaner than White bread. The White bread will have more fat and sugar content and sometimes will also have eggs and milk solids. French Bread is made with water and without eggs.
2.- Why is Danish pastry dough flaky?
Because of the introduction of a fat into the dough by many layers using a rolling and folding procedure. The alternating layers of fat and dough give the baked product a flaky texture.
3.-12 Steps in production of yeast products?
1. Scaling is to measure every ingredient in its proper ratio to the product that we are making.
2. Mixing is combining the ingredients into a dough and distributing the yeast.
3. Bulk fermentation is the process of the yeast acting on the sugars and starches of the dough which will produce alcohol and carbon dioxide gas CO2.
4. Punching is to fold over the dough to relax the gluten, expel de gas and evens the temperature of the dough
5. Portioning is to divide the dough into pieces of the same weight
6. Rounding is to shape each piece of dough into smooth round balls to simplify later shaping.
7. Benching is to allow the pieces of dough to rest 10 to 20 minutes to make shaping easier.
8. Shaping is giving each piece of dough the correct form.
9. Proofing is a continuation of the yeast fermentation that increases the volume of the shaped dough.
10. Baking is cooking the pieces of dough which will kill the yeast at 140F, coagulate the proteins and gelatinize the starch in the dough, which will become firm and browned.
11. Cooling the bread to allow the escape of excess moisture and alcohol crated during the fermentation.
12. Storing is to keep the bread for later serving. It is done in placing in moisture proof bags to retard staling or freezing and wrapping for longer periods.
4.- What are the 3 major purposes of mixing yeast dough?
• To combine all ingredients into a uniform smooth dough.
• To distribute the yeast evenly throughout the dough.
• To develop the gluten.
6.- What are the purposes of punching a fermented dough?
• To expel carbon dioxide
• To redistribute the yeast for further growth of the dough
• To relax the gluten
• To equalize the temperature throughout the dough
7.- How much French bread dough will you need if you want to make 16 loaves weigh 12 oz each after baking?
Because moisture is lost during baking we give 2oz more for each pound of baked bread.
Each pound is approximately 16oz which is 192oz for making 16 loaves at 12oz of weight each.
192oz are 12 pounds of dough plus 24oz that will be lost by baking (2oz for each pound) that gives a total of 216oz or 13.5 pounds.
8.- List 4 advantages of the sponge method for making bread dough
• Shorter fermentation time for the finished dough
• Scheduling flexibility. Sponges can be held longer than finished dough.
• Stronger fermentation of rich doughs.
• Less yeast is needed because it will multiply during the sponge fermentation.
9.- What is the importance of water temperature in mixing yeast dough?
Dough must be at the proper temperature usually 78°F to 80°F (25.5° to 26.7°C) in order to ferment at the desired rate.
Lesson 2 Lean Doughs Continued, Whole Wheat, and Sourdough Starters.
YEAST.
Yeast is another basic component of baking recipes. Is a microscopic one celled organism that belongs to the fungi family. We used for baking because it ferments helping the development of gluten and flavor of our baked products.
The yeast feeds on sugar and needs to stay alive, oxygen, food, water or moisture and warm temperature.
Yeast dies at 140F.
The Yeast is available in three forms:
Fresh yeast or also called compressed yeast, is moist and perishable and is preferred by professional bakers. It is usually purchased in 1 lb. cakes.
Active Dry Yeast.- Is a dry, granular form of yeast. Active Dry yeast must be rehidrated 4 times its weight of warm water before use.
Instant Dry Yeast.- Is also a dry granular form of yeast but it does not have to be dissolved in water before use. It can be added in its dry form because it absorbs water much more quickly than regular dry yeast. It also produces more gas than regular dry yeast, lo less of it is needed.
Conversion of Yeast Chart
1 oz of Fresh Yeast= 1/2oz of Dry Active Yeast=1/3 oz of Instant Yeast.
SALT
There are two types of salt popcorn salt is fine and Kosher Salt wich is coarse salt.
Is used in baking because it enhances the flavor, strengthens gluten and makes it more strechable.
Allows gluten to hold more water and CO2. Slows down fermentation, kills yeast if salt is applied directly to it and it should be 2% of the formula.
SUGAR
It also gives flavor and sweetness. It aides in color and the caramelization of crusts, it is used also as a preservative because it retains moisture, and it also serves as food for the yeast. It works as a creaming agent for fats and a Foaming agent for eggs.
There are different types of sugar:
Crystal Sugar: Looks like little crystals.
Granulated Sugar: Is the common white sugar.
Powder Sugar.- Confectioners sugar
10x Brown Sugar.- Is sugar that it has been browned 10 times by adding molases.
FATS
Adds moisture and richness, increase keeping qualities, aids in flavor and assist leavening when used in creaming, flakiness to puff pastry and similar products.
SHORTENINGS.- Any fat acts as a shortening in baking because it shortens gluten strands and tenderizes the product. However, we usually use the word shortening to mean any group of solid fats, usually white and tasteless, that are specially formulated for baking.
STARCHES.- Are used for thickening, most common are corn starch, waxy maize and instant starches.
LIQUIDS.- Water, Milk, Cream, Eggs.
Eggs in particular have different functions in baking which are: Giving structure, emulsification of fats, leavening, shortening action, moisture, flavor, nutritional value and color.
LEAVENERS
There are three types of leaveners:
1. Organic/Biological- living organism
-Yeast (leavener) is a living organism that feeds and expels CO2 (leavening
agent) and alcohol to provide us with the leavening in our breads.
2. Mechanical/Physical- machine or man made
-Incorporating air through mechanical or hand movement methods. Examples of
this would be whipping air into eggs, egg yolks and egg whites (leaveners). This
would also entail the folding we do when making puff pastry. Steam is the result
but it is referred to as an agent.
3. Chemical- chemical reaction of CO2 (leavening agent) being expelled
a. Baking powder is double acting (leavener). It reacts to both moisture and
heat. Baking powder can be made with 2 parts baking acid such as cream
of tartar to 1 part baking soda and a small amount of cornstarch to absorb
the moisture.
b. Baking soda is single acting (leavener). It reacts only to acid or acidic
moisture. You could use sour cream, buttermilk, lemon juice, cocoa
powder, etc. Anything with a high acid content would induce the chemical
action desired.
*If you want to see the physical effects of baking soda, sprinkle some lemon juice over
some baking soda in a cup and watch what happens.
**When you see both baking powder and baking soda in a recipe it is usually to make
sure that you get enough leavening out of your product, especially when making a
particularly heavy muffin or bread batter.
IN BAKING WE HAVE 12 STEPS
1.- Scaling Ingredients.- All ingredients must be weighed accurately, the only items that may be measured by voluem are water, milk and eggs.
2.- Mixing the ingredients.- We mix to combine the ingredients into a dough and to distribute the yeast.
3.- Bulk Fermentation.- Is the process by which yeast acts on the sugars and starches in the dough to produce carbon dioxide gas and alcohol.
4.- Punching.- Is a method for deflating the dough that expels carbon dioxide, resdistributes the yeast for further growth, relaxes the gluten, and equalizes the temperature throughout the dough.
5.- Portioning.- Is to divide the dough into pieces of uniform weight according to the product that we are making.
6.- Rounding.- Is to shape the pieces of dough into smooth round balls. This procedure forms a kind of skin by stretching the gluten on the outside fo the dough into a smooth layer.
7.- Benching.- Is to allow the portions to rest for 10 to 15 minutes. This relaxes the gluten to make shaping the dough easier.
8.- Shapping.- Is to form the dough into loaves or rolls and place it in baking sheets.
9.- Proofing.- Is a continuation of the process of yeast fermentation, which increases the volume of the shaped dough.
10.- Baking.- during baking the dough rises due to the expansion of trapped gases due to the oven heat. The yeast is killed at 140F, the proteins coagulate and a crust is formed and browned in the outside.
11.- Cooling .- This step allows for the escape of excess of moisture and alcohol created during the fermentation.
12.- Storing.- The breads that will be served soon can be left on racks, but for longer storage they have to be kept in moisture proof bags to retard staling.
The Baking Processes
1.-Melting of Fats (90F to 130F)
2.-Formation & Expantion of Gases
3.- Killing of yeast and other microorganisms
4.- Coagulation of Proteins (140F to 185F)
5.- Gelatinization of Starches (105F to 200F)
6.- Escape of water vapor and other gases
7.- Crust formation and browning (300F)
What is Staling: Staling is the starch retrogradation which begins immediately after bread is removed from the oven.
The starch particles firm up, the moisture is lost, it cannot be stopped, if refrigerated the product it will speed up the stalling process.
Retrogradation can be slowed down by: Freezing, Adding moisture retainers to formula (fats and sugars), Protecting from air (wrap in plastic or cover with icing). It also can be partially reversed by placing bread back in the oven for a few minutes. (aka refreshing).
Today's production consisted of French bread called baguettes (small rod) and epi (Wheat sheaf or stalk), and of wheat rolls. Both types of bread are made with the straight dough method which consist of the following steps:
1.- Dissolve the yeast in the water
2.-Add the sugar to feed the yeast
3.-add some flour to form a barrier
4.- Add the rest of the ingredients, salt and fat to the mix
5.- Add the rest of the flour mix well and start kneading.
Instructor Demo:
• Whole Wheat Rolls
16 fl.oz. Milk, whole¾ oz. Yeast, compressed
1 oz. Sugar, granulated (or other sweetener)
½ oz. Salt, kosher
1 oz. Shortening, high-ratio (or other fat)
8 oz. Whole Wheat Flour
~1 lb. Bread Flour
Honey Wash:
2 oz. Honey
2 oz. Water
• Shaping baguettes and Épi16 fl.oz. Water
1 oz. Yeast, compressed
½ oz. Sugar, granulated (optional)
½ oz. Salt, kosher
~1 ½ lb. Bread Flour
• Pizza dough8 fl.oz. Water
¼ oz Yeast, compressed
½ tsp. Sugar, granulated
1 oz. Oil, olive or vegetable
¼ oz. Salt, kosher
~14 oz. Bread Flour
• Feed white starter
Student Production:
• Whole Wheat Rolls – 12 each (2 oz rolls)
• Baguettes – 2 each (11 oz)
• Épi – 1 each (11 oz)
• Pizza dough
• Pizza sauce (class work)
Today my baguette and epi were good, I need to take care of properly slashing the dough to form nice cuts and allow for the gas to escape in the proper place. My epi had too deep cuts and that makes it almost broken.
DAY 2 HOMEWORK #1
Professor: Chef Knight
Student: Paola Gutierrez
Class: BKG110-GROUP A
Date: May 18, 2010
1.- Why is white wheat flour used in Rye breads? In whole white breads? Some bakeries in Europe produce a kind of pumpernickel bread with 100% Rye Flour. What would you expect its texture to be like?
White flour is used in Rye breads and in whole white breads to enhance its protein content and keep the balance of the fat content of the other flours that have more germ. It also enhances the flavor.
Pumpernickel is dark and coarse its texture is grainy.
2.- Describe how to distinguish bread, pastry and cake flours by touch and sight?
Bread flour feels coarse, if squeezed in the hands into a lump it will fall apart. Its color is creamy.
Cake flour is very smooth and fine. Stays in a lump and its color is white.
Pastry flour is smooth and fine, if squeezed in to a lump will also stay and its color is creamy.
3.- Why does white flour have better keeping qualities than whole wheat flour? Because it consists mostly of starch, it also contains protein, moisture, gums, fats, ash and pigments.
Wheat flour is made by grinding the entire wheat kernel including bran and germ. But germ contains a high fat content which can become rancid.
4.- What is the importance of aging in the production of flour? How is this accomplished in modern flour milling?
When the flour is aged for several months the oxygen in the air matures the proteins so they are stronger and more elastic, and it bleaches the color slightly.
In the modern process this is accomplished by using chemicals such as potassium bromate, ascorbic acid (vitamin C) and chlorine.
6.- List 4 functions of Sugars in Baked foods?
1.- Add sweetness and flavor
2.-Create tenderness and fineness of texture, partly by weakening the gluten structure
3.-They give crust color
4.-They increase keeping qualities by retaining moisture
5.- They act as creaming agents with fats and as foaming agents with eggs
11.- List 6 functions of eggs in baked goods?
1.-Structure.- Egg protein coagulates and gives structure to baked goods.
2.-Emulsifying of fats and liquids.- Eggs contain natural emulsifiers
3.-Leavening.- Beaten eggs incorporate air in tiny cells or bubbles
4.- Shortening Action.- The fat in egg yolks acts as shortening
5.- Moisture.-Eggs are mostly water
6.-Flavor
7.-Nutritional value
8.- Color- The yellow of the yolks give color to the baked goods.
Lesson 1 Orientation Day
Today was our first day of class. We reviewed the rules and expectations. We learned about the basic ingredients and their functions in making a dough. And what are Lean Doughs.
Chef Knight reviewed with us the syllabus, when are we expected to deliver our homework, and what chapters of our book we need to read.
The Grading scale that Chef Knight will use and the expectation for us to always bring a full uniform to class.
We did a little tour to our lab, we have to washing sinks, a Freezer on the back, underneath our tables we have equipment that we will use such as mixers, convection electrical stoves, hotel pans and trays.
There are two refrigerators and 3 ovens, two are convection ovens and one is a dry out giratory oven called Geminy (by its brand).
Chef expects that we work with cleanliness and that we always sanitize our tables and clean the laboratory at the end of the day.
Review of Basic Ingredients:
GRAINS AND FLOURS
We learned that there are different types of flour because they are made using the different parts of the wheat grain.
The wheat grain is composed by layers. The outer layer is called Bran and it is composed mainly by fiber, the middle layer is the endosperm and contains a high amount of starch, and the inside of the wheat which is the Germ and that is the part of the grain that becomes a new wheat plant, it contains a high amount of fat.
The flour therefore has a different kind of color and texture depending on the part of the wheat used, and will have a higher or lower amounts of starch and Protein for the same reason.
Different kind of Flours:
Bran made with Whole Wheat is the flour with the highest content of protein and fiber, it has a very low content of starch.
Bread Rye Flour is made from the Rye grain, is low in protein and grayish in color.
All Purpose Flour is also known as restaurant and hotel flour, and is commonly used to cook and bake in a variety of dishes. It is a combination of hard and soft flours.
Durum Flour or Semolina comes from the durum grain and is commonly used to make pastas.
Cake Flour is low in protein and high in starch. White in color, soft and silky to the touch. It clumps when squeezed together in a fist.
Pastry Flour has a 9% of protein and is also high in starch content. Is creamy in color, fine and smooth to the touch it clumps when squeezed together in a fist.
There are also other grains used to make flours such as corn, spelt, oats, buckweath and pumpernickel.
Gluten.- Is a substance made of proteins present in wheat flour. It gives structure and strength to baked goods.
In order for gluten to be developed, the proteins must first absorb water. Then, as the dough or batter is mixed or kneaded the gluten forms long, elastic strands. As the docugh or batter is leavened, these strands capture the gases in tiny pockets or cells and we say the product rises. Whe the product is baked, the gluten, like all the proteins coagulates or solidifes and gives structure to the product.
Gluten is composed by glutenin, gliadin, liquid and kneading.