Bakery Theory: Icings

                               ICING

Ø IT IS COATING AROUND THE CAKE.

Ø ICING MAKES CAKE MORE ATTRECTIVE AND EYE APPLEAING.

Ø ICING FORMS A PROTECTIVE COATING AROUNG THE CAKE TO IMPROVE ITS EATING QAULITY BY TRAKING THE TASTE AND MOISTUR INSIDE.

                                 TYPES OF ICING :-

1] BUTTERCREAM ICING [BUTTER ICING] :-

Ø IT IS MADE BY CREAMING OF ICING SUGAR AND FAT.

Ø THAN COLOUR AND ESSENCE MAY BE ADDED.

         INGRIDIENTS :-

·       FAT  - 50%

·       ICING SUGAR – 100%

·       COLOUR – AS REQUIRED.

·       ESSENCE – AS REQUIRED.

2] ROYAL ICING :-

Ø IT IS PREPARED BY MIXING EGG WHITE , ICING SUGAR, AN ACID, COLOUR AND ESSENCE.

Ø IT IS USED FOR DECORATION, FLOWER MAKING AND DUMMIES.

WHEN NOT IN USE IT SHOULD BECOVERED BY DAMP CLOTH[नम कपड़ा]

   INGRIDIENTS :-

·       EGG WHITE :- 2

·       ICING SUGAR :- 300-400 gm

·       LEMON JUICE :- ½ tsp

·       GLECERINE :- 1tsp

·       COLOUR :- AS REQUIRED. 

·       ESSENCE :- AS REQUIRED.

        PROSEDURE :- 

Ø BEAT EGG WHITE , ADD ICING SUGAR GRADULLY. 

Ø WHEN 50% ICING SUGAR IS ADDED , ADD LEMON JUICE.

Ø NOW ADD THE REMANING 50% ICING SUGAR AND WHIP IT TILL IT STANDS LIKE PEAK.

Ø ADD GLECEARINE , COLOUR AND ESSENCE.

3] MARZIPAN :-

Ø IT IS MADE OUT OF ALMONDS OR CASHEW NUTS POWDER, ICING SUGAR, EGG OR GLUCOSE, COLOUR AND ESSENCE.

Ø USED FOR COVERING CAKES AND CAKE DECORATIONS.

       INGRIDIENTS :-

·       ALMONDS / CASHEW NUTS POWDER :- 250 gm.

·       ICING SUGAR :-  250 gm.

·       EGG WHITE / GLUCOSE :- 1

·       ESSENCE (ALMONDS) :- FEW DROPS.

·       LEMON JUTCE :- 1tsp.

·       COLOUR :- AS REQUIRED.

     PROCEDURE :-

Ø MIX ICING SUGAR AND ALMONDS POWDER , ADD EGG WHITE MIX IT THOROLLY, ADD ALL REMANING INGERDIENTS.

Ø KNEED IT TILL IT BECOMES STIFF PASTE.

4] FONDANT :-  

Ø IT IS A SYRUP OF WATER, SUGAR,GLUCOSE AND LEMON JUICE.

Ø IT IS USED FOR POURING AND DIPPING.

      INGRIDIENTS :- 

·       SUGAR :- 100

·       LIQUID GLUCOSE :- 4 gm.

·       Water :- 23 gm.

·       LEMON JUICE :- FEW DROPS.

      PROCEDURE :-

Ø MIX WATER, SUGAR, AND LEMON JUICE.

Ø HEAT ON LOW FIRE TILL SUGAR IS DISSOLVED, WHEN SUGAR IS FULLY DISSOLVED BOIL THE LIQUID, REMOVE THE SCUM.

Ø ADD LETELE GLUCOSE AND CONTINUE TO BOIL.

Ø POUR THE MIXTURE ON A WET MARBLE TABLE. COLLECT THE SYRUB BY FOLDING IT TOWARDS MIDDLE UNTILL IT BECOMES WHITE, SMOOTH, AND FIRM.

5] GUMPASTE :-

Ø IT IS MADE OUT OF ICING SUGAR, CORNFLOUR , SOAKED GUM , AND GLETINE.

Ø IT IS USED TO MAKE DISPLAY PIECES.

      INGRIDIENTS :-

·       ICING SUGAR :- 250 gm.

·       GELETIN :- 10 gm.

·       WATER :- 30 ml.

·       GLECERINE :- 1tsp.

·       CORNFLOUR :- 50 gms.

·       COLOUR :- AS REQUIRED.

PROCIDURE :- 

Ø MIX GELETIN AND WARM WATER.

Ø DISSOLVE THE GELETIN IN DOUBLE BOILER.

Ø ADD GELETIN TO ICING SUGAR.

Ø ADD GLECERINE MIX WELL ADD CORNFLOUR, KNEED IT TO A SMOOTH PASTE. ADD COLOUR IF REQUIRED.

Bakery- Theory : Cake Faults

                                                  CAKE FAULTS

THERE ARE TWO TYPES OF CAKE FAULTS :-

i] INTERNAL FAULTS

ii] EXTERNAL FAULTS

INTERNAL CAKE FAULTS :-

1] FRUIT SINKS AT BOTTOM :-

Ø HEAVIER OR LARGER CUTS OF FRUITS.

Ø USING WET FRUITS.

Ø OVER MIXING.

Ø BATTER TOO THIN.

Ø TOO MUCH RISING.

Ø TOO MUCH BAKING POWDER USED.

2] HOLES AND TUNNELS :-

Ø TOO MUCH RAISING AGENT.

Ø IMMPROPER MIXING OF INGRIDIENTS.

Ø TOO MUCH EGGS USED.

Ø AIR TRAPPED INSIDE.

3] CAKE CRUMBLES WHEN USED :-

Ø CUTTING OF CAKES WHEN IT’S TOO HOT.

Ø OVER BEATING.

Ø LESS AMOUNTOF EGGS USED.

Ø TOO LONG BAKING.

4] POOR FLAVOUR :-

Ø UNDRE BAKING.

Ø POOR QUALITY OF INGRIDIENTS.

Ø IMPROPER STORAGE OF INGRIDIENTS / RAW MATERIAL.

Ø USING LESS OR MORE THAN REQUIRED FLAVOURING AGENTS.

Ø LESS OR MORE AMOUNT OF SALT.

EXTERNAL CAKE FAULTS :-

1] CRUST TOO PALE :-

Ø LOW OVEN TEMPERATURE.

Ø LESS SUGAR USED.

Ø MILK NOT USDE.

2]  CRUST TOO THICK :-

Ø VERY LITTLE LIQUID USED.

Ø OVER BAKING.

Ø COOL OVEN.

Ø CAKE STANDING TOO LONG BEFORE STANDING.

3] CAKE BURST ON TOP :-

Ø OVEN TOO HOT.

Ø CAKE BATTER VERY STIFF.

Ø IMPROPER MIXING OF INGRIDIENTS.

Ø FLOUR TOO STRONG AND TOO MUCH IN QUANTITY.

4] CRUST TOO DARK :-

Ø MORE OR TOO MUCH SUGAR USED.

Ø MORE OR TOO MUCH AMOUNT OF MILK IS USED.

Ø OVEN TOO HOT.

Ø VERY LONG BAKING TIME.

Ø IMPROPER QUANTITY OF INGRIDIENTS.

Bakery theory- Pastry

PASTRY

PASTRY :- It means the way fat is added into the flour.

TYPES OF PASTRY :-

                              i.            Short Crust Pastry.

                           ii.            Puff Pastry.

                        iii.            Flaky Pastry (Rough Puff).

                        iv.            Philo pastry.

                           v.            Choux Pastry.

                        vi.            Danish Pastry.

1)  Short Crust Pastry :- It is a basic dough.

   Eg :- Biscuits & Cookies.

          Ingridients :-

·       Flour                               : -      100%

·       Fat                                   : -      50%

·       Salt                                  : -      As required

·       Sugar                              : -       Optional.

·       Ice Cold Water              : -      As required just to combine the dough.

·       Raising /Leavening Agents (Baking Powder Up to 1%).

Care should be taken that all the ingredients , working table, utensils/equipments should be extremely cold & fat should not melt before the product goes inside the oven.

  Generally Rub-In Method is used to prepare this pastry

Ø SHORT CRUST PASTRY FAULTS :-

a)   SOGGY :- Too much water , Too much Fat.

b)  Hard :- Very little fat used, Too much flour, Very High or very low oven temperature.

2)   Puff Pastry :- It is a mixture of refined flour, salt, chilled water, & lemon juice.

This dough is sheeted & laminated with fat to get the Flakiness .

There are three methods of making puff pastry :-

                              i.            French Method.

                            ii.            Scotch Method.

                         iii.            English Method.

      I.            French Method :-

·       Make a dough with flour, salt, food acid, chilled water & some percentage of fat.

·       Give rest for ½ hour. During this period the remaining margarine is made into a square block& it should be kept in the refrigerator for setting.

·       Sheet the dough into the square block. It should be slightly larger than fat block (margarine) .

·       Keep the fat block into the center of the dough. The side of the margarine should face the corner of the sheeted dough.

·       Fold the side of the sheeted dough end on the margarine block & and fold the opposite side over this. Follow the same method for the remaining ends.

·       Now the remaining margarine block is covered by four folds of the dough on the topside. Cover the dough with damp cloth to prevent from crust formation.

·       Chill it for ½ hour.

·       Turn upside down & sheet it into a square shape. And bring the two ends to the center & again fold it.

·       Cover it & chill it for ½ hour. Then the same process is repeated twice.

·       After final sheeting the dough should be chilled for one hour.

·       Sheet the dough & cut it into desired shapes and give rest for ½ hour before baking.

   II.            Scotch Method :-

·       Chop the fat into small walnut size.

·       Mix this into flour & then add water.

·       Knead it & form a dough.

·       Cover it with a damp cloth  & cool for ½ hour.

·       Sheet a dough in square shape and bring the two edges to the center & again fold over.

·       Cool it and repeat the same process twice.

·       Cut and give rest before baking.

III.            English Method :-

·       Prepare the dough flour, salt, food acid, chilled water and some percentage of fat.

·       Cover the dough with dump cloth and cool it for ½ hour.

·       Sheet the dough rectangular and mark it into A,B, and C.

·       Spread the remaining 1/3 of fat A and B.

·       Fold the C on B and A on C.

·       Cover it and cool it for ½ hour.

·       Repeat the same process twice.

3)   Flaky Pastry:- It is made with refined flour , salt, chilled water, & fat.

In flaky pastry all the fat is added in advance to the dough.

The dough is sheeted & without any further fat lamination, dough is folded, chilled, this step is repeated depending on number of flex required.

4)   Philo Pastry (Filo Pastry) :- Philo pastry is a paper thin pastry made with refined flour, salt, butter, and water. This dough is sheeted paper thin & collected to make a large heap of flakey sheet.

The sheets are all together transferred into greased baking tray, the pastry is greased from top. Dry fruit cuts are sprinkled. The pastry is baked and generally soaked in sugar syrup.

5)  Choux Pastry :- It is a hollow shell which is very crispy. It can be piped into different shapes & sizes which are then filled with whipping cream. Then it is coated with melted chocolate or any other icing. Then garnish it with nuts.

Ingredients :-

·       Water                             : -                200 ml.

·       Butter                             : -                100 ml.

·       Salt                                  : -                1 pinch.

·       Refined flour                 : -                100 gm.

·       Eggs                                 : -                4 nos.

Recipe :-

        i.            Boil water with butter, add refined flour sieved with salt into the mixture, put off the flame add eggs one by one whip continuously.

     ii.            Fill the paste in the piping bag, pipe on baking tray, bake at 180⁰ C for ½ hour.

  iii.            Then leave it in warm oven overnight. Make a small hole pipe the cream inside dip in melted chocolate.

6)  Danish Pastry :-

It is a sweet pastry which is initially made like a bread loaf & later on fat is laminated like puff pastry.

Ingredients :-

·       Refined flour                      :-      100 %

·       Salt                                       :-      1%

·       Yeast                                    :-      if dry 1% , if fresh 2%

·       Sugar                                    :-     15-20 %

·       Milk/water                         :-     40-50 %

·       Eggs                                     :-      20%

·       Fat                                       :-      5% for the dough and 50% for lamination.