5.冷冻蛋糕基本介绍.docVIP

THE BASICS OF FROZEN CAKES 冷冻蛋糕基本介绍 ROY CHUNG BAKERY CONSULTANT US WHEAT ASSOLCIATES SINGAPORE LEAVENING OF CAKES蛋糕发酵 The forms of leavening can occur in cakes:蛋糕中发酵因素 ·Vapor pressure水蒸气压力 ·Chemical leavening化学发酵物 ·Expansion of air cells incorporated during Mixing在搅拌中产生气泡膨胀 CLASSIFICATION OF CAKES蛋糕分类 ·Based on functional ingredients that are involved in the retention of air cells in the batter:依据原材料持气功能来划分 -Foam cakes乳沫蛋糕 -Batter cakes面糊类蛋糕 -Chiffon cakes戚风蛋糕 三、CLASSIFICATION OF CAKES蛋糕种类 1．FOAM CAKES：乳沫蛋糕 ·Aeration properties based on egg content in Formulation依据配方中蛋的含量来划分 膨松的程度 ·Formation of air cells based on whipping before adding other ingredients气泡的形成是 在末加其它配料前在搅拌中形成的 ·Angel food cakes天使蛋糕 -Uses only egg whites as the egg source只使用蛋白 ·Sponge cakes海绵蛋糕 -uses whole eggs or fortified whole eggs使用全蛋或强化全蛋 2. BATTER CAKES：面糊蛋糕 ·Aeration properties based on fat / oil in the Formulation以配方中的油脂来划分 ·A fat-water emulsion is formed during mixing which traps the air cells in the batter在搅 拌过程中形成的脂肪乳状液裹住气泡 ·Layer cakes 多层蛋糕 -Uses chemical leavening to enhance volume使用化学膨松物来增加其体积 ·Pound cakes重油蛋糕 -Leavening only by air incorporated during Mixing在搅拌过程中与空气混合产生的膨松效果 3．CHIFFON CAKES：戚风蛋糕 ·A combination of both batter type cakes and foam type cakes面糊类与乳沫类蛋糕的 结合 ·Initially an oil-based batter is blended先搅拌油和面粉 ·At the end of this mixing, this batter is then folded into a whipped egg white / sugar mixture最后加入蛋白/糖等混合物 四、BASIC CATEGORIES OF FROZEN CAKES冷冻蛋糕基本分类 ·Raw frozen batter-many variations冷冻面糊-多种 -Predominantly cake muffins and brownies大多数以蛋糕麦芬和核仁巧克力饼为主 -Essentially batter type cakes面糊类蛋糕 -No foam or chiffon type戚风类蛋糕 ·Baked frozen –many variations烤后冷冻产品-多种 -Batter type面糊蛋糕 -Foam type乳泡蛋糕 -Chiffon type戚风蛋糕 五、INGREDINETS配料 ·The basic ingredients used in the formulation of cakes can generally be classified in terms of their purpose and function in the cakes蛋糕配方中的基本原料一般是根据它们作用和功能来分类的 ·Some ingredients can serve more than one function within the cake formulatio