- Cream piping tip and umbrella
The nozzle is used to pump cream and to create different types of flower shapes to decorate cakes.
- Cake making tools: Sponge cake cutter, turntable, cream spreader/smoother, serrated comb/serrated triangular piece (used to create patterns on cream), cream scissors to move, plastic bag to hold cream...
LESSON 2 EUROPEAN CAKE PROCESSING TECHNIQUES
FRENCH DOUGHTS (Puffed doughnuts)
1. Objective.
- Describe the process of making the dish: Puffed donuts.
- Master the technique of kneading dough and skillfully beating eggs and flour into dough.
- Follow the correct processing procedure to ensure food hygiene and safety.
- Practice careful and agile working style, save materials, ensure labor safety.
I. SPECIALIZED KNOWLEDGE FOR PRACTICE
Quantity for 10 servings:
Step 1: prepare ingredients.
flour
0.3 kg | butter | 0.12 kg | |
water | 0.5 liter | refined salt | 0.003 |
eggs | 0.5 kg | powdered sugar | 0.15 |
frying oil | 0.5 liter | vanilla | 2 small tubes |
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Step 2: Prepare ingredients
- Sift flour.
- Put sugar in a pan and stir over low heat until the sugar is dry, let cool, put in a mortar and pound finely.
- Put water, butter, salt in a saucepan and bring to a boil, then stir in the flour with chopsticks.
- Cover and let the dough cook (Cover for 5 minutes, stir once, cover for about 15 minutes)
- Take it out, open the lid to let it cool down.
- Crack the eggs into a bowl, one by one, and pour them into the pot of flour. Use chopsticks to beat each egg into the flour until the batter is smooth and not saggy.
Step 3: Heat treatment
- Put a lot of oil in a high-sided pot with a lid and heat it up.
- Shape the dough into balls the size of a small guava, or use a straw bag to shape it as desired, drop it into a pot of oil and fry until it puffs up.
Pay attention to adjusting the heat so that the cake is evenly golden brown (During the frying process, sprinkle a little water into the oil and cover the pot so that the cake is evenly golden brown).
- Take the cake out and roll it in the crushed sugar tray.
Step 4: Product presentation
- Arrange the product on a plate and decorate with beautiful paper flowers.
Step 5: Sensory quality assessment
- Color: The product is yellow.
- Smell: Fragrant smell of flour and butter.
- Taste: Sweet, fatty.
- Status: Cake is evenly risen, not wet inside.
- How to eat: As a dessert or breakfast.
II. TYPES OF DEFECTS AND PREVENTION
Phenomena | Reason | Prevention | |
1 | Wet and sagging tarpaulin | - Tarpaulin with lots of water or many eggs | -Respect, do the right thing recipe. |
2 | - The cake doesn't rise. | - When frying, put the canvas in high temperature oil. | -Put the canvas in to fry when the oil is hot, gradually increase the heat to have time. time for cake to rise |
STT
*Practice.
Divide practice groups according to the specific conditions of each teaching facility. Guide each step according to the process.
TT
Job Title | Equipment and tools | Technical requirements | |
1 | Prepare ingredients | Pot with handle, pan, chopsticks, plate, tray, flour sieve | Correct type, guaranteed quantity and quality |
2 | Raw material preparation | Sift flour, tray, pan, mortar and pestle. | - Ensure hygiene and purity. |
3 | Heat treatment. | Small pot with handle, large pot with handle, big chopsticks, gas stove, wide spoon, spoon, oil pan, tray | - The cake is puffed up evenly in a non-wet canvas. - Fried yellow wings. |
3 | Product presentation. | Round plate, colored paper cut flowers. | - Beautiful, attractive and easy to use for diners. |
4 | Sensory quality assessment. | Bowls, chopsticks, napkins, water. | - Achieve sensory criteria of: Color, smell, taste, state. |
CHOUX ALA CREM CAKE
*. Target
- Describe the process of making the dish: Choux Ala Crem Cake
- Know how to choose good quality flour, eggs, butter, and milk.
- Precisely follow the cooking process: Choux Ala Crem ensures food hygiene and safety.
- Organize a convenient workplace with full facilities and tools.
- Practice careful, enthusiastic and safe working style.
I. SPECIALIZED KNOWLEDGE FOR PRACTICE
Step 1: prepare ingredients.
Quantity for 10 servings:
* Cake canvas
Flour
0.3 kg | Baking powder | ½ teaspoon | |
Butter | 0.12 kg | Water | 0.5 kg |
Chicken eggs | 0.45 kg | Salt | 0.015 kg |
Road | 0.02 kg |
* Passtissier cream filling
Fresh milk
0.75 liters | vanilla | 2 tubes | |
Road | 0.18 kg | Li on powder | 0.02 |
Flour | 0.1 kg | Egg yolk | 4 pcs |
fresh. fire,
- Sifted flour.
- Put the egg yolks in a large bowl, beat well with a whisk and mix well with a little milk.
- Use a pot to boil sugar and milk, add flour, stir well, reduce to low
-When the dough is cooked, pour in the egg and vanilla bowl and stir continuously until the cream thickens.
let cool
- Soft white and dark chocolate.
Step 2: Prepare ingredients
- Sifted flour.
- Break the eggs into a bowl.
Step 3: Saute Choux Pasta
- Put water, salt, butter in a pot, bring to a boil, add flour, baking powder, stir well with chopsticks, simmer.
-Let the dough rest for about 10 minutes, turn off the stove and let it cool down, then beat the eggs one by one until all the eggs are gone and the dough is smooth and elastic.
Step 4: Shape the cake
- Put the tarpaulin in a cloth bag with a wick, insert each apple-sized ball into the baking tray, about 6 cm apart (the tray has been buttered).
Step 5: Heat treatment
- Bake the cake in the oven at 170 0 C, for about 20 minutes
Step 6: Product presentation
- Let the cake cool, use a bag to fill it with cream, when eating, dip chocolate on the cake (put chocolate in a bowl and steam).
- Arrange the cake on a plate, use immediately or store in the refrigerator.
Step 7: Finished product requirements
- Color: Yellow cake with shiny white or black chocolate dots.
- Smell: Fragrant cream filling.
- Taste: sweet.
- Status: Cake is evenly expanded, not collapsed.
II. TYPES OF DEFECTS AND PREVENTION
STT
Phenomena | Reason | Prevention | |
1 | Poorly expanded canvas. | - Pour in the eggs. worth it while the canvas is hot. | - Let the canvas cool down. just add eggs and beat, eggs not |
nine egg whites | |||
2 | The tarpaulin is flat. | - Baking temperature is too high. | - Keep the heat at moderate level and the canvas will expand slowly. If it is pressed by heat, the outside will expand while the inside will remain raw. |
*Practice.
Divide practice groups according to the specific conditions of each teaching facility. Guide each step according to the process.
STT
Job Title | Tools and equipment | Technical requirements | |
1 | Prepare materials and tools | Tray, bowl, basin, cup, water container. | - Correct type, guaranteed quantity and quality. |
2 | Raw material preparation | Tray, large bowl, sifted flour. | - Ensure clean and hygienic, in accordance with processing requirements variable. |
3 | Choux pastry | Stove, pot, chopsticks, and coasters. | - Stir-fry the flour over low heat until smooth and supple. not sagging |
4 | Cake shaping | - baking tray, tin, cloth bag. | - The canvas is round and of equal length. |
5 | Baking | Oven, tray, coaster. | - Bake the cake in the oven with heat 170 0 C, time about 20 minutes. |
6 | Product presentation | Plate, tray, refrigerator. | - Beautiful presentation. |
7 | Sensory quality assessment | Plates, forks, napkins. | - Achieve sensory criteria: Color, smell, taste, state. |