Tip in Baking

COCOA: 3 kinds of unsweetened cocoa

1.) Natural Unsweetened Cocoa

-> Hershey Great for baker

2) Dutch Proccessed Unsweetened Cocoa (don't use in icing)

-> Hershey's European Style Cocoa (Sysu International)

-> Bensdorf- real dutch cocoa (Sonlie Int'l) 8318882 0r 8318904 (contact numbers)

-> Valrhona- (Bacchus Int'l) 6750 Ayala Avenue (address)

3) Black Cocoa "Shamrock"

-> 1/2 cup bensdorf and 1/2 cup black cocoa (for Black Chocolate Cakes)

Classification of Cake

1) Fat type

-> butter, margarine, shortening

-> Chocolate Butter Cake, Buttercake, Pound Cake, Fruit Cake

2) Foam Type

-> chiffon cake, sponge cake, angel cake

Type of Meringues

1) French Meringue - + butter

2) Swiss Meringue - heat method + butter

3) Italian Meringue - boiled icing + butter

-> Boiled Icing + 4 1/2 cups Softened Butter OR 2 1/4 cups Softened Butter and 2 1/4 cups Shortening/Margarine

-> note- cream the butter before combine boiled icing

-> Hot method- eggwhites & sugar at double broiler (maligamgam), then beat in kitchen aid mixer

-> mix boiled icing into glass bowl (pyrex) or stainless bowl... do not mix in plastic bowl.

Stages of Syrup

-> simple syrup

-> thread life

-> soft ball

-> hard ball

-> hard crack

Barn Marie:

-> pan with towel..pour hot water

-> steam baking

Kitchen Aid Mixer:

-> 5 quarts

-> use padel- butter & sugar

-> use wire whisk- eggs

-> use hook - dough

Candy Thermometer: Syrup For Boiled Icing

-> 260F -Philippines

-> 240F - U.S.A

Boiled Icing Syrup:

-> 255F - start beating eggwhite with cream of tartar at high speed

-> 260F - hard ball stage, remove from fire..pour into beaten eggs with cream of tartar.

Other way for Mixing Egg with cream of Tartar (For Chiffon Cake)
-> 4mins beat in HandMixer 
--> 3mins beat in Kitchen Aid

Simple Syrup: GENOISE

-> Ratio 1 : 1

-> 1 cup water : 1 cup sugar-> saucepan boiled-> 5mins-> remove from fire.

-> cool- add flavoring (1/4 cups rhum)

-> simple syrup add flavoring (liquior)

-> Liquior- rhum, vodca, gin, brandy

Magnolia Gold Butter:

-> Salted- Cake

-> Unsalted- Icing

-> 1 Bar = 1 cup = 16 tbsp

Eggs:

-> Large- standard the quantity- 2 oz

-> cold egg - easy separate eggyolk into eggwhite

Pour N' Whip

-> 2 cups - kitchen aid mixer - make double - cover with plastic wrap put in refrigerator

Testing

-> Baking Soda - vinegar

-> Baking Powder - water

-> sprinkle the powder into liquid, the reaction to make a bubbles, if no reaction don't use it.

Two Categories Of Chocolate
*Compound Chocolate
*Couverture Chocolate

Proper Storage Of Chocolates
* Styro Boxes

Shelf Life Of Chocolates
* Brown Chocolate-> 8months to a year
* White Chocolate-> 3months
* Colored Chocolate-> 3months

Different Methods Of Melting Chocolate
* Microvawe-> power 50%/#5-30second
* Double-boiler Method-> Barn Marie-> simmer water not boiled
* Direct Method-> Machine

Different Types Of Nova Chocolate
* Regular Milk
* Premium Chocolate
* Super Premium Chocolate
* Semi-sweet Chocolate
* Bittersweet Chocolate
* Dark Chocolate
* White Chocolate Original
* White Chocolate Bonnet
* Colored Chocolate
* Unsweetened Chocolate
* Chocolate Droplets

(kapag may topak ka, kain kalang ng chocolate... hehehe tip lang)

IMPORTANT RULES IN BAKING

FONDANT,GUMPASTE AND MARZIPAN

---> after mixing, rest

For blanket, circle, stripe and other decoration paste in fondant cake

---> 50-50 gumpaste and fondant 

Character Mold

---> use gumpaste

---> use marzipan



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