Chapter 13 Syrups Icings and Sauces On Baking
Chapter 13 Syrups, Icings and Sauces On Baking Labensky et al. Copyright © 2005 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. © 2005 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Sugar Syrups • Sugar is a key ingredient in the bakeshop. • It can be incorporated in its dry form or when liquefied into a syrup. • Sugar syrups take two forms: – Simple syrups, mixtures of sugar and water – Cooked syrups, made of melted sugar cooked until it reaches a specific temperature • The syrup’s density is dictated by the purpose. On Baking Labensky et al. © 2005 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Sugar Syrups • Simple, or moistening or dessert, syrups moisten cakes, make sauces, sorbets and beverages. • Concentrated cooked sugar syrups are used for meringue, buttercream, candy and caramel. – Here the sugar is cooked to far higher temperatures than simple syrups. – Water is added at the beginning and evaporates during boiling. – The less water in the final solution, the harder the syrup. On Baking Labensky et al. © 2005 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Stages of Cooked Sugar On Baking Labensky et al. © 2005 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Icings • Or frostings, are sweet decorative coatings used as filling between layers or, as coating over the top and sides of the cake. • There are several types: – – – – On Baking Labensky et al. Buttercream Foam Fudge Fondant Glaze Royal icing Ganache © 2005 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Icings On Baking Labensky et al. © 2005 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Icings On Baking Labensky et al. © 2005 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Dessert Sauces • Provide moisture, flavor, texture and enhance presentation. • Vanilla custard, the principal dessert sauce, is made with milk and cream. • Other dessert sauces include: – – – On Baking Labensky et al. Fruit Caramel Butter Wine Chocolate © 2005 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Convenience Products • Icings, glazing and toppings are available. • Icings are often exceedingly sweet and overpowered by artificial flavors and chemical preservatives. • The products save time and have consistent results but are more costly than scratch products. On Baking Labensky et al. © 2005 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
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