Bakery: Cake and Pans Essay Example

tool and equipment use, formula conversions, functions of ingredients and the use of proper flours.

5. Pastry (Bakery and Patisserie) Tools and Equipments Many of the following tools are basic baker’s tools, along with specialized baking tools, and as your love of baking grows you may find yourself shopping for those less-used, but fun-to-have, or can’t-live-without items to add to your collection. Baking tools are fun to have but beware, as your love of baking grow, shopping for baking tools and equipment can be addicting.

You don’t need to buy a whole kitchen full of professional baking equipment to bake well, but do choose each piece carefully. If you purchase quality baking pans and tools they will increase the quality of your breads, cakes, cookies, and pastries, save you money in the long term, provide years of use, and make your time spent baking a true pleasure.

5.1 Cookie, Cake and Bread Pans The most fundamental components of a baker’s kitchen are good quality baking sheets and baking pans. Invest in good-quality commercial-type pans which are heavier and retain heat better than lighter pans, and won’t warp or buckle. Most cookie, bread, and cake pans are made from light-colored aluminum, providing quick steady heat to allow the ingredients to rise evenly and produce tender, delicate crusts.

5.1.1 Cookie and Baking Sheets: Cookie sheets are rimless, flat metal sheets, perfectly designed for placing rows of cookies. They normally have a small rim on the short sides for easy gripping. The long flat edges allow you to slide cookies off the sheet after baking.

Baking sheets have raised edges all around, and

are normally the choice for professional bakers. They are a good, all-purpose pan and can be used for everything from baking cookies to toasting nuts. You normally want to have a set of 2 cookie sheets or 2 baking sheets, or both. When baking cookies, the second sheet can be waiting to go into the oven while the first one is baking. If you’re buying new, invest in good quality, heavy duty cookie and baking sheets. Heavy duty baking sheets retain heat better, won’t warp or buckle when heated, and should last a lifetime.

Choose cookie and baking sheets made of shiny, light colored metals, such as heavy-duty aluminum. The light color encourages even baking and are less likely to burn. Dark metals sheets and nonstick tend to brown baked goods faster; you may need to lower the oven temperature by 25 degrees and reduce the baking time slightly.

Insulated pans have a layer of air trapped between the layers of metal, which help prevent cookies from burning. However, since these pans are poor heat conductors, cookies may not tend to bake and brown as well, and you may over bake the cookies waiting for them to brown.

5.1.2 Jelly Roll Pans: Jelly Roll pans are the same as a baking sheet. They have a raised edge all around, usually ½ to 1 inch high. The most all-purpose size to have is a 12½ x 17½ by 1 inch Jelly Roll Pan. Jelly roll pans are most often used to make bar cookies, shortbread, sponge cakes, sheet cakes, focaccia breads, and more. A jelly roll pan is also good to place under

a fruit pie as it is baking to catch overflowing juices, and to hold springform and tart pans with removable bottoms while baking.

5.1.3 Layer Cake Pans: Many basic cake recipes use traditional round layer cake pans that are either 8 or 9 inches in diameter. The pans should be at least 2 or 2½ inches deep so that the batter doesn’t overflow. You’ll want to have a set of at least two round layer cake pans; however a set of three pans is best as many cake recipes are made with 3 layers. Choose pans with no seams on the inside and a good, heavy feel to them.

5.1.4 Loaf Pans: Loaf pans are used for most quick bread recipes, such as banana bread and zucchinibread. Metal, stone, glass, and ceramic loaf pans all work well for quick breads. Loaf pans can also be used for yeast breads. The most useful sizes are a 9¼ x 5¼ x 2½ inch loaf pans for larger loaves and 8½ x 4½ x 2½ inch loaf pans for smaller loaves. Darker loaf pans are good for crusty yeast breads; however light aluminum is best for sweet and quick breads so they don’t over-darken.

5.1.5 Muffin Pans and Baking Cups: Muffin pans are a rectangular metal baking pan with six or twelve cup, used to bake both muffins and cupcakes. Muffin pan sizes are typically mini, standard, and jumbo sized. Each cup is normally lined with paper baking cups, and then filled with muffin or cake batter. Muffin pans can also be used to bake dinner rolls or individual brownies.

A standard muffin pan

has 12 cups, each measuring about 2¾ inches at the top and 1-3/8 inches deep. Mini muffin pans normally have either 12 or 24 cups and measure about 1¾ inch across the top and ¾ inch deep. Jumbo muffin pans normally have 6 cups, and measure 3-3/8 inches across the top and 1¾ inches deep.

Muffin pans are traditionally made of metal; most common are aluminum pans; however flexible silicone pans are now available. Shop here formuffin pans and mini muffin pans. Baking cups are paper or foil cups used to line muffin or cupcake pans. The baking cups hold the batter making it easy to release the baked cakes from the pan. Baking cups are also available in reusable silicone. Paper cups come in a variety of fun and seasonal designs and colors.

5.1.6 Sheet Cake Pans: A single layer sheet cake is most often baked in a 13 x 9 x 2 inch RectangularPan,replacing a typical two-layer cake. The pan should be at least 2 inches deep, and for ease in cleaning, look for pans that have slightly rounded inside corners. Square corners can trap crumbsin the crevices. Shop here for13 x 9 x 2 inch pans.

5.1.7 Springform Pans: Springform pans are used for cheesecakes, streusel-topped cake, delicate tortes, and other cakes that would be damaged by turning them upside down to remove them from the pan. Springform pans are normally round, with expandable sides that are secured with a clamp and have a removable bottom. When the clamp is opened, the sides of the pan expand and release the bottom. When purchasing a springform pan, examine how tightly

the side locks onto the pan bottom when clamped into position. Less expensive springform pans may be prone to leaking and will bend or warp easily.

5.1.8 Square Baking Pans:

Many bar cookie and brownie recipes, and some small cakes, use a square baking pan that is either 8 or 9 inches. The pans should be at least 2 or 2½ inches deep so that the batter doesn’t overflow. Choose pans with no seams on the inside and a good, heavy feel to them. Aluminum pans are the best for cookies and brownies, and a glass pan is best for fruit desserts, baked custards, and bread puddings.

5.1.9 Tube Pans: The tube is used to conduct heat through the center of a cake, ensuring that the cake bakes evenly. Tube pans come in a variety of shapes and sizes, with Angel Food Cake Pans and Bundt Pans being the most common. Except for Angel Food Cake, fluted pans should be generously coated with butter or shortening, then dusted with flour for easy removal from the pan.

5.1.10 Angel Food Cake Pans: Angel Food Cake is baked in a tube shaped pan that is ungreased, allowing the cake to raise high by clinging to the sides of the pan, and then turned upside down after baking so the cake does not collapse while cooling. An Angel food cake pan should not be non-stick, allowing the cake to raise by clinging to the sides of the pan and almost doubling in size during baking; and it should include either “feet” that the pan sits on when turned upside down, or a tube that

is wide enough to fit over the top of a glass bottle or wine bottle. A pan with a removable bottom makes removing the cooled cake from the pan, and clean-up easier.

5.1.11 Bundt Pans: Bundt is pronounced “bunt” with the “d” being silent. A Bundt cake is baked in a special pan called a Bundt pan, a ring shaped pan with fluted sided,originally created to prepare German Kugelhopf cake. National Bundt Pan Day is November 15th. The modern Bundt pan was developed by the Nordic Ware company in 1950, and its fame rose after a Pillsbury-sponsored baking contest in 1966. The 9 x 4½ inch Nordic Ware Bundt Pan, can be used for many cake recipes.

5.1.12 Fluted Tube Pans: These pans are fun to use, producing a fancier cake than a basic layer cake. Panssuch as Bavaria shape, castle shape, chrysanthemum shape, star shape, heart shape are just a few of the fun shapes to choose from.

5.1.13 Kugelhopf Pans: Kugelhopf pan are for baking Kugelhopf, A European cake baked in a special Kugelhopf pan which is a deep, round, tube pan with ornate fluting, and a narrow center tube. The cake is a sweet yeast cake studded with raisins, nuts, and candied fruits, and has a round pyramid shape when the cake in unmolded.

5.2 Pie and Tart Pans Pie pans are available is various sizes and depths. The amount of pie filling will normally determine the type of pie pan to use.

5.2.1 Traditional Pie Pans: Most pie recipes are written for a 9 inch pie, and the pie pastry and ingredients will normally fit in

a 9 x 1½ inch Pie Pan, such as a Pyrex pan with ovenproof glass. Ovenproof glass pie pans are about the best for baking pies as they are an excellent heat conductor, they allow the bottom crust to brown well, the transparency of the glass allows you to see how the crust is browning, the surface is not marred when cutting with a knife, and they are easy to clean.

Ceramic and stoneware pie pans are beautiful to use and serve from, and the many colors available make them fun to use for holidays and attractive when serving guests. If using a metal pan, aluminum with a dull satin finish is the best for conducting heat. These pans are not as pretty; however they will not break if dropped. Dark metals can cause the crusts to over-brown and their coated surface can be marred with a knife. Disposable aluminum pans are inexpensive and handy for freezing and gift-giving, but the thin construction makes these pans a poor heat conductor.

5.2.2 Deep Dish Pie Pans:

Many ceramic and stoneware pans are available in deep dish, and are used when you have a larger quantity of pie filling. The fluted tops enable you to create a beautiful edge with minimal effort.

5.2.3 Flan Rings: A flan ring is a metal ring with no fluting around the sides, and no bottom. The ring is set on a baking sheet that is lined with parchment paper or a non-stick baking mat, and then filled. The baking sheet serves as the bottom of the pan. Flan rings are used to shape open-faced tarts, pastry shells,

and some candies.

5.2.4 Tart Pans: Tart pans normally have a fluted edge and may come in round, square, or rectangular shapes. They often have a removable bottom which makes is easy to remove the tart without damaging the delicate crust. Since tart pans are normally shallow, about 1 inch deep, the tart crust stars equally along with the filling.

5.2.5 Tartlette Pans: Small tartlette pans are designed as a one-serving size, perfect for buffets or teas. Six 4 or 4½ Tartlette pans will normally replace one large 9 inch tart recipe. Tartlette pans can also be used to make individual cakes and muffins.Shop here for tartlette pans.

5.2.6 Tarte Tatin Pan: A classic Tarte Tatin pan is 9½ inch diameter copper, lined with tin or stainless steel, with handles on the sides to make unmolding easy. Tarte Tatin is a caramelized upside-down apple tart, a classic French dessert. The pastry is placed over the caramelized apples before baking, and then after baking, the tart is turned out of the pan so the pastry is on the bottom. Shop here for tarte tatin pans.

5.3 Specialty Pans, Molds, and Dishes 5.3.1 Baba Molds: Baba molds are tall straight-sided, cylindrical shaped molds about 1½ to 3 inches in diameter, and 1½ to 4 inches in height. They are specifically designed for the classic yeast-raised sweet cakes called Babas. These same molds can be used for individual parfaits, mousses, and ice cream desserts.

5.3.2 Brioche Molds: A brioche mold is a deep, beautifully fluted round mold, made of tinned steel. They are specifically made for baking the traditional French knot-shaped brioche loaf.

A small brioche mold can also be used for baking small cakes, muffins, and individual sweet breads. A large brioche mold can be used for larger cakes and sweet breads.

5.3.3 Panettone Molds:

Panettone is normally baked in a paper panettone mold. It is the perfect way to bake, serve, and give as a gift all in one. Panettone is sweet, yeast-risen bread, filled with raisins and candied peels that are a Christmas specialty of Milan, Italy. It has a tall cylindrical shape with a domed top, and is eaten as a breakfast bread, afternoon tea, or dessert.Shop.

5.3.4 Soufflé Dishes: Soufflé dishes are round, with deep, straight sides and decorative ridges on the outside. They range in size from ¼ cup up to 8 cups. Smaller soufflé dishes, also called ramekins, can also be used to bake individual soufflés, custards, bread puddings or crisps or cobblers. The smaller sizes are also useful for holding pre-measured ingredients when prepping ingredients for cookies or cakes.

5.4 Mixing Bowls A good set of mixing bowls will be your constant companion while baking, used for mixing, whipping creams or egg whites, preparing ingredients, raising breads, or just storing food in the refrigerator. Glass bowls are also microwave safe and can be used on top of a double boiler. Have at least one small, one medium, and one large mixing bowl, and having two of each is even better. Having one extra-small and one extra-large bowls are also useful to have.

Stainless steel bowls are another good all-around choice; they are lightweight, durable, and can be heated, but can tend to dent easily and

are not microwave safe. Crockery bowls are very attractive, and normally oven-safe, however they are heavier and can chip if you’re not careful with them. Copper bowls are beautiful and expensive. However no bowl is better for beating egg whites into meringue. A chemical reaction occurs between the egg protein and the copper, giving the egg whites greater volume and stability than when they are beaten in a stainless steel or other bowl. Copper is often used when making candy and sugars since it is an excellent conductor of heat.

Acrylic bowls come in fun colors, and are lightweight, but may not be micro-wave safe. Plastic bowls and aluminum bowls are the least desirable. Plastic will absorb odors and fat which can transfer into your ingredients. Aluminum bowls will react to acidic foods to impart a metal taste.

5.5 Measuring Tools Good quality measuring spoons and cups or a scale is a must for baking. Baking is a precise science and all measuring should be precise to ensure successful baking.

5.5.1 Measuring Spoons: Basic measuring spoon sets include measures for 1/4 teaspoon, 1/2 teaspoon, 1 teaspoon, and 1 tablespoon. Larger measuring spoon sets may also include 1/8 teaspoon, 3/4 teaspoon, and 1/2 tablespoon. My favourite measuring spoons are stainless steel as they have sharp precise edges and provide the most accurate measuring. Measuring spoons are used for measuring small amounts of ingredients such as spices, leaveners, and extracts, and very small amounts of liquids. Pour liquids, such as vanilla extract, to the rim of the spoon; level dry ingredients, such as salt or baking soda with a straightedge. It’s helpful to have

two sets of measuring spoons so you don’t have to wash and dry the spoons to measure multiple ingredients.

5.5.2 Dry Measuring Cups: Basic dry measuring cups are purchased in a set that includes 1/4 cup, 1/3 cup, 1/2 cup, and 1 cup. Larger measuring cup sets may also include 1/8 cup, 2/3 cup, 3/4 cup and 1½ cup measures. A dry measuring cup does not have a pouring spout; instead they should have a straight edge to allow for easy leveling. Dry measuring cups are used to measure all dry ingredients such as flour, sugar, and oats, also for semisolid ingredients such as jam, shortening, sour cream, and peanut butter.

When measuring, add the ingredient into the measuring cup so that it is mounded and overfull, and then level it off by sweeping a straight edge, such as a metal ruler or knife, across the top of the measuring cup, leveling off the ingredient. My favorite measuring cups are stainless steel as they are the most durable and have the best edges; however you may also find acrylic cups you prefer. It’s helpful to have two sets of measuring cups so you don’t have to wash and dry the cups to measure multiple ingredients.