Pastry FAQs Letter F
- Q9. Filling - How much buttercream filling should one add in between cake layers?
- Q11. Flour - What is high-ratio cake flour?
- Q12. Flour - What is the difference between bread flour and cake flour?
- Q13. Flour, self rising - What is in self rising flour?
- Q3. Fondant - What is fondant?
- Q1. Frangipane - What is (Crème Frangipane) Frangipane cream?
- Q2. Fraisage - What is Fraisage?
- Q10. Frosting - Is buttercream and frosting the same thing?
- Q4. Fruits - Which fruits contain a lot of pectin?
- Q5. Fruits - Which fruits are acidic?
- Q6. Fruits - Which fruits are considered sweet?
- Q7. Fruits - Which fruits contain low amounts of pectin?
- Q8. Fruits - Which fruits are semi-acidic?
- Q14. ---
- Q15. ---
Crème Frangipane (Frangipane cream) is created by adding pastry cream to almond cream. As to how much, add 30% of pastry cream; another words, add 30g of pastry cream to 100g of almond cream.
White fondant (also called rolled fondant, white icing, etc.) is an icing that can be rolled out thin (using a rolling pin) and it is used to cover a cake to give a more professional look and finish to the final product (eg; wedding cake, birthday cake, etc).
Fraisage is a technique used to blend ingredients together when you want minimal gluten development. You will understand better once you watch the video on Fraisage making Pate sablée.
Fruits that contain a lot of pectin are; apples, citrus fruits, apples, cranberries, currants, Plums, grapes, quinces.
Common fruits that are acidic are; cranberry, grapefruit, kiwi, lemon, limes, orange, pomegranate, pineapple, strawberry, tangerines.
Sweet fruits; Banana, date, fig, grape, papaya.
Low Pectin Fruits; apricots, blueberries, cherries, peaches, pears, pineapple, raspberries, strawberries.
Semi-acidic fruits; Apple, blackberry, cherry, grapes, lychee, mango, nectarine, peach, pear,plums,raspberries.
As a rule of thumb, the amount of buttercream filling used in between each cake layer should be about half the thickness of the sponge cake layer.
Frosting is buttercream is not exactly the same thing. When you use all butter when making buttercream, it is called buttercream. When you replace a portion of the butter with cheaper fats, such as shortening or margerine, then it is called a frosting.
High-ratio cake flour gives the best rise for products that have a high ratio of sugar to flour. It gives excellent crumb color and lots of volume to the final product. If a lot of fat is in the recipe, it will absorb it, preventing the mixture from separating.
Bread flour has a high protein content which in turn produces a lot of gluten, which results in a chewy texture, while cake flour has low protein which results in less gluten production, giving you tenderness in the final product, eg; sponge cake, cookies, etc. Cake flour absorbs more liquid and fat than bread flour.
Self rising flour is simply flour with baking powder. Assume about a tsp to 1 ½ tsp of baking powder per cup of flour.