Pastry FAQs Letter S
- Q3. Sablage What is Sablage?
- Q2. Salt What's the effect of salt in pastry or food?
- Q12. Sheetpans - When do you usually butter and flour sheetpans?
- Q4. Scones What is the difference between scones and buttermilk biscuits?
- Q1. Sherbet What’s the difference between Sherbet and sorbet?
- Q10. Simple syrup How much flavored syrup should one use on every cake layer of a 10-inch cake?
- Q5. Sourdough starter - What is your cost to making a sourdough starter.
- Q6. Syrup 60 Brix What is Syrup 60 Brix?
- Q7. Syrup 30 Beaumewhat is Syrup 30 Beaume?
- Q8. Sugar crystallization How to prevent sugar crystallization?
- Q9. Sugar crystallization What is sugar crystallization?
- Q11. Sugar syrup (simple syrup) - What are other uses of simple syrup besides moistening sponge cake layers?
- Q13.Syrup - What is 1260D syrup?
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- Q15. ---
A1. Sherbets contain between 1 and 2 percent milk fat. Sorbets contain no milk products.
A2. Salt inhibits fermentation when making eg) breads, but at the same time, salt also serves as a preservative for foods.
A3. Sablage is the technique used to incorporate the butter to the dry ingredients. Watch video on Sablage
A4. First of all scones are British and biscuits are American. Some of the differences between the two are;
- Scones contain more sugar than biscuits.
- Biscuits contain a lot of buttermilk while scones contain quite a bit of butter and whipping cream.
A5. To create a sourdough starter using only white all purpose flour, your total cost comes to .45 cents (as of Dec 2015). To feed the starter once a week for the whole year comes out to $.62 (as of Dec 2015)
A6. Syrup 60 Brix is the same as Syrup 30 Beaume. Syrup 60 Brix is a water/sugar ratio of 1:1. For example if you will use 100g of sugar, you will add 100g of water (1:1). Simply bring the mixture to a boil and immediately shut off the heat. Allow to cool and add flavoring of your choice. Although we have found recipes for syrup 60 Brix with a ratio of .74:1. For example if you will use 100g of sugar, you will add 74g of water (.74:1).
A7. Syrup 30 Beaume is the same as thing as syrup 60 Brix. Syrup 30 Beaume is a water/sugar ratio of 1:1. For example if you will use 100g of sugar, you will add 100g of water (1:1). Simply bring the mixture to a boil and immediately shut off the heat. Allow to cool and add flavoring of your choice. Although we have found recipes for Syrup 30 Beaume with a ratio of .74:1. For example if you will use 100g of sugar, you will add 74g of water (.74:1).
There are a few methods that are used to prevent sugar from crystallizing when cooking sugar with water;
- Add a bit of glucose, lemon juice, vinegar or cream of tartar in the sugar syrup to prevent sugar crystallization.
- Using a brush moistened with water, brush the sides of the pan (as the sugar/water mixture starts to come to a boil) to remove any sugar that is stuck on the sides, thus preventing the sugar from crystallizing.
- Use lid to cover pan. The steam will wash down any sugar that is stuck on the sides, thus preventing the sugar from crystallizing.
- Do NOT stir the sugar/water mixture once it has began boiling.
A9. Crystallization is when the melted sugar goes back into its original crystalline form. Crystals are the solid form of sugar. When sugar molecules are mixed with water and heated, the molecules are able to move around freely. The sugar concentration and temperature is what initializes sugar crystallization. Sugar molecules having their own unique shape, must be moved in a specific position in order to re-join with each other and crystallize. This can happen just by stirring the mixture while you are heating it.
You may use about 60ml of simple syrup per 10" cake layer that is 1cm thick. You may also think of it as 6ml per inch of cake layer diameter. For example if your cake is 8-inches in diameter, you should use about 8-inch x 6ml per inch => 48ml of simple syrup per 8-inch cake layer that has a 1cm height.
- 6ml of simple syrup per 1-inch cake layer diameter
- 50ml per 8-inch diameter cake layer, 1cm thick
- 60ml per 10-inch diameter cake layer, 1cm thick
Simple syrup has a lot more uses than just moistening sponge cake layers when assembling cakes. other uses of simple syrup are;
- Diluting food coloring
- Diluting liqueurs or other flavorings
- Adjusting the consistency of fondant
- Glazing some pastries right after baking
You usually butter and flour sheet pans when baking delicate mixtures like meringues. First apply the butter and allow to set. Once set, sprinkle flour. Remove the excess flour by flipping sheet pan over. The flour prevents the mixture from spreading during baking.
1260D syrup is simply a mixture of equal parts of sugar and water. This mixture is brought to a boil and immediately the heat is turned off. Once cooled you may add the flavoring of your choice.