When calculating your cost for a recipe the cost of electricity is often overlooked. You know that there is a cost, but, the average individually simply neglects to figure out the exact cost of electricity when baking pastry.
Well, we broke it down for you, so that you will be able to calculate your electricity cost more precisely.
When baking at home you have 2 options. To use a large oven or a more compact oven, as shown below;
Standard oven -4000watts (cost per hour: $.39)
Electricity cost when baking pastry (cont'd)
Question. What is pastry bag or piping bag?
Answer. A pastry bag is a cone shaped bag that has two openings. A small opening on one end, that is where the icing comes out of, and a large opening which is used for filling the bag. Other names for a pasty bag are piping bag or decorating bag. Pastry bags are often used to pipe through buttercream, chocolate, or other appropriate soft mixtures, for the purpose of decorating a cake.
These pastry bags came into picture once the cake became a symbolic recipe to celebrate many of the western festivals especially Christmas and Easter. Once the cake became an indispensable part of a birthday celebration, the pastry bag gained widespread recognition all over the world. It became the only tool by which you could decorate the items in a bakery. You can even draw pictures over a cake by using these bags. With time, when culinary art became an integral part of fine dining, bakers around the world not only had to make their products tasty, but they even had to make them look good. Pastry bags came in very handy. The utility of these bags soon expanded beyond bakery products as these bags began to be used for decorating various other products like pizzas and pancakes.
There are various pasty bags that exist in the market. One of the most popular are listed below;
Piping bag training 101 (cont'd)
Making macarons invloves combining a type of meringue into an almond paste mixture. The food color of choice is added to the almond paste mixture.The food color is used to complement the flavor of the filling. For example, a redish color would be used when making macarons with raspberry filling, or a yellow color is used to complement a lemon filling. As for the filling, it can either be jam, a cream or a ganache type of a mixture.
Buttercream is an indispensable ingredient in pastry. It plays an important role in masking and making borders on cakes, another words finishing a cake.
There are several ways to make butter creams. You can make buttercream using whole eggs, whole eggs and egg yolks, only egg yolks, only egg whites, or only fondant, and of course lots of butter. A cheap version of buttercream is to use shortening instead of butter.
One way you can make buttercream is by cooking....
Introduction to buttercreams (cont'd)
Cookies have an endless combination of ingredients that can be used to give you the desired finished product. Executing a recipe that is given to you does not really help you understand the dynamics of each ingredient. Each ingredient has its reason for being included in a recipe. Questions that may have asked yourself when making cookies are;
Hopefully all of your questions will be answered after going through this article.....
All you need to know about cookies (cont'd)
Question. What is dacquoise?
Answer. Dacquoise is a light airy batter that is used as a cake layer in many modern desserts. It is derived from almond meringue (pâte à succes) and hazelnut meringue (pâte à progres) It is made with egg whites and equal parts (1:1 ratio) of nut powder and icing sugar called tant pour tant. In our case some of the nut mixture is replaced with coconut. The name comes from a town in southwestern France.
More info on mixing methods or techniques used in french pastry
Coconut dacquoise (cont'd)
Strawberry coulis is simply strawberries sweetened with sugar and the addition of flavoring. In a bowl place the strawberries with the sugar and allow to macerate in the fridge over night. The next day, add flavoring and a hint of lemon juice. Blend all together in a blender for a few seconds in order to create your strawberry coulis. Refrigerate and use when needed.
Gelified strawberry coulis (cont'd)
More info on mixing methods or techniques used in french pastry
NOTE: If you already have the recipe but don't know how to execute it, watch our videos below in order to learn correct procedure or to follow proper technique
A common task when working in a pastry shop is making pies and tarts. The doughs are easy to prepare as long as you know what you are doing.
For further information about techniques used in French pastry to incorporate ingredients please follow the link.
The secret to making cream puff pastry is proper testing for perfect batter consistency.
continued in cream puff pastry article
Glazing is not necessary but without any glazing, a pastry won't feel like a pastry as a glaze gives the pastry a glossy look, as shown below.
The glaze prepared for a pastry generally contains whole eggs, egg yolks, egg whites, sugar syrup, fruit glaze, milk or water. Sometimes even fruit juices are added along with other ingredients. It is normally applied by dipping the pastry into the syrup or applying it with a brush.
For a beautiful golden radiance to your pastry you must glaze it with an egg before putting it in the oven. Use the yolks for a profound mahogany gloss, or flatten your egg yolks by adding a little milk for a lighter gold finish. For applying glaze over sweet tarts and pies, you can mix the yolk with a little frosting sugar. To make a heavy glaze, brush a very thin sheet of your egg over the pastry by making use of a pastry brush, then you can let it dry in the refrigerator for about 10-15 minutes before applying another coat. You can do it as many times as you like to build up a deep golden coat.
Please follow this link to learn how to glaze french pastries. Why Do We Need to Glaze the Pastries
This fruit tart is a pleasingly delicious and stylish dessert. Making a fruit tart involves numerous steps;
Continue reading our article on how to make fruit tart from scratch
There are many people who are purists and who wish to have home-made recipes. Some of these people may like to have puff pastries also made at home. The fact is that making puff pastries at home is not a difficult task at all. But, you must be ready to spend time and put forth the right efforts. It may take three days for making puff pastries because overnight refrigeration is required for certain steps, especially the first and the last one.
Once you learn how to make puff pastry at home, you may never opt for buying it outside. Further, home made puff pastries will be tastier and better than what you may get in the stores. You can use these pastries for desserts and savory dishes because they are versatile. The most important factor why one wishes to make puff pastry at home, is that you know your ingredients and there are no chemicals added.
If you decide to try making puff pastries at home, it is better you try small quantities. Once you gain confidence, you can increase the ingredients and try larger quantities.
The ingredients you require are simply all-purpose flour, unsalted butter, water and salt.
Making puff pasty dough involves three major steps. First you must make the puff pastry dough. Then you must add the butter to the dough and finally start making the folds. Each of these steps has a equivalent name in french as explained below.
The dough consists of 4 ingredients, flour, butter, water and salt. The butter can be only butter or a combination of butter and shortening. Some if not most professional pastry shops add some SPS shortening along with the butter, because it's much easier to rolll out the dough.
First of all let's start with making of the dough. You must mix the butter with the flour until the dough mixture has a sand-like texture. This must be done before adding the water and the salt. Once done, you add the water and the salt, and you knead the dough just enough to incorporate all the ingredients together. At this point you must let the dough rest. This dough is called detrempe in french. Wrap the detrempe with plastic wrap and refrigerate for at least 30 minutes or for best results over night.
The next step involves adding the butter. Before adding the butter to the dough, you must first soften the butter. Place butter in between two sheets of plastic wrap, and begin softening it by using a rolling pin.
Next, you must thin out the dough and add the thin layer of butter onto the dough. The dough and butter should have relatively the same temperature or consistency to ease the rolling out of the dough/butter. Fold the dough over the butter so that it is enclosed completely by the dough, and let rest another 30 minutes in the refrigerator. This is called beurrage in french. Now here is where everybody makes a mistake. The beurrage is NOT considered one turn. It's simply the beurrage part of the procedure.
Next you will begin making the required number of folds (follow link at the bottom of this article) in order to achieve the proper puff pastry dough. The folding part of this procedure is called tourage in french. Four your work surface area and begin thinning out the dough to proper size. The more you thin out the dough the better the results. Once the dough has been thinned out you will fold it on each side (as shown in video) but don't forget to remove all excess four that is on the dough, using a brush. You must rest the dough 30 minutes after each fold.
Once the puff pastry dough is ready you are able to make anything that involves puff pastry dough, for example, the famous apple turnovers, apple struddel, cornets, mille feuilles, etc.
Puff pastry dough may be frozen. Simply wrap tightly using plastic wrap before freezing. To use frozen puff pastry dough, simply defrost the dough in the refrigerator over night before using.
For more information on the subject, and the exact quantity of ingredients used, see our step by step video instructions on how to make puff pastry dough.
Knowing how to work with flower decorations is a must especially if your work involves working on wedding cake, birthday cakes and numerous other occasions.
In this lesson we will teach you how to make all the flowers shown above using gum paste. You may also use rolled fondant if you wish. The only difference between rolled fondant and gum paste is that gum paste dries quicker.
In this lesson you will be introduced to the following terminologies;
With the accessories shown in the pictures above you can decorate quite a large range of cakes for any occasion.
There is a few accessories you will need to make beautiful sugar flowers.
Be extremely careful when working with cooked sugar. Along with your mise-en-place, have a metal bowl of very cold ice water on your work station before starting to cook the sugar mixture. If sugar syrup falls on your skin, do NOT try to rub it off with your hand or using a towel. This will remove the syrup and your skin with it. Instead, immerse your hand into the cold ice water bath, and immediately see your doctor or go to the emergency. The severity of the burn depends on the temperature of the cooked sugar syrup.
Note that after about 4 minutes of cooking at medium heat, the temperature of the sugar mixture has reached 107 deg. C.
To continue to this lesson please follow this link; learn how to make Italian meringue buttercream.
Bread making is an art of its own. The wheat grain is where everything begins. Mixing ingredients to make bread involves many chemical reactions that take place in order to give you the final product.
Bread making involves 3 stages;
Introduction to making bread (cont'd)
Ice cream consists of a few simple ingredients; cream and/or milk, egg yolks, sugar and flavorings or fruit juices or purees.
The creaminess in an ice cream comes from a balanced between two ingredients in the recipe. Two special ingredients are what control the mouth feel and texture of the final product. Creaminess in an ice cream comes from the even distribution of air bubbles throughout the mixture, and the size of the ice crystals are controlled by one of the special ingredients.
Introduction to making ice cream (cont'd)
According to experts, Ganache was introduced sometime in the middle of the nineteenth century. Both the French and the Swiss claim to be responsible for its invention but it is still not known distinctly. In any case, it spread to other parts of...
how to make the perfect ganache (cont'd)
Meringues are delicious desserts that mainly comprise of egg whites and sugar. The trick in making them is in beating the egg whites and adding the sugar syrup at the right temperature so that the dish stays in a single semi-solid state when it is served. The difficult part about making a meringue is getting the consistency right. First, you will have to get through the entire process of how to...
meringue types and their uses (cont'd)
There are many people who are purists and who wish to have home-made recipes. Some of these people may like to have puff pastries also made at home. The fact is that making puff pastries at home is not a difficult task at all. But, you must be ready to spend time and put forth the right efforts. It may take three days for making puff pastries because....
how to make puff pastry at home (cont'd)
Pound cake is a cake which is made by using the four basic ingredients flour, butter, eggs and sugar weighing one pound each. The quantity of ingredients used though is not followed strictly as it may be a little too much for some families to consume. The main idea is to use all four ingredients in equal proportions, or in other words, in the ratio of...
Pound cake history and variations (cont'd)
You must never be content with just plain whipped cream when you have the option of adding so many other flavors to it. Making a special whipped cream is very easy and doesn't require much effort from your side. In most cases, it is as simple as adding a flavor to the cream. You have the choice of...
Here is some good news for you - Making the perfect pie or tart doesn't need for you to be a culinary genius! A tender, flaky pie oozing with fresh peaches, or a gorgeous golden tart laden with berries, sounds hog-worthy? Well, making.....
Tips for making pies and tarts (cont'd)
Souffle and mousse are often confused to be the same thing. It's often hard to differentiate between a mousse and a cold souffle, but they're different things. Although, this would probably be one...
Lining molds (or simply molds) are important in baking because they help increase the aesthetic value of the dessert you are preparing. Without a solid mold, it becomes difficult to retain the shape....
Different kinds of lining molds (cont'd)
Croissants have long been French delicacies, probably since before the 13th century. At that point they may not have retained their famous crescent shape. Before the croissant, it was the kipferi that....
Croissants -Their origin and variants (continued)
A tender, flaky pastry which is made up of many layers of fat is known as a Puff pastry. It is like a pie crust which tends to rise even without the presence of any fermenting agent. It rises mainly becaus...
History and Variants of Puff pastry (cont'd)
Cupcakes and muffins, who doesn't love them, but can you tell them apart? Or are you one of those foodies who just happened to stumble across this while gorging on some glorious cupcakes or muffins? Either way, the reason why....
How Do Muffins Differ from Cupcakes (cont'd)
Fondant can be colored by simply adding very little food coloring into the fondant and then simply knead the fondant until an even color results all throughout. For fondant one should use gel colors not liquid drops, so that the...
Using food color (cont'd)
Working with egg whites is always a little tricky as it is very difficult to get the right uniformity. Since egg white is a major component for making desserts, you have got to...
How You Can Work with Egg Whites (cont'd)
|1||Air brushing kit with mini compressor||$65
Air brushing kit with mini compressor, item #1, 3-speed
|2||Air brushing kit with mini compressor||$75
Air brushing kit with mini compressor, item #2, 5-speed
A pastry bag is a tiny cone-shaped container made of cloth, paper or plastic which is frequently used to squeeze frosting or icing by pressing it through a small outlet from the top. It is a tool which is largely used in bakeshops for decorating cakes and other items in the bakery.
Pastry Bag - Why do we need to use it (cont'd)
When working with cocoa, there is one concept that you must understand, especially when making cakes. It's important to know when to use natural cocoa powder versus 'dutched' (Dutch-processed) cocoa powder.
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