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09/2019
Copyright © 2019, Fast ČR, a.s.
CAKE AND PASTRY DOUGH – INGREDIENTS
FLOUR
Flour used for cakes and fine pastries should have a lower protein (gluten) content,
than flour used for baking bread.
Medium-fine and fine flour
This flour has a lower protein (gluten) content and gives the baked goods, such as
cakes, tarts, fine pastry, pancakes a finer texture.
Flour with baking powder
It is a mixture of flour and leavening agents such as baking powder. To make 1 cup of
the flour and baking powder mixture, mix 1 cup of flour with 2 teaspoons of baking
powder.
Whole grain flour
Contains bran and wheat germ and may be used in doughs for tarts and pies. The
texture of a product made from whole wheat flour will be denser.
Corn flour
It is made from corn and is used for certain baked goods to which it loans a finer
texture. It may be used to thicken sauces and desserts.
Rice flour
It is made from rice and is used to make the texture of baked goods finer, for example
for shortcrust pastry.
BAKING POWDER
It is used as a leavening agent in baking.
BAKING SODA
It is known as sodium bicarbonate. It can be used as an additional leavening agent or
for darkening certain baked goods.
BUTTER
It provides a specific taste and a fine texture to baked goods. In certain recipes it is
possible to substitute oil for butter, however the resulting taste and texture of the
baked good will be different. In this case, use ¼ less butter than the amount of oil
indicated in the recipe. Before you start whipping butter together with sugar, allow it
to soften at room temperature.
EGGS
Eggs should be at room temperature to give the correct volume to baked goods. Crack
the eggs individually into a separate bowl and only then add to the other ingredients.
This will prevent ruining the entire batch if one of the eggs is rotten. If you will be
whisking the egg whites, carefully separate them from the yolks. Egg yolks contain
fat and their remains prevent the successful whipping up of egg whites. Before you
start whipping the egg whites, make sure that the whisk and the mixing bowl are
completely clean and without fat residues. Otherwise, the egg whites might not be
perfectly whipped.
MILK
Full-cream milk should be used unless indicated in the recipe otherwise. Low-fat or
half-cream milk can be used but the final taste and texture of the baked goods may
be different.
SUGAR
Usually white granulated sugar is used. It adds flavour, texture and colour to baked
goods.
Caster sugar is also frequently used because it dissolves easier when it is whipped
with butter. Brown sugar may be used to add a different taste and colour to the baked
goods.
BAKING
Allow the oven to preheat to the correct temperature before starting baking.
The baking temperature may differ depending on the type of baking oven. Reduce
the temperature indicated in the recipe by 15 – 20 ˚C if using a hot-air oven.
Instead of floured baking pans and trays, you can use parchment paper if
appropriate. You can coat the baking pan with a small amount of fat to prevent the
parchment paper from sliding on the smooth surface of the baking pan.
Test that the baked good is finished before taking it out of the oven. Gently touch
the top of the baked good, if it returns to its initial shape, it should be properly
baked. Carefully insert a skewer into the middle of the baked good and pull it out. If
the dough does not stick to the skewer, the baked good is finished.
To make biscuits crispier, take the baking tray out of the oven and place it onto
a metal rack. Move the individual items on the baking tray from their baking location
and allow them to cool down. Once they cool down move them from the baking tray
to a platter.
RECIPES
Sponge cake
4 eggs, separated egg whites from yolks
¼ of a cup of caster sugar
1 cup (150 g) of medium-fine flour with baking powder, sieved
3 tablespoons of water
■
Use the elastic balloon whisk
A2
.
■
Set the speed level to 6 and whisk up the egg whites into a thick foam. Reduce
the speed level to 1 and slowly add sugar until the foam thickens and stops to be
smooth.
■
Add the egg yolks and mix carefully.
■
Set the speed level to 1 and intermittently add flour and water. Whisk until the
ingredients combine.
■
Pour the dough into a pre-prepared greased and floured baking pan.
■
Bake in a preheated oven at 180 °C for approx. 20–25 minutes.
■
Allow the baked sponge cake to cool down on a metal rack.
Vanilla batter dough cake
125 g of butter, softened
¾ of a cup of caster sugar
1 teaspoon of vanilla essence
2 eggs
2 cups (300 g) of medium-fine flour with baking powder, sieved
¾ of a cup of milk
■
Use the A-shaped beater
A3
.
■
Set the speed to 6 and beat the butter together with sugar until the mixture is fluffy
and smooth.
■
Add the vanilla essence, eggs one after the other and beat them thoroughly.
■
Reduce the speed to 2 and slowly intermittently add flour and milk and beat until
a smooth dough forms.
■
Pour the dough into a pre-greased and floured baking pan with a diameter of 22 cm.
■
Bake in a preheated oven at 180 °C for approximately 45–50 minutes or until the
dough is golden in colour.
■
Allow the baked cake to cool down on a metal platter.
Butter biscuits (approx. 40 pcs)
125 g of butter, softened
¾ of a cup of caster sugar
1 teaspoon of vanilla essence
1 eggs
2 cups (300 g) of medium-fine flour
1 teaspoon of baking powder
■
Use the A-shaped beater
A3
.
■
Set the speed to 6 and beat the butter until smooth. Add sugar, vanilla essence and
the egg. Beat until a light smooth mixture is created.
■
Mix the flour and the baking powder.
■
Set the speed to 2 and gradually add the flour until everything is properly combined
into a single mass. Do not, however, beat for too long.
■
Use a teaspoon to form small balls and lay them out evenly on to a lightly greased or
parchment paper covered baking tray. Leave sufficient room around each ball. Using
a lightly floured fork, push down each of the balls.
■
Bake in a preheated oven at 190 °C for approximately 12-15 minutes or until the
biscuits are lightly golden in colour.
■
Take the biscuits off the baking tray and leave to cool down on a metal rack.
Cream snow puffs (20–24 pcs)
4 egg whites
1 cup of caster sugar
■
Use the elastic balloon whisk
A2
.
■
Set the speed level to 6 and whip up a thick snow from the egg whites. Lower
the speed to level 1 and carefully add half the sugar and whip it in. Then add the
remaining sugar.
■
Using a spoon, apply a small amount of the snowy mixture on to a lightly greased
baking tray. Leave about 3 cm around the individual pieces so that they do not bake
to one another.
■
Bake in the oven at 120 °C about 1 to 1½ hours or until the snow puffs are dry. To
avoid burning them, do not, however, bake then too long. Take them off the baking
tray and put them aside to cool down and store them in an air-tight container.
Note:
You can use a decorating tool to create larger snow puffs. This may
necessitate a longer baking time.
