SCHOOL OF BAKING
3
Module
Cake
Table of Contents
CHAPTE R 1 BUTTER 1 1 ! CHAPTE R 7 CHEE"E 1 1 ! Butter Cake (Flour Batter Method) Ha elnut Cake Banana Cake A&er'(a Cheese Cake (Baked) Crea& Cheese Cake Crea& Cheese P'e
CHAPTE R E&uls'f'er Cake
! -
"P#$ %E 1 1 !
CHAPTE R
-M UF F -$" 1 1 !
Cho(olate Ch') 9 :alnut Muff'n Blueberr4 Muff'n Al&ond Curl
Cho(olate ")on*e Cake Pandan "+'ss Roll
CHAPTE R #ran*e Ch'ffon .an'lla Ch'ffon
CH-F F #$ 1 1 !
Mo'st Cho(olate Ch'ffon
CHAPTE R Carrot Cake
F RU-T 1 1 !
R'(h En*l'sh 0undee Al&ond %u*elho)f
CHAPTE R
1 -
C#$T- $E $TA2 1 1 ! ! 1 / / 1
Pandan 3a4a Cake Fru't Flan -nstant 5ell4 Butter Crea& (2) Cho(olate %ateau6 Bla(k Forest Cho(olate Mousse Cake Cho(olate Fud*e
Butter Cake (Flour Batter Method)
I NGREDIENTS
Butter (unsalted) Margar ne Salt Butter Fla"#ur %an lla Fla"#ur S#r& t#l ' Gl()er ne A+,+ Fl#ur Bak ng ,#-der M lk ,#-der /gg Sugar /muls 0 er 1ater
Gms 150 150 ! $ ! $* $*0 . . $*0 $*0 11 $0
M ETHOD
(Flour Batter Method D) (Use Paddle) 1+ Beat &utter2 margar ne2 salt and 0la"#ur2 #n sl#- s3eed 0#r !0se) and ! m ns #n ! rd s3eed+ $+ Add s#r& t#l and m 4 #n !rd s3eed 0#r 1 m n !+ S)ra3e t5e s de #0 &#-l and &lend n 0l#ur2 &ak ng 3#-der and m lk 3#-der #n 1 st s3eed 0#r !0 se) and !rd s3eed 0#r ! m ns+ 6em#"e &atter and -as5 m 4 ng &#-l t5#r#ug5l(+ 7+ 15 sk egg2 sugar and emuls 0 er #n 7t5 s3eed 0#r 1 8 m n and !rd s3eed 0#r 1 8 m ns+ 5+ 95en &led t5e s3#nge nt# t5e 0at'0l#ur m 4ture+ Blend 1'! #0 t5e s3#nge #n ! rd s3eed 0#r 1 m n2 t5en an#t5er 1'! #n $nd s3eed 0#r 1 m n+ Add t5e rema n ng s3#nge #n 1 st s3eed 0#r 1 m n+ 15 le add ng t5e -ater+ :+ S)ale ! at !*0g ea)5+ .+ Bake at 1*5#C 0#r a&#ut !0;70m ns+ (Sugar Batter Method) 1+ Cream margar ne2 &utter2 emuls 0 er2 sugar and salt #n 1 st s3eed 0#r 1 m n 0#ll#-ed &( : m ns #n !rd s3eed+ Add eggs n 7 #r 5 stages #"er ! m ns #n !rd s3eed+
$+ Add t5e 0la"#urs and s#r& t#l #n $nd s3eed 0#r 1 m n+ !+ S 0t 0l#ur2 &ak ng 3#-der2 m lk 3#-der and add n #n 1 st s3eed mmed atel( 0#ll#-ed &( -ater 0#r !0se)s+ 7+ S)ale ! at 700g ea)5+ 5+ Bake at 1*5#C 0#r a&#ut !0;70m ns+
Ha elnut Cake
I NGREDIENTS
Ha<elnut ,aste /muls 0 er Butter Margar ne Sugar /gg A+,+ Fl#ur Gr#und Ha<elnut Bak ng ,#-der M lk ,#-der Gl()er ne'S#r& t#l Salt %an lla 1ater
Gms =5 1: 110 1!0 $55 $:0 $55 :5 10 10 $5 $ ! 50
M ETHOD
(Sugar Batter Method D) (Use Paddle) 1+ Beat Hal<elnut ,aster2 &utter2 margar ne2 emuls 0 er2 salt and sugar #n sl#- s3eed 0#r !0se) and 7 m ns #n !rd s3eed+ S)ra3e d#-n+ $+ Add n "an lla and eggs graduall(2 s)ra3e and m 4 0#r 7 m ns #n ! rd s3eed2 t5en add n gl()er ne 0#r 1 m n #n $nd s3eed+ !+ 95en &lend n t5e gr#und 5a<elnut2 s 0ted 0l#ur2 &ak ng 3#-der and m lk 3#-der #n sl#- s3eed 0#r !0se) -5 le add ng -ater+ 7+ S)ale ! at !*0g ea)5 5+ Bake at 1=0#C 0#r a&#ut !0 m ns+ (Flour Batter Method) 1+ Cream margar ne2 &utter and salt #n 1st s3eed 0#r !0se)s and ! m ns #n !rd s3eed+ $+ Add s#r& t#l #"er 1 m n #n !rd s3eed+
!+ S)ra3e t5e s de #0 t5e &#-l and &lend n 0l#ur2 gr#und alm#nd2 &ak ng 3#-der and m lk 3#-der #n 1st s3eed 0#r !0 se)s and !rd s3eed 0#r ! m ns+ 6em#"e &atter and -as5 m 4 ng &#-l t5#r#ug5l(+ 7+ 15 sk egg2 sugar and emuls 0 er #n 7t5 s3eed 0#r 1 8 m ns and !rd s3eed 0#r 1 8 m ns (!'7 s3#nge)+ 5+ Blend t5e s3#nge m 4ture nt# t5e 0at'0l#ur m 4ture+ Blend 1'! #0 t5e s3#nge #n ! rd s3eed 0#r 1 m n2 t5en an#t5er 1'! #n $nd s3eed 0#r 1 m n+ Add t5e rema n ng s3#nge #n 1st s3eed 0#r 1 m n -5 le add ng t5e rema n ng -ater+ :+ S)ale ! at !*0g ea)5 .+ Bake at 11=0#C 0#r a&#ut !0 m ns+
Banana Cake
I NGREDIENTS
Butter Margar ne /muls 0 er (>u )k .5) Sugar /gg A+,+ Fl#ur Bak ng ,#-der M lk Banana (6astal ) Banana Fla"#ur Gl()er ne'S#r& t#l Bak ng S#da Salt
Gms 1$0 1$0 1$ $55 $$5 !00 : 75 !00 ! !0 1 :
M ETHOD
(Use Paddle) 1+ Beat &utter2 margar ne2 emuls 0 er2 salt and sugar #n 1 st s3eed 0#r !0se)s and 5m ns #n !rd s3eed+ S)ra3e t5e s de &#-l+ $+ Add n t5e eggs graduall(2 s)ra3e and m 4 0#r 7 m ns #n !rd s3eed+ !+ Add n t5e l ?u d &anana and gl()er ne #n $nd s3eed 0#r $ m ns+ 7+ 95en &lend n t5e s 0ted 0l#ur - t5 &ak ng 3#-der2 &ak ng s#da #n 1st s3eed 0#r 8 t# 1 m n+ 5+ At t5e same t me m lk s als# added+ :+ S)ra3e t5e s de #0 &#-l and m 4 n t5e 0l#ur st )k ng at t5e s de #0 &#-l+ .+ S)ale ! at 700g ea)5+ *+ Bake at 1=0#C 0#r a&#ut !0m ns+
Cho(olate ")on*e (Trad't'onal ")on*e)
I NGREDIENTS
/gg Sugar /muls 0 er Salt %an lla S#r& t#l C#)#a ,#-der H+6+ Fl#ur Butter (melted)
Gms 5.5 !*5 $5 ! 5 $5 :0 $!0 115
M ETHOD
1+ 15 sk egg2 sugar2 salt and emuls 0 er #n 5 g5 s3eed (7 t5 s3eed) 0#r 1;$ m nutes+ C#nt nue #n med um s3eed ($nd s3eed) 0#r *;10 m nutes+ $+ Add "an lla #n $nd s3eed #"er 0e- se)s @ add s#r& t#l !+ S 0t 0l#ur and )#)#a 3#-der and 0#ld n #n 1st s3eed 0#r 15 se)s+ F#ll#-ed &( melted &utter+ 7+ Bake n 0#ur :A (15)m) t ns at 1*0#C 0#r a&#ut $0;$5m ns+ 5+ S3e) 0 ) gra" t( 0+75 B 0+5
E&uls'f'er ")on*e
I NGREDIENTS
/gg Sugar Salt >u )k .5 (/muls 0 er) H+6+ Fl#ur Bak ng ,#-der M lk (CH9) S#r& t#l'Gl()er ne Butter (melted) %an lla
Gms 750 !00 5 !0 $50 : 105 $* 105 7
M ETHOD
1+ 15 sk egg2 sugar2 salt and emuls 0 er #n 5 g5 s3eed (7 t5 s3eed) 0#r 1;$ m nutes+ C#nt nue #n med um s3eed ($nd s3eed) 0#r *;10 m nutes+ $+ Add "an lla #n $nd s3eed #"er 0e- se)s @ add s#r& t#l !+ S 0t 0l#ur and )#)#a 3#-der and 0#ld n #n 1st s3eed 0#r 15 se)s+ F#ll#-ed &( melted &utter+ 7+ Bake n 0#ur :A (15)m) t ns at 1*0#C 0#r a&#ut $0;$5m ns+ 5+ S3e) 0 ) gra" t( 0+75 B 0+5
