TAILIEUCHUNG - Lecture Professional baking (6th Edition): Chapter 20 - Gisslen

After studying this chapter you will be able to understand: Explain the selection factors for fresh produce, including government grades; describe the process of purchasing, receiving, storing and issuing fresh produce; create product specifications for fresh produce; provide examples of quality traits in several fresh produce items. | Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 20 Custards, Puddings, Mousses, and Soufflés Custards and Puddings Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 20 Rangetop Puddings Cornstarch pudding or Blancmange Consists of milk, sugar, and flavorings and is thickened with cornstarch. Cream puddings Same as pastry cream. Puddings bound with gelatin Examples would be panna cotta (Italian for “cooked cream”), mousse, and Bavarian creams. Custards, Puddings, Mousses, and Soufflés Custards and Puddings Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 20 Baked Puddings: Custards that contain additional ingredients. Scald the milk before beating it slowly into the eggs. Remove any foam. Bake at 325°F (165°C) or lower. Bake in a water bath so the outside edges do not overcook before the inside is set. To test for doneness, insert a thin-bladed knife an inch or two from the center. If it comes out clean, custard is done. Custards, .

• Ẩm thực
• Professional baking
• Lecture Professional baking
• Basic professional skills
• Baking equipment
• Basic baking principles
• Understanding yeast doughs