The Egg Foaming, or Sponge Method Essay

Egg Foaming, or Sponge Method, is used when making sponge cakes or Angel Food cake. These light and airy cakes give all of their credit to the eggs or egg whites. The whipping of the eggs is crucial to making this product perfect. They are whipped with sugar to incorporate air which makes it so light. This is actually the Angel Food method, one of three egg foaming methods. Genoise method comes from Genoise which is a sponge cake that is naturally raised with eggs by slightly warming them with sugar and beating them together until they become thick and foamy. Instead of tempering the eggs, they are warmed by making a double broiler, which is a bowl on top of a pot of simmering water, and whisking them until they are up to temperature. They will also reach the ribbon stage which means that the mixture will fall off of the whisk when lifted into a ribbon. The Separated Foaming Method is done by separating the egg yolks and egg whites and whipping them separately. Then, whip some of the sugar with the yolks just until the ribbon stage, and do the same with the egg whites until soft peaks are formed. Next, small amounts of the whipped egg whites are folded into the egg yolks followed by any dry ingredients. Lastly, the fat is added to the mixture.
Laminated Dough is where the tasty croissants, danishes, and puff pastry come from. The flour, sugar, salt, and butter are all combined together to form the dough and is then put to set in a refrigerator. While the dough sets, a large amount of butter should be rolled and flattened until soft, but it shouldn't be so soft that it melts. The dough is then rolled out into a rectangle and the butter is spread onto the dough just before the edges. The dough should be tri-folded and then put back into the cooler to set. After 20 minutes, the dough should be flattened using a dough sheeter or a rolling pin and then folded again. This is laminating the dough. This should be done four or five times depending on what kind of dough is being used and/ or if the butter starts to come through the dough, which at that point the flattening process should be stopped and the dough should be put back under refrigeration to get the butter and the dough colder.
Tempering isn't necessarily used in specific baked products, but it is used in certain fillings or baked goods such as Pastry Cream. Tempering is done by having whisked eggs and taking the warmed portion of the filling and pouring about half of the mixture into the eggs to bring them up to temperature with the already warmed portion. If the eggs were added without tempering them first, they could curdle and then there would be scrambles eggs in the filling which is not acceptable. So, please temper eggs before adding to a warm mixture