Lab 4: Cake or Pâte à Choux

1) Choose ONE of the recipes to make:

2) Follow the instructions below to prepare your blog lab report. You will have to…

Post images while you are conducting the lab and narrate about your process in the blog.

Post a final video reflection on the outcome to your blog.

For instructions on setting up your blog, see Setting up your blog.

3) Submit the link to your blog on your group’s discussion board.

Criteria	Pts
Formatting Followed Photos embedded Video uploaded to YouTube Link to YouTube video provided	5.0 pts
Process Photos	5.0 pts
Process Narrative	3.0 pts
Final Photos	2.0 pts
Video Reflection	5.0 pts
Questions: How are your observations about crumb, weight and height consistent with the method used for each cake version. Consider gluten formation – which cake had more gluten? Consider the fat aeration – which cake was full of more air pockets What made these cakes rise/puff up in the oven? OR What about this recipe ensured that the puff would bake with a firm exterior and a hollow interior? What made these puffs “rise”? Why did the dough need to “cool down” before adding the eggs?	5.0 pts
Total Points: 25.0

Criteria

Pts

Formatting Followed

5.0 pts

Process Photos

5.0 pts

Process Narrative

3.0 pts

Final Photos

2.0 pts

Video Reflection

5.0 pts

Questions:

How are your observations about crumb, weight and height consistent with the method used for each cake version.
Consider gluten formation – which cake had more gluten?
Consider the fat aeration – which cake was full of more air pockets What made these cakes rise/puff up in the oven? OR What about this recipe ensured that the puff would bake with a firm exterior and a hollow interior?
What made these puffs “rise”?
Why did the dough need to “cool down” before adding the eggs?

5.0 pts

Total Points: 25.0

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