Essay on Finishing for sausage in the Bakery

The finishing state of sausage is just like the structure of the pasties and pies. However, the roll is used to fold for getting the pastry. The significant part is that the rolls sided should be locked with due care. In another way, the pastry could be locked simply by pressing both corners inside the roll. While baking the pastry there should be extra careful to check that the pastry is sealed with meat and no matter is going to leak out. For the prevention of drying and shrinkage of the meat there should be nice cutting of roll with sharp knife to avoid the breakage of the roll. Polishing of the pastry with eggwash gives a smooth and glowing look to the pastry which increases the appetize of the viewers. The head of the rolls should be covered with the marks of knife to look at the rolls. The presentation could be made with the bread crumbs and roasted sprinkles on the dish to give a final look. 

Finishing with fruit filling or custard

When you are making flan, shells are made with cream custard. The shells are brushed with melting chocolate to prevent the moisture in the crust, which is covered by the bread without cutting the edge. For this, there is possibility to use hot jelly which is also used for the prevention of the moisture in the custard. There may be process to set out the custard to be cold which is made of beaten cream to get more smooth custard flavor.

Finishing with jams and jellies

Finishing with jams and jellies, there is prevention of bases of seepage, and there should be use of hot jelly, which is brushed with melted chocolate. Furthermore, you can use shell for the presentation of jelly. For the purpose of garnishing the jelly, it must be cold and decorated with fresh fruit. Jelly should be highlighted with some space, and it shouldn’t be fully covered.

PIPING  in the Bakery

Piping is a method to use different mixture with a forcing cone to decorate the cake and jellies. The piping cone is made with a filled bag and a starting point with a nozzle to get certain design. Nozzle should be designed to add more space to fill the bag.

There are different sizes and designs of nozzles available in the market to use the different structure of the cake designs. There are specific designs of nozzles to maintain consistency in the design of appearance. The designs of nozzles are twisted in a way that gives a unique design to the cakes. The twisting design of nozzles prevents the mixture from leaking out. The start of the mixture bag should be folded in a way that prevents the leakage in designing the cake. This will help to fill out the bag with mixture from one side, and others will be helpful to prevent the leakage. Airbags in the mixture should be avoided, so it should be avoided to be overfilled because space could cause air bubbles, which may cause difficulty in designing.

The head of the mixture bag should be lies in the palm and handled with index finger and thumb to give shape to the mixture. To hold bag following should be taken into consideration:

·         The head of the mixture bag should be lies in the palm and handled with index finger and thumb to give shape to the mixture.

·         Use other fingers to press the bag, which forces the mixture to give the design to mixture.

·         Press the mixture to drop on the cake to decorate the cake with creamy mixture. While piping the cream on surface of cake, there should not be more quantities through the nozzle. It may create discrepancy.

ICINGS AND GLAZES

Icing and glaze are used in baking products to increase the flavor in the cake and other bakery stuff. For birthday, wedding and other events, many people prefer to decorate the cakes. This is not really the right way to decorate the cakes in addition to evaluate the cake and other stuff. 

CUSTARD AND JELLY

Burn custard creates the dirty taste if the taste is burnt while baking in the saucepan as it makes it completely useless taste. The custard should be cool in moderate temperature, which creates thickness in the custard after pouring the custard in bowl. Shells and nutmeg should be sprinkled on custard with due care. This is considered as final stage of preparing final product as it gives final shape to the custard which is used to prepare in different stages.

Finishing Flans 

When the baking is final and prepared, the custard should be filled with two-third portions. The custard should be poured with warm custard and piped should be spread on the cake. If the cake is not cold it may be caused by melting ice in mixture, which could change the design. When custard is cold it is ready to decorate. Melting chocolate may spoil the decoration as it will spread on custard on the surface of custard. Arrange all the fruits and nuts on the surface of custard to fill the decoration on custard. Fruit and nuts should be properly used in the decorations so that there are not heavy piles on the surface which reduces the taste of custard. Mind that the final product should be cut in design without influencing the decoration of the custard.

The final product should be moisture in a way that represents the surface of custard more glossy and shiny, which will give an attractive look to custard. The decoration should be provided in such a way that it does not give moisture to fruits and nuts on the upper layer. The upper layer should be covered with a sealing decoration, which will not create air bubbles to the nuts.  A series of different glaze may be used. There may be different glaze available in the market, but you should try your preparing with the following option which is described in Quiches.