BAKING BASICS

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BAKING BASICS 

• CAKES COOKIES PIES YEAST BREADS QUICK
  BREADS

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All baked products need most or all of these
basic ingredients

• FLOUR
• LEAVENING AGENTS
• FATS OILS
• SWEETENERS
• OTHER INGREDIENTS

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When preparing baked goods it is also important
to understand some basics about the baking
process

• Oven temperatures
• Pans
• Placement in the oven
• Timing
• Cooling and removing from the pan.

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FLOUR

• Provides the structure of the baked product.
• When liquid is added flour absorbs it, swells and
  sticks together.
• Mixing or kneading create gluten (the proteins in
  flour that provide the glue that traps air in the
  product)
• There are many types of flours with different
  characteristics, they give the baked product
  different flavors and textures.

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Leavening Agents (part one)

• Air introduced through
• Creaming fat and sugar together.
• Sifting flour.
• Beating batter.
• Whipping egg whites.

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Leavening Agents (part two)

• Steam
• when large amounts of water and high heat are
  present
• Water turns to steam and product rises
• The steam leaves a cavity in product (great for
  fillings)

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Leavening Agents (part three)

• Chemical There are two basic kinds
• Baking Soda used with an acidic food (i.e. sour
  milk or lemon juice)
• Alkali Acid combine to form carbon dioxide
  which expands when heated, causing product to
  rise.
• Baking Powder combination of baking soda dry
  acid
• Addition of liquid causes reaction that forms
  carbon dioxide.

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Leavening Agents (part four)

• Yeast Microscopic plant that reproduces quickly
• Needs food sugar and flour
• Needs moisture
• Needs warmth
• Gives off carbon dioxide as it grows
• Create bubbles in dough
• Bubbles expand when heated and dough rises.
• Give baked products a special flavor and smell.

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Fats and Oils

• Coat gluten to keep it from becoming over
  developed
• Adds richness and flavor to baked product
• Helps keep baked product tender
• Ex. Butter, shortening, oil, margarine

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Sweeteners

• Add flavor and sweetness
• Helps baked product brown
• Helps baked product remain tender
• Ex. Sugar, honey, corn syrup, powdered sugar,
  molasses

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OTHER INGREDIENTS

• Eggs
• Add color
• Trap air to help with leavening
• Hold baked product together
• Add flavor and richness
• Add tenderness and texture

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OTHER INGREDIENTS

• Seasonings Add flavor and color to baked
  product.
• Salt stimulate taste buds to taste other
  flavors.
• Ex. Spices, extracts, chocolate, nuts, and fruit.

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The Baking Process

• Oven Temperature when baking a leavened product
  use the exact temperature in the recipe.
• During baking
• Product rises
• Crust heats
• Moisture evaporates
• Crust dries

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The Baking Process

• Pans can affect results.
• Material conduct heat differently, changes cook
  time.
• Size recipes developed for certain sizes, be
  careful to follow pan size recommendations.

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The Baking Process

• Placement in the ovens
• Pans must be placed in ovens so that air can
  circulate freely.
• One - in center
• Two separate racks opposite sides
• Etc.
• Be sure pans do not touch, it creates hot spots
  where food may burn or over cook.

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The Baking Process

• Timing
• be sure to use a timer,
• check close to done time,
• may vary by oven.
• Cooling removing from pan
• Remove from pan immediately, unless recipe says
  otherwise
• Cool on cooling rack to allow even cooling