Baking

1
Baking

2
Ingredient Basics

• Common ingredients in all baking
• Flour-proteins and starch in flour gives most of
  the structure
• Liquid- Usually water or milk
• Leavening agents- causes product to rise
• Fats- adds tenderness, richness and flavor
• Sweeteners-provides sweetness and flavor, makes
  product tender, and helps crust brown
• Eggs- help form the structure and binds
• Flavoring- extract flavors, spices, herb,
  vegetables, nuts

3
Flour

• When flour and liquid are mixed together, the
  gluten in flour develops, or becomes strong and
  elastic.
• - Gluten is a protein that affects the texture
  of a baked product and helps determines the
  structure
• - Over mixing will form too much gluten, which
  will lead to a tough consistency with long
  narrow tunnels
• Gluten is like a steel bridge, it provides the
  support/structure for all other components of the
  recipe

4
Leavening Agents

• Leavening agent is a substance that triggers a
  chemical action causing a baked product to rise
• Types of leavening agents
• Air trapped air in mixture expands when the
  product is heated. Ex Angel food is mainly
  leaven by beaten egg whites
• Steam As a product bakes, temperature of the
  water rises and steam is formed. The steam
  expands which causes product to rise. Ex Cream
  puffs

5
Continue

• Yeast is an alive microorganism that produces
  carbon dioxide gas as it grows. Yeast requires
  food, liquid and warm temperatures in order to
  act as a leavening agent
• Baking soda leavening agent used with acidic
  liquids, such as buttermilk, yogurt or sour milk.
  Baking soda produces carbon dioxide gas when
  activated by the acidic liquid
• Baking powder Made of baking soda and a powered
  acid (ex cream of tarter).

6
Batters and Doughs

• The amount of liquid in relation to the amount
  of flour determines whether a mixture is a batter
  or a dough. Batters have more liquid than doughs.

7
Batters and Doughs

• Four kinds of batters and doughs are
• 1. Pour batters thin enough to pour in a steady
  stream. Ex Cakes, pancakes, waffles
• 2. Drop batters are thick and are usually
  spooned into pans. Ex some quick breads and
  cookies
• 3. Soft doughs are soft and sticky but can be
  touched and handled. Ex rolled biscuits, yeast
  breads and rolls, and some cookies start with
  soft doughs
• 4. Stiff doughs are firm to the touch, easy to
  work with and cut. Ex Piecrust and some cookies

8
Quick Breads

• Quick breads are quick and easy to make. They
  dont require kneading and usually use baking
  powder as a leavening agent.
• High in carbohydrates, protein, B vitamins and
  iron. Some quick breads can be high in fat
• Examples of quick breads are muffins,
• biscuits, pancakes, corn bread,
• and fruit breads

9
Muffin Method

• Muffin method- Mix all dry ingredients in one
  bowl and make a well in the center. Mix all
  liquid ingredients in separate bowl and then pour
  them in the dry ingredient bowl.
• Do not over mix
• Mixture should be lumpy
• A properly mixed muffin should have a rounded,
  pebbly top

10
Loaf Breads

• Many quick loaf breads are mixed in the same
  manner as muffins.
• Usually baked in greased loaf pans
• If bread contains fruits or
• nuts, the bottom of the
• pan should be lined with
• parchment paper

11
Biscuits

• Biscuits are delicate, crisp crust and peels
  apart in tender layers
• 2 kinds of biscuits
• Rolled- rolling out dough ½ inch thick and
  cutting with a biscuit cutter. If you do not have
  a biscuit cutter, use the rim of a water glass.
• Dropped- dough is dropped with spoon. Contain
  more liquid and are too sticky to roll.
• - Both are made using the pastry and biscuit
  method of mixing

12
Pastry and Biscuit Methods

• In the pastry and biscuit method the fat is cut
  into the flour. To cut in means to mix solid fat
  and flour using a pastry blender or 2 knives in a
  cutting direction.

13
Cookies

• Cookies vary in texture, shapes, and sizes. There
  are six basic kinds of cookies
• 1. Bar Cookies Are baked in square or
  rectangular pans and then cut into bars, squares
  or diamonds. Textures vary from cakelike to
  chewy. Ex Brownies
• 2. Drop cookies Made from soft dough that is
  dropped from teaspoon onto cookie sheet. Ex
  Chocolate chip cookie

14
Cookies continued

• 3. Rolled cookies Also called cut-out cookie.
  Are made from stiff dough that is rolled out and
  cut out.
• Ex Sugar cookies
• 4. Molded cookies Are formed by shaping the
  dough by hand into balls. Can be rolled in nuts
  or can be flatten with a fork before baking. Ex
  Peanut butter cookies

15
Cookies continued
5. Pressed cookies Are made by pushing dough
through a cookie press, which can create a
variety of shapes. Ex Spritz cookies 6.
Sliced cookies Also called refrigerator cookies.
They are made by forming a soft dough into a long
roll and refrigerating it. When roll is chilled
and firm, cookies are sliced and baked
16
(No Transcript)