Transcript Baking - District 205

Baking
Ingredient Basics
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Common ingredients in all baking:
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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
Flour
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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
Leavening Agents
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Leavening agent is a substance that triggers a
chemical action causing a baked product to
rise
 Types of leavening agents:
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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
Continue
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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).
Batters and Doughs
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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.
Batters and Doughs
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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
Quick Breads
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Quick breads are quick and easy to make.
They don’t 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
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
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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
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Biscuits
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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
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Pastry and Biscuit Methods
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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.
Cookies
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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
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
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