BAKING BASICS
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Transcript BAKING BASICS
BAKING BASICS
CAKES COOKIES PIES YEAST BREADS
QUICK BREADS
All baked products need most or all of these basic
ingredients:
FLOUR
LEAVENING
AGENTS
FATS & OILS
SWEETENERS
OTHER
INGREDIENTS
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.
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.
Leavening Agents
(part one…)
Air introduced
through
Creaming fat and
sugar together.
Sifting flour.
Beating batter.
Whipping egg
whites.
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)
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.
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.
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
Sweeteners
Add flavor and sweetness
Helps baked product
brown
Helps baked product
remain tender
Ex. Sugar, honey, corn syrup, powdered
sugar, molasses
OTHER INGREDIENTS
Eggs –
Add color
Trap air to help with
leavening
Hold baked product
together
Add flavor and richness
Add tenderness and
texture
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.
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
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.
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.
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