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Baking Basics: Ingredients Flour Flours- GLUTEN: All-Purpose-most common, moderate protein Whole-Wheat-makes products denser and heavier, mixed in = parts with AP Bread-high gluten, for making yeasty breads. Cake and Pastry-Less gluten, tender/fine texture. Gluten Flour-high protein, mixed with low gluten flour Liquid Different liquids render different results. Doughs and Batters POUR BATTERS: DROP BATTERS: SOFT DOUGH: Basis of many yeast breads and rolled biscuits. STIFF DOUGH: Easy to handle. Pie crusts, rolled cookies. Leavening Agents LEAVENING AGENT: Air- Steam- Baking Soda- Baking Powder- Yeast- Page 2
Fats Add volume by trapping air. Different fats = different flavors. Oil adds moistness and density, not volume. NEVER SUBSTITUTE. Sweeteners GRANULATED SUGAR: CONFECTIONERS SUGAR: BROWN SUGAR: Honey, Molasses and Corn Syrup Eggs Yolks create an emulation (binding liquids and fats in the recipe to keep them from separating) Heating will help set structure. Flavorings Changes texture, color and flavor Spices Liquid extracts Dried fruit Nuts Chocolate Page 3
Baking Basics: Processes Choose Oven Temperature Baking takes precise timing Correct oven temperature help products rise properly. PREHEAT: Choose Pans If you need to substitute a different size, make sure that both pans have a similar volume. TIP: Using the wrong depth causes improper rising. Different materials transfer heat at different rates. Pans made of glass or dark metal retain more heat, they create a thicker crust. Prepare the Pan Preparing pans helps to remove the baked good easier. Prepare pans before mixing ingredients. Common Methods of Preparing Pans Grease and Flour: Do not use salted butter or margarine (causes a darkened curst that sticks to the pan. Spray with cooking spray: coats a pan easily. Sometimes leaves a sticky film on pans. Line with paper: lines a pan with cooking parchment paper or foil. Bake the Food Page 4
Food must be placed in the oven so that heated air can circulate around it freely. HOT SPOT: Using 2+ pans: Using two pans= Using three/four pans= Set a timer Prevent heat loss by turning on the oven light, not opening the oven door. Baking in a Convection Oven Baking in convection speeds up the baking process by having a continuous current of hot air circulating. Reduce temperature by 25-50 degrees. Removing Baked Goods/Products Follow the recipe for removing baked goods from the pan to get the best results. Removing Baked Goods/Products Some cookies need to cool a bit to from up. Muffins should be removed immediately to prevent over baking. Cakes and breads need to cool partially to prevent cracking/tearing. Some things are served directly from the pan. Prevents product from becoming soggy. Use a wide spatula to remove cookies. Turn a loaf pan on its side. Special Removal Technique 1. Loosen: 2. Flip: 3. Lift: 4. Flip Again: 5. Cool: Storing Baked Goods Prevents sogginess and sticking together. Store immediately, deterioration begins as soon as products are done baking. Page 5
Quick Breads Making Quick Breads QUICK BREAD: Examples: biscuits, muffins Two basic mixing methods: muffin method and biscuit method. Muffin Method MUFFIN METHOD: How 2: Muffin Method 1. Measure ingredients ACCURATELY 2. 3. 4. 5. Use as few strokes as possible. Testing for Doneness: Muffin Method Muffins: Loaf breads: Pancakes (ready to turn): Biscuit Method BISCUIT METHOD: Cut solid fat into dry ingredients before lightly mixing the liquids. CUT IN: How 2: Biscuit Method 1. Measure ingredients accurately. 2. 3. 4. 5. 6. Rolled Biscuits ROLLED BISCUIT: Page 6
KNEAD: How 2: Rolled Biscuits 1. 2. 3. 4. 5. 6. Drop Biscuits DROP BISCUIT: Use a large spoon to scoop out dough from bowl and use a finger to push onto a greased baking sheet. Testing for Doneness: Biscuits Page 7
Yeast Breads Making Yeast Breads YEST BREAD: Examples: Sandwich bread, pizza crust, pita bread, rolls, pretzels, pastries and bagels. hands on time and hands off time How Yeast Works FERMENTATION: Types of Yeast Breads Basic White Bread- Batter Bread- Has a lighter texture. Sweet White Bread- Whole Grain Bread- Sourdough Bread- Tangy flavor and chewy texture. Mixing Yeast Breads Gluten traps carbon dioxide forming tiny pockets in the dough. Conventional Mixing Method CONVENTIONAL METHOD: Temperature is very important 1. 5-10 minutes-a foam will develop. 2. lukewarm. 3. 4. (temped at 105-115*) and let stand for until the fat melts. Cool mixture to Add enough flour to make a soft or stiff dough. There is enough flour when the dough cleans the sides of the bowl. Page 8
Quick-Mix Mixing Method QUICK-MIX METHOD: Liquid is warmer than the conventional method. 1. (half the flour) 2. 3. Add the liquid to the dry ingredients and beat until well blended. 4. Add just enough flour to make the kind of dough specified. Kneading Yeast Dough Batter breads do not need to be kneaded. 1. Sprinkle the work surface with flour and flatten slightly. 2. Use heels of both hands and push away from you. 3. 4. 5. Letting Yeast Dough Rise Place in a warm area. (75-85*) Finger test: press down 1/2 and if it springs back it s not ready. Punching Yeast Dough Down Once dough as risen, it must be punched down. After breads are punched down, it is ready to be shaped. Batter breads just need to be stirred down until close to original size. Baking Yeast Dough Preheat the oven before the bread finishes rising. SCORE: Prevents the curst from cracking and decorative. OVEN-SPRING: Testing for doneness Baking and Eating Yeast Breads Use a serrated knife to cut. Page 9
Well baked bread is smooth on top, and has a soft and springy texture and is has a consistent crumb. CRUMB: Page 10
Cakes and Cookies Cakes VERY important to follow the recipe exactly Measure ingredients correctly. If making substitutions, consult a guide. Shortened Cakes SHORTENED CAKE: The main leavening agent is baking powder or baking soda. Conventional Method CONVENTIONAL METHOD: 1. 2. 3. 4. 5. One Bowl Method ONE-BOWL METHOD: 1. 2. 3. Foam Cakes FOAM CAKE: Making Cookies BAR COOKIE: Example: Brownies DROP COOKIE: Example: Chocolate chip cookies Page 11
ROLLED COOKIE: Example: Sugar cookies MOLDED COOKIE: Example: Peanut butter cookies REFRIGERATOR COOKIE: PRESSED COOKIE: Example: Spritz Page 12
Pies Types of Pies PIE: Fruit Pie: Examples: Apple, blueberry Cream Pie: Examples: Banana Cream, Coconut Cream Custard Pie: Examples: Pumpkin and Pecan Pie Savory Pies: Usually served as a main course. Examples:Chicken Pot Pie, Shepard's Pie Making Pie Crust Tender and flaky like texture make for the most appealing pie. Basic pastry dough: flour, ice water, fat and salt. Sometimes recipes call for vinegar and sugar. Bind with flour and limit gluten development Different fat types result in different textures. Oil (substitute hot water) develops a dry and grainy crust. Preparing Pastry Dough Form a ball of dough that is either crumbly or sticky. Allow dough to rest so it can relax the gluten. Rolling Pastry Dough 1. Prepare the surface. 2. Press the ball to flatten slightly, start at the center and roll out in all directions making a quarter turn to maintain a circular shape. Roll out evenly to a thickness of about 1/8 thick and about 2 beyond an inverted pie pan. Page 13
3. Brush any extra flour off and fold dough in quarters and transfer to pan while you carefully unfold OR wind dough around the rolling pin and unwind dough into pan. 4. Carefully center the dough into the pan. Push it gently onto the bottom and up the sides, avoid stretching the dough (causes shrinkage) Handling Cracked Pie Crust Decorating the Edges FLUTED EDGE: Decorative edge. Many different styles, no right or wrong One Crust Pies Sometimes raw crust and filling are baked together and sometimes the crust is pre baked (blind baked). PIE SHELL: 1. 2. 3. Tuck the overhanging dough under to form a double thick edge. 4. 5. Bake shell blind or with filling, follow recipe. Two Crust Pies Larger portion should fit the bottom of the pie pan. 1. 2. 3. 4. 5.Trim the top dough 1/2 larger than the pie pan. 6. Press top and bottom together by slightly moistening the eye of the bottom dough. Tuck the overhanging top under dough and press well. 7. 8. Cut Slits in the dough so steam can escape. 9. Milk and sugar. Beaten egg and water. Other Crusts LATTICE CRUST: Page 14
CRUMB CRUST: Example: Gram cracker crust. STREUSEL: Convenience-mixes and ready made. Baking Pies Pie shells are typically baked at 425* and 450* for about 20 minutes. Filled pies are typically baked at 425* for the first 10 minutes and then reduced to 350* to cook the filling. Color is the best indication that pies are done. Page 15