baking ch. 21. section 21.1 ingredients and techniques for baking
TRANSCRIPT
BAKING
Ch. 21
SECTION 21 .1
Ingredients and Techniques for Baking
Ingredient Basics
Flour
Gluten – a protein that affects the texture of baked products Helps determine how much a product will rise
All purpose – most popular, gives good results for most products
Bread Flour – highest gluten content, gives bread a strong structure
Cake Flour – contains less gluten, gives cakes a tender structure
Whole-Grain Flour
Weaker gluten than all-purpose Some have no gluten at all
Products rise less and have a heavy texture
Generally combines with all-purpose flour in recipes
Cannot be sifted, must be stirred
Contain some fat and should be stored in the refrigerator
Liquid
Water and milk are most common liquids
Milk adds flavor and nutrients Helps baked goods brown better To reduce fat in a recipe use fat free milk
Buttermilk is used in some recipes Gives slightly tangy flavor Adds acidity and affects leavening agent
Leavening Agents
A substance that triggers a chemical reaction causing a baked product to rise
Make baked products less compact and gives softer texture
Examples Air Steam Yeast Baking soda Baking powder
Air
Trapped in the mixture as it is beaten Creaming fat and sugar, sifting flour, beating egg
whites
When mixture is heated, the air expands and the product rises
Example Angel Food Cake
Steam
Leavens products that contain high amounts of water
When the mixture is heated, it turns to steam, which expands and causes the baked product to rise
Example Popovers Cream puffs
Yeast
A microorganism that produces carbon dioxide gas as it grows Needs food (flour or sugar), liquid, and a warm
temperature to grow
Types Active Dry & Quick-Rising – come as dry granules in a
packet, can be stored at room temperature Compressed – comes in individually wrapped cakes
and must be refrigerated
Baking Soda
Sodium Bicarbonate
Used whenever a recipe calls for buttermilk, yogurt, sour milk, or other acidic liquids
When combined with this type of liquid, baking soda produces carbon dioxide gas
Baking Powder
Contains baking soda and a powdered acid
The most common type is double-acting baking powder Releases some carbon dioxide when it is first mixed
with a liquid, the remainder is released when heated
Fat
Fat adds richness, flavor, and tenderness to baked products
Fats can be solid or liquid Solid and liquid fats cannot be easily substituted for one another
Butter/shortening substitutes – regular margarine Do not use soft, whipped, or liquid margarine Solid shortening can be substituted for butter/margarine
Any cooking oil can be used in baking as long as it has a mild flavor
Fat
Fats usually cannot be eliminated from baked products They can be reduced or partially substituted with
applesauce or pureed dried fruitsStore lard, butter, and margarine in the
refrigeratorStore shortening and oils at room
temperature unless other directed
Eggs
Add flavor, nutrients, richness, and color
They form structure in baked products When beaten, eggs add air to the mixture
To reduce fat and cholesterol, use two egg whites in place of one egg
Sweeteners
Sugar is the most common sweetener
Makes baked products tender, adds sweetness, flavor, and helps the crust brown
Common sweeteners: white, brown, honey, corn syrup, molasses, and powdered sugar
Some sugar substitutes are suitable for baking others are not
Store sweeteners tightly covered in a cool place
Flavorings
Fruits, vegetables, and nuts add flavor, texture, and nutrients to baked goods
Herbs, spices, and extracts are used in small amounts to add flavor
Extracts are flavorings in liquid form Almond and vanilla are most common
Store flavorings in tightly closed containers in a cool, dry place
The Role of Gluten
When flour and liquids are mixed together, gluten in the flour develops Becomes strong and elastic
It forms a network of tiny air cells Air, steam, or gas produced by leavening agents is
trapped by these cells
When heated, the trapped gases expand and the product rises.
Gluten in Action
The Role of Gluten
The longer the mixing time, the more gluten is developed Quick breads and cakes are mixed until just combined Yeast breads are mixed for a long time
Batters & Doughs
The ratio of liquid to flour determines whether a mixture is a batter or a dough
Pour batter – thin enough to pour in a steady stream (pancakes, waffles, cakes)
Drop batter – thick and usually spooned into pans (muffins, biscuits, cookies)
Batters & Doughs
Soft dough – soft and sticky but can be touched and handled (rolled biscuits, yeast breads, rolls)
Stiff dough – firm to the touch, easy to work with and cut (pie crust, sugar cookies)
Methods of Mixing
Kneading – to work dough with your hands to thoroughly mix ingredients and develop gluten
1. Turn the dough out on a very lightly floured surface2. With the heel of your hands, push down on the
edge of the dough nearest you3. Fold the dough in half toward you can give a
quarter turn4. Continue pushing, folding, and turning for the time
directed in the recipe
Preparing to Bake
Baking pans affect the results of baking Size, shape, and material
Most recipes are designed for light-colored metal pans
If using glass lower temperature by 25°F Glass retains more heat and may produce darker crusts
Dark pans produce thick crusts, lower oven temperature by 10°F
Pan Preparation
Grease and Flour – use waxed paper or a paper towel to spread fat inside
of pan
sprinkle a little flour into the pan
tilt the pan at different angles until flour is spread evenly
turn pan upside down over sink
tap gently to remove excess flour
Pan Preparation
Spray with a vegetable-oil cooking spray Does not work with all baked products Follow directions on can
Line a pan with paper Cut a piece of cooking parchment the same size and
shape as the bottom of the pan Grease pan and line bottom with paper
Conventional & Microwave Baking
Conventional oven – uses dry heat Products brown and develop crispy crusts Unless otherwise stated, always preheat your oven,
adjusting oven racks beforehand
Microwave oven – uses moist heat Products do not brown or develop crust Products are very tender and moist
Removing Baked Products from Pan
Some products must be removed from the pan immediately after baking
Others may cool for a few minutes in pan
Others may need to cool completely in the pan
Use cooling racks so baked goods cool faster and stay crisp
Storing Baked Goods
Baked products containing cream fillings and frostings should be refrigerated
Store all other baked products at room temperature, covered tightly
For long term storage, freeze in airtight containers
SECTION 21 .2
Quick Bread
Quick Breads
Breads that are quick and easy to makeThey do not require kneadingMost use baking powder as a leavening agentExamples:
Muffins Biscuits Pancakes Corn bread Fruit breads
Muffins
Muffins are prepared using the muffin method
Muffins that are properly mixed will have a rounded, pebbly top with coarse but tender texture
Over-mixed muffins will have peaks on top and are tough and heavy with long narrow tunnels
Muffin Method
1. Sift together or mix all dry ingredients in a large bowl, using the back of a wooden spoon make a well in the dry ingredients
2. Beat all liquid ingredients together in a small bowl until they are well blended
3. Pour the liquid ingredients into the well you have made in the dry ingredients. Mix just enough to moisten the dry ingredients – batter should be lumpy
4. Fold in remaining ingredients (ex. Nuts, raisins, chocolate chips)
Preparing and Baking Muffins
Instead of greasing the muffin pan you can line them with paper baking cups
Fill 2/3 full
Muffins are done when nicely browned and a toothpick comes out clean
Variations – fresh and dried fruit, vegetables, bran, and dairy products
Loaf Breads
Many loaf breads use the muffin method for mixing
Most are baked in a greased loaf pan If the bread contains dried fruits or nuts, line the
bottom of the pan with parchment paper
Bread is done when nicely browned and toothpick comes out clean It is typical for quick bread loaves to crack on top
Biscuits
Delicate, small breads Two types drop or rolled
Properly mixed biscuits have an even shape with a smooth, level top and straight sides Crust is an even brown When broken open the crumb is white Moist and fluffy, peels into layers
Over mixed – low volume and rounded top (smooth)
Pastry & Biscuit Method
Cut in – to mix solid fat and flour using a pastry blender or two knives and a cutting motion
1. Sift together or mix dry ingredients in a large bowl
2. Cut the shortening into the flour until the particles are the size of peas
3. Make a well in the center of the dry ingredients, add the liquids, stir until the ingredients are blended and form a soft dough
Rolled Biscuits
Turn the dough out onto a lightly floured surface, knead about ten strokes
Roll the dough out to a uniform thickness (1/2 inch)
Cut biscuits using a biscuit cutter that is lightly dusted in flour Press straight down, DO NOT twist the cutter
Re-roll leftover dough and make more biscuits
Place biscuits on ungreased baking sheet
Drop Biscuits
Made by dropping dough from a spoon
Contain more liquid than rolled biscuits The dough is too sticky to roll
Drop the dough in mounds on a greased cookie sheet Can also be spooned or dropped on top of casseroles