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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.

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BAKING BASICS

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  1. BAKING BASICS CAKES COOKIESPIESYEAST BREADSQUICK BREADS

  2. All baked products need most or all of these basic ingredients: • FLOUR • LEAVENING AGENTS • FATS & OILS • SWEETENERS • OTHER INGREDIENTS

  3. 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.

  4. 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.

  5. Leavening Agents (part one…) • Air introduced through • Creaming fat and sugar together. • Sifting flour. • Beating batter. • Whipping egg whites.

  6. 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)

  7. 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.

  8. 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.

  9. 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

  10. Sweeteners • Add flavor and sweetness • Helps baked product brown • Helps baked product remain tender Ex. Sugar, honey, corn syrup, powdered sugar, molasses

  11. OTHER INGREDIENTS • Eggs – • Add color • Trap air to help with leavening • Hold baked product together • Add flavor and richness • Add tenderness and texture

  12. 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.

  13. 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

  14. 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.

  15. 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.

  16. 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

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