baking basics cakes cookies pies yeast breads quick breads

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 Coat gluten to keep

it from becoming it from becoming over developedover developed

Adds richness and Adds richness and flavor to baked flavor to baked productproduct

Helps keep baked Helps keep baked product tenderproduct tender

Ex. Butter, Butter, shortening, oil, shortening, oil, margarinemargarine

SweetenersSweeteners Add flavor and

sweetness Helps baked product

brown Helps baked product

remain tenderEx. Sugar, honey, corn

syrup, powdered sugar, molasses

OTHER INGREDIENTS Eggs –

Add colorTrap air to help with

leaveningHold baked product

togetherAdd flavor and richnessAdd 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 ProcessPlacement 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 panRemove from pan

immediately, unless recipe says otherwise

Cool on cooling rack to allow even cooling