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

Kneading

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