Baking & DoughYou will learn:

How to prepare complex dough recipes by applying baking principles.

In your culinary journal:1. What do you feel is something that is very important when baking?2. What are some types of dough's you have made?3. What are some dough's you would like to make?

Baking: Basic Ingredients

• Baking Formulas:

Have been developed using exact types of ,

if the formula is not followed precisely, the products

will be

affected.

Basic IngredientsGluten:

Firm elastic substance that affects the of baked products. The higher the flours

content the more potential it has to form gluten.

Gluten Replacement:

Crumb:

The internal of a baked product

Basic Ingredients: FlourThe proteins and starch in flour give structure.Examples:• B flour• Soft Wheat flour• flour• Cake flour• flour

Basic Ingredients: Liquids

Liquids are essential in baking. Too water to a pie dough will

cause gluten formation with may result in a

texture.

Examples:

•

•

• Eggs

• Sugar syrups

• butter

Basic Ingredients: Fats

Fats surround or enclose the flour particles and prevent long strands of gluten

forming. This the baked goods as well as

adding .

For example:

•

• Oil

•

• Margarine

Basic Ingredients: Sugars & SweetenersSugars and sweeteners add a sweet, pleasant flavor to baked products as well as:

Basic Ingredients: Sugars & SweetenersTypes of:

• Molasses• Brown sugar• Turbinado sugar• Coarse sugar•

•

• Superfine sugar• Corn syrup• Maple syrup• honey

Basic Ingredients: EggsSecond most important ingredient in baked products. They add:• Structure & thickener• Emulsification- • Aeration-• Flavour• Colour-

Basic Ingredients: Leavening AgentCauses baked goods to by introducing Carbon Dioxide or other gases into

the mixture. The gases expand from the heat of the oven, stretching the cell walls in the

baked product. The end result is a

For Example:

• Air

• Steam

•

•

• Yeast

Basic Ingredients: SaltEnhances the product through its own flavor as well as bringing out the flavor of other ingredients. Salt also acts on gluten and results in acceptable texture.

Basic Ingredients: Flavouring

Enhance the flavor of the final baked good influencing

the baking process.

For example:

•

•

Basic Ingredients: Dough

Contains less liquid than a batter, making it easy to work with your

. Doughs may even be stiff enough to

cut into . Doughs are formed

when the dry and liquid ingredients are combined to create

products.

Mixing Methods: Beating

ingredients vigorously to add

or develop gluten.

Use: spoon, electric or bench mixer with paddle attachment.

Mixing Methods: Blending

two or

more ingredients together until they are evenly .

Use: Spoon, whisk, rubber spatula, or bench mixer with paddle

attachment for blending.

Mixing Methods: Creaming

Use: Electric or bench mixer with paddle attachment on medium speed

Mixing Methods: Cut In

Mix solid with

until lumps of the desired size remain.

Use: Pastry cutter, bench mixer and paddle attachment, two knives, or

fingers.

Mixing Methods: Folding

Gently adding light, airy ingredients such as to

ingredients by using a smooth circular

movement.

Use: spoon or hands

Mixing Methods: Kneading

Working the dough to develop and evenly

ingredients.

Use: hands or bench mixer with dough hook

Mixing Methods: Sifting

Passing dry ingredients such as flour through a

to remove lumps, blend and add air.

Use: Rotary sifter, or mesh strainer by tapping the side over your bowl.

You will learn:How to prepare complex dough recipes by applying baking principles.

Mixing Methods: Stirring

blending the ingredients until

combined.

Use: spoon, rubber spatula or whisk

Mixing Methods: Whipping

Vigorously beating ingredients to .

Use: whisk, electric or bench mixer with whipping attachment.

BISCUITS!!!

• How to make?

Watch video

BISCUITS: What makes a good biscuit?• Appearance:

• Color:

• Crumb:

• Texture: *Separates into layers

• Flavour:

* Bitter flavor? Too much baking powder.

What can we add?

BISCUITS

How do we serve biscuits?