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
