Presentation on theme: "In your culinary journal:"— Presentation transcript:
1 Baking & Dough You will learn: How to prepare complex dough recipes by applying baking principles. In your culinary journal:What do you feel is something that is very important when baking?What are some types of dough's you have made?What are some dough's you would like to make?
2 Baking: Basic Ingredients Baking Formulas:Have been developed using exact types of , if the formula is not followed precisely, the productswill be affected.Baking, unlike cooking leaves little margin for error, you cannot just substitute the same amount of cake flour for bread flour and expect it to turn out with the same results. You must understand how the ingredients work together in the BAKING FORMULA
3 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
4 Basic Ingredients: Flour The proteins and starch in flour give structure.Examples:B flourSoft Wheat flourflourCake flourHard wheat- bread flour; soft wheat- cake and pastry flour, bread flour has high gluten, allowing bread to rise fully and develop a fine crump, bread has a firmer chewier texture. Cake flour produces softer more tender product, pastry flour is not as fine as cake flour but not as high in protein as bread flour in the middle.
5 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:EggsSugar syrupsbutterWater is necessary for gluten structure, usually used in bread and pie crustsMilk & Cream- changes flavor, adds fat, protein and sugar, used in cream puffs,
6 Basic Ingredients: Fats Fats surround or enclose the flour particles and prevent long strands of gluten forming. This the baked goods as well as addingFor example:OilMargarine
7 Basic Ingredients: Sugars & Sweeteners Sugars and sweeteners add a sweet, pleasant flavor to baked products as well as:
9 Basic Ingredients: Eggs Second most important ingredient in baked products. They add:Structure & thickenerEmulsification-Aeration-FlavourColour-
10 Basic Ingredients: Leavening Agent Causes 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 aFor Example:AirSteamYeast
11 Basic Ingredients: Salt Enhances 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.
12 Basic Ingredients: Flavouring Enhance the flavor of the final baked good influencing the baking process.For example:
13 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.
14 Mixing Methods: Beating ingredients vigorously to addor develop gluten.Use: spoon, electric or bench mixer with paddle attachment.
15 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.
16 Mixing Methods: Creaming Use: Electric or bench mixer with paddle attachment on medium speed
17 Mixing Methods: Cut InMix solid with until lumps of the desired size remain. Use: Pastry cutter, bench mixer and paddle attachment, two knives, or fingers.
18 Mixing Methods: Folding Gently adding light, airy ingredients such as to ingredients by using a smooth circular movement. Use: spoon or hands
19 Mixing Methods: Kneading Working the dough to develop and evenly ingredients. Use: hands or bench mixer with dough hook
20 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.
21 Mixing Methods: Stirring blending the ingredients until combined. Use: spoon, rubber spatula or whisk
22 Mixing Methods: Whipping Vigorously beating ingredients to . Use: whisk, electric or bench mixer with whipping attachment.
24 BISCUITS: What makes a good biscuit? Appearance:Color:Crumb:Texture: *Separates into layersFlavour:* Bitter flavor? Too much baking powder.What can we add?Cheese, raisins, dried fruit, nuts, fresh fruit, meat, veggies, spices, etc…
25 BISCUITS How do we serve biscuits? Honey, butter, jam, preserves, meat, peanut butter ETC.