1. Ingredients and Techniques
Baking!
Ingredients and Techniques
Cakes, Cookies, and Pies
Quick Breads
Yeast Breads and Rolls

2. Basic Ingredients Flour Liquid Leavening agents Fat Sweeteners Eggs
Flavoring

3. Flour Protein and starch in the flour give structure
Gluten- a protein that affects the texture and helps determine how the product will rise
Gluten develops when flour is moistened and mixed, and hold the leavening agents
Starch helps absorb some of the liquid that is added in most recipes

4. Types of Flour
All-purpose flour- the most popular, good results for most products
Bread flour- highest gluten content and give bread a strong structure
Cake flour- contains less gluten and gives cakes a tender structure
Whole-grain flour- weaker gluten than all-purpose flour, some have no gluten at all
Products rise less and have a heavy texture
Usually combined with all-purpose flour in equal proportions
Flour is stirred, not sifted

5. Liquid Water and milk are the most common
Eggs and fat too
Hydrate the protein and starch to form the gluten
Moistens and dissolves ingredients
Leavening agent when converted to steam
Milk adds flavor and nutrients, helps brown better
Buttermilk gives a slight tangy flavor, affects the kind of leavening agent needed

6. Leavening Agents
Leavening agent- substance that produces gas in batters and doughs to make baked products rise and become light
Three leavening gases are air, steam, and carbon dioxide
Beating eggs, creaming fat and sugar together, folding doughs, and beating batters incorporates air

7. Types of Leavening Agents
Air: Is trapped when creaming fat and sugar, sifting flour, adding beaten egg whites
When the mixture is heated, the air expands and the product rises
Steam: leavens products that contain high amounts of water
Water heats as the product bakes and turns to steam and causes the product to rise

8. Types of Leavening Agents cont
Yeast: produces carbon dioxide as it grows
Needs food (flour and sugar), liquid, and warm temperature
Active dry yeast and quick-rising dry yeast come packaged in dry granules
Quick rising leavens dough in half amount of time
Can be stored at room temperature and use before expiration date

9. Leavening Agents cont
Baking Soda: when mixed with flour and heated releases carbon dioxide
Can produce an off flavor and color, so it is usually combined with an acidic ingredient
Baking Powder: contain a dry acid, baking soda, and starch or flour
Double acting baking powder- release some carbon dioxide when moistened, and the rest when heated
Too much baking powder can cause a product to collapse

10. Fat Adds richness, flavor, and tenderness
Usually cannot be eliminated, but can be substituted or reduced
Applesauce or pureed dry fruits
Solid and liquid fats are not easily substituted with each other
Cannot use soft, liquid, or whipped margarine because they contain air, water, or oil and can affect the outcome

11. Eggs Add flavor, richness, nutrients, and color Help form structure
Add air when beaten
Can use substitutes such as just egg whites or liquid substitutes

12. Sweeteners and Flavorings
Sugar adds sweetness and flavor, helps crust brown
Fruits, vegetables, and nuts add flavor, texture, and nutrients
Herbs, spices, and extracts in small amounts

13. Batters and Doughs
Amount of liquid in relation to flour determines batter or dough
Pour batters: steady stream
Cakes, pancakes, waffles
Drop batters: thick, spooned in pans
Quick breads and cookies
Soft doughs: sticky
Biscuits, breads, cookies
Stiff doughs: firm
Piecrust and cookies

14. Successful Baking of a Cake

15. Measuring Ingredients
Correct amount of flour gives the correct amount of gluten needed for structure
Correct amounts of fat and sugar tenderize the gluten
Too much weakens the cake
Correct amount of liquid provides moisture for the gluten to form
Correct number of eggs gives proteins that strengthen the gluten

16. Mixing Cakes
Mix the correct proportions of ingredients with the correct mixing method
Over mixing will cause the gluten to overdevelop, it will be tough
2 types of mixing methods:
Conventional
Quick mix

17. Conventional Mixing Method
Cream fat and sugar together until light and fluffy
Beat eggs into creamed fat and sugar
Add dry ingredients alternately with liquid ingredients
Dry ingredients are usually sifted together in a separate bowl

18. Quick Mix Method Measure dry ingredients into mixing bowl
Beat the fat and part of the liquid with the dry ingredients
Add remaining liquid and unbeaten eggs last

19. Baking Cakes Choose the appropriate size pan
The cake will have a gently rounded top if using the correct size pan
Grease and flour the pans, bottom and sides
Place in preheated oven and bake just until done
Insert a toothpick in the center and it will come out clean when done

20. Quick Breads Can be high in fat Great source of: Use whole grains:
Carbohydrates
Protein
B vitamins
Iron
Use whole grains:
Add fiber and minerals
Fruit, vegetable, nuts add nutrition

21. Muffin Method Sift or mix all dry ingredients together
Make a well in the center
Beat all liquid ingredients until well blended
Pour liquid into the well
Mix enough to moisten
Some flour spots will remain and batter will be lumpy
Fold in other ingredients

22. Overmixed Muffins Peaks on top Tough and heavy
Long, narrow tunnels on inside

23. Preparing and Baking Muffins
Grease pan or use paper cups
Fill 2/3 full
Test for doneness 5 minutes before end of cooking time
Insert toothpick; should come out clean
Nicely browned

24. Loaf Breads Mixed using the muffin method
Cooked in greased loaf pan with parchment paper on the bottom for easy removal
Check for doneness same as muffins
Top of bread may crack

25. Types of Cookies Rolled- requires a stiff dough Dropped- soft dough
Cookie cutters are used
Example: sugar cookies
Dropped- soft dough
Drop or push off from spoon
Spread more when cooked than rolled cookies, place 2 inches apart on cookie sheet
Example: chocolate chip cookies

26. continued Bar- soft dough Refrigerator- high proportion of fat
Spread in square pan
Can be chewy or cake like depending on thickness
Example: brownies
Refrigerator- high proportion of fat
Form dough into long roll, cover with foil or plastic wrap and refrigerate until firm
Cut in thin slices once firm
Example: pinwheels

27. continued Pressed- rich, stiff dough Molded- stiff dough
Pack into cookie press
Press out onto cookie sheet and bake
Example: spritz cookies
Molded- stiff dough
Break off small pieces of dough and shape with fingers
Examples: crescents and small balls

28. Cookie Ingredients
Flour, sugar, liquid, fat, salt, egg, and leavening agents
Have more fat and sugar and less liquid than cakes

29. Mixing Methods Conventional mixing method
Cream fat and sugar, then add eggs, then flour
Cookies should be crisp and chewy, rather than light and fluffy

30. Pans to Use Flat baking pan or cookie sheet
Should not have high sides
Bright shiny cookie sheets will give a light, delicate brown crust
Dark cookie sheets will give dark bottoms
May have to rotate pans during cooking to cook evenly is baking more than 1 pan

31. Storage Store crisp cookies in a container with a loose lid
Store soft cookies in a container with an air tight lid