Contemporary Baking. Basic Ingredients Baking, unlike cooking, leaves little room for error – if a...
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Contemporary Baking
Contemporary Baking. Basic Ingredients Baking, unlike cooking, leaves little room for error – if a recipe is not followed precisely, the texture and taste
Basic Ingredients Baking, unlike cooking, leaves little room
for error if a recipe is not followed precisely, the texture and
taste will be affected Ingredients include: Flour Liquids Fats
Sugar and Sweeteners Eggs Leavening agents Salt Flavorings
Slide 3
Wheat Flour Wheat flour is the main ingredient in many baked
goods giving them structure The classification of flour is based on
the type of wheat it come from: Hard wheat I.e., Bread flour Has a
high gluten content gluten is a firm, elastic substance that
affects the texture of baked goods. Without gluten, a dough would
collapse Soft wheat I.e., Cake and pastry flour Has a low gluten
content making it perfect for cakes and cookies
Slide 4
Wheat Flour Bread FlourPastry FlourCake Flour High
gluten-forming protein content Proteins allow bread to rise fully
and develop a fine crumb and give bread a chewier, firmer texture
Used to make yeast breads, pizzas and bagels Lower in protein than
bread flour but higher than cake flour Used in pie doughs, cookies,
muffins, and quick breads Lowest in protein content Produces a
softer and more tender product Bleached with chlorine to help
produce a fine, which crumb in cakes
Slide 5
Liquids The most common liquids used in baking are water, milk
and cream. Accurate measurement of liquid is important because too
much or too little can affect the outcome of the baked product. For
example, adding too much water in pie dough will cause excess
gluten formation, which may result in a tough texture.
Slide 6
Liquids Water It has many uses besides moistening dry
ingredients. Water is necessary for gluten structure to form in
flour. Water temperature is used to adjust temperatures in dough.
Because water is tasteless, odorless, and colorless, it does not
affect the flavor or color of baked products. It also adds no fat
or calories.
Slide 7
Liquids Milk Its protein, fat, and sugar content make it a
valuable addition to baked products, ice creams, and custards. Milk
also improves the flavor and texture of bread and other baked
goods.
Slide 8
Liquids Other Dairy Products used include: Buttermilk, yogurt
and sour cream These products contain live bacteria that convert
milk sugar into acid. The acid in buttermilk, for example, provides
a whiter, more tender crumb in biscuits.
Slide 9
Liquids Cream Heavy cream has a high fat content. This fat
content allows it to tenderize baked goods. Cream is often whipped
for toppings, chilled desserts, and fillings such as pastry cream.
It is used as a liquid ingredient in custards, sauces, and ice
creams.
Slide 10
Fats Fats surround or enclose, the flour particles and prevent
long strands of gluten from forming. This tenderizes the baked
goods. Fats also add to the flavor, moistness, browning, flakiness,
and leavening, depending on the type of fat. Solid fats are
referred to as shortening. Oils are made solid by a process called
hydrogenation. I In hydrogenation, the oils are made solid by
adding hydrogen to the oil.
Slide 11
Fats Vegetable Shortening Vegetable shortening has a fairly
high melting point, which makes it ideal for forming flaky pie
dough. Oil Oil is a fat that is extracted from plants such as
soybeans, corn, peanuts, and cottonseed. They are liquid at room
temperature and neutral in flavor and color because they are highly
refined. Oil causes baked products to be more tender. Oil is used
in quick breads, some pie crusts, deep- fried products like donuts,
and rich cakes like chiffon.
Slide 12
Fats Butter Butter can be purchased with or without salt.
Unsalted butter is used in baking because of its pleasant flavor.
Because butter is soft at room temperature, however, doughs made
with butter are sometimes hard to handle. Margarine Margarine is
typically a hydrogenated vegetable oil that has color, flavor, and
water added. While they cannot match butters superior flavor, they
are less likely to spoil and are usually lower in saturated
fat.
Slide 13
Sugar and Sweeteners Sugars and sweeteners add a sweet,
pleasant flavor to baked products. Flavor, however is not their
only contribution to, or role in, baking. The other functions of
sugars and sweeteners include: Creating a golden-brown color
Stabilizing mixtures such as beaten egg whites for meringues
Providing food for yeast in yeast breads Retaining moisture for a
longer shelf life. Tenderizing baked products by weakening the
gluten strands Serving as a base for making icings.
Slide 14
Sugar and Sweeteners Sugar is produced from sugar cane or sugar
beets. The cane or beet is crushed to extract the juice. The juice
is then filtered and gently heated to evaporate the water. Through
a series of heat-induced steps, the sugar is crystallized and
separated from the dark, thick molasses that forms. It must be
refined to produce sugar grains of different sizes.
Slide 15
Sugars and Sweeteners MolassesBrown Sugar The thick, sweet,
dark liquid made from sugarcane juice This stronger color and
flavor is often desirable in baked products like gingerbread A
soft-textured mixture of white sugar and molasses It can be light
or dark in color Store in an air-tight container to prevent
moisture absorption
Slide 16
Sugars and Sweetners Granulated SugarIcing Sugar Often referred
to as extra fine white sugar or table sugar It is the most common
sugar used in the bakeshop Used in cooked icings, candies and other
baked goods Also known as confectioner's sugar or powdered sugar It
is granulated sugar that has been crushed into a fine powder It is
often used in uncooked icings and glazes and as a decorative
dusting on baked products
Slide 17
Sugars and Sweeteners Honey A thick, sweet liquid, made by bees
from flower nectar The type of flower will affect the final flavor
and color of honey Used to give a destinct sweet flavor Store in a
cool, dry place
Slide 18
Eggs Eggs are the second most important ingredient in baked
products. Eggs come in a variety of sizes. Formulas listing the
amount of eggs by number instead of weight have based the formula
on large eggs Commercial bakeshops use egg yolks instead of while
eggs when they want a richer, more tender product. They also use
egg whites in place of whole eggs when they bake low-fat
products.
Slide 19
Eggs Structure Because of their protein content, eggs give
structure to baked products such as cakes. They also help thicken
some products such as custard sauces. Emulsification Egg yolks have
natural emulsifiers that help blend ingredients smoothly. Aeration
Beaten or whipped eggs assist in leavening because they trap air
that expands when heated, caused baked products to rise. Flavor
Eggs add a distinct flavor to baked goods. Color Egg yolks add a
rich, yellow color to baked products. Eggs also add color to crusts
during the browning process.
Slide 20
Leavening Agent A leavening agent is a substance that causes a
baked good to rise 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
light, tender texture and good volume.
Slide 21
Leavening Agents Baking PowderYeast Made from baking soda, an
acid and a moisture- absorber such as corn starch When mixed with a
liquid, baking powder releases CO 2 Double-acting baking powder
will give off CO 2 when mixed with a liquid and when it comes in
contact with heat A living organism that breaks down sugars into CO
2 gas and alcohol Used in breads
Slide 22
Leavening Agents SteamBaking Soda Steam is created during the
baking process when water evaporates to steam and expands Steam is
important in products like puff pastries A chemical leavening agent
that must be used with an acid to give off CO 2 gas The CO 2 gas is
what caused the baked product to rise
Slide 23
Leavening Agent Air Air is added during the mixing process You
can add air to a mixture by whipping eg whites, for example with
angel foods cake
Slide 24
Salt It enhances the product through its own flavor as well as
bringing out the flavor or other ingredients. Salt also acts on
gluten and results in an acceptable texture. Salt can negatively
react in baked goods if it is not measured accurately or if it is
added at the wrong point in the mixing process.
Slide 25
Flavorings Flavorings include extracts and spices. Although
flavorings do not usually influence the baking process, they do
enhance the flavor of the final baked product.
Slide 26
Assignment 1 Using an on-line dictionary, research the
definitions on page 8 of your workbook. www.epicurious.com
www.epicurious.com www.dictionary.com www.dictionary.com
www.yourdictionary.com www.yourdictionary.com
www.merriam-webster.com www.merriam-webster.com
Slide 27
Quick Breads
Slide 28
Quick breads Quick breads are baked goods that can be served at
breakfast, lunch or dinner and include: Pancakes Biscuits Muffins
Scones Waffles Loaf Breads They are tender and flavorful and do not
require a lot of time or equipment to produce
Slide 29
Quick Breads They are a product with a bread- or cake- like
texture, but do not contain yeast and therefore do not need rising
time. Rather, they use chemical leavening agents such as: Double
acting baking powder Baking soda
Slide 30
Quick Breads Ingredients and Functions: Flour foundation Eggs
provide added volume and structure Fat used to keep the baked
product moist and tender Sugar improve the flavor and color Salt
adds flavor and strengthens gluten Leavening agent allow quick
breads to rise Liquid adds moisture
Slide 31
Quick Bread Methods The Biscuit MethodThe Blending Method 1.
Cut in the fat into the dry ingredients until it resembles corn
meal 2. Add the liquid ingredients Example: Biscuits 1. Combine the
liquid, sugar, liquid fat, and eggs. 2. Add the dry ingredients to
the liquid ingredients. Example: Muffins
Slide 32
Quick Bread Methods The Creaming Method 1. Cream together the
solid fat and sugar until the mixture is light and fluffy. 2. Add
the eggs, one at a time. 3. Add the dry ingredients and the liquid
ingredients alternately. Example: Muffins with cake- like
texture
Slide 33
Quick Bread Methods Quick breads can be made from soft doughs
or batters: Soft dough Thicker in consistency than batters Can be
rolled and cut into shapes prior to baking Examples: baking powder
biscuits and scones Batters: Made from either a pour batter or a
drop batter
Slide 34
Quick Bread Methods Batters: Pour Batter Thin and can be poured
from the mixing bowl\ Example: Pancakes Drop Batter So thick that
it needs to be scraped or dropped from a portion or ice cream
scoop
Slide 35
Assignment 2 Complete the career research on page 11-12 in your
workbook. You will need to use a computer and the following
websites for reference: www.alis.gov.ab.ca www.alis.gov.ab.ca
www.nait.ca www.nait.ca
Slide 36
Cookies
Slide 37
Cookie Characteristics Cookies are classified according to
their texture: Crisp Soft Chewy
Slide 38
Crisp Cookies A crisp cookie has very little moisture in the
batter Made from a stiff dough with a high ration of sugar During
baking: Crisp cookies will spread, or expand, more than other
cookies because of the high amounts of sugar After Baking They dry
fast because of thinness and must be stored in an air-tight
container without refrigeration.
Slide 39
Crisp Cookies Examples: Sugar Cookie Almond Butter Crisps
Slide 40
Soft Cookies Soft Cookies has low amounts of fat and sugar in
the batter and high proportion of liquid, such as eggs How do you
know if they are done??? When their bottoms and edges turn golden-
brown Storage In an air-tight container and not refrigerated If you
put them in the fridge, they will go soggy
Slide 41
Soft Cookies Examples include: Chocolate Chip Cookies Oatmeal
Raisin Cookies
Slide 42
Chewy Cookies All chewy cookies are soft, but not all soft
cookies are chewy! A chewy cookie needs a high ratio of eggs, sugar
and liquid, but a low amount of fat. For chewy cookies, the gluten
in the flour must develop during mixing The amount of gluten will
also determine how much the cookie will expand Pastry flour is
ideal
Slide 43
Chewy Cookies Examples include: Pumpkin Cookies Spice
Cookies
Slide 44
Cookie Spread Some cookies require hand-labor to produce a
particular molded shape. Although some cookies hold their shape
while baking, most cookies will spread Determined by six factors:
Flour type Sugar type Amount of liquid Baking soda Fat Type Baking
Temperture
Slide 45
Cookie Spread Flour TypeSugar Type Pastry flour is used in
cookies for its medium gluten content. This creates the proper
spread. Granulated sugar provides the right amount of spread. If a
finer grain of sugar, such as icing sugar, is used, the cookie will
spread less.
Slide 46
Cookie Spread Amount of liquidBaking Soda A cookie batter with
a high amount of liquid, such as eggs, will have more spread. For
reduced spread decrease the amount of eggs in the recipe In a
cookie batter, the baking soda promotes the proper spread by
relaxing the gluten. Baking soda is used as a leavening agent when
it is combined with liquid and an acid
Slide 47
Cookie Spread Fat TypeBaking Temperature When butter or
margarine is used, more spread is created. When vegetable
shortening is used, less spread is created Oven temperatures that
are too low cause excessive spread. Over temperatures that are too
high give little or no spread.
Slide 48
Mixing Methods One Stage Method 1.Put all the ingredients into
the stand mixer 2.Blend at low speed using the paddle attachment.
3.Scrape down the sides of bowl when necessary Example Biscotti
Hints: Measure carefully its expensive to remake if you make a
mistake
Slide 49
Mixing Methods Creaming Method 1.Cream the fat, sugar,
flavorings and salt in the stand mixer 2.Add eggs, one at a time,
until well blended 3.In a separate bowl, sift dry ingredients 4.Add
dry to the creamed ingredients and mix on low Example: Peanut
butter cookies Hints: Cream only slightly for a chewy cookie, over
creaming results in over spreading Do not over develop gluten and
it prevents proper spreading
Slide 50
Cookie Types Cookies can be classified not only by texture and
mixing method, but also by type. There are 5 basic types: Drop
Cookies Rolled Cookies Icebox Cookies Molded Cookies Bar
Cookies
Slide 51
Drop Cookies Examples: Chocolate chip, peanut butter, and
oatmeal For instructions, use the creaming method and then follow
these instructions: 1.Choose scoop for the size of a cookie that is
desired 2.Drop cookie onto parchment paper 3.Leave enough space to
allow for spreading
Slide 52
Drop Cookies
Slide 53
Rolled Cookies Example: Sugar Cookies Rolled cookies have a
stiff dough that is rolled out. Shapes are then cut out of the
dough and baked
Slide 54
Rolled Cookies
Slide 55
Icebox Cookies Perfect for making sure freshly baked cookies
are always on hand Drop cookie dough and sugar cookie dough work
well Make the dough a head of time and refrigerate or freeze until
ready to use. Roll up cookies and place in fridge when you are
ready to bake, take out, slice and bake
Slide 56
Ice Box Cookies
Slide 57
Molded Cookies Examples: Crescents, almond lace, and tuile
Crescents are hand shaped before baking Almond lace is hand shaped
after baking Tuile is a Belgian cookie that comes out of the oven
soft and is molded into shapes
Slide 58
Molded Cookies
Slide 59
Bar Cookies These cookies are made from dough that has been
shaped into long bars, baked and then cut. Examples: Hermits,
coconut bars, fruit bars and brownies
Slide 60
Bar Cookies
Slide 61
Baking and Cooling Cookies Always use clean pans that are not
warped Line with parchment paper this will keep you cookies from
sticking to the pan and will ensure even browning
Slide 62
Baking and Cooling Cookies Carryover Baking the heat from the
pan that continues to bake the cookies once they are removed from
the oven It is better to slightly under bake cookies To prevent
burning double pans up Cookies are done when the bottoms and edges
turn light golden brown. Be sure not to remove cookies from the pan
until they are firm enough to handle.
Slide 63
Assignment 3 Cookie Swap Choose a type of cookie, according to
texture, from this section and bake it at home. Bring into class
for a cookie swap. You may choose: Crisp Cookie Soft Cookie Chewy
Cookie You must also provide a copy of the recipe to your teacher.
You will be given a completion mark for this project.
Slide 64
Cakes
Slide 65
Cake Ingredients Cake ingredients either weaken or strengthen a
cakes structure and determine its texture, moisture, and sweetness.
I.e., When sugar and fat are used in the right amounts, a cakes
structure can weaken and be more tender on the other hand eggs and
flour both have proteins that, when they are baked, join together
to give the cake support
Slide 66
Cake Ingredients The starch in flour also help stabilize, or
support, the cake by absorbing liquid when it is mixed. Liquids
form gluten when they combine with flour and when mixed, this
gluten give structural support to the cake
Slide 67
High-Fat Cakes Leavening agent Baking powder High-fat cakes
require that the air cells be creamed into the center of the fat
cell. The air cells then pick up the leavening gases that the heat
of the oven releases
Slide 68
Low-Fat Cakes Leavening agent air Air is whipped into the egg
batter, giving these cakes a light and springy texture
Slide 69
Pound Cakes Origin is traced back to England Contains 1 pound
of each flour, butter, sugar, and eggs and are flavored with
vanilla, almond or lemon A pound cake is considered the basis for
all layer cakes It can be frozen up to 2 months and kept in the
fridge for 1 week.
Slide 70
Sponge or Foam Cakes This cake has an airy, light texture
because of large amounts of air whipped into the eggs. It does not
rely on butter or fat to hold onto air, instead, these cakes have a
base of whipped whole eggs European sponge cakes, called genoise,
is a common example of a sponge cake layered with jam, chocolate or
fruit filling
Slide 71
Angel Food Cake An angel food cake is a foam cake that is made
with egg whites, but not egg yolks. The air is whipped into the egg
whites and leavens the cake Once the eggs have been whipped, the
cake batter must be finished quickly, or it will collapse when the
air beaten into the eggs escapes Baked in a tube pan that is
ungreased, the batter literally climbs up the side of the pan When
finished baking, turn the pan upside down to prevent the cake from
falling It can be served plain or with fruit and fillings and is a
healthful alternative because of its low-fat content
Slide 72
Angel Food Cake
Slide 73
Chiffon Cakes A chiffon is a variation of a genoise cake Made
by using whipped egg whites to lighten the batter The egg yolk and
part of the sugar are whipped to full volume and then the flour is
added to the yolk and sugar mixture The egg whites and the
remaining sugar are whipped and then folded in
Slide 74
Chiffon Cakes Chiffon cakes have less saturated fat and
cholesterol than any cake except for angel food cake, and about
half the fat of a pound cake. Like angel food cakes, chiffon cakes
are cooled upside down
Slide 75
Chiffon Cakes
Slide 76
Baking Cakes Prep Methods To keep cakes from sticking, baking
pans are usually coated with fat and flour or lined with parchment
paper. This allows the cake to release easily from the pan after
baking is done Pans should be filled one-half to two- thirds full
this will keep the batter from spilling over the sides of the pan
as it rises.
Slide 77
Pan Preparation It is important that the pans be prepared
before the batter is mixed so that air cells in the batter do not
collapse If greasing and dusting with flour, extra flour should be
tapped out of the pan so the bottom of the cake doesnt become
doughy Using parchment paper will prevent your cake from sticking
as well, and after its done cooling, you can just peel it off.
Slide 78
Baking Techniques Preheat the oven to the correct temperature
If the oven is too hot the cake may set before it is fully risen
and your crust will become very dark If the oven is too low the
cake will not set fast enough and the cake could collapse
Slide 79
Baking Techniques Ovens and shelves should be even. When pans
are placed in the oven, they should not touch as air needs to flow
between the pans for even baking Top Shelf Bottom Shelf
Slide 80
Determining Doneness A cake is done when: A pick or cake tester
comes out clean when it is inserted into the center The center of
the cakes top springs back when it is lightly pressed The cake
pulls away slightly from the sides of the pan
Slide 81
Cooling Cakes High-Fat CakesFoam Cakes Always cool cakes for at
least 15 minutes before you remove them from the pan Because you
cake is still setting when it comes out of the oven, waiting to
remove it wont result in a broken cake If using parchment paper,
peel it off the cake Cool upside down to preserve the structure of
the cake Once completely cooled, loosen the cake using a spatula
Put a cooling rack or tray on top of the cake and turn it over.
Remove cake from the pan.
Slide 82
Icing Icing improves a cake by forming a protective layer
around the cake that seals in moisture It adds richness and flavor
It makes it look attractive
Slide 83
Icing Cakes The main thing when considering icings is to be
sure the icing is not too heavy for the type of cake. Dense cakes
pair well with heavy icing like German Buttercream (Made with
butter, shortening and fondant) Lighter cakes pair well with light
icings like Swiss buttercreams (buttercream folded with meringue
and butter)
Slide 84
Icing Cakes Before icing, tap off any loose crumbs Have all
fillings prepared To ice a cake: Place a good amount of icing on
top in the center of the cake and work the icing around the top
from side to side Spread the icing down the sides of the cake
Smooth the surface of the icing before adding decorations
Slide 85
Cake Storage Wrap a cake in an air-tight container or plastic
wrap and store in the fridge Be careful, as frostings will easily
absorb refrigerator odors Always bring cakes to room temperature
before you serve them
Slide 86
Assignment 4 DIY Cookbook You have just been hired at the Food
Network and have been asked to write a cookbook for beginners based
on contemporary baking. Your book should have a cover page, index
and the following recipes: Quick Breads: Biscuit Method Creaming
Method Blending Method Cookies: A crisp cookie A soft cookies A
chewy cookie Cakes A foam cake with icing A high-fat cake with
icing
Slide 87
Assignment 4 DIY Cookbook Each recipe must have the following
parts: Title Servings Time Ingredients (all in metric units)
Instructions Picture(s) of the dish or something representing the
dish