BAKING BASICS CAKES COOKIES PIES YEAST BREADS QUICK

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 Ø Creaming fat and sugar together. Ø Sifting flour. Ø Beating batter. Ø Whipping egg whites.

Leavening Agents (part two…) ¨ Steam Ø when large amounts of water and high heat are present Ø Water turns to steam and product rises Ø 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) Ø Alkali & Acid combine to form carbon dioxide which expands when heated, causing product to rise. ¨ Baking Powder – combination of baking soda & dry acid Ø Addition of liquid causes reaction that forms carbon dioxide.

Leavening Agents (part four…) ¨ Yeast – Microscopic plant that reproduces quickly Ø Needs food: sugar and flour Ø Needs moisture Ø Needs warmth ¨ Gives off carbon dioxide as it grows Ø Create bubbles in dough Ø Bubbles expand when heated and dough rises. ¨ Give baked products a special flavor and smell.

Fats and Oils ¨ Coat gluten to keep it from becoming over developed ¨ Adds richness and flavor to baked product ¨ Helps keep baked product tender Ex. Butter, shortening, oil, margarine

Sweeteners ¨ Add flavor and sweetness ¨ Helps baked product brown ¨ Helps baked product remain tender Ex. Sugar, honey, corn syrup, powdered sugar, molasses

OTHER INGREDIENTS ¨ Eggs – Ø Add color Ø Trap air to help with leavening Ø Hold baked product together Ø Add flavor and richness Ø Add 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: Ø Ø Product rises Crust heats Moisture evaporates Crust dries

The Baking Process ¨ Pans – can affect results. Ø Material – conduct heat differently, changes cook time. Ø Size – recipes developed for certain sizes, be careful to follow pan size recommendations.

The Baking Process Placement in the ovens ¨ Pans must be placed in ovens so that air can circulate freely. Ø One - in center Ø Two – separate racks opposite sides Ø Etc. ¨ Be sure pans do not touch, it creates hot spots where food may burn or over cook.

The Baking Process ¨ Timing Ø be sure to use a timer, Ø check close to done time, Ø may vary by oven. ¨ Cooling & removing from pan Ø Remove from pan immediately, unless recipe says otherwise Ø Cool on cooling rack to allow even cooling

Video – The Chemistry of Cookies http: //youtu. be/n 6 wp. Nhyre. DE