Ch 21 BAKING Ingredients and Techniques for Baking

Ch. 21 BAKING

Ingredients and Techniques for Baking SECTION 21. 1

Ingredient Basics

Flour �Gluten – a protein that affects the texture of baked products Helps determine how much a product will rise �All purpose – most popular, gives good results for most products �Bread Flour – highest gluten content, gives bread a strong structure �Cake Flour – contains less gluten, gives cakes a tender structure

Whole-Grain Flour �Weaker gluten than all-purpose Some have no gluten at all �Products rise less and have a heavy texture �Generally combines with all-purpose flour in recipes �Cannot be sifted, must be stirred �Contain some fat and should be stored in the refrigerator

Liquid �Water and milk are most common liquids �Milk adds flavor and nutrients Helps baked goods brown better To reduce fat in a recipe use fat free milk �Buttermilk is used in some recipes Gives slightly tangy flavor Adds acidity and affects leavening agent

Leavening Agents �A substance that triggers a chemical reaction causing a baked product to rise �Make baked products less compact and gives softer texture �Examples Air Steam Yeast Baking soda Baking powder

Air �Trapped in the mixture as it is beaten Creaming fat and sugar, sifting flour, beating egg whites �When mixture is heated, the air expands and the product rises �Example Angel Food Cake

Steam �Leavens products that contain high amounts of water �When the mixture is heated, it turns to steam, which expands and causes the baked product to rise �Example Popovers Cream puffs

Yeast �A microorganism that produces carbon dioxide gas as it grows Needs food (flour or sugar), liquid, and a warm temperature to grow �Types Active Dry & Quick-Rising – come as dry granules in a packet, can be stored at room temperature Compressed – comes in individually wrapped cakes and must be refrigerated

Baking Soda �Sodium Bicarbonate �Used whenever a recipe calls for buttermilk, yogurt, sour milk, or other acidic liquids �When combined with this type of liquid, baking soda produces carbon dioxide gas

Baking Powder �Contains baking soda and a powdered acid �The most common type is double-acting baking powder Releases some carbon dioxide when it is first mixed with a liquid, the remainder is released when heated

Fat �Fat adds richness, flavor, and tenderness to baked products �Fats can be solid or liquid Solid and liquid fats cannot be easily substituted for one another �Butter/shortening substitutes – regular margarine Do not use soft, whipped, or liquid margarine Solid shortening can be substituted for butter/margarine �Any cooking oil can be used in baking as long as it has a mild flavor

Fat �Fats usually cannot be eliminated from baked products They can be reduced or partially substituted with applesauce or pureed dried fruits �Store lard, butter, and margarine in the refrigerator �Store shortening and oils at room temperature unless other directed

Eggs �Add flavor, nutrients, richness, and color �They form structure in baked products When beaten, eggs add air to the mixture �To reduce fat and cholesterol, use two egg whites in place of one egg

Sweeteners �Sugar is the most common sweetener �Makes baked products tender, adds sweetness, flavor, and helps the crust brown �Common sweeteners: white, brown, honey, corn syrup, molasses, and powdered sugar �Some sugar substitutes are suitable for baking others are not �Store sweeteners tightly covered in a cool place

Flavorings �Fruits, vegetables, and nuts add flavor, texture, and nutrients to baked goods �Herbs, spices, and extracts are used in small amounts to add flavor �Extracts are flavorings in liquid form Almond and vanilla are most common �Store flavorings in tightly closed containers in a cool, dry place

The Role of Gluten �When flour and liquids are mixed together, gluten in the flour develops Becomes strong and elastic �It forms a network of tiny air cells Air, steam, or gas produced by leavening agents is trapped by these cells �When heated, the trapped gases expand the product rises.

Gluten in Action

The Role of Gluten �The longer the mixing time, the more gluten is developed Quick breads and cakes are mixed until just combined Yeast breads are mixed for a long time

Batters & Doughs �The ratio of liquid to flour determines whether a mixture is a batter or a dough �Pour batter – thin enough to pour in a steady stream (pancakes, waffles, cakes) �Drop batter – thick and usually spooned into pans (muffins, biscuits, cookies)

Batters & Doughs �Soft dough – soft and sticky but can be touched and handled (rolled biscuits, yeast breads, rolls) �Stiff dough – firm to the touch, easy to work with and cut (pie crust, sugar cookies)

Methods of Mixing �Kneading – to work dough with your hands to thoroughly mix ingredients and develop gluten 1. 2. 3. 4. Turn the dough out on a very lightly floured surface With the heel of your hands, push down on the edge of the dough nearest you Fold the dough in half toward you can give a quarter turn Continue pushing, folding, and turning for the time directed in the recipe

Kneading

Preparing to Bake �Baking pans affect the results of baking Size, shape, and material �Most recipes are designed for light-colored metal pans �If using glass lower temperature by 25°F Glass retains more heat and may produce darker crusts �Dark pans produce thick crusts, lower oven temperature by 10°F

Pan Preparation �Grease and Flour – use waxed paper or a paper towel to spread fat inside of pan sprinkle a little flour into the pan tilt the pan at different angles until flour is spread evenly turn pan upside down over sink tap gently to remove excess flour

Pan Preparation �Spray with a vegetable-oil cooking spray Does not work with all baked products Follow directions on can �Line a pan with paper Cut a piece of cooking parchment the same size and shape as the bottom of the pan Grease pan and line bottom with paper

Conventional & Microwave Baking �Conventional oven – uses dry heat Products brown and develop crispy crusts Unless otherwise stated, always preheat your oven, adjusting oven racks beforehand �Microwave oven – uses moist heat Products do not brown or develop crust Products are very tender and moist

Removing Baked Products from Pan �Some products must be removed from the pan immediately after baking �Others may cool for a few minutes in pan �Others may need to cool completely in the pan �Use cooling racks so baked goods cool faster and stay crisp

Storing Baked Goods �Baked products containing cream fillings and frostings should be refrigerated �Store all other baked products at room temperature, covered tightly �For long term storage, freeze in airtight containers

Quick Bread SECTION 21. 2

Quick Breads �Breads that are quick and easy to make �They do not require kneading �Most use baking powder as a leavening agent �Examples: Muffins Biscuits Pancakes Corn bread Fruit breads

Muffins �Muffins are prepared using the muffin method �Muffins that are properly mixed will have a rounded, pebbly top with coarse but tender texture �Over-mixed muffins will have peaks on top and are tough and heavy with long narrow tunnels

Muffin Method 1. Sift together or mix all dry ingredients in a large bowl, using the back of a wooden spoon make a well in the dry ingredients 2. Beat all liquid ingredients together in a small bowl until they are well blended 3. Pour the liquid ingredients into the well you have made in the dry ingredients. Mix just enough to moisten the dry ingredients – batter should be lumpy 4. Fold in remaining ingredients (ex. Nuts, raisins, chocolate chips)

Preparing and Baking Muffins �Instead of greasing the muffin pan you can line them with paper baking cups �Fill 2/3 full �Muffins are done when nicely browned and a toothpick comes out clean �Variations – fresh and dried fruit, vegetables, bran, and dairy products

Loaf Breads �Many loaf breads use the muffin method for mixing �Most are baked in a greased loaf pan If the bread contains dried fruits or nuts, line the bottom of the pan with parchment paper �Bread is done when nicely browned and toothpick comes out clean It is typical for quick bread loaves to crack on top

Biscuits �Delicate, small breads Two types drop or rolled �Properly mixed biscuits have an even shape with a smooth, level top and straight sides Crust is an even brown When broken open the crumb is white Moist and fluffy, peels into layers �Over mixed – low volume and rounded top (smooth)

Pastry & Biscuit Method �Cut in – to mix solid fat and flour using a pastry blender or two knives and a cutting motion 1. Sift together or mix dry ingredients in a large bowl 2. Cut the shortening into the flour until the particles are the size of peas 3. Make a well in the center of the dry ingredients, add the liquids, stir until the ingredients are blended and form a soft dough

Rolled Biscuits �Turn the dough out onto a lightly floured surface, knead about ten strokes �Roll the dough out to a uniform thickness (1/2 inch) �Cut biscuits using a biscuit cutter that is lightly dusted in flour Press straight down, DO NOT twist the cutter �Re-roll leftover dough and make more biscuits �Place biscuits on ungreased baking sheet

Drop Biscuits �Made by dropping dough from a spoon �Contain more liquid than rolled biscuits The dough is too sticky to roll �Drop the dough in mounds on a greased cookie sheet Can also be spooned or dropped on top of casseroles