Baking & Dough In your culinary journal: 1.What do you feel is something that is very important to...
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Transcript of Baking & Dough In your culinary journal: 1.What do you feel is something that is very important to...
Baking & DoughIn your culinary journal:1. What do you feel is something that is very
important to know/remember when baking?2. What are some types of dough's you have made?3. What are some dough's you would like to make?
Baking: Basic Ingredients
• Baking Formulas:
Have been developed using exact types of ingredients, if the formula is
not followed precisely, the products texture and taste will be affected.
You will learn:How to prepare complex dough recipes by applying baking principles.
Basic Ingredients
Gluten:
Firm elastic substance that affects the texture of baked products. The higher
the flours protein content the more potential it has to form gluten.
Gluten Replacement: xanthium gum
Crumb:
The internal texture of a baked product
You will learn:How to prepare complex dough recipes by applying baking principles.
Basic Ingredients: Flour
The proteins and starch in flour give
structure.
You will learn:How to prepare complex dough recipes by applying baking principles.
Examples:
• Hard wheat flour
• Soft wheat flour
• Bread flour
• Cake flour
• Pastry flour
Basic Ingredients: LiquidsLiquids are essential in baking. Too much water to a pie dough will
cause excess gluten formation with may result in a tough texture.Examples:• Water• Milk & Cream• Eggs• Sugar syrups• butter
You will learn:How to prepare complex dough recipes by applying baking principles.
Basic Ingredients: Fats
Fats surround or enclose the flour particles and prevent long strands of
gluten forming. This tenderizes the baked goods as well as adding flavor,
moistness, browning, flakiness and leavening.For example:• Shortening• Oil• Butter• Margarine
You will learn:How to prepare complex dough recipes by applying baking principles.
Basic Ingredients: Sugars & SweetenersSugars and sweeteners add a sweet, pleasant flavor to baked products
as well as:• Golden brown color• Stabilizes mixtures• Provides food for yeast• Retains moisture• Tenderizes baked goods by weakening the gluten strands• Base for icings
You will learn:How to prepare complex dough recipes by applying baking principles.
Basic Ingredients: Sugars & SweetenersTypes of:
• Molasses• Brown sugar• Turbinado sugar• Coarse sugar• Granulated sugar
• Confectioners/icing sugar• Superfine sugar• Corn syrup• Maple syrup• honey
You will learn:How to prepare complex dough recipes by applying baking principles.
Basic Ingredients: Eggs
Second most important ingredient in baked products.
They add:
• Structure & thickener• Emulsification- blend ingredients smoothly• Aeration-when beaten or whipped assist in leavening• Flavour• Colour-egg yolks add rich yellow colour
You will learn:How to prepare complex dough recipes by applying baking principles.
Basic Ingredients: Leavening AgentCauses baked goods to rice 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 with good
volumeFor Example:• Air• Steam• Baking Soda• Baking Powder• Yeast
You will learn:How to prepare complex dough recipes by applying baking principles.
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.
You will learn:How to prepare complex dough recipes by applying baking principles.
Basic Ingredients: Flavouring
Enhance the flavor of the final baked good without influencing the
baking process.
For example:
• Extracts
• Spices
You will learn:How to prepare complex dough recipes by applying baking principles.
Basic Ingredients: Dough
Contains less liquid than a batter, making it easy to work with your
hands. Doughs may even be stiff enough to cut into shapes. Doughs are
formed when the dry and liquid ingredients are combined to create
baked products.
You will learn:How to prepare complex dough recipes by applying baking principles.
Mixing Methods: Beating
Agitating ingredients vigorously to add air or develop gluten.
Use: spoon, electric or bench mixer with paddle attachment.
You will learn:How to prepare complex dough recipes by applying baking principles.
Mixing Methods: Blending
Mixing or folding two or more ingredients together until they are
evenly combined.
Use: Spoon, whisk, rubber spatula, or bench mixer with paddle
attachment for blending.
You will learn:How to prepare complex dough recipes by applying baking principles.
Mixing Methods: Creaming
Vigorously combining softened fat and sugar to add air.
Use: Electric or bench mixer with paddle attachment on medium speed
You will learn:How to prepare complex dough recipes by applying baking principles.
Mixing Methods: Cut In
Mix solid fat with dry ingredients until lumps of the desired size remain.
Use: Pastry cutter, bench mixer and paddle attachment, two knives, or
fingers.
You will learn:How to prepare complex dough recipes by applying baking principles.
Mixing Methods: Folding
Gently adding light, airy ingredients such as eggs to heavier ingredients
by using a smooth circular movement.
Use: spoon or hands
You will learn:How to prepare complex dough recipes by applying baking principles.
Mixing Methods: Kneading
Working the dough to develop gluten and evenly distribute ingredients.
Use: hands or bench mixer with dough hook
You will learn:How to prepare complex dough recipes by applying baking principles.
Mixing Methods: Sifting
Passing dry ingredients such as flour through a wire mesh 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.
Mixing Methods: Stirring
Gently blending the ingredients until combined.
Use: spoon, rubber spatula or whisk
You will learn:How to prepare complex dough recipes by applying baking principles.
Mixing Methods: Whipping
Vigorously beating ingredients to add air.
Use: whisk, electric or bench mixer with whipping attachment.
You will learn:How to prepare complex dough recipes by applying baking principles.
BISCUITS!!!
• How to make?Watch video
You will learn:How to prepare complex dough recipes by applying baking principles.
BISCUITS: What makes a good biscuit?• Appearance: same size, flat tops and straight sides
• Color: golden brown crust
• Crumb: creamy and flaky
• Texture: light, tender and flaky. *Separate into layers
• Flavour: Pleasing, delicate flavor. * Bitter flavor? Too much baking powder.
What can we add?
You will learn:How to prepare complex dough recipes by applying baking principles.
BISCUITS
How do we serve biscuits?
You will learn:How to prepare complex dough recipes by applying baking principles.