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Write these……1. List and describe the basic baking

ingredients and write the functions of each?

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Bakeshop Ingredients

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8. LEAVENING AGENT

2. TENDERIZER

7. PRESERVE TEXTURE

6. ENRICH

5. BINDER

3. COLOR

2 eggs whites can be substituted for 1 whole egg to reduce fat and calories.

1. FLAVOR

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1. FlourProtein and starch in flour accounts for most of the structure in

baked goods. The higher the protein content in the flour the more gluten is

produced. • Cake & pastry flour has the least amount of protein

TYPES OF FLOUR1. Bread Flour (strongest)2. All Purpose Flour (most versatile)3. Self-Rising Flour (includes baking powder and salt)4. Cake Flour (Weakest)

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2. Liquid

• Mix with flour to develop gluten.• Gluten helps form structure of a baked good• Milk and water are the most common.• Milk adds flavor, nutrients and promotes

browning• Buttermilk: tangy flavor, makes the mixture

more acidic, determines the kind of leavening agent needed.

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+

Forms the shape of the product

Usually purchased pre-sifted

Water and milk are the most

common

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1. Yeast

2. Baking soda is a quick-acting leavening agent. It is only used when acids are present…the most common of which is “cream of tartar”

3. Baking powder is the most common of the quick-acting leavening agents. It is a combination of soda and acid.

Quick-acting leavening agents are used in cakes and cookies.

They do this by providing air, steam, or gas.

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4. Fat

• In baked products – add richness and flavor

• Tenderizing agent

• The fat coats the flour particles and causes the dough structure to separate into layers.

• Can be solid or liquid:

Solid- shortening, lard, butter, margarine

• Refrigerate lard, butter & margarine

• Store shortening & oil at room temperature

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Butter or margarine; do NOT use soft margarines for baking, as they contain added water

Cooking oils; do not substitute oils for solid fats

Solid shortening

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Fats• Butter, margarine and vegetable

shortening are all used in baked goods. • Butter gives the best flavor• Butter and margarine are 80% fat, 20%

liquid and melt quickly; shortening is 100% fat.

• Never use reduced fat spreads unless using a recipe designed for a specific spread.

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FatsButter, margarine and vegetable shortening cannot be substituted for each other – use only what the recipe

calls for

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Effects of Butter

Enhances flavor better than sugar because it coats the taste buds with a flavor enhancer.

Butter also tenderizes the baked good so that it has a soft texture

The difference between salted butter and unsalted is the salted preserves better, but gives a slight aftertaste

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6. EGGS

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Eggs• Add flavor, nutrients, richness & color to

baked goods

•When beaten – they add air to mixture – making it lighter

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7. Sweeteners

• Sugar-adds sweetness and makes product tender. Adds flavor and helps crust brown

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Brown sugar must be packed into the measuring cup. It is an unrefined sugar with a high moisture content.

Granulated sugar is the

most common sweetener in

baking.

Molasses

Honey

Powdered sugar is also called

confectioners sugar.

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8. Flavorings

• Fruits and nuts add flavor and texture to baked products.

•Examples of extracts (liquid) lemon, vanilla, almond

•Herbs, spices, extracts used in small amounts add flavor

04/18/23 19Extracts & flavorings Fruits & vegetables

Raisins or flavored chips

Nuts

Candies

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9. SALT

• Salt adds flavor

• Strengthens gluten

• Salt enhances the sweetness of other ingredients in a baked product.

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• Preheating

• Always check the recipe for instructions about preheating the oven.

• Be sure to set the oven temperature accurately Usually preheat an oven for 10 minutes.

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What are the

functions of each

ingredient?

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1. Define: biscuit method, cut in, drop biscuits, kneading, quick breads, rolled biscuits

2. What happens if you work biscuit dough too much?3. Why roll biscuit dough to an even thickness?4. What is the thickness to which dough should be

rolled?5. How do you test for doneness?6. Describe the appearance of biscuits after they have

been baked.7. Liquid and fat should he at what temperature when

using the quick-mix method?

1. List the step in biscuit making.Write these…

Quick Breads

Biscuit MethodBiscuit Method

Biscuit Method of MixingBiscuit Method of Mixing

The biscuit Method of mixing makes one basic type

of bread – the biscuit (includes the scones and

shortcakes)

How to make

Biscuits

Basic Biscuit Ingredients

•Flour

•Sugar

•Butter/oil

•Leavening Agent

•Flavourings

Baking Biscuits

Bake between 375° - 475 °

Reduce oven temperature by 25 ° when using a dark-colored metal pan

Making the Biscuits

If using a liquid fat…

Mix the flour, baking powder, and salt together.

Make a well in the flour. Pour buttermilk into this well and

mix with your hands

Using a pastry blender, cut the lard into the flour.

If using a solid fat (butter, shortening or lard)…

You can break up the lard with your

hands if you do not have a

pastry blender.

• Cut in fat - it should resemble coarse resemble coarse cornmeal!!!!cornmeal!!!!)

• Add liquid last

Biscuits

To avoid over mixing biscuits handle as little as possible

Over-mixed biscuits will have a rounded top and rough crust

Under mixed Biscuits

• Has a low volume and a rounded top with a slightly rough crust

  

Sprinkle flour on top of the counter

  

  

  

                                              

                                              

                                              

                                              

Dump the mixture onto the counter

Knead the dough

Shape the dough into a ball

Start rolling the dough from the center out, pressing down firmly and evenly.

Rotate the dough 45 degrees and repeat.

If the dough sticks, use a scraper to loosen it and lightly dust your surface again.

Work quickly so the dough doesn't have a chance to soften and get sticky.

High quality Biscuits

Even shape with a smooth and level top and straight sides