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Chapter 21: Baking

21.1: Ingredients and Techniques

21.2: Quick Breads

21.3: Yeast Breads and Rolls

21.4: Cakes, Cookies and Pies

21.1: Ingredients and

Techniques for Baking

After studying this section, you should be able to:

Identify the basic ingredients in baking and the function of each.

Explain how to select and prepare pans for baking.

Compare conventional and microwave baking

Terms: gluten, leavening agent, knead

Ingredient basics:

Ingredients common to all baking are flour,

liquid, leavening agents, fat, sweeteners,

eggs and flavoring.

Baked goods are generally nutritious, but

many are high in fat, sugar and calories.

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Flour:

Nearly every baked good has flour as an ingredient

The proteins and starch in the flour make up most of the baked product’s structure

Gluten, a protein that affects the texture of a baked product, helps determine how the product will rise

Starch absorbs some of the liquid in the recipe

Types of flour:

All-Purpose: most popular form in the US, gives good results for most products

Bread flour: highest in gluten, gives bread a strong structure

Cake flour: less gluten, gives cakes a tender, more delicate structure

Whole-grain flours:

These have weaker gluten than AP-flour, will rise less, have a heavy texture

May be made from wheat, corn, rye

To overcome the weak gluten, mix with A-P flour in equal proportions in the recipe

Don’t sift—stir as particles are too large to sift, store airtight and in a cool place—oils will go rancid

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Liquids:

Liquid plays a role in many physical and chemical changes during baking

Water and milk are the most common liquids

Milk adds flavor and helps browning, adds nutrients—low-fat milk lowers calories

If buttermilk is used in a recipe, it will give the product a tangy flavor and may help the product to rise, depending upon the leavening agent used

Leavening agents:

These are substances that trigger a

chemical reaction that allows a baked good

to rise, making the item less compact, with a

softer texture

There are different leavening agents: air,

steam, yeast, baking soda, baking powder

Air:

Air is trapped in mixtures as they are beaten

Creaming fat and sugar, sifting flour, and adding beaten egg whites all add air to a baked good

When the mixture is heated, the trapped air expands and the product rises

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Steam:

Leavens products that contain high amounts

of water

As the product bakes, the water is heated

and will eventually expand as it becomes

steam, making the product rise

Yeast:

A microorganism that produces carbon

dioxide gas as it grows

It needs food (flour, sugar), liquid, a warm

temperature to grow

Forms available include active dry yeast,

quick-rising yeast (both dry granules) which

can be stored at room temperature or

refrigerated; compressed yeast comes in

individually wrapped cakes

Yeast has an expiration date, use before it

outdates

Baking soda:

Used when a recipe calls for an acidic

liquid, like buttermilk, yogurt or sour

cream

When combined with an acidic liquid,

baking soda will produce carbon

dioxide gas

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Baking powder:

This is made from baking soda and a

powdered acid, like cream of tartar

The most common type is double-acting

baking powder

This type releases some carbon dioxide

when it is first mixed with liquid and more

when it is heated

Fats: Fat contributes calories, richness and

tenderness to baked goods

Can be solid or liquid, but these are not necessarily interchangeable

Margarine may contain more water than butter or shortening, which will affect your results

Any cooking oil that has a mild flavor can be used in baking

Fats:

Fats usually play an important role in the

recipe and cannot easily be eliminated—but

they often can be reduced in part and

substituted for with lower-fat ingredients, like

applesauce or dried fruits

Refrigerate butter, margarine, and lard

Most oils and shortenings can be stored at

room temp

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Eggs:

Eggs add flavor, nutrients, richness, and

color to baked products

They add air to a mixture when beaten

To reduce cholesterol, use 2 egg whites or

¼ cup egg substitute for one whole egg

Sweeteners:

Sugar is the most commonly used sweetener

Makes the product tender, adds sweetness and flavor, helps the crust brown

Common forms are granulated and brown sugars, powdered sugar, too

More kinds of sweeteners

Other: honey, molasses, corn syrup

Sugar substitutes should be used only following manufacturer’s instructions

Store airtight, in a cool place

If using a liquid sweetener, you will likely have to modify the recipe to decrease the volume of other liquid ingredients

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Flavorings:

Fruits, vegetables, nuts

Add nutrients, texture

Others: Spices—can enhance flavor enough to allow you to cut back on sugar

Extracts: Liquid flavorings—vanilla and almond extracts are commonly used

Store flavorings airtight in a cool, dry place

Heat and air will cause them to lose volatile oils, and thus, flavor

Combining the ingredients:

Success in baking depends not only on the

ingredients, but in how they are combined

Changes take place during mixing that affect

the texture of the product

The role of gluten:

Gluten develops when flour and liquid are mixed together (becomes strong and elastic)

It forms a network of tiny air cells that traps air, gas or steam from leavening agents, making the product rise as heat expands it

The longer the mixing time, the greater the extent to which the gluten develops

For tender products, mixing is short, making the gluten cells weak, but for products that are mixed longer or kneaded, like breads, the cells are much stronger and stretchy-er, making the cells larger and the product have a coarser texture

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Batters and dough:

The amount of liquid in relation to the amount of flour determines whether it is a batter or a dough

Also determines how it is handled

4 basic kinds:

Pour Batter

Drop Batter

Soft Dough

Stiff Dough

More on these:

Pour batters are thin enough to pour a steady

stream: cakes, pancakes, waffles

Drop batters: thick, usually spooned into pans:

some quick breads and cookies

Soft doughs: soft, sticky, but can be touched and

handled; includes rolled biscuits, yeast breads,

cookies

Stiff doughs: firm to the touch, easy to work with

and cut, includes piecrust and some cookies

Mixing methods:

Several basic methods

Use the method your recipe calls for

Have all ingredients at room temperature,

set them out about 30 minutes before you

start

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Kneading:

After some doughs is mixed, it may need to be kneaded (working with your hands to thoroughly mix ingredients and develop the gluten)

4 step process: Turn the dough onto a lightly floured surface

With the heel of your hand, push down on the edge of the dough nearest you

Fold the dough in half toward you and give it a ¼ turn

Continue pushing, folding and turning for the time directed in the recipe

Preparing to bake:

The baking pans you choose can affect the results

Use the size and type specified in the recipe

Too large a pan or too small will make the product not bake correctly

Material of the pan is important: glass and dark metal retain heat, so you need to adjust the oven temp: decrease by 25° for glass, 10° for dark metal

If microwaving, use glass or special microwave baking pans

Pan preparation:

Affects how the product can be removed from the

pan

Must prep pans before baking

Grease and Flour: apply a light coating of grease

or fat (shortening, lard, butter) and dust lightly with

small amount of flour, turn the pan upside down to

remove excess flour; don’t do this to microwave

pans, may cause sticking

Spray with vegetable-oil based cooking spray

Line pan with paper: parchment paper, cut to fit,

grease pan first

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Conventional and microwave

baking:

Most doughs and batters are baked

Conventional oven: dry heat creates the desirable changes, crisps the crust, browns

Microwave oven: cooks with moist heat, doesn’t brown, no crust will form

Conventional: preheat oven unless otherwise directed, position racks first, set oven timer, check for doneness about 5 minutes before timer will alarm

Only certain quick breads, cakes and cookies will successfully bake in a microwave, follow directions carefully

Removing baked products from

pans:

Some items must be removed immediately, others should cool a few minutes in the pan, others remain in the pan until served

Follow recipe directions

Use cooling racks so that baked goods will cool quickly and remain crisp

If you place them on a solid surface, moisture will collect and they will become soggy

Storing baked products:

Anything perishable, especially anything

with a cream filling or frostings, must be

refrigerated

Other baked goods shouldn’t be refrigerated

as they will get stale faster

Store anything that will be eaten soon at

room temperature

If it won’t be eaten soon, freeze the item for

later use

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21.1 Questions:

What seven ingredients are common to all baking? What nutritional problem do some baked goods present?

What is gluten? What does it do for the structure of baked goods?

Compare and contrast the three general types of flour. Compare whole grain flour to these--what is different about whole grain flours and how are these limitations overcome in baking?

What role do liquids play in the production of baked goods? What does milk do? What does buttermilk do?

Define leavening agent.

How do each of the following leavening agents work? Include a product example in your response.

Air steam yeast baking soda baking powder

What qualities do fats add to baked goods? Why aren’t solid and liquid fats interchangeable in baking? Describe the role of each of the following in baked goods:

Eggs sweeteners flavoring

Contrast how cakes and how breads are mixed: what is the result on the gluten in the flour?

Describe each of the following and include two examples of each.

drop batters pour batters soft doughs stiff doughs

How does one knead dough?

How should you modify your oven temperature if baking in glass pans? How should you modify your oven temp if baking in dark metal pans? (Both as compared to ordinary shiny metal pans.) Why?

Why is preparation of pans important to baking? Include two methods of pan preparation in your response.

What determines whether or not a baked product should be refrigerated?

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21.2 Quick Breads:

After studying this section, you should be able to:

Suggest several additions to quick breads that increase the nutritional value.

Discuss the differences and similarities between the muffin method and the pastry and biscuit method of mixing.

Describe the characteristics of properly mixed and baked muffins and biscuits.

Terms: cut in, rolled biscuits, drop biscuits

Nutrients in Quick Breads:

Quick breads can be a tasty way of getting nutrients your body needs

They are good sources of carbohydrates and proteins, B vitamins and iron

Using whole grains adds fiber and trace minerals

Adding fruits, vegetables, and nuts adds more minerals and vitamins, flavor and texture

But quick breads can be high in fat

Choose wisely when adding these to your diet to maximize their good effects, minimize fat intake

Muffins:

Prepared using the muffin method, the proper

way to mix the liquid and dry ingredients;

Muffins should have a rounded, pebbly top

and a coarse but tender texture inside

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Sift or mix all the dry ingredients (flour, baking powder, spices) in a large bowl

Make a well in the center of the dry ingredients

Beat all liquid ingredients (eggs, milk or water, oil or melted butter, liquid flavorings) together in a small bowl until well blended

Pour the liquid ingredients into the well in the dry ingredients, mixing only until just moistened (lumps are OK)

Fold in other ingredients (like raisins or nuts), GENTLY, taking care not to overmix.

Muffins that are overmixed will have peaks

instead of a rounded, pebbly top, and will be

tough and heavy. They will have tunnels on

their insides.

Kinds of muffins:

Flavors can be varied with different ingredients: Fresh and dried fruits (bananas, cranberries, raisins,

blueberries, cherries, dates, apricots)

Veggies, fresh or cooked: carrots, zucchini, sweet potatoes, pumpkin

Tofu, yogurt, even shredded cheese

Nuts (pecan, walnuts, etc.) or seeds (pumpkin, sunflower, poppy seeds, etc.)

Bran (1/2 cup can substitute for ½ cup of flour) for fiber

But, you can’t add just any ingredient—not everything will work. Start with a recipe you know will work that has the ingredient you want.

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Preparing and baking muffins

Grease muffin cups (tins) or line with paper baking cups

Fill only 2/3 full or the batter will overflow and have funny shapes

Test for done-ness about 5 minutes before the recipe says they should be out of the oven. Insert a wooden pick and it will come out clean if they are done.

Muffins are best served warm.

Loaf Breads:

Many are made in the same way as muffins, use many of the same ingredients

Are simple, cake-like breads, some sweet, some savory Banana bread, cranberry-nut bread, pumpkin bread, apple-

Swiss cheese bread, cheddar bread

Generally are baked in a greased loaf pan, but if the bread has dried fruit in it, the bottom of the pan should be lined with parchment paper to prevent sticking

Test for doneness the same as for muffins

The top of the loaf will generally crack while baking

Biscuits:

A “Biscuit” by definition is a small, baked

bread. In Europe and the UK, it means what

we call a cookie. For our purposes, a biscuit

is a small, delicate bread that should have a

crispy, even, light brown surface and a fluffy-

layered insides. It should peel apart in layers

as it is opened. A good biscuit can make a

meal memorable, but these are quick breads

that are high in fat, eat in moderation.

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2 kinds of biscuits:

Rolled biscuits

Drop biscuits

Both are made with the pastry and biscuit method of

preparation

This requires you to cut in a solid fat into the flour,

so that you will make fine particles of fat that are

coated by the flour

This can be done with a pastry blender or two knives

During baking, the fat melts between the flour

layers, resulting in a flaky texture

It is used for biscuits and pie crusts

Rolled biscuits: These are made by rolling out the dough to an even

thickness and cutting it with a biscuit cutter

Knead the dough about ten strokes on a lightly floured surface to start, using the tips of your fingers as much as possible to avoid heating the dough

Roll the dough out to a uniform thickness of about a ½ inch—roll from the center to make an even surface

Dip your biscuit cutter (or glass rim, if you don’t have a cutter) into flour, then cut straight down for an even cut—don’t twist, the dough might tear

Extra dough can be gently re-rolled

Place about 1 inch apart and bake on an ungreased baking sheet according to recipe directions

Biscuit mixing method:

Handle the dough as little as possible—don’t over-

mix the shortening and flour because you will have

mealy, hard biscuits

Sift or mix the dry ingredients (flour, salt, baking

powder, baking soda, usually)

Cut the shortening into the flour until the particles

are the size of peas or coarse bread crumbs

Make a well in the center of the ingredients and add

the liquids—stir just until the ingredients are blended

and you have made a soft dough

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Drop biscuits:

These are made by dropping dough from a spoon

They contain more liquid than rolled biscuits and are too sticky to roll

The batter is mixed according to the same method as for rolled biscuits

The biscuits are dropped from a spoon onto a greased baking sheet, about an inch apart

Bake according to recipe directions

They can also be dropped onto a casserole for a topping

Biscuits, continued

Best served right out of the oven, when still warm

Can be used for sandwiches, with soups, can be topped with both sweet and savory toppings, great with gravy

Can be made ahead of time and frozen until needed and reheated

Do not keep well at room temp—no preservatives—so freeze any extras to use later

Section 21-2 Quick Breads

What nutrients are present in quick breads? List

three variations or additions you can use when

making quick breads and the nutrients each adds.

Describe the muffin method of mixing quick breads.

Label each step.

How can you tell if you have over-mixed your muffin

batter?

How can you vary the flavor of muffins? What

ingredients are added most often? (Include at least

three different types of added ingredients.)

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Why should you not just add any ingredients

to muffin recipes? How can you add extra

ingredients?

List the steps for checking for doneness with

muffins and loaf quick breads.

Define biscuit.

Describe the steps in the pastry and biscuit

method.

Making Yeast Breads and

Rolls

5 step procedure:

Most yeast breads are mixtures of flour, salt, sugar,

liquid, fat and yeast

Sugar is food for the yeast

Salt controls the growth of the yeast

Bread flour is ideal, but most yeast bread recipes

can be made with all-purpose flour (in Canada, the

a-p flour is higher in gluten, and is essentially the

same as our bread flour), and will produce perfectly

acceptable bread with a good texture

To increase fiber and other nutrients, you can substitute whole-grain flour for 2/3 of the flour in a recipe (but not all—whole grain flour lacks the right amount of gluten), keep the other ingredients in the same amounts

Ingredients should start out at room temperature

Liquids must be heated to the proper temp: too hot will kill the yeast, too cold will not support its growth

If the liquid is the right temperature, the mixture will become cloudy and foam within minutes

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Lean doughs v. enriched

doughs

Some of the best breads are “lean doughs,” consisting simply of flour, water, yeast and salt.

Baguettes and ciabatta bread are examples of lean doughs.

Enriched doughs contain fat, whether in the form of butter, milk, oil or eggs.

Challah, brioche and sweet roll doughs are enriched doughs.

If your recipe calls for butter or egg yolks, mix the flour-water-yeast mixture to hydrate the flour and develop the gluten strands before working in the fat.

Quick-mix method:

Active dry yeast is combined with the dry ingredients

First: combine part of the flour with the undissolved active dry yeast, sugar, and salt in a large bowl

Heat the liquid and fat to between 120°F and 130°F

Add the liquid to the dry ingredients and beat with mixer until well blended; the gluten is beginning to develop

Beat in enough flour to make the kind of dough specified in the recipe, which may mean more or less of the flour specified in the recipe—some kinds absorb more liquid than others

Kneading the dough:

Turn the dough out onto a lightly floured surface.

Knead it until it becomes smooth and elastic, a shiny

ball of dough—about 8-10 minutes

Use enough flour to keep it from sticking to the

surface or your hands (not too much or the bread

will be tough)

Bubbles should develop in the dough, which is

fine—that means the yeast is producing CO2 and

the gluten is developing and forming cell walls to

hold the gas produced by the yeast

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Letting the dough rise:

Shape the dough into a ball and place it in a well-oiled or greased bowl, turning it over to coat it completely

Place a piece of plastic wrap over the top of the dough to prevent drying of the surface

Cover the bowl with a clean dish towel to hold in heat

Set the bowl in an area free of drafts and allow it to rise, 1 to 1½ hours, until it is about doubled in size (you should be able to push your fingertips in and have the impressions stay) Whole-grain dough takes longer to rise

Once the dough has risen, punch the dough

down by gently pressing your fist into the

center. Gently pull it from the sides of the

bowl towards the middle. This eliminates the

largest air bubbles

The fourth stage is shaping the dough after it

has doubled. If you aren’t ready to shape it at

this stage (if you’ve been interrupted), you

can let it rise again or you can cover it and

refrigerate it overnight and be ready to shape

it the next day

Shape the dough into rolls or loaves, according to recipe directions

If you are making cinnamon rolls, roll it flat, to dimensions of about 12 by 20 inches, depending upon your recipe. Roll from the center out for even dough

Use a kitchen shears or a sharp knife to cut dough, don’t pull it apart

Place in greased pan and cover; place in a warm area free of drafts and allow to rise until doubled in volume

Shaping the dough

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Baking the dough

Baking times and temperatures vary

considerably, so consult your recipe and

bake as directed

Bread and rolls should have a nicely browned

crust

Loaves will sound hollow when tapped when

done

Remove from pan to a wire rack to cool and

to avoid having the bottom become soggy,

and let loaves stand for about 20 minutes

before cutting

21.3 questions

What appliances can you use to speed up the bread-making process? (include at least 3)

How does each of these appliances save time and effort?

Why is temperature of liquids important in making bread?

What does each of these ingredients do for bread/dough: flour, liquid, yeast, salt, sugar?

What is the difference between lean and enriched dough?

List the 5 steps in bread-making.

21.3, continued

How does the quick-mix method differ from the regular method?

Why does bread dough have to be placed in an area free of drafts to rise? Why does it have to be covered?

If something comes up and you can’t finish shaping your bread dough, but are at the stage when you should be doing it, what can you do?

Greased or ungreased pan for baking? Why?

How can you tell if your bread is finished baking?

What should you do with your bread after baking?

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21.4:Cakes, Cookies, and Pies

After studying this section, you should be

able to:

Describe types of cakes, cookies and pies.

Give guidelines for preparing cakes, cookies, and

pies.

Identify ways of reducing fat in cakes, drop

cookies, and piecrust.

Key Terms: shortened cakes, foam cakes

Cakes:

Cakes are easy to make, but accuracy in

measuring is critical

Some recipes call for cake flour, which is low

in gluten

To substitute all-purpose flour for cake flour,

use 1 cup minus 2 tablespoons for each cup

of cake flour

2 basic kinds of cakes: shortened and foam

Shortened cakes:

Usually made with a solid fat but can be

made with oil

Fat makes the cake rich and tender

Most often made with shortening, butter, or

margarine

Popular because of wide variety of flavors

possible: chocolate, vanilla, lemon, etc.

Fruits, nuts, even candy pieces can be added

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Standard mixing method:

Most common method

Electric mixer is very helpful for creaming and

beating the ingredients

5 steps:

Cream the solid fat and sugar until light and fluffy

Beat the eggs into the mixture thoroughly, one at a time

Sift dry ingredients together

Mix liquids together

Add dry and liquid ingredients alternately until all are added, usually starting and ending with dry, to keep the fat from separating

Usually divide dry into fourths, liquids into thirds, and beat just until incorporated or you will overdevelop the gluten and affect the texture

One-bowl method

Alternative to standard method

Mix dry ingredients first (sift, mix)

Solid fat, liquids, & flavorings are added and

beaten until well blended

Last add and beat the eggs until incorporated

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One-bowl method:

Convenient, makes a melt-in-your-mouth

cake because the gluten is coated with flour

and won’t develop immediately when

exposed to liquid

But lacks the volume you get in the standard

mixing method because the butter or fat isn’t

whipped, doesn’t incorporate air, and will melt

away into the batter.

Baking shortened cakes

Size of pan depends on recipe and use—muffin sized to sheet cakes, and these cakes can be baked in a mold

To check for done-ness, insert a wooden pick into the center—if it comes out free of wet batter, the cake is done

It should be slightly rounded in the center and have a shiny crust that is tender, not crunchy

It should have a fine, even grain and be moist and tender

Foam cakes:

These are cakes that are leavened with

beaten egg whites, which gives them a light

and airy texture

The main difference between foam cakes and

butter cakes is baking powder/soda is not

used for leavening (rise) in foam cakes.

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Foam cakes:

Both foam cake methods use beaten eggs to give the cake volume, not a chemically leavened as in butter cakes.

When the eggs are beaten air cells form in the batter and these cells will expand in a hot oven giving the cake its volume and structure.

To make sure the beaten eggs reach their full volume, it is important they are fresh, the correct size and at room temperature.

Angel Food Cake

Sometimes referred to as Angel Cake and because of its airy lightness is said to be the "food of the angels".

This cake has no egg yolks, fat, or artificial leavening agent so it relies totally on stiffly beaten egg whites for leavening. Its sole ingredients are egg whites, cream of tartar, sugar, flour, salt and flavoring (such as extracts).

Has the highest sugar content of all the

sponge cakes

This added sugar is needed to support and

stabilize the whipped egg whites

Because the egg whites give the cake its

volume and structure, care must be taken

when adding them to the dry ingredients so

they do not deflate

FOLD CAREFULLY!

Angel Food Cake:

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Angel Food Cake:

Traditionally baked in a ring-shaped tube pan

Placed upside down to cool to prevent it from

falling and sticking to the pan

Usually served plain or with fresh fruit, fruit

purees, and/or whipped cream

A moist, fluffy, feather-light, delicate cake that

is fat and cholesterol free.

Sponge Cakes:

A light and airy cake

Contains three basic ingredients: room

temperature eggs, sugar, and flour

Is leavened solely by the air beaten into the

eggs.

Most familiar in the form used for “Twinkies,

but it is way more than just that!

Sponge Cake:

A basic sponge cake is made by beating the

egg yolks and sugar until thick and lemon

colored

when beaters are raised the mixture will form a

ribbon as it falls back into the bowl

Then stiffly beaten egg whites (with a little

sugar) are folded in.

Contains no fat.

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More on Sponge Cake

A very versatile cake

Can be flavored with extracts, nuts, citrus

zests, liqueurs

Can be baked in round cake pans or else a

sheet pan

Can be eaten plain or filled with whipped

cream, buttercream, jam or preserves, fruit,

fruit purees, nuts, chocolate etc.

Chiffon Cakes:

A moist and tender, light and airy cake that

has the richness of a butter cake but the

springy texture of a sponge cake.

Similar to a butter cake in preparation and

formula (although oil is used instead of

butter)

It relies on the whipped egg whites for its

leavening, along with baking powder.

Chiffon Cakes:

A quick and easy batter to make as there is no

creaming of the fat and sugar because the fat is

in liquid form (vegetable oil).

The dry ingredients are mixed together and then

the oil, egg yolks, water, and flavoring are

beaten in.

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Chiffon Cake, continued:

The egg whites are first beaten separately until

stiff, but not dry

Then folded in to the batter

The batter is quite thin and is traditionally baked

in a tube pan.

Baking foam cakes

Must be baked in ungreased pans

Batter clings to the sides of the pan during

baking,

If pan is greased, the batter will not rise

Tube pans are often used

One piece pans should be lined only on the

bottom with parchment paper to ease

removal of cake

Baking Foam Cakes:

Invert cake upside down and allow to cool in

pan to avoid falling

Don’t remove the cake from the pan until it is

completely cool

Gently loosen it from sides of pan and turn it

upside down to take it out of the pan

Angel food can be baked in a 9X13 pan or as

cupcakes with paper liners, too

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Decorating cakes

Frostings often decorate cakes, but are high

in fat and sugar

Alternatives include

Glazes made with fruit juice and powdered sugar

Dust with powdered sugar and a paper cutout’

Or skip the frosting and serve your cake with

fresh or frozen fruit

Frostings:

There are numerous types of frostings (icings),

both thick and thin, cooked and uncooked,

starting with a simple mixture of powdered

sugar and water, to beating hot sugar syrup

into stiffly beaten egg whites, cooling and then

beating in softened butter to make what is

called an Italian Buttercream.

What is important in deciding what type of frosting to use is to match the icing to the baked good.

That is, the icing should complement the flavors and texture of the dessert being frosted.

For example, a cinnamon roll is wonderful drizzled with a simple icing of powdered sugar and milk but this would not be suitable for frosting a chocolate butter cake.

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A rich buttercream will perfectly complement a

butter cake, but might overpower a delicate

sponge. Also, the frosting used to fill the cake

can be different from what it used to cover the

top and sides of the cake.

It is very important that the frosting be the

proper consistency so it spreads easily over

the baked good, yet at the same time

adheres to the surface.

Never frost a cake or any other pastry that is

still warm as the frosting will melt into the

baked good or become too thin and run.

Also be sure to brush all loose crumbs from

the baked good before frosting to ensure a

smooth finish, as you do not want your

finished product to be laced with crumbs.

More on Frostings:

Some soft cakes benefit from first covering

the cake with a very thin layer of icing (called

a crumb coat), letting it dry, and then

frosting.

Often those soft and delicate cakes, besides

being crumb coated, need to be frozen first

before frosting so they won't fall apart.

Just make sure you defrost the frosted cake

before serving.

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Buttercream frosting:

Buttercream is a name that encompasses a broad range of icings that can differ by person, city, region, or country.

They can be quick or complicated to make depending on whether they are cooked or uncooked

More on Buttercreams:

Buttercreams may contain powdered sugar,

white granulated sugar, whole eggs, egg whites,

egg yolks, unsalted butter, shortening, milk or

cream, pastry cream, fondant, and various

flavorings.

Generally, buttercream is a light and creamy

smooth icing used to fill, frost and decorate

(flowers, leaves, etc.) all kinds of cakes and

pastries.

Some cooked Buttercreams are meringue-based

where unsalted butter is beaten into firmly

beaten egg whites that have had hot sugar

syrup added to them.

French Buttercream contains both whole eggs

and egg yolks that have been beaten, to which a

sugar syrup is added and then unsalted butter.

Confectioner’s frosting is an uncooked

buttercream icing that contains powdered (icing)

sugar, unsalted butter, milk and flavoring.

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Royal Icing is a pure white icing that dries to a

smooth, hard, matte finish.

Has a lovely finish & it also colors beautifully

which makes it a favorite of professionals who

use it not only for frosting cakes and cookies, but

also for intricate piping of decorations (flowers,

borders, and lettering).

A mixture of powdered (icing or confectioners)

sugar, lemon juice, and raw egg whites. To

avoid salmonella, use powdered egg whites

when making royal icing.

Ganache is both a frosting and a glaze and is

widely used in the pastry kitchen. When

barely warm and liquid ganache is poured

over a cake or torte for a smooth shiny

glaze. If cooled to room temperature it

becomes a spreadable filling and frosting.

Frostings can and are also used on various

cookies and bars, as well as cakes

A few more frostings:

Whipped cream frosting is a great recipe that

can be used to fill and frost any type of butter

or foam cake. Cocoa powder can be added

to make chocolate whipped cream or

raspberry purée can be added for fruit

flavored whipped cream.

Cream cheese frosting is made with

confectioners sugar, butter and cream

cheese. It has a rich flavor and texture.

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Cookies:

During the early part of the 18th century North

Americans began to use the word 'cookie' to

define a small, sweet, flat or slightly raised

confection.

The word 'cookie' appears to come from the

Dutch word "koekje or koekie" and refers to a

small cake.

Origins of the word “Cookie”

Alan Davidson in The Oxford Companion to

Food states that "cookies were originally

associated with New Year's Day....references

from the early part of the 19th century show

that cookies and cherry bounce (a cherry

cordial) were the correct fare with which to

greet visitors on that occasion.“

So cookies have been part of American life

since the early days!

Cookies are now eaten any time of the day -

coffee breaks, as a snack, for dessert, and

even given as a welcoming gift.

The arrival of immigrants from all over the

world has had an enormous impact on the

variety of cookies now made and enjoyed in

the United States.

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Most famous US cookie:

Is the chocolate chip.

Around 1930 Ruth Wakefield, who owned the

Toll House Inn in Massachusetts, decided to

cut up chunks of Nestle's Semisweet Yellow

Label Chocolate bar and add them to a rich

butter cookie dough.

More on Toll House Cookies:

The Nestle company discovered her delicious

cookie and made a deal for the rights to her

recipe.

By 1939 Nestle had invented chocolate

morsels and packaged them in a Yellow

Label bag

After buying the Toll House name, they

printed Ruth Wakefield's recipe for "The

Famous Toll House Cookie" on the back

Types of cookies:

Can vary in texture from soft to crisp

Can vary in shape and size

Basic kinds include:

Bar cookies:

Drop cookies

Cut-out cookies

Molded cookies

Pressed cookies

Sliced cookies

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Bar Cookies:

A batter or soft dough, baked in square

or rectangular pan

Cut into squares, rectangles or

diamonds

Vary in texture from cake-like to crisp

Examples: brownies, cream cheese

bars, chocolate chip bars

Drop cookies:

Made from a soft dough that is dropped

(actually, placed carefully) from a

teaspoon onto cookie sheets

Then baked

Needs space between cookies for

spreading

Examples: chocolate chip, some sugar

cookies

More types of cookies:

Cut-out cookies:

Rolled cookies,

Made from stiff dough that is rolled out and

cut into desired shapes

Baked then cooled for frosting/decorating

May be decorated (simply or very

elaborately)

Examples: gingerbread cookies, sugar

cookies

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Molded cookies:

Formed by shaping dough into balls or by

pressing into molds

May be rolled in sugar, spices, nuts before

baking

may be flattened with a fork

Examples: peanut butter cookies,

snickerdoodles, Mexican wedding cakes

Pressed cookies:

Soft dough is pushed through a die to create

a variety of shapes

Cookie presses (also called cookie guns) can

be manually operated or run by batteries

Examples: spritz cookies

Sliced cookies:

Refrigerator cookies,

Soft dough must be formed into a log

Chilled and sliced

Baked

Example: sugar cookies, some biscotti

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Baking cookies:

Most are baked on cookie sheet, flat pans with only

one rimmed edge

Sheets should be cooled before additional cookies

are baked to avoid spreading of cookie dough

Cookies and bars are done when they are lightly

browned, with firm edges, and an impression stays

after they are tapped with a finger, bars should start

to pull away from the sides of the pan

Store cookies in a covered container with waxed

paper between layers of cookies

Pies:

Pies are defined as a single-layered base of

pastry (plain or puff) with a sweet or savory

filling baked in either a shallow pie pan that

has straight, fluted sides and a removable

bottom or a metal tart ring placed on a baking

sheet.

More Pies:

Broadly, the term 'tart' encompasses flans,

quiches, and pies. Depending on the type of

pies made they can be served as appetizers,

entrees or desserts.

Sweet pies have fillings of fruit, jams,

custards, flavored creams, or nuts.

Savory tarts (quiches) can have fillings of

cheese, meat, eggs, and/or vegetables.

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More on pies:

Pies have a long tradition

Before the invention of sandwiches, pies with

meat or vegetable fillings were eaten when

away from home on the job

Pie crusts are the key to making pies

More on pie crust:

Pie crust can be traditional roll-out pie

crust:

Made with flour, water, fat and salt—

sometimes egg and vinegar are added, too

Or crumb crust:

Crushed crackers, sugar, and a melted fat

pressed into the pie pan

Making traditional roll-out pie

crust:

Proper technique is the key

Use pastry and biscuit method to mix

Roll out on a lightly-floured surface, in a

circle, to about 2 inches larger than the

inverted diameter of the pie pan, to a

thickness of about 1/8 inch.

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More on rolling pie crusts:

Crusts may tear and may be patched with

another piece of dough and water—sprinkle

more flour and continue to roll the crust

Roll onto rolling pin or fold and place dough

in crust

Leave a half-inch overhang when your trim

edges, shape (decorate) as desired

One crust pie baking

If your pie is to be baked before it is filled,

place a piece of parchment paper in it and fill

with dry beans or glass pie beads. This is

called baking blind, and holds the crust in a

better shape

If your filling is baked in the crust, fill the crust

and proceed as your recipe states

Rustic tart:

A quick and easy way to make a tart is to

simply place the piecrust dough on a

parchment lined baking sheet. Place the

filling (sliced fruit works best) in the center of

the dough, leaving about a 3 inch wide edge.

Fold the edge over the dough and bake

These are also called “crustatas.”

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Two crust pie baking:

For a two-crust pie, the dough is divided and

rolled out for the bottom crust, which is

placed in the pan and trimmed to be even

with the edge

The filling is placed in the crust

Two crust pie:

The top crust is rolled out to be 2 inches

larger than the pan and trimmed to be half

inch larger; moisten the bottom edge with

water and tuck the top pastry under the

bottom pastry edge; make a decorative edge;

cut slits into top crust to vent; bake as

directed

If crust browns too fast, cover the pie loosely

with aluminum foil

Crumb crust pies

These are made with crushed crackers or

cookies, melted butter, and sometimes

additional sugar

The items can be combined all together in a

food processor or in a bowl

Press the mixture into the bowl

Bake as recipe directs and cool before filling

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Ingredients for crumb crust

pies:

Graham crackers are most often the base for

these

Chocolate filled cookies

Vanilla wafers

Gingersnaps are other good choices,

Almost any cookie makes a good pie crust,

just match it with the filling

21.4 Questions:

What is necessary for good results when making cakes?

How does cake flour differ from all-purpose flour? How does one substitute all-purpose flour for cake flour?

Define shortened cakes.

How do the two methods of mixing cakes differ? What difference can the method mean for the product?

What leavens a foam cake? What are three basic kinds of these? How do they differ?

How do you remove a foam cake from the pan after baking?

What are two “light” alternatives to frosting?

What do most frostings have in common?

Why do we call them cookies instead of biscuits?

What is the difference between cookies and cakes?

List each type of cookie, describe each and give an example of each kind.

How should cookies be stored?

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What is the difference between a sweet and a

a savory pie?

What are most pie crust doughs made of?

What thickness should your pie crust dough

be rolled to?

What is “baking blind?”

Name three different items a crumb crust can

be made of.