contemporary baking. basic ingredients baking, unlike cooking, leaves little room for error – if a...

Contemporary Baking

Basic Ingredients Baking, unlike cooking, leaves little room for error if a recipe is not followed precisely, the texture and taste will be affected Ingredients include: Flour Liquids Fats Sugar and Sweeteners Eggs Leavening agents Salt Flavorings

Wheat Flour Wheat flour is the main ingredient in many baked goods giving them structure The classification of flour is based on the type of wheat it come from: Hard wheat I.e., Bread flour Has a high gluten content gluten is a firm, elastic substance that affects the texture of baked goods. Without gluten, a dough would collapse Soft wheat I.e., Cake and pastry flour Has a low gluten content making it perfect for cakes and cookies

Wheat Flour Bread FlourPastry FlourCake Flour High gluten-forming protein content Proteins allow bread to rise fully and develop a fine crumb and give bread a chewier, firmer texture Used to make yeast breads, pizzas and bagels Lower in protein than bread flour but higher than cake flour Used in pie doughs, cookies, muffins, and quick breads Lowest in protein content Produces a softer and more tender product Bleached with chlorine to help produce a fine, which crumb in cakes

Liquids The most common liquids used in baking are water, milk and cream. Accurate measurement of liquid is important because too much or too little can affect the outcome of the baked product. For example, adding too much water in pie dough will cause excess gluten formation, which may result in a tough texture.

Liquids Water It has many uses besides moistening dry ingredients. Water is necessary for gluten structure to form in flour. Water temperature is used to adjust temperatures in dough. Because water is tasteless, odorless, and colorless, it does not affect the flavor or color of baked products. It also adds no fat or calories.

Liquids Milk Its protein, fat, and sugar content make it a valuable addition to baked products, ice creams, and custards. Milk also improves the flavor and texture of bread and other baked goods.

Liquids Other Dairy Products used include: Buttermilk, yogurt and sour cream These products contain live bacteria that convert milk sugar into acid. The acid in buttermilk, for example, provides a whiter, more tender crumb in biscuits.

Liquids Cream Heavy cream has a high fat content. This fat content allows it to tenderize baked goods. Cream is often whipped for toppings, chilled desserts, and fillings such as pastry cream. It is used as a liquid ingredient in custards, sauces, and ice creams.

Fats Fats surround or enclose, the flour particles and prevent long strands of gluten from forming. This tenderizes the baked goods. Fats also add to the flavor, moistness, browning, flakiness, and leavening, depending on the type of fat. Solid fats are referred to as shortening. Oils are made solid by a process called hydrogenation. I In hydrogenation, the oils are made solid by adding hydrogen to the oil.

Fats Vegetable Shortening Vegetable shortening has a fairly high melting point, which makes it ideal for forming flaky pie dough. Oil Oil is a fat that is extracted from plants such as soybeans, corn, peanuts, and cottonseed. They are liquid at room temperature and neutral in flavor and color because they are highly refined. Oil causes baked products to be more tender. Oil is used in quick breads, some pie crusts, deep- fried products like donuts, and rich cakes like chiffon.

Fats Butter Butter can be purchased with or without salt. Unsalted butter is used in baking because of its pleasant flavor. Because butter is soft at room temperature, however, doughs made with butter are sometimes hard to handle. Margarine Margarine is typically a hydrogenated vegetable oil that has color, flavor, and water added. While they cannot match butters superior flavor, they are less likely to spoil and are usually lower in saturated fat.

Sugar and Sweeteners Sugars and sweeteners add a sweet, pleasant flavor to baked products. Flavor, however is not their only contribution to, or role in, baking. The other functions of sugars and sweeteners include: Creating a golden-brown color Stabilizing mixtures such as beaten egg whites for meringues Providing food for yeast in yeast breads Retaining moisture for a longer shelf life. Tenderizing baked products by weakening the gluten strands Serving as a base for making icings.

Sugar and Sweeteners Sugar is produced from sugar cane or sugar beets. The cane or beet is crushed to extract the juice. The juice is then filtered and gently heated to evaporate the water. Through a series of heat-induced steps, the sugar is crystallized and separated from the dark, thick molasses that forms. It must be refined to produce sugar grains of different sizes.

Sugars and Sweeteners MolassesBrown Sugar The thick, sweet, dark liquid made from sugarcane juice This stronger color and flavor is often desirable in baked products like gingerbread A soft-textured mixture of white sugar and molasses It can be light or dark in color Store in an air-tight container to prevent moisture absorption

Sugars and Sweetners Granulated SugarIcing Sugar Often referred to as extra fine white sugar or table sugar It is the most common sugar used in the bakeshop Used in cooked icings, candies and other baked goods Also known as confectioner's sugar or powdered sugar It is granulated sugar that has been crushed into a fine powder It is often used in uncooked icings and glazes and as a decorative dusting on baked products

Sugars and Sweeteners Honey A thick, sweet liquid, made by bees from flower nectar The type of flower will affect the final flavor and color of honey Used to give a destinct sweet flavor Store in a cool, dry place

Eggs Eggs are the second most important ingredient in baked products. Eggs come in a variety of sizes. Formulas listing the amount of eggs by number instead of weight have based the formula on large eggs Commercial bakeshops use egg yolks instead of while eggs when they want a richer, more tender product. They also use egg whites in place of whole eggs when they bake low-fat products.

Eggs Structure Because of their protein content, eggs give structure to baked products such as cakes. They also help thicken some products such as custard sauces. Emulsification Egg yolks have natural emulsifiers that help blend ingredients smoothly. Aeration Beaten or whipped eggs assist in leavening because they trap air that expands when heated, caused baked products to rise. Flavor Eggs add a distinct flavor to baked goods. Color Egg yolks add a rich, yellow color to baked products. Eggs also add color to crusts during the browning process.

Leavening Agent A leavening agent is a substance that causes a baked good to rise 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 and good volume.

Leavening Agents Baking PowderYeast Made from baking soda, an acid and a moisture- absorber such as corn starch When mixed with a liquid, baking powder releases CO 2 Double-acting baking powder will give off CO 2 when mixed with a liquid and when it comes in contact with heat A living organism that breaks down sugars into CO 2 gas and alcohol Used in breads

Leavening Agents SteamBaking Soda Steam is created during the baking process when water evaporates to steam and expands Steam is important in products like puff pastries A chemical leavening agent that must be used with an acid to give off CO 2 gas The CO 2 gas is what caused the baked product to rise

Leavening Agent Air Air is added during the mixing process You can add air to a mixture by whipping eg whites, for example with angel foods cake

Salt It enhances the product through its own flavor as well as bringing out the flavor or other ingredients. Salt also acts on gluten and results in an acceptable texture. Salt can negatively react in baked goods if it is not measured accurately or if it is added at the wrong point in the mixing process.

Flavorings Flavorings include extracts and spices. Although flavorings do not usually influence the baking process, they do enhance the flavor of the final baked product.

Assignment 1 Using an on-line dictionary, research the definitions on page 8 of your workbook. www.epicurious.com www.epicurious.com www.dictionary.com www.dictionary.com www.yourdictionary.com www.yourdictionary.com www.merriam-webster.com www.merriam-webster.com

Quick Breads

Quick breads Quick breads are baked goods that can be served at breakfast, lunch or dinner and include: Pancakes Biscuits Muffins Scones Waffles Loaf Breads They are tender and flavorful and do not require a lot of time or equipment to produce

Quick Breads They are a product with a bread- or cake- like texture, but do not contain yeast and therefore do not need rising time. Rather, they use chemical leavening agents such as: Double acting baking powder Baking soda

Quick Breads Ingredients and Functions: Flour foundation Eggs provide added volume and structure Fat used to keep the baked product moist and tender Sugar improve the flavor and color Salt adds flavor and strengthens gluten Leavening agent allow quick breads to rise Liquid adds moisture

Quick Bread Methods The Biscuit MethodThe Blending Method 1. Cut in the fat into the dry ingredients until it resembles corn meal 2. Add the liquid ingredients Example: Biscuits 1. Combine the liquid, sugar, liquid fat, and eggs. 2. Add the dry ingredients to the liquid ingredients. Example: Muffins

Quick Bread Methods The Creaming Method 1. Cream together the solid fat and sugar until the mixture is light and fluffy. 2. Add the eggs, one at a time. 3. Add the dry ingredients and the liquid ingredients alternately. Example: Muffins with cake- like texture

Quick Bread Methods Quick breads can be made from soft doughs or batters: Soft dough Thicker in consistency than batters Can be rolled and cut into shapes prior to baking Examples: baking powder biscuits and scones Batters: Made from either a pour batter or a drop batter

Quick Bread Methods Batters: Pour Batter Thin and can be poured from the mixing bowl\ Example: Pancakes Drop Batter So thick that it needs to be scraped or dropped from a portion or ice cream scoop

Assignment 2 Complete the career research on page 11-12 in your workbook. You will need to use a computer and the following websites for reference: www.alis.gov.ab.ca www.alis.gov.ab.ca www.nait.ca www.nait.ca

Cookies

Cookie Characteristics Cookies are classified according to their texture: Crisp Soft Chewy

Crisp Cookies A crisp cookie has very little moisture in the batter Made from a stiff dough with a high ration of sugar During baking: Crisp cookies will spread, or expand, more than other cookies because of the high amounts of sugar After Baking They dry fast because of thinness and must be stored in an air-tight container without refrigeration.

Crisp Cookies Examples: Sugar Cookie Almond Butter Crisps

Soft Cookies Soft Cookies has low amounts of fat and sugar in the batter and high proportion of liquid, such as eggs How do you know if they are done??? When their bottoms and edges turn golden- brown Storage In an air-tight container and not refrigerated If you put them in the fridge, they will go soggy

Soft Cookies Examples include: Chocolate Chip Cookies Oatmeal Raisin Cookies

Chewy Cookies All chewy cookies are soft, but not all soft cookies are chewy! A chewy cookie needs a high ratio of eggs, sugar and liquid, but a low amount of fat. For chewy cookies, the gluten in the flour must develop during mixing The amount of gluten will also determine how much the cookie will expand Pastry flour is ideal

Chewy Cookies Examples include: Pumpkin Cookies Spice Cookies

Cookie Spread Some cookies require hand-labor to produce a particular molded shape. Although some cookies hold their shape while baking, most cookies will spread Determined by six factors: Flour type Sugar type Amount of liquid Baking soda Fat Type Baking Temperture

Cookie Spread Flour TypeSugar Type Pastry flour is used in cookies for its medium gluten content. This creates the proper spread. Granulated sugar provides the right amount of spread. If a finer grain of sugar, such as icing sugar, is used, the cookie will spread less.

Cookie Spread Amount of liquidBaking Soda A cookie batter with a high amount of liquid, such as eggs, will have more spread. For reduced spread decrease the amount of eggs in the recipe In a cookie batter, the baking soda promotes the proper spread by relaxing the gluten. Baking soda is used as a leavening agent when it is combined with liquid and an acid

Cookie Spread Fat TypeBaking Temperature When butter or margarine is used, more spread is created. When vegetable shortening is used, less spread is created Oven temperatures that are too low cause excessive spread. Over temperatures that are too high give little or no spread.

Mixing Methods One Stage Method 1.Put all the ingredients into the stand mixer 2.Blend at low speed using the paddle attachment. 3.Scrape down the sides of bowl when necessary Example Biscotti Hints: Measure carefully its expensive to remake if you make a mistake

Mixing Methods Creaming Method 1.Cream the fat, sugar, flavorings and salt in the stand mixer 2.Add eggs, one at a time, until well blended 3.In a separate bowl, sift dry ingredients 4.Add dry to the creamed ingredients and mix on low Example: Peanut butter cookies Hints: Cream only slightly for a chewy cookie, over creaming results in over spreading Do not over develop gluten and it prevents proper spreading

Cookie Types Cookies can be classified not only by texture and mixing method, but also by type. There are 5 basic types: Drop Cookies Rolled Cookies Icebox Cookies Molded Cookies Bar Cookies

Drop Cookies Examples: Chocolate chip, peanut butter, and oatmeal For instructions, use the creaming method and then follow these instructions: 1.Choose scoop for the size of a cookie that is desired 2.Drop cookie onto parchment paper 3.Leave enough space to allow for spreading

Drop Cookies

Rolled Cookies Example: Sugar Cookies Rolled cookies have a stiff dough that is rolled out. Shapes are then cut out of the dough and baked

Rolled Cookies

Icebox Cookies Perfect for making sure freshly baked cookies are always on hand Drop cookie dough and sugar cookie dough work well Make the dough a head of time and refrigerate or freeze until ready to use. Roll up cookies and place in fridge when you are ready to bake, take out, slice and bake

Ice Box Cookies

Molded Cookies Examples: Crescents, almond lace, and tuile Crescents are hand shaped before baking Almond lace is hand shaped after baking Tuile is a Belgian cookie that comes out of the oven soft and is molded into shapes

Molded Cookies

Bar Cookies These cookies are made from dough that has been shaped into long bars, baked and then cut. Examples: Hermits, coconut bars, fruit bars and brownies

Bar Cookies

Baking and Cooling Cookies Always use clean pans that are not warped Line with parchment paper this will keep you cookies from sticking to the pan and will ensure even browning

Baking and Cooling Cookies Carryover Baking the heat from the pan that continues to bake the cookies once they are removed from the oven It is better to slightly under bake cookies To prevent burning double pans up Cookies are done when the bottoms and edges turn light golden brown. Be sure not to remove cookies from the pan until they are firm enough to handle.

Assignment 3 Cookie Swap Choose a type of cookie, according to texture, from this section and bake it at home. Bring into class for a cookie swap. You may choose: Crisp Cookie Soft Cookie Chewy Cookie You must also provide a copy of the recipe to your teacher. You will be given a completion mark for this project.

Cake Ingredients Cake ingredients either weaken or strengthen a cakes structure and determine its texture, moisture, and sweetness. I.e., When sugar and fat are used in the right amounts, a cakes structure can weaken and be more tender on the other hand eggs and flour both have proteins that, when they are baked, join together to give the cake support

Cake Ingredients The starch in flour also help stabilize, or support, the cake by absorbing liquid when it is mixed. Liquids form gluten when they combine with flour and when mixed, this gluten give structural support to the cake

High-Fat Cakes Leavening agent Baking powder High-fat cakes require that the air cells be creamed into the center of the fat cell. The air cells then pick up the leavening gases that the heat of the oven releases

Low-Fat Cakes Leavening agent air Air is whipped into the egg batter, giving these cakes a light and springy texture

Pound Cakes Origin is traced back to England Contains 1 pound of each flour, butter, sugar, and eggs and are flavored with vanilla, almond or lemon A pound cake is considered the basis for all layer cakes It can be frozen up to 2 months and kept in the fridge for 1 week.

Sponge or Foam Cakes This cake has an airy, light texture because of large amounts of air whipped into the eggs. It does not rely on butter or fat to hold onto air, instead, these cakes have a base of whipped whole eggs European sponge cakes, called genoise, is a common example of a sponge cake layered with jam, chocolate or fruit filling

Angel Food Cake An angel food cake is a foam cake that is made with egg whites, but not egg yolks. The air is whipped into the egg whites and leavens the cake Once the eggs have been whipped, the cake batter must be finished quickly, or it will collapse when the air beaten into the eggs escapes Baked in a tube pan that is ungreased, the batter literally climbs up the side of the pan When finished baking, turn the pan upside down to prevent the cake from falling It can be served plain or with fruit and fillings and is a healthful alternative because of its low-fat content

Angel Food Cake

Chiffon Cakes A chiffon is a variation of a genoise cake Made by using whipped egg whites to lighten the batter The egg yolk and part of the sugar are whipped to full volume and then the flour is added to the yolk and sugar mixture The egg whites and the remaining sugar are whipped and then folded in

Chiffon Cakes Chiffon cakes have less saturated fat and cholesterol than any cake except for angel food cake, and about half the fat of a pound cake. Like angel food cakes, chiffon cakes are cooled upside down

Chiffon Cakes

Baking Cakes Prep Methods To keep cakes from sticking, baking pans are usually coated with fat and flour or lined with parchment paper. This allows the cake to release easily from the pan after baking is done Pans should be filled one-half to two- thirds full this will keep the batter from spilling over the sides of the pan as it rises.

Pan Preparation It is important that the pans be prepared before the batter is mixed so that air cells in the batter do not collapse If greasing and dusting with flour, extra flour should be tapped out of the pan so the bottom of the cake doesnt become doughy Using parchment paper will prevent your cake from sticking as well, and after its done cooling, you can just peel it off.

Baking Techniques Preheat the oven to the correct temperature If the oven is too hot the cake may set before it is fully risen and your crust will become very dark If the oven is too low the cake will not set fast enough and the cake could collapse

Baking Techniques Ovens and shelves should be even. When pans are placed in the oven, they should not touch as air needs to flow between the pans for even baking Top Shelf Bottom Shelf

Determining Doneness A cake is done when: A pick or cake tester comes out clean when it is inserted into the center The center of the cakes top springs back when it is lightly pressed The cake pulls away slightly from the sides of the pan

Cooling Cakes High-Fat CakesFoam Cakes Always cool cakes for at least 15 minutes before you remove them from the pan Because you cake is still setting when it comes out of the oven, waiting to remove it wont result in a broken cake If using parchment paper, peel it off the cake Cool upside down to preserve the structure of the cake Once completely cooled, loosen the cake using a spatula Put a cooling rack or tray on top of the cake and turn it over. Remove cake from the pan.

Icing Icing improves a cake by forming a protective layer around the cake that seals in moisture It adds richness and flavor It makes it look attractive

Icing Cakes The main thing when considering icings is to be sure the icing is not too heavy for the type of cake. Dense cakes pair well with heavy icing like German Buttercream (Made with butter, shortening and fondant) Lighter cakes pair well with light icings like Swiss buttercreams (buttercream folded with meringue and butter)

Icing Cakes Before icing, tap off any loose crumbs Have all fillings prepared To ice a cake: Place a good amount of icing on top in the center of the cake and work the icing around the top from side to side Spread the icing down the sides of the cake Smooth the surface of the icing before adding decorations

Cake Storage Wrap a cake in an air-tight container or plastic wrap and store in the fridge Be careful, as frostings will easily absorb refrigerator odors Always bring cakes to room temperature before you serve them

Assignment 4 DIY Cookbook You have just been hired at the Food Network and have been asked to write a cookbook for beginners based on contemporary baking. Your book should have a cover page, index and the following recipes: Quick Breads: Biscuit Method Creaming Method Blending Method Cookies: A crisp cookie A soft cookies A chewy cookie Cakes A foam cake with icing A high-fat cake with icing

Assignment 4 DIY Cookbook Each recipe must have the following parts: Title Servings Time Ingredients (all in metric units) Instructions Picture(s) of the dish or something representing the dish

contemporary baking. basic ingredients baking, unlike cooking, leaves little room for error – if a...

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wheat flour wheat flour

flour liquids fats sugar

high gluten content

flour particles

classification of flour

liquids water

texture of baked goods

fats fats