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Contemporary Baking

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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. - PowerPoint PPT Presentation

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Contemporary Baking

Contemporary BakingBasic IngredientsBaking, unlike cooking, leaves little room for error if a recipe is not followed precisely, the texture and taste will be affectedIngredients include:FlourLiquidsFatsSugar and SweetenersEggsLeavening agentsSaltFlavorings

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

Wheat FlourBread FlourPastry FlourCake Flour High gluten-forming protein contentProteins allow bread to rise fully and develop a fine crumb and give bread a chewier, firmer textureUsed to make yeast breads, pizzas and bagels

Lower in protein than bread flour but higher than cake flourUsed in pie doughs, cookies, muffins, and quick breads

Lowest in protein contentProduces a softer and more tender product Bleached with chlorine to help produce a fine, which crumb in cakes

LiquidsThe 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.

LiquidsWaterIt 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.

LiquidsMilkIts 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.

LiquidsOther 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.

LiquidsCreamHeavy 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.

FatsFats 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. IIn hydrogenation, the oils are made solid by adding hydrogen to the oil. FatsVegetable ShorteningVegetable shortening has a fairly high melting point, which makes it ideal for forming flaky pie dough. OilOil 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.

FatsButterButter 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. MargarineMargarine 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 SweetenersSugars 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 colorStabilizing mixtures such as beaten egg whites for meringuesProviding food for yeast in yeast breadsRetaining moisture for a longer shelf life.Tenderizing baked products by weakening the gluten strandsServing as a base for making icings.

Sugar and SweetenersSugar 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 SweetenersMolassesBrown SugarThe thick, sweet, dark liquid made from sugarcane juiceThis stronger color and flavor is often desirable in baked products like gingerbread

A soft-textured mixture of white sugar and molassesIt can be light or dark in colorStore in an air-tight container to prevent moisture absorption

Sugars and SweetnersGranulated SugarIcing SugarOften referred to as extra fine white sugar or table sugarIt is the most common sugar used in the bakeshopUsed in cooked icings, candies and other baked goods

Also known as confectioner's sugar or powdered sugarIt is granulated sugar that has been crushed into a fine powderIt is often used in uncooked icings and glazes and as a decorative dusting on baked products

Sugars and SweetenersHoneyA thick, sweet liquid, made by bees from flower nectarThe type of flower will affect the final flavor and color of honeyUsed to give a destinct sweet flavorStore in a cool, dry place

EggsEggs 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 eggsCommercial 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.

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

Leavening AgentA 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 AgentsBaking PowderYeastMade from baking soda, an acid and a moisture-absorber such as corn starchWhen mixed with a liquid, baking powder releases CO2Double-acting baking powder will give off CO2 when mixed with a liquid and when it comes in contact with heat

A living organism that breaks down sugars into CO2 gas and alcoholUsed in breads

Leavening AgentsSteamBaking SodaSteam is created during the baking process when water evaporates to steam and expandsSteam is important in products like puff pastries

A chemical leavening agent that must be used with an acid to give off CO2 gasThe CO2 gas is what caused the baked product to rise

Leavening AgentAirAir is added during the mixing processYou can add air to a mixture by whipping eg whites, for example with angel foods cake

SaltIt 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.

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

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

Quick Breads

Quick breadsQuick breads are baked goods that can be served at breakfast, lunch or dinner and include:PancakesBiscuitsMuffinsSconesWafflesLoaf BreadsThey are tender and flavorful and do not require a lot of time or equipment to produceQuick BreadsThey 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 powderBaking soda

Quick BreadsIngredients and Functions:Flour foundation Eggs provide added volume and structureFat used to keep the baked product moist and tenderSugar improve the flavor and colorSalt adds flavor and strengthens glutenLeavening agent allow quick breads to riseLiquid adds moisture

Quick Bread MethodsThe Biscuit MethodThe Blending MethodCut in the fat into the dry ingredients until it resembles corn mealAdd the liquid ingredients

Example: BiscuitsCombine the liquid, sugar, liquid fat, and eggs.Add the dry ingredients to the liquid ingredients.

Example: Muffins

Quick Bread MethodsThe Creaming MethodCream together the solid fat and sugar until the mixture is light and fluffy.Add the eggs, one at a time.Add the dry ingredients and the liquid ingredients alternately.

Example: Muffins with cake- like texture

Quick Bread MethodsQuick breads can be made from soft doughs or batters:Soft doughThicker in consistency than battersCan be rolled and cut into shapes prior to bakingExamples: baking powder biscuits and sconesBatters:Made from either a pour batter or a drop batterQuick Bread MethodsBatters:Pour BatterThin and can be poured from the mixing bowl\Example: PancakesDrop BatterSo thick that it needs to be scraped or dropped from a portion or ice cream scoopAssignment 2Complete 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.cawww.nait.ca

Cookies

Cookie CharacteristicsCookies are classified according to their texture:CrispSoftChewyCrisp CookiesA crisp cookie has very little moisture in the batterMade from a stiff dough with a high ration of sugarDuring baking:Crisp cookies will spread, or expand, more than other cookies because of the high amounts of sugarAfter BakingThey dry fast because of thinness and must be stored in an air-tight container without refrigeration.

Crisp CookiesExamples:Sugar CookieAlmond Butter Crisps

Soft CookiesSoft Cookies has low amounts of fat and sugar in the batter and high proportion of liquid, such as eggsHow do you know if they are done???When their bottoms and edges turn golden-brownStorageIn an air-tight container and not refrigeratedIf you put them in the fridge, they will go soggySoft CookiesExamples include:Chocolate Chip CookiesOatmeal Raisin Cookies

Chewy CookiesAll 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 mixingThe amount of gluten will also determine how much the cookie will expand Pastry flour is idealChewy CookiesExamples include:Pumpkin CookiesSpice Cookies

Cookie SpreadSome cookies require hand-labor to produce a particular molded shape. Although some cookies hold their shape while baking, most cookies will spreadDetermined by six factors:Flour typeSugar typeAmount of liquidBaking sodaFat TypeBaking TempertureCookie SpreadFlour TypeSugar TypePastry 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 SodaA 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 recipeIn 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 SpreadFat TypeBaking TemperatureWhen butter or margarine is used, more spread is created.When vegetable shortening is used, less spread is createdOven temperatures that are too low cause excessive spread.Over temperatures that are too high give little or no spread.

Mixing MethodsOne Stage MethodPut all the ingredients into the stand mixerBlend at low speed using the paddle attachment.Scrape down the sides of bowl when necessaryExample BiscottiHints:Measure carefully its expensive to remake if you make a mistakeMixing MethodsCreaming MethodCream the fat, sugar, flavorings and salt in the stand mixerAdd eggs, one at a time, until well blendedIn a separate bowl, sift dry ingredientsAdd dry to the creamed ingredients and mix on lowExample: Peanut butter cookiesHints:Cream only slightly for a chewy cookie, over creaming results in over spreadingDo not over develop gluten and it prevents proper spreadingCookie TypesCookies can be classified not only by texture and mixing method, but also by type. There are 5 basic types:Drop CookiesRolled CookiesIcebox CookiesMolded CookiesBar Cookies

Drop CookiesExamples:Chocolate chip, peanut butter, and oatmealFor instructions, use the creaming method and then follow these instructions:Choose scoop for the size of a cookie that is desiredDrop cookie onto parchment paperLeave enough space to allow for spreading

Drop Cookies

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

Icebox CookiesPerfect for making sure freshly baked cookies are always on handDrop cookie dough and sugar cookie dough work wellMake 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 bakeIce Box Cookies

Molded CookiesExamples:Crescents, almond lace, and tuileCrescents are hand shaped before bakingAlmond lace is hand shaped after bakingTuile is a Belgian cookie that comes out of the oven soft and is molded into shapes

Molded Cookies

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

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

Baking and Cooling CookiesCarryover Baking the heat from the pan that continues to bake the cookies once they are removed from the ovenIt is better to slightly under bake cookiesTo prevent burning double pans upCookies 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 SwapChoose 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 CookieSoft CookieChewy CookieYou must also provide a copy of the recipe to your teacher.You will be given a completion mark for this project.Cakes

Cake IngredientsCake 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 supportCake IngredientsThe 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 cakeHigh-Fat CakesLeavening agent Baking powderHigh-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 releasesLow-Fat CakesLeavening agent airAir is whipped into the egg batter, giving these cakes a light and springy texturePound CakesOrigin is traced back to EnglandContains 1 pound of each flour, butter, sugar, and eggs and are flavored with vanilla, almond or lemonA pound cake is considered the basis for all layer cakesIt can be frozen up to 2 months and kept in the fridge for 1 week.Sponge or Foam CakesThis 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 eggsEuropean sponge cakes, called genoise, is a common example of a sponge cake layered with jam, chocolate or fruit fillingAngel Food CakeAn 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 cakeOnce the eggs have been whipped, the cake batter must be finished quickly, or it will collapse when the air beaten into the eggs escapesBaked in a tube pan that is ungreased, the batter literally climbs up the side of the panWhen finished baking, turn the pan upside down to prevent the cake from fallingIt can be served plain or with fruit and fillings and is a healthful alternative because of its low-fat contentAngel Food Cake

Chiffon CakesA chiffon is a variation of a genoise cakeMade by using whipped egg whites to lighten the batterThe egg yolk and part of the sugar are whipped to full volume and then the flour is added to the yolk and sugar mixtureThe egg whites and the remaining sugar are whipped and then folded inChiffon CakesChiffon 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 downChiffon Cakes

Baking Cakes Prep MethodsTo 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 donePans 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 PreparationIt is important that the pans be prepared before the batter is mixed so that air cells in the batter do not collapseIf greasing and dusting with flour, extra flour should be tapped out of the pan so the bottom of the cake doesnt become doughyUsing parchment paper will prevent your cake from sticking as well, and after its done cooling, you can just peel it off.Baking TechniquesPreheat the oven to the correct temperatureIf the oven is too hot the cake may set before it is fully risen and your crust will become very darkIf the oven is too low the cake will not set fast enough and the cake could collapse

Baking TechniquesOvens 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 bakingTop ShelfBottom ShelfDetermining DonenessA cake is done when:A pick or cake tester comes out clean when it is inserted into the centerThe center of the cakes top springs back when it is lightly pressedThe cake pulls away slightly from the sides of the panCooling CakesHigh-Fat CakesFoam CakesAlways cool cakes for at least 15 minutes before you remove them from the panBecause you cake is still setting when it comes out of the oven, waiting to remove it wont result in a broken cakeIf using parchment paper, peel it off the cakeCool upside down to preserve the structure of the cakeOnce completely cooled, loosen the cake using a spatulaPut 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 moistureIt adds richness and flavorIt makes it look attractive

Icing CakesThe 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 CakesBefore icing, tap off any loose crumbsHave all fillings preparedTo 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 sideSpread the icing down the sides of the cakeSmooth the surface of the icing before adding decorationsCake StorageWrap a cake in an air-tight container or plastic wrap and store in the fridgeBe careful, as frostings will easily absorb refrigerator odorsAlways bring cakes to room temperature before you serve themAssignment 4 DIY CookbookYou 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 MethodCreaming MethodBlending MethodCookies:A crisp cookieA soft cookiesA chewy cookieCakesA foam cake with icingA high-fat cake with icingAssignment 4 DIY CookbookEach recipe must have the following parts:TitleServingsTimeIngredients (all in metric units)InstructionsPicture(s) of the dish or something representing the dish