Chapter 44: Baking Basics
Chapter 45: Quick Breads

 Red Lobster bakes and serves more than 395 million of its famous
Cheddar Bay Biscuits every year.
 395 million cheese biscuits would stretch a whopping 15,585 miles, or the distance of a trip from our New
York restaurant in Times Square all the way to Shanghai, China — and back!

Directions: create a wagon wheel graphic organizer with
“Ingredients for Baking” in the center

 Helps give structure to baked products
 Gluten: develops as flour is mixed with liquid, the longer the mixing time - the stronger the gluten will be

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Make possible many physical and chemical changes that add structure and texture within baked products
 Examples: Water, Milk, Juice, Buttermilk,
Sour cream, Yogurt
Baked goods are made from either batters or doughs
 Batter vs. Dough (see next slide)
 Higher ratio liquid to dry ingredients = batter
 Higher ratio dry to liquid ingredients = dough

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Pour batters : equal amounts of liquid and flour
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Creates a thin and flowing pour
Cakes, pancakes, waffles
Drop batters : Twice as much flour as liquid
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Dropped by spoonfuls onto pan
Quick breads, cookies
Soft doughs : One part liquid to 3 parts flour
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Sticky but moldable
Yeast breads, rolled biscuits
Stiff doughs : One part liquid to 6-8 parts flour
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Easiest to handle
Pie crusts, some rolled cookies

 A substance that triggers a chemical reaction that makes baked products grow larger, or rise.
Examples : Air, Steam, Baking soda,
Baking powder, Yeast

 Add richness and flavor to baked goods
 Exact effect depends on the make up of the fat
 Solid Fats : butter, margarine, shortening, lard
 Add volume by trapping air
 Oils : corn, canola, olive, vegetable
 Add moistness and density, rather than volume

 Add flavor, tenderness, and browning
 Examples: Sugars (granulated, confectioner’s, brown), Honey,
Molasses, Corn syrup

 The “MULTITASKER”
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Yolks
 Fat adds flavor, color, richness, and tenderness
 Fats create emulsion (binding liquids and fats together in a recipe so they don’t separate)
Albumen
 Beating the egg white proteins adds air and volume
Coagulation
 Heating eggs helps to set the structure

 Add variety to baked products
 Examples : spices, liquid extracts, dried fruit, chopped nuts, chocolate, etc.

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5.
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Choose oven temperature preheat
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Choose and prepare the pans grease and flour, cooking spray, line with paper
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Consider proper oven placement when baking see figure 44-7, page 617
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Remove from pan see steps 1 - 7 on page 618
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Store cool before storing, sealed container at room temp.

 Leavened by agents that allow immediate baking
 Examples : air, steam, baking soda, baking powder
 Most quick bread are made by one of two different mixing methods
 Muffin Method or Biscuit Method

Directions: Compare/contrast the following mixing methods

Lightly mixing liquid ingredients into dry ingredients, creating a product with a course yet tender texture.
 AVOID OVERMIXING
 overmixing leads to a baked product that is chewy or has tunnels inside and peaks on top

Solid fat is added to the dry ingredients before the liquids are lightly mixed in.
 Biscuits are either rolled or dropped
 Kneading : work dough with hands to combine ingredients and develop gluten