BAKING BASICS
CAKES COOKIES PIES YEAST BREADS
QUICK BREADS
All baked products need most or all of these basic
ingredients:
 FLOUR
 LEAVENING
AGENTS
 FATS & OILS
 SWEETENERS
 OTHER
INGREDIENTS
When preparing baked goods it is also important to understand some
basics about the baking process:
 Oven temperatures
 Pans
 Placement in the
oven
 Timing
 Cooling and
removing from the
pan.
FLOUR
 Provides the structure of the
baked product.
 When liquid is added flour
absorbs it, swells and sticks
together.
 Mixing or kneading create
gluten (the proteins in flour that
provide the glue that traps air in
the product)
 There are many types of flours
with different characteristics,
they give the baked product
different flavors and textures.
Leavening Agents
(part one…)
 Air introduced
through
 Creaming fat and
sugar together.
 Sifting flour.
 Beating batter.
 Whipping egg
whites.
Leavening Agents
(part two…)
 Steam
 when large amounts
of water and high
heat are present
 Water turns to steam
and product rises
 The steam leaves a
cavity in product
(great for fillings)
Leavening Agents
(part three…)
Chemical – There are two basic
kinds
 Baking Soda – used with an acidic
food (i.e. sour milk or lemon juice)
 Alkali & Acid combine to form carbon
dioxide which expands when heated,
causing product to rise.
 Baking Powder – combination of
baking soda & dry acid
 Addition of liquid causes reaction that
forms carbon dioxide.
Leavening Agents
(part four…)
 Yeast – Microscopic plant
that reproduces quickly
 Needs food: sugar and flour
 Needs moisture
 Needs warmth
 Gives off carbon dioxide as
it grows
 Create bubbles in dough
 Bubbles expand when heated
and dough rises.
 Give baked products a
special flavor and smell.
Fats and Oils
 Coat gluten to keep it from
becoming over developed
 Adds richness and flavor to
baked product
 Helps keep baked product
tender
Ex. Butter, shortening, oil,
margarine
Sweeteners
 Add flavor and sweetness
 Helps baked product
brown
 Helps baked product
remain tender
Ex. Sugar, honey, corn syrup, powdered
sugar, molasses
OTHER INGREDIENTS
 Eggs –
 Add color
 Trap air to help with
leavening
 Hold baked product
together
 Add flavor and richness
 Add tenderness and
texture
OTHER INGREDIENTS
 Seasonings – Add
flavor and color to
baked product.
 Salt – stimulate
taste buds to taste
other flavors.
Ex. Spices, extracts, chocolate,
nuts, and fruit.
The Baking Process
 Oven Temperature
when baking a
leavened product use
the exact temperature
in the recipe.
 During baking:




Product rises
Crust heats
Moisture evaporates
Crust dries
The Baking Process
 Pans – can affect results.
 Material – conduct heat
differently, changes cook
time.
 Size – recipes developed
for certain sizes, be careful
to follow pan size
recommendations.
The Baking Process
Placement in the ovens
 Pans must be placed in
ovens so that air can
circulate freely.
 One - in center
 Two – separate racks
opposite sides
 Etc.
 Be sure pans do not
touch, it creates hot
spots where food may
burn or over cook.
The Baking Process
 Timing
 be sure to use a timer,
 check close to done time,
 may vary by oven.
 Cooling & removing from
pan
 Remove from pan
immediately, unless recipe
says otherwise
 Cool on cooling rack to allow
even cooling