Unit 9: The Art of Baking

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Unit 5: Baking

Chapter 44: Baking Basics

Chapter 45: Quick Breads

Red Lobster Biscuits…

 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!

Chapter 44:

Baking Basics

Ingredients for Baking

Directions: create a wagon wheel graphic organizer with

“Ingredients for Baking” in the center

Flour

 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

Liquids

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

Pour batters : equal amounts of liquid and flour

Creates a thin and flowing pour

Cakes, pancakes, waffles

Drop batters : Twice as much flour as liquid

Dropped by spoonfuls onto pan

Quick breads, cookies

Soft doughs : One part liquid to 3 parts flour

Sticky but moldable

Yeast breads, rolled biscuits

Stiff doughs : One part liquid to 6-8 parts flour

Easiest to handle

Pie crusts, some rolled cookies

Leavening Agents

 A substance that triggers a chemical reaction that makes baked products grow larger, or rise.

Examples : Air, Steam, Baking soda,

Baking powder, Yeast

Fats

 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

Sweeteners

 Add flavor, tenderness, and browning

 Examples: Sugars (granulated, confectioner’s, brown), Honey,

Molasses, Corn syrup

Eggs

 The “MULTITASKER”

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

Flavorings

 Add variety to baked products

 Examples : spices, liquid extracts, dried fruit, chopped nuts, chocolate, etc.

The Baking Process

1.

2.

3.

4.

5.

Choose oven temperature preheat

Choose and prepare the pans grease and flour, cooking spray, line with paper

Consider proper oven placement when baking see figure 44-7, page 617

Remove from pan see steps 1 - 7 on page 618

Store cool before storing, sealed container at room temp.

Chapter 45:

Quick Breads

Quick Breads

 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

Biscuit Method vs. Muffin Method

Muffin Method of Mixing

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

Biscuit Method of Mixing

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

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