Baking & Dough You will learn: How to prepare complex dough recipes by applying baking principles....
-
Upload
elmer-davis -
Category
Documents
-
view
215 -
download
0
Transcript of Baking & Dough You will learn: How to prepare complex dough recipes by applying baking principles....
Baking & DoughYou will learn:
How to prepare complex dough recipes by applying baking principles.
In your culinary journal:1. What do you feel is something that is very important when baking?2. What are some types of dough's you have made?3. What are some dough's you would like to make?
Baking: Basic Ingredients
• Baking Formulas:
Have been developed using exact types of ,
if the formula is not followed precisely, the products
will be
affected.
Basic IngredientsGluten:
Firm elastic substance that affects the of baked products. The higher the flours
content the more potential it has to form gluten.
Gluten Replacement:
Crumb:
The internal of a baked product
Basic Ingredients: FlourThe proteins and starch in flour give structure.Examples:• B flour• Soft Wheat flour• flour• Cake flour• flour
Basic Ingredients: Liquids
Liquids are essential in baking. Too water to a pie dough will
cause gluten formation with may result in a
texture.
Examples:
•
•
• Eggs
• Sugar syrups
• butter
Basic Ingredients: Fats
Fats surround or enclose the flour particles and prevent long strands of gluten
forming. This the baked goods as well as
adding .
For example:
•
• Oil
•
• Margarine
Basic Ingredients: Sugars & SweetenersSugars and sweeteners add a sweet, pleasant flavor to baked products as well as:
Basic Ingredients: Sugars & SweetenersTypes of:
• Molasses• Brown sugar• Turbinado sugar• Coarse sugar•
•
• Superfine sugar• Corn syrup• Maple syrup• honey
Basic Ingredients: EggsSecond most important ingredient in baked products. They add:• Structure & thickener• Emulsification- • Aeration-• Flavour• Colour-
Basic Ingredients: Leavening AgentCauses baked goods to 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
For Example:
• Air
• Steam
•
•
• Yeast
Basic Ingredients: SaltEnhances the product through its own flavor as well as bringing out the flavor of other ingredients. Salt also acts on gluten and results in acceptable texture.
Basic Ingredients: Flavouring
Enhance the flavor of the final baked good influencing
the baking process.
For example:
•
•
Basic Ingredients: Dough
Contains less liquid than a batter, making it easy to work with your
. Doughs may even be stiff enough to
cut into . Doughs are formed
when the dry and liquid ingredients are combined to create
products.
Mixing Methods: Beating
ingredients vigorously to add
or develop gluten.
Use: spoon, electric or bench mixer with paddle attachment.
Mixing Methods: Blending
two or
more ingredients together until they are evenly .
Use: Spoon, whisk, rubber spatula, or bench mixer with paddle
attachment for blending.
Mixing Methods: Creaming
Use: Electric or bench mixer with paddle attachment on medium speed
Mixing Methods: Cut In
Mix solid with
until lumps of the desired size remain.
Use: Pastry cutter, bench mixer and paddle attachment, two knives, or
fingers.
Mixing Methods: Folding
Gently adding light, airy ingredients such as to
ingredients by using a smooth circular
movement.
Use: spoon or hands
Mixing Methods: Kneading
Working the dough to develop and evenly
ingredients.
Use: hands or bench mixer with dough hook
Mixing Methods: Sifting
Passing dry ingredients such as flour through a
to remove lumps, blend and add air.
Use: Rotary sifter, or mesh strainer by tapping the side over your bowl.
You will learn:How to prepare complex dough recipes by applying baking principles.
Mixing Methods: Stirring
blending the ingredients until
combined.
Use: spoon, rubber spatula or whisk
Mixing Methods: Whipping
Vigorously beating ingredients to .
Use: whisk, electric or bench mixer with whipping attachment.
BISCUITS!!!
• How to make?
Watch video
BISCUITS: What makes a good biscuit?• Appearance:
• Color:
• Crumb:
• Texture: *Separates into layers
• Flavour:
* Bitter flavor? Too much baking powder.
What can we add?
BISCUITS
How do we serve biscuits?