unit 5 chapter 44: baking basics chapter 45: quick breads

Unit 5

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

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 Process1. Choose oven temperature

Preheat

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

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

4. Remove from pan see steps 1 - 7 on page 618

5. 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

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

Directions: Complete the Venn diagram. Compare/contrast the following mixing methods

Biscuit Method vs. Muffin Method