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