BREAD & PASTRYPRODUCTION

Prepared by :Ms. Arlyn P. BonifacioTLE 9 – 10 (NC II)

BAKING

-- REFERS TO COOKING BY DRY HEAT ESPECIALLY AN OVEN WHERE THE TEMPERATURE IS UNIFORM AS HOT AIR CIRCULATES TO COOK A CAKE, PIE, COOKIE OR BREAD.

ALSO CALLED THE DRY METHOD OF COOKING.

BAKING INGREDIENTS• BUTTER and OTHER FATS:

In simple cakes, biscuits, and breads where the flavor is important, always use butter. In other cakes, margarine is acceptable. Soft margarine should be used in all in one mixture as it is made up of 80% fat and blends easily. Low fat spreads are not suitable for baking because of their high water content, so check before buying. If oil is called for, use a mild one such as sunflower oil or vegetable oil.

BAKING INGREDIENTS

• FLOUR:

BOTH PLAIN & SELF RISING FLOURS ARE USED IN BAKING. SELF RISING FLOUR INCLUDES A RAISING AGENT, SO IF YOU WANT TO SUBSTITUTE PLAIN FLOUR ADD 2 TEASPOON BAKING POWDER TO EACH 250 FRAMS (8oz) FLOUR.

KINDS OF FLOUR

• ALL PURPOSE FLOUR (APF)

KINDS OF FLOUR

• CAKE FLOUR (CF)

KINDS OF FLOUR

• BREAD FLOUR (BF)

BAKING INGREDIENTS

• RAISING AGENTS:

BAKING POWDER AND BICARBONATE OF SODA ARE USED IN CAKES, BREADS AND BISCUITS. WHEN USING BAKING POWDER, OR SELF-RISING FLOUR, BAKE THE MIXTURE WITHIN 1 HOUR WHILE THE CHEMICALS ARE STILL ACTIVE.

BAKING INGREDIENTS• SUGAR:

There are different types of sugar; White or Granulated, brown or coarse demarara, muscovado or caster & powdered sugar or confectioner’s sugar. For the most mixtures, it is essential to use a sugar that dissolves easily, such as caster sugar or muscovado. Granulated sugar can be used in rubbed-in mixtures. Coarse demarara sugar can be used in melted mixtures and is ideal for sprinkling on top of cakes.

DIFFERENT KINDS OF SUGAR

• WHITE OR GRANULATED SUGAR

DIFFERENT KINDS OF SUGAR

• BROWN OR COARSE DEMARARA

DIFFERENT KINDS OF SUGAR

• MUSCOVADO OR CASTER

DIFFERENT KINDS OF SUGAR

• POWDERED SUGAR OR CONFECTIONER’S SUGAR

BAKING INGREDIENTS• EGGS:

Eggs at room temperature are more easily aerated than cold eggs taken from the refrigerator. Cold eggs can also cause some cake mixtures to curdle.

BASIC STEPS IN BAKING• Read the recipe to know if you have all the ingredients

and utensils needed and to know if you understand the entire procedure.

• Check if you have all the necessary ingredients then gather them together.

• Prepare all the utensils you will need for measuring, mixing, and baking.

• Pre heat the oven. Set the oven knob at the desired temperature. Hang an over thermometer on the center of the rock. (for manual only). When the thermometer registers the same temperature as the oven knob, then the oven is ready for use.

BASIC STEPS IN BAKING• Prepare the pan/s needed, making sure you use the

correct pan size. If it needs greasing, brush the bottom of the pan with the little shortening. For baking purposes, don’t use butter or margarine for greasing because these burn easily and will produce a very brown crust.

• Measure all the ingredients using correct utensils in the amounts required in the recipe.

• Mix the batter or dough. When fillings pans, makes sure you don’t overfill. Fill about 2/3 full to give allowance for rising.

BASIC STEPS IN BAKING• Bake in preheated oven. Put the pan at the center of the rack.

• Test for doneness. For butter cakes, prick the center of the cake with a toothpick. If it comes out clean, then it is done. For chiffon and sponge cakes, press lightly with fingers. If it springs back, then it is done. Pies and pastries are done when the crust has turned golden brown, crisp, and flaky.

• Cool the baked products. For butter cakes, put the pan on a wire rack and leave to cool for 10 minutes. After wards, invert the pan, remove the cake & cool it completely. For sponge and chiffon cakes, invert the pans at once and cool on racks.

• After the cakes have cooled, then it can already be assembled and decorated.

MEASURING INGREDIENTS

• One of the keys to successful baking is the correct measurement of ingredients. One should not only follow the amounts stated in a recipe but also measure them in a right way. Dry and liquid ingredients are measured differently.

DRY INGREDIENTS• Flour and sugar are measured nested

measuring cups which come in a set of 5 (1 cup, ½ cup, 1/3 cup, and ¼ cup).

• Sugar & all purpose flour are measured by dipping the cups into the ingredients until filled then leaving if off with spatula.

• For cake flour & confectioner’s, ingredients are spooned onto the cup then leveled off.

LIQUID INGREDIENTS• These are poured into spouted glass measuring

cups placed on a flat surface. Measurement is read at eye level.

SMALL QUANTITIES• Are measured using spoons measuring:

• 1, ½, 1/3, ¼, 1/8 tablespoon (T)

• 1, ½, 1/3, ¼, teaspoon (t)

• Dry ingredients are leveled off with spatula.

Tablespoon (T)

Teaspoon (t)

SHORTENING OR LARD• This is measured by pressing down firmly into the

measuring cup to make sure there are no air spaces.

BROWN SUGAR• This is packed firmly to ensure proper

measurement. When the cup is inverted the measured sugar should retain the shape of the cup.

BUTTER• This need not be measured in cups. One bar of

butter is already 1 cup so if you need ½ cup, just divide the bar into 2, 1/3 into 3 ¼ into 4 and so on.