Quick Breads, Cakes, Pastries, Pies, and Cookies

Quick Breads Quick Breads such as Biscuits, scones and muffins can be prepared faster, such as their name suggests. Quick breads use chemical leaveners (baking soda/powder) rather than organic ones (steam or yeast), and therefore, don’t require a rising period.

Basic Method One: Straight Dough Method All of the ingredients are combined at once and blended into a batter using the straight dough method. Corn bread and blueberry muffins are examples of quick breads made with the straight dough method.

Basic Method Two Creaming Method In the creaming method, fat and sugar are creamed together to produce a very fine crumb and a dense, rich texture. A yellow butter cake is an example of a cake using the creaming method.

Basic Method Three Two Stage Method The Two-stage method is used to prepare high-ratio cakes. High-ratio cakes are so named because they contain a higher amount, or ratio, of sugar and liquid to the flour in the recipe. In the two-stage method, the emulsified shortening, which spreads easily, is combined with dry ingredients. One half of the liquid is then added and blended. The remaining liquid is gradually added to the mixture. High-ratio cakes made using the two-stage method have a very fine crumb, and are quite moist. Devil’s food cake is a cake pre-pared with the two-stage method.

Basic Method Four Foaming Method In the foaming method, a foam of whole eggs, yolks, or whites provides the structure for cakes with the lightest texture, such as angel food cake and chiffon cakes.

Top Tips for Great Baking Know your ingredients Understand formulas and measurement Use baking methods correctly Identify types of dough

Ingredients & Functions Strengtheners : Flour, provides stability for the product so the product doesn’t collapse once removed from oven Shortening- oil, butter; moist, flavour, keeps freshness longer, tenderizes, provides moisture, contributes to the mouth-feel Sweeteners- Molasses, brown sugar, corn syrup, honey, sugars, malt syrups (usually for yeast breads): for flavor, sweetener, helps shortening to blend, tenderness, gives crust color, extends shelf-life Thickeners- gelatins, flour, arrowroot, cornstarch, eggs; determines consistency of product Liquids- water, milk, cream, molasses, honey, butter; provides moisture, allows gluten (protein in flour) to develop Flavoring – spices, salt, and extracts affect a baked item’s taste and color.

Leavening Agents Chemical Organic Physical Baking soda (sodium bicarbonate)- an acid (buttermilk, sour cream, honey) is needed to give off CO2 Baking powder-(does not require acid to give off CO2) Baking soda + an acid Organic Yeast- fermentation (breaks down sugar into CO2 and alcohol which makes the product rise), dies at 140°F Physical Creaming method- fat + sugar Foaming method- eggs are used (Angel Food Cake Steam- puff pastries and croissants

Why does sifting matter? If the product has baking soda, without sifting it will taste like soap because it is alkaline Baking soda can contain lumps; especially in humid conditions Provides even distribution of product

Flour Facts White Wheat flours are the only flours that produce gluten due to protein content. You must know 3 types: Bread flour= strong, pizzas and bagels Pastry flour= low gluten, cookies, biscuits, muffins Cake flour= low gluten, bleached with chlorine for a fine white crumb, cakes All-purpose is not used in a real bakeshop, lack of strength

Cookies There are six makeup methods of cookies. Dropped Bagged Rolled Molded Icebox Bar

Dropped Cookies Dropped cookies such as chocolate chip and oatmeal, are made from a soft dough and dropped from a spoon or scoop onto a cookie sheet.

Piped Cookies Bagged cookies, made by forcing soft dough through a pastry bag, including Lady fingers, macaroons and tea cookies.

Rolled Cookies Rolled cookies are made more often at home then in commercial kitchens because they take a lot of work. These cookies , including decorated sugar cookies and shortbread, are cut from stiff dough that has been rolled out on a baking board.

Molded Cookies Molded cookies are molded by hand into any shape from a stiff dough. Peanut butter cookies are an example of molded cookies.

Icebox Cookies Icebox cookies are made form dough that has been rolled into logs and chilled, to be sliced just before baking. Butterscotch icebox cookies and chocolate icebox cookies are examples.

Bar Cookies Bar cookies are made by baking three or four bars the length of the baking pan, which are then sliced into the bars. Brownies are usually made using the sheet method, in which the batter is poured into the entire baking pan and then sliced into individual squares or rectangles after baking. Other types of cookies prepared with the sheet method include butterscotch brownies or Blondie's.

Mixing Methods for Cookies Cookie Causes Too Crispy= low moisture + high sugar Too Soft= high moisture + low fat/sugar, do not refrigerate Chewiness= use pastry flour or cake + bread flour Separated dough- ingredients used cold (ALWAYS bring ingredients to room temperature when making cookies!)‏ Mixing Methods for Cookies Creaming method- adds air, prevents dough from spreading (do not let dough get warm)‏ Foaming method- whipped eggs and sugar, like Biscotti

Icings Icings (frostings) are sweet coatings for cakes and other baked goods. Icings have three main functions: They improve the keeping quality of the cake by foaming a protective coating around it. They contribute flavor and richness. They improve appearance. Icing should not overwhelm the flavor of the cake.

Puddings, Custards, and Dessert Soufflés Steamed puddings are more stable because of the greater percentage of eggs and sugar in the batter. Baked custard is an example of a steamed pudding. Soufflés rely on egg whites, they are not that stable, they are lightened with beaten egg whites and then baked. Baking these soufflés cause them to rise like a cake.

Pies, Croissants, and Pastries Pies are made using the 3-2-1 dough. It is called this because it is made of three parts flour, two parts fat and one part water (by weight). Baking Blind is the procedure used for pre-baking a pie shell. The dough is pre-pared, rolled, placed in the pan and then pierced with a fork.

Pies, Croissants, and Pastries continued… The Roll-in dough method is used for Danish, croissant, and puff pastry. Some guidelines to help you work with this dough: Keep the dough chilled. Use a sharp knife when shaping and cutting edges. Do NOT run the roller over the dough's edge. Chill puff pastry items before baking them. Save puff pastry scraps for use in other small items.

Pies, croissant, and Pastries Continued… Phyllo dough is used to pre-pare baklava, a dessert made of thin pastry, nuts and honey. Pate a choux is made by combining water or other liquid, butter, flour, and eggs into a smooth batter. Examples are éclairs and cream puffs. Profiteroles, which are small round pastries made from pate a choux filled with ice cream.