Baking and Pastry

The Fabulous Five Fats/ oils Sugar Eggs Flour Leaveners

Ingredients and Functions: Fats and Oils Moisturize - traps moisture and extends shelf life Flavor - butter Tenderizer - inhibit gluten development Plays role in physical leavening process

Ingredients and Functions: Sugar Sweetener Color - caramelization Attracts moisture Role in leavening -moisture creates steam -supports leavening in creaming and foaming methods Flavor - Brown sugar vs. honey vs. corn syrup

Ingredients and Functions: Eggs Emulsifier -in creamed doughs and batters Leaveners -air expands -moisture turns to steam Color -Maillard browning Structure -protien Tenderizer -yolks, high fat content Flavor

Ingredients and Functions: Flour Structure -starch and protein -gluten development Color - caramelization

Ingredients and Functions: Leaveners Biological/ Organic -CO2 emitting organisms -yeast Chemical -baking powder -baking soda Physical/ Mechanic - mixing methods used to create structure

Dough vs. Batter Dough Batter Main ingredient is flour Ingredients are kneaded Generally yeast-leavened Usually malleable Main ingredients are eggs with high amount of sugar and fat Usually whipped, creamed, or blended Pourable/ spreadable Leavened by physical or chemical leavening

Mixing Methods: Straight All ingredients combined at once Features biological leavening Used to produce breads and muffins

Mixing Methods: Creaming Fat and sugar are creamed Eggs slowly added Dry and liquid ingredients added alternatively Chemical leaveners may be used All ingredients must be at room temperature Potential for over mixing – too much gluten

Mixing Method: Creaming Cakes Cookies Muffins Quick breads Other baked goods

Mixing method: Rubbing Cold fat and flour are worked together - walnut size pieces = flaky dough - pea size pieces = mealy dough Cold liquids added to bring dough together Light kneading may occur (do not over mix) Used for pie and tart crusts and scones

Mixing Methods: Foaming Beaten eggs -Separated method – yolks and whites beaten separately - Warm method – heat while beating whole eggs with sugar Sifted dry ingredients are folded in Melted fat (if any), folded in Almost exclusively mechanical leavening Potential for over mixing Used mostly for cakes (ex. Sponge)

Buttercream Frostings: Italian Made using meringue, sweet butter, and flavorings Generally used making an Italian or Swiss meringue Relatively white in color and a light mouth feel

Buttercream Frostings: Swiss Made using cooked sugar, sweet butter, and flavorings Simpler to make than Italian buttercream Relatively white appearance, less light than Italian buttercream

Buttercream Frostings: French Swiss buttercream plus whole eggs or egg yolks Egg yolks make it richer and more yellow in color than Italian

Buttercream Notes Must have proper consistency -smooth and easily spreadable - no visible air pockets Long shelf life under refrigeration Needs strong distinct flavor

Buttercream Uses Filling - use in limited quantities Icing - crumb coat - final coats -piped decorations