1. Write these……
List and describe the basic baking ingredients and write the functions of each?
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2. Bakeshop Ingredients
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3. Baking Ingredients... eggs 1. FLAVOR 8. LEAVENING AGENT 5. BINDER
2. TENDERIZER
6. ENRICH
7. PRESERVE TEXTURE
3. COLOR
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2 eggs whites can be substituted for 1 whole egg to reduce fat and calories.

4. 1. Flour
Protein and starch in flour accounts for most of the structure in baked goods.
The higher the protein content in the flour the more gluten is produced.
Cake & pastry flour has the least amount of protein
TYPES OF FLOUR
Bread Flour (strongest)
All Purpose Flour (most versatile)
Self-Rising Flour (includes baking powder and salt)
Cake Flour (Weakest)
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5. 2. Liquid Mix with flour to develop gluten.
Gluten helps form structure of a baked good
Milk and water are the most common.
Milk adds flavor, nutrients and promotes browning
Buttermilk: tangy flavor, makes the mixture more acidic, determines the kind of leavening agent needed.
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6. Usually purchased pre-sifted Water and milk are the most common
Baking Ingredients...
flour
Usually purchased pre-sifted +
liquid
Water and milk are the most common
structure
Forms the shape of the product
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7. Quick-acting leavening agents are used in cakes and cookies.
cause the food to "rise"
They do this by providing air, steam, or gas.
Yeast
Baking soda is a quick-acting leavening agent. It is only used when acids are present…the most common of which is “cream of tartar”
Baking powder is the most common of the quick-acting leavening agents. It is a combination of soda and acid.
Quick-acting leavening agents are used in cakes and cookies.
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8. Leavening agent + moisture + warmth =
carbon dioxide bubbles
The bubbles go upward...
causing the dough/batter to rise with them!
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9. 4. Fat In baked products – add richness and flavor Tenderizing agent
The fat coats the flour particles and causes the dough structure to separate into layers.
Can be solid or liquid:
Solid- shortening, lard, butter, margarine
Refrigerate lard, butter & margarine
Store shortening & oil at room temperature
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10. Cooking oils; do not substitute oils for solid fats
Baking Ingredients...
fats add richness, flavor, and tenderness
Butter or margarine; do NOT use soft margarines for baking, as they contain added water
Solid shortening
Cooking oils; do not substitute oils for solid fats
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11. Fats
Butter, margarine and vegetable shortening are all used in baked goods.
Butter gives the best flavor
Butter and margarine are 80% fat, 20% liquid and melt quickly; shortening is 100% fat.
Never use reduced fat spreads unless using a recipe designed for a specific spread.
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12. Fats
Butter, margarine and vegetable shortening cannot be substituted for each other – use only what the recipe calls for
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13. Effects of Butter
Enhances flavor better than sugar because it coats the taste buds with a flavor enhancer.
Butter also tenderizes the baked good so that it has a soft texture
The difference between salted butter and unsalted is the salted preserves better, but gives a slight aftertaste
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14. 6. EGGS
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15. Eggs When beaten – they add air to mixture – making it lighter
Add flavor, nutrients, richness & color to baked goods
When beaten – they add air to mixture – making it lighter
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16. 7. Sweeteners
Sugar-adds sweetness and makes product tender. Adds flavor and helps crust brown
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17. sweeteners
Molasses
Brown sugar must be packed into the measuring cup. It is an unrefined sugar with a high moisture content.
Granulated sugar is the most common sweetener in baking.
Powdered sugar is also called confectioners sugar.
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Honey

18. 8. Flavorings
Fruits and nuts add flavor and texture to baked products.
Herbs, spices, extracts used in small amounts add flavor
Examples of extracts (liquid) lemon, vanilla, almond
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19. Flavorings Nuts Raisins or flavored chips Candies
Extracts & flavorings
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Fruits & vegetables

20. 9. SALT Salt adds flavor Strengthens gluten
Salt enhances the sweetness of other ingredients in a baked product.
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21. Always check the recipe for instructions about preheating the oven.
Be sure to set the oven temperature accurately Usually preheat an oven for 10 minutes.
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22. What are the
functions
of each
ingredient?
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23. 4/15/2017

24. Define: biscuit method, cut in, drop biscuits, kneading, quick breads, rolled biscuits
What happens if you work biscuit dough too much?
Why roll biscuit dough to an even thickness?
What is the thickness to which dough should be rolled?
How do you test for doneness?
Describe the appearance of biscuits after they have been baked.
7. Liquid and fat should he at what temperature when using the quick-mix method?

25. Write these…
List the step in biscuit making.

26. Quick Breads Biscuit Method

27. Biscuit Method of Mixing
The biscuit Method of mixing makes one basic type of bread – the biscuit (includes the scones and shortcakes)

28. How to make Biscuits

29. Basic Biscuit Ingredients
Flour
Sugar
Butter/oil
Leavening Agent
Flavourings

30. Baking Biscuits Bake between 375° - 475 °
Reduce oven temperature by 25 ° when using a dark-colored metal pan

31. Making the Biscuits

32. If using a liquid fat…
Mix the flour, baking powder, and salt together. Make a well in the flour. Pour buttermilk into this well and mix with your hands

33. Using a pastry blender, cut the lard into the flour.
If using a solid fat (butter,
shortening or lard)…
Using a pastry blender, cut the lard into the flour.

34. You can break up the lard with your hands if you do not have a pastry blender.

35. Cut in fat - it should resemble coarse cornmeal!!!!)
Add liquid last

36. Biscuits To avoid over mixing biscuits handle as little as possible
Over-mixed biscuits will have a rounded top and rough crust

37. Under mixed Biscuits
Has a low volume and a rounded top with a slightly rough crust

38. Sprinkle flour on top of the counter
                                                    
                                              
Sprinkle flour on top of the counter
                                                 
                                                 

39. Dump the mixture onto the counter

40. Knead the dough

42. Shape the dough into a ball

43. Rotate the dough 45 degrees and repeat.
Start rolling the dough from the center out, pressing down firmly and evenly.
Rotate the dough 45 degrees and repeat.

44. If the dough sticks, use a scraper to loosen it and lightly dust your surface again.
Work quickly so the dough doesn't have a chance to soften and get sticky.

45. High quality Biscuits
Even shape with a smooth and level top and straight sides