Baking and Pastry Principles
Basic Baking and Pastry techniques and methods
Terms in this set (13)
Blending Mix Method
Consists of 2 mixtures, one with the wet and one with the sifted dry. Any garnish ingredients are added last.
USED FOR CAKES, QUICKBREADS, MUFFINS
Fat and Sugars are creamed with paddle until very light and smooth. Scrape down the bowl 2 times during process. Eggs ar added very slowly allowing each addition to incorporate. Scrape bowl after each addition of eggs. Sifted dry is added in 2 or 3 stages. If there is a wet ingredient, the wet and dry are alternated starting and ending with the dry.
USED FOR CAKES, COOKIES, QUICKBREADS, MUFFINS
A foaming method is any method in which the eggs are whipped or breaten to incorporate air before they are incorporated into the batter. The air incorporated into the eggs create a light and airy batter and help leaven the baked item.
The COLD method uses room cold or room temperature eggs.
The WARM method uses eggs and sugar which have been warmed in a double boiler to a temperature of 110 degrees Fahrenheit
USED FOR - MANY STYLES OF CAKES, SOME COOKIES
Rubbed Dough Method
The characteristic flakey texture of rubbed doughs is deveolped by rubbing together the cold fat and the flour, leaving flake of fat visible. When a rubbed dough is baked, the pieces of fat melt to create pockets in the interior of the dough. As the fat melts, steam is realized from the moisture held in the fat. This steam expands the pockets, which then become set as the dough continues to bake, thus creating flakey, textured baked goods.
USED FOR - SCONES, PIE DOUGH, TART DOUGH, BISCUITS, SHORTBREAD, SHORTCAKES, COOKIE DOUGHS
12 STEPS OF DOUGH PRODUCTIONS
Scaling and portioning
Make up and Panning
Types of Bread Dough
Rolled in Yeast Dough
Shifting Dry Ingredients
Removes lumps that may have formed in storage
Prevents unsightly lumps in batters and doughs
More accurate measuring when using volume (cups)
Blends dry ingredients together evenly
Steps for Rubbed Dough Method
Shift the dry ingredients
cut the cold fat into they dry ingredients until the mixture resembles a coarse mill.
add the cold liquid ingredients and miz just until a shaggy mass is formed
kneed the dough very breifly if necessary shape and scale the dough as desired and bake as indicated for the particular item
A protein composite found in foods processed from wheat and related grain species, including barely and rye. Gluten gives elasticity to dough, helping it rise and keeping its shape and often gives the final product a chewy texture.
KNEEDING DOUGH CREATES THE STRANDS THAT HELP THE GULTON MOLECULES TO JOIN
Protein levels in wheat flours
Cake flour - 6.8%
Pastry - 7-9.5%
All Purpose - 9.5 - 12%
Bread Flour 11.5 - 14%
Whole Wheat 13 - 14%
High Gluton 13.5 - 14.5%
To raise or make lighter
Types of Leavenors
a living organism that need suitable conditions to thrive
air, moisture, steam
Room temperature whites with raw sugar added slowly at the foamy stage
Used for recipes that will be baked such as cookies or cakes
whites and sugar are warmed over double boiler 115-165 F. Better volume and stability then french.
Can be used for baking, lightening mouses or decorating
Sugar is cooked to a soft ball 240 F. Most stable of the three. used for decorating.
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THIS SET IS OFTEN IN FOLDERS WITH...
Ch. 13: Pies and Pastries