contemporary baking Flashcards
batters and dough chart
pour batter flour to liquid 1:1
drop batter flour to liquid 2:1
soft dough flour to liquid 3:1
stiff dough flour to liquid 4:1
7 essential ingredients
flour-makes up the structure
liquid-help forms structure
leavening-provides air, steam or gas (helps rise)
fat-adds flavour and tenderness
eggs-adds flavour nutrients colour
sweeteners-helps make it tender and sweetens it
flavouring- add flavour and texture
difference between cake, muffins and biscuits
cake- soft fat and egg
biscuits- cut in fat and no egg
muffin- liquid fat and egg
3 ways to prepare a pan
- grease and flour
- vegetable oil/cooking spray
- lining a pan with parchment paper
removing from pan
some must be removed immediately
others must be cooled
storing baked goods
stuff with cream filling must e refrigerated others should be stored at room temp
muffin method
- sift together dry ingredients
- make well
- mix liquids
- add liquids into well mix until JUST moisten
- FOLD other ingredients like nuts
biscuits method
- sift dry ingredients together
- cut shortening/fat into flour
- make a well and liquid ingredients
making rolled biscuits
- roll out even
2. cut the dough
making drop biscuits
- sticky batter
2. drop with spoon
making serving biscuits
- best eaten warm
2. can be frozen and reheated
why do you cut the fat into biscuits
to evenly distribute fat throughout dry ingredients to create layers in biscuits and make them tender
dredge
to coat a food in a dry ingredient such as flour or cornstarch
cake method
- cream together butter and sugar and add egg
- sift dry ingredients
- alternately add dry ingredient with liquid 1/3 at a time
4 ways to tell if a cake is done
- toothpick comes out clean
- cake springs back when touched
- cake pulls away from side pan
- cake in golden brown
5 standards of cake
- symmetrical shape with round top
- light texture
- soft golden brown
- tender moist crummy texture
- small evenly distributed holes
