Home Baking and pastry Flashcards
Advantages of home baking
Better flavour
More attractive appearance
Usually cheaper
Control over the ingredients
No artificial preservatives/packaging
Types of wheat flour
Wholegrain flour
Plain flour
Self-raising flour
Strong flour
Gluten free flour
Wholegrain flour
Contains the whole grain
Plain flour
Endosperm only
Self raising flour
White flour with baking powder
Strong flour
Extra gluten
Gluten free
No gluten
Raising agents
Baking powder
Air
Bread soda
Yeast
How to introduce air into your bake
Sieve the flour
Rubbing in method
Cream the sugar + fats together
Whisk the eggs + sugar
baking powder
Contains ab acid + alkali
When mixed + moistened CO2 is produced
When CO2 is heated it expands + rises making the mixture rise
Bread soda
is an alkali + must be added to an acid + moistened to make CO2
Buttermilk is an acid
When CO2 is heated it expands + rises making the mixture rise
Yeast
Produces CO2 through respiration
preparing baking trays
Brush with oil or line with baking paper
Preparing cupcake tins
Casings
Preparing loaf/cake tins
Grease tin + line the base with baking paper
Preparing sponge tins
Grease the tin + sprinkle with flour + caster sugar
How to test to see if bread is done
Tap underneath. If it sounds hollow, it’s done
How to test to see in sponge is done
Press surface lightly wit a finger
How to test to see if cake is done
Skewer
Rub in method
Fat is rubbed into flour
used in: Scones, yeast bread + pastry
Creaming method
Fat + sugar are rubbed in together
Used in: cupcakes, madeira cakes + fruit cakes
All in one method
All ingredients are placed in a bowl + beaten
Used in: Madeira + Queen cakes
Whisking method
Eggs + sugar are whisked together
Used in: Sponges, flans, meringues
Melting method
Fat and sugar are melted
Used in: Muffins, gingerbread
Advantages of baking mixes
Time and labour saving
Give confidence to beginner cooks
useful in emergencies + hard recipes
Wide selection
Disadvantages of baking mixes
Can be expensive
Additives
Lack fibre
High in salt + sugar
What is pastry
Pastry is a mix of flour, fat + water
Adding eggs, sugar or extra fat to the basic ingredients can make the pastries richer
Types of pastry
Shortcrust
Choux
Rough puff
Filo
Flaky
Pastry guidelines
Keep everything cold
Use a knife for mixing
Knead + roll lightly
Avoid stretching
Bake in a hot oven
Baking blind
Baking a pastry case without filling
