Baking Ingredients and Substitutions PDF

BAKING INGREDIENTS AND ITS SUBSTITUTION Baking Ingredients and its Substitution FLOUR SUGAR SHORTENING LEAVENING AGENT FLOUR Gives structure to baked products. Gluten is the protein in flour which gives strength and elasticity to batters and dough. Use the correct type of flour for baking. No...

BAKING INGREDIENTS AND ITS SUBSTITUTION Baking Ingredients and its Substitution FLOUR SUGAR SHORTENING LEAVENING AGENT FLOUR Gives structure to baked products. Gluten is the protein in flour which gives strength and elasticity to batters and dough. Use the correct type of flour for baking. Not all recipes require the flour to be sifted. Types of Flour Bread Flour Has more gluten than all-purpose flour. Used for making yeast breads and rolls. Used in bread machines. Hard flour or bread flour is high in gluten, with 12-14% protein content, and has strongest gluten strength. Bread flour has 12-14% protein content and is made from hard wheat flour. The high gluten content causes the bread to rise and gives its shape and structure. Cake Flour has less gluten that all-purpose flour. Made from soft winter wheat. Used for making cakes and baked products with delicate textures. You can substitute all-purpose flour for cake flour, use 1 cup minus 2 Tablespoons of all-purpose flour. Uses of Flour Provides structure, texture and color to baked products Provides nutritive value to baked products Used as thickening agent Used as binder of food Used as stiffening agent in laundry SUGAR Sugar is a sweet, soluble organic compound that belongs to the carbohydrate group of food. They are the simplest to digest among all carbohydrates. Types of Sugar Regular granulated sugar or white sugar also known as table sugar or as refined sugar. Confectioner’s sugar or powdered sugar granulated sugar that has been pulverized. To prevent lumping and caking, about 3% cornstarch is added. Brown sugar contains caramel, mineral matter and moisture. It also contains a small amount of molasses. It comes in three colors. SHORTENING Shortening is any fat, which, when added to flour mixtures increases tenderness. This is done by preventing the sticking of gluten strands while mixing so that gluten is shortened and makes the product tender. Examples of Shortening Oil made from plant products such as corn, cottonseeds, soybeans, peanuts, and other sources. As a rule, you can substitute oil for melted shortening. Among produced oils, corn oil and vegetable oils are commonly used in baking. Unless specified in the recipe, olive oil should not be used in baking. Butter made of fatty milk proteins. It contains 80-85 % fat; 10-15 % water and 5% milk solids. When used in baking, it contributes flavor and tenderness. Butter remains solid when refrigerated, but softens to a spreadable consistency at room temperature, and melts to a thin liquid consistency at 32-35°C (90-95 °F). Margarine made from hydrogenated vegetable oil. It contains 80-85 percent fat, 10-15 percent water and 5 percent salt. The hydrogenation process makes oil a solid. Lard made of fat from pork. Some people prefer lard to other fats for making pie crust and biscuits because it gives a flakier texture. LEAVENING AGENT Leavening agents are gases that cause the dough to rise. In the presence of moisture, heat, and others, the leavening agent reacts to produce gas (often carbon dioxide) that becomes trapped as bubbles within the dough. Types of Leaveners Chemical Leaveners Chemical leaveners are chemical mixtures or compounds that release gases, usually carbon dioxide. Chemical leaveners are used in quick breads and cakes, as well as cookies. Examples Baking soda Baking powder Examples of chemical leaveners Baking Soda - otherwise known as bicarbonate of soda, or Sodium Bicarbonate. It is a chemical salt with diverse practical uses. It is a powerful leavener that readily reacts as soon as it comes in contact with Baking Powder This is a combination of baking soda and acid salt. Contains a dry acid, baking soda and cornstarch. Has monocalcium phosphate and tartaric acid Most are double-acting. They release carbon dioxide when they are moistened and some when they are heated. Natural Leaveners Refers to air and steam Occurs naturally even without sources Biological Leaveners Yeast is a living organism, neither plant nor animal. Yeasts belong to a separate kingdom in taxonomy, the fungus kingdom. Leavening with yeast is a process based on fermentation, the process of converting sugar to alcohol and to carbon dioxide. Techniques in Measuring and Weighing Ingredients Used in Baking It is important to measure the ingredients accurately to get standard products and efficient use of materials. Different flour in different localities need varying amounts of liquid and this should be considered in baking. Keep a record of the quantity of flour used each time you bake to find out which measurement produces the best result from the flour available in your area. You will soon learn to judge the correct amount of liquid to add by the consistency of the dough and the way it handles. Measurement of Dry and Liquid Ingredients Dry Ingredients a. Flour Sift the flour to remove lumps. Spoon sifted flour lightly into a measuring cup heaping it well over the top of the cup. Do not shake the cup. Level off the cup with a straight-edged utensils or spatula. For fractions of a cup, use the lines indicating ¼, ⅓, and ½ of the standard measuring cup. Sugar White sugar needs sifting only if lumpy. Proceed as in the measurement of flour. Brown sugar, if lumpy, press through a coarse sieve to crush the lumps. Pack into measuring cup just enough to hold its shape. Level off. Sift confectioner’s sugar through a sieve to remove lumps. Spoon lightly into measuring cup. Level off with spatula or any straight- edged utensil. Do not shake the cup. Baking Powder, Soda, Salt and Spices Fill measuring spoon with the desired ingredients. Level off with a spatula or any straight-edged utensils. If baking powder has caked, stir lightly before measuring. Shortening With the use of measuring cup - Have shortening at room temperature. Pack firmly into the desired and add shortening enough to cause the water to rise up to the 1 cup mark. LAB INGREDIENTS AND PROCEDURES WEEK 1 RECIPE: KOREAN CHEESE BREAD DOUGH - 1 ½ CUP BREAD FLOUR - ¼ CUP BUTTER - ¼ CUP WHITE SUGAR - 2 TBSP YEAST - 1/2 CUP BEATEN EGG - ½ CUP MILK - 1/8 TSP SALT CREAM CHEESE FILLING (MIX ALL THE INGREDIENTS) - 225 GRAMS CREAM CHEESE - ½ TBSP SUGAR - 1/4 CUP HEAVY CREAM OR ALL PURPOSE CREAM GARLIC BUTTER SAUCE FILLING (MIX ALL THE INGREDIENTS) - 1 WHOLE EGG - 1 TBSP SUGAR - 1/8 CUP CONDENSED MILK - 1/2 CUP MELTED BUTTER - 2 TBSP MINCED GARLIC - 2 TBSP PARSELY PROCEDURE BREAD - COMBINE ALL DRY INGREDIENTS - COMBINE ALL LIQUID INGREDIENTS - MIX DRY AND LIQUID INGREDIENTS AND FORM INTO A DOUGH - ONCED FORMED INTO A DOUGH, MIX THE LARD - ONCED MIXED WELL, KNEAD FOR 30 MINUTES - DO FERMENTATION FOR 1 ½ HOURS - PUNCH DOWN THE DOUGH AND CUT INTO 3 TO 4 PCS - SHAPE INTO DEFINITE ROUND - DO PROOFING FOR 1 HOUR - BAKE FOR 15 MINUTES ASSEMBLING THE RECIPE - SLICE THE BREAD - COMBINE THE FILLING AND THE GARLIC BUTTER SAUCE - BAKE FOR 10 MINUTES RECIPE: CHEWY BAR COOKIES 1 cup (8oz/225g) butter, melted 2 tablespoons vegetable oil 1 cup plus 2 tablespoons dark brown sugar 1 cup plus 2 tablespoons white sugar 4 large eggs 4 teaspoons vanilla extract 1 cup all purpose flour 1 cup unsweetened cocoa powder 1 teaspoon salt ½ cup glucose Choco chips Nuts PROCEDURE 1. Creaming (all sugars and fats) 2. Combine all dry ingredients 3. Combine all liquid ingredients 4. Do alternate adding. Use the cream as the base 5. Add the nuts and choco chips in the mixture and spare some for toppings. 6. Add for 15 minutes WEEK 2-3 COOKIES RECIPE Classic American Cookies 1 cup margarine 1 cup brown sugar 1/2 cup white sugar 1 pc egg 1 cup all purpose flour ¼ and 1/8 cup cake flour 1 tsp baking soda Dark Choco chips Double Chocolate American Cookies 1 cup margarine 1 cup brown sugar 1/2 cup white sugar 1 pc egg 1 cup all purpose flour ¼ and 1/8 cup cake flour 1 tsp baking soda White Choco chips Red Velvet American Cookies 1 cup margarine 1 cup brown sugar 1/2 cup white sugar 1 pc egg 1 cup all purpose flour ¼ and 1/8 cup cake flour 1 tsp baking soda 1/2 bar cream cheese Nuts Choco chips Procedure 1. Creaming 2. Combine all dry 3. Combine all liquid 4. Alternate adding 5. Add the choco chips or nuts 6. Chill for 30 minutes 7. Assemble in a baking sheet 8. Bake for 15 minutes WEEK 4-5 ECIPE: EGG PIE PIE CRUST 1 1/4 CUPS FLOUR ½ CUP MARGARINE 1 TEASPOON SUGAR 1 TEASPOON SALT 2-4 TABLESPOONS ICE WATER FILLING 3 EGGS 2 EGGS - - WHITE AND YOLK SEPARATED 1 CUP ALL-PURPOSE CREAM 1 CUP EVAPORATED MILK 1 1/2 CUP SWEETENED CONDENSED MILK - - DEPENDING ON HOW SWEET YOU LIKE IT 2 TEASPOONS VANILLA EXTRACT SHORT CRUST PASTRY 1. COMBINE THE FLOUR, MARGARINE AND SALT AND RUB UNTIL BREADCRUMBS LIKE TEXTURE ACQUIRED 2. ADD THE WATER AND CREATE A ROUND DOUGH. PLEASE TAKE NOTE THAT KNEADING MUST BE AVOIDED FILLING 1. MIX ALL THE INGREDIENTS EXCEPT THE EGG WHITE. 2. STRAIN THE MIXTURE 3. BEAT THE EGG WHITES UNTIL IT TURNS INTO SOFT MERINGUE ASSEMBLING 1. PUT THE MIXTURE INTO THE CRUST 2. PUT THE MERINGUE ON TOP RECIPE: TUNA POT PIE FILLING: 1 PC MINCED ONION 1 PC CANNED TUNA 1 PC CUBE CUTS POTATO 1/8 CUP ALL PURPOSE FLOUR ¼ CUP EVAP MILK 1 PC CUBE CUTS CARROT 1 BOX QUICKMELT CHEESE PAPRIKA BASIL ONION LEAVES PARSLEY SHORTCRUST PASTRY 1 CUP ALL PURPOSE FLOUR 1/2 CUP MARGARINE PINCH OF SALT ¾ CUP COLD WATER PROCEDURE FILLING 1. SAUTE THE INGREDIENTS SHORT CRUST PASTRY 1. COMBINE THE FLOUR, MARGARINE AND SALT AND RUB UNTIL BREADCRUMBS LIKE TEXTURE ACQUIRED 2. ADD THE WATER AND CREATE A ROUND DOUGH. PLEASE TAKE NOTE THAT KNEADING MUST BE AVOIDED ASSEMBLING 3. PUT THE MIXTURE INTO THE CRUST 4. PUT THE FILLING IN THE CRUST. USE THE CHEESE AS TOPPINGS