HOMA 251 Bread & Pastry Baking Tips PDF

HOMA 251 BREAD AND PASTRY an over-baked item whereas a too small pan results in an under-baked item. Baking Tips 5. PROPER PAN PREPARATION To most people baking see...

HOMA 251 BREAD AND PASTRY an over-baked item whereas a too small pan results in an under-baked item. Baking Tips 5. PROPER PAN PREPARATION To most people baking seems like a difficult task. Most would rather do the cooking and steer Delicate batters that include a high proportion clear of baking because of the fear that “My of butter, sugar and eggs have to be baked in cakes might turn out flat and hard.” Baking need pans and have been liberally greased (using not turn out to be a nightmare if the following hydrogenated shortening) and dusted with flour. rules are followed. Even a beginner can turn out Cakes like angel, sponge and chiffon cakes a batch of crisp oven-fresh cookies or a have to be baked in ungreased baking pans. delicious melt-in-the mouth chocolate cake with The batter should adhere to the pan sides in much success. The following tips are very order to give the cake stability (therefore valuable producing tall cakes) until it is fully baked and cooled. 1. READ RECIPE THROUGH - Before even starting, it is important that the recipe be read 6. FILLING PANS - Fill pans at least ½ full but through. The ingredients used should be noted never more than ⅔ full or batter might overflow down as this determines what is on hand and while baking. For proper texture, batter should what should be purchased. The procedure be at least one inch deep. For irregularly-shaped should also be read to better guide the baker. pans, batter should be at least ⅔ full. Nothing is more frustrating than to have a disastrous finished product because the correct 7. OVEN PREPARATION - Correct oven procedures were not followed. temperature should always be followed. Pre-heating of ovens is a must, so that the 2. CORRECT MEASUREMENT OF desired temperature is reached when the item to INGREDIENTS - The careful measurement of be baked is placed in the oven. Acceptable ingredients is the most important in baking than preheating time is from 10 to 15 minutes for in other types of cookery. Although the most electric ovens. For gas ovens, preheating time accurate way to measure ingredients is to weigh should be from 15 to 20 minutes. Going beyond them on a dietetic scale, the use of measuring 30 minutes is already a waste of expensive cups and measuring spoons and teaspoons is a energy. good alternative. 8. PLACEMENT OF PANS IN THE OVEN - 3. SIFTING OF DRY INGREDIENTS - Dry Rack should be placed in the center of the oven ingredients used for most baked goods should and pan at the center of the rack. If several pans be sifted, unless otherwise stated, before they are to be used, make sure they don’t touch the are incorporated into the dough or batter. Sifting oven walls or each other for proper air aerates flour and confectioners sugar, removing circulation. lumps and filtering out any impurities. Leavening agents like baking powder and baking soda and 9. TESTING - To check if cakes are done, touch some flavoring ingredients like cocoa powder the center of cake lightly with fingertips. The top are more evenly distributed after sifting. will spring back to shape if the cake is done. If not, fingerprints will remain. A baked cake 4. USE CORRECT PAN SIZE - Using the shrinks slightly from the sides of the pan. correct pan size and shape is important to Another way of testing is to insert a toothpick at ensure that the baked item’s texture and the center of the cake. If no cake particles cling appearance are correct. A too large pan, to the toothpick, cake is done. especially for cakes and bar cookies will result in 10. COOLING - Once the baked item is with metal or plastic tubes or tips of various removed from the oven, it should be allowed to shapes and sizes. Used for shaping and cool briefly in the pan. It should then be removed decorating with items such as icing and for filing from the pan and allowed to cool completely on certain kinds of pastries and other items, such a wire rack. By placing the baked item on a wire as éclairs, and for portioning creams, fillings, rack, air circulates freely around all surfaces and dough. thereby preventing steam from condensing on the item. Additional moisture adversely affects SCRAPPER - a “bench scraper”, also called a the texture. “dough scraper”, is a small rectangle of stainless steel with a handle along one of the edges. It is LESSON 1: BAKING TOOLS, UTENSILS AND used for cutting and portioning dough and for EQUIPMENT scraping tabletops. A bowl scraper is a piece of plastic about the same size but with one curved BLOW TORCH - A tool used for caramelizing edge and no handle. It is used for scraping out and controlled browning of various pastry items the contents of the mixing bowl. and for caramelizing the sugar topping of crème brulee. Butane or propane is used as fuel, ROLLING PIN - Many types of rolling pins are depending on the mode. used in the bakeshop for rolling out dough. Perhaps the most versatile pin, used for most BOWL KNIFE - also called “straight sided general rolling tasks, is simply a solid hardwood spatula” or “palette knife”, this tool has a long, rod, about 2 in. (5 cm) thick and 20 in. (50 cm) flexible blade with a rounded end. Used mostly long. A French rolling pin is about 2 in. (5 cm) for spreading icing on cakes and for mixing and thick at the center and tapered toward the ends. bowl scraping. It is useful for rolling pie dough and other dough that must be rolled to a circular shape. PASTRY BRUSHES - are used to brush items with egg wash, glaze, and so on. Larger bench SIFTER/SIEVE - A round metal screen brushes are used to brush flour from tabletops supported in a stainless-steel hoop frame. It is and from the surface of dough. Oven brushes used for sifting flour and other dry ingredients. are used to clean excess flour from deck ovens. Also called a “drum sieve or tamis” (pronounced tah-mee). CAKE COMB/ICING COMB - A small plastic tool, usually triangular with serrated edges in STRAINER - A round-bottomed, cup-shaped various patterns for decorating icings and other tool made of screen mesh or perforated metal, decorative items. with a handle on one side. Used for separating solids from liquids, such as draining the juice COOKIE CUTTER - Cookie cutters and pastry from a canned fruit. cutters, available in many shapes, cut decorative shapes by stamping them from rolled-out dough. TURNTABLE/LAZY SUSAN - A round, flat disk Roller cutters have a handle on each end, like a that swivels freely on a pedestal base. Used for rolling pin, and are rolled over rolled-out dough holding cakes for decorating. to cut repetitive shapes quickly and efficiently, with minimal loss of dough trimmings and LOOP/WISK - Loops of stainless-steel wire scraps. Roller cutters are often used for fastened to a handle. Whips with a few stiff wires croissants. are used for mixing and blending, and whips with many flexible wires are used for whipping PASTRY BAG AND TIPS - A cone-shaped cloth foams, such as whipped cream and egg foams. or plastic bag with an open end that can be fitted WIRE/CAKE RACK - cooling rack with CANDY THERMOMETER - instrument that criss-crossed heavy wires used to allow baked registers temperature and that indicate the items to cool faster. Since most of the baked stages of cooking sugar. products need a cooling down period. ICE CREAM/COOKIE SCOOPER - small ice PASTRY BLENDER - hand tool with round steel cream scooper that has a spring action for quick cutters on the bottom. It is used to incorporate release of cookie dough in equal portions. shortening into flour in making pie crust. ROUND BAKING PAN - While most cake pans CAKE LEVELER - cake saw with serrated blade are round, other shapes, such as hearts, are that slices the cake into layers in putting filling available for specialty cakes. Cake pans come in inside and makes the layers uniformly divided. many sizes. It is used for baking loaf breads. Loaf pans can also be used. CAKE SERVER - wide triangular stainless steel with handle for pulling out the piece of cake RECTANGULAR BAKING PAN - a 9x13 baking easily. pan used for cakes and breads. MIXING BOWL - bowl used for mixing SQUARE BAKING PAN - usually 8 or 9 inches ingredients that come in different sizes. It could pan used for baking bar cookies or sheet be plastic, glass, aluminum and stainless. cookies, cakes and breads. WOODEN SPOON - paddle shaped spoon LOAF BAKING PAN - A rectangular pan, made from light wood. It is used for mixing as it usually with slightly flared for molding does not conduct heat and discolor mixtures refrigerated and frozen desserts. A special type through prolonged stirring. of loaf pan is the Pullman pan, which has straight, not flared sides, and a removable lid, Measuring Tools for baking Pullman loaves of bread. SPRING FORM PAN - A cake pan with a A SET OF MEASURING CUPS - a set of cups removable bottom. Used primarily for baking that measures 1 C, ½ C, ⅓ C, ¼ C and ⅛ C cheesecake and other items that are too delicate used in measuring dry ingredients and comes in to be easily removed from standard cake pans. stainless, aluminum or plastic materials. JELLY ROLL PAN - A jelly roll pan is a type of A SET OF MEASURING SPOON - a set of flat sheet pan that features a 1-inch rim around spoons used to measure small amounts of the pan’s sides. It is designed to make thin baking ingredients and it comes with 1 T, 1 tsp., sponge or sheet cakes that are sturdy enough to ½ tsp., ¼ tsp., and sometimes ⅛ tsp. coat with creme, jelly, or other fillings and roll into a cylinder shape. MEASURING GLASS - glass or plastic measuring cup which resembles a small pitcher COOKIE SHEET OR SHEET PAN - A shallow, used in measuring liquid ingredients. rectangular pan (1 in./25 mm deep) for baking sheet cakes, cookies, rolls, and other baked DIETETIC WEIGHING SCALE - kitchen goods. A full sheet pan measures 18x26 in. weighing device that gives accurate (46x66 cm). Half-sheet pans are 13x18 in. measurement of ingredients to prevent baking (33x46 cm). Perforated sheet pans are the same miseries. Digital weighing scale is best to use. size, but the bottom is full of tiny holes. MUFFIN PAN - Metal baking pan with cookie dough, and making things like icing and cup-shaped indentations for baking muffins. The salad dressings. available pans make muffins of several sizes. BLENDER - Making Smoothies and Milkshakes, Small Equipments Beating Eggs, Blending Pancake Batter, Puréeing Soup, Making Whipped Cream. SOUFFLE DISH/ RAMEKIN - Ramekins are Large Equipments often used when making desserts like crème brûlées, crumbles and cheesecakes. When you're baking in a ramekin, we suggest placing Conventional Oven all of the ramekins on a baking sheet, which will Commercial Oven make it easier to remove them from the oven Deck Oven without fear of spilling or knocking one over. Convection Oven Floor Mounted Mixer/Commercial Mixer TART PAN - A shallow (1 in./2.5 cm deep) metal Cooling Rack pan, usually with fluted sides, used for baking tarts. Standard pans are round, but square and rectangular pans are also available. They may be made in one piece or with a removable bottom to make it easier to remove the baked tart from the pan TUBE PAN - A deep cake pan with a tube in the center. The tube promotes even baking of angel food cakes and similar items. PIE PLATE- A pan for holding and shaping the dough and filling of a pie, made of a heat-conducting metal, glass or other ceramic, and (more recently) silicone. SAUCEPAN - Saucepans are mostly used for what they're named for: sauce. You can also prepare small quantities of different soups, stews, gravies, and foods like custard or mashed potatoes. The relative shallowness of a saucepan also makes it perfect for thickening sauces or dishes like risotto. DOUBLE BOILER - A double boiler is a kitchen tool used for applying gentle heat on the stovetop. It's useful for delicate tasks like making hollandaise sauce, melting chocolate, and preparing custards such as creme anglaise. HAND HELD MIXER - It's an excellent tool for whipping cream or eggs, mixing cake batter and