@Home Chapter 19 Home Baking

basic ingredients in home baking

flour, fat, sugar, eggs, liquid

three advantages of home baking

cheaper, controlling ingredients, less packaging

testing if sponge is cooked

springy surfaces

testing if bread is cooked

golden brown, sounds hollow

testing if cakes are cooked

skewer dry after being inserted

raising agents

air, bread soda, baking powder, yeast

explain how one of the raising agents works

baking powder: alkali and acid in it, when mixed with liquid creates co2 which makes the mixture rise and form a crust

gluten

elastic when wet, allows bread and cakes to rise and crust to set

methods of making bread and cakes

rubbing-in, creaming, all-in-one, whisking, melting

examples of rubbing-in

scones, pastry

examples of creaming

cupcakes, fruit cakes

examples of all-in-one

cupcakes, madeira cakes

examples of whisking

sponge cakes, meringues

examples of melting

gingerbread, muffins

three types of pastry

puff pastry, shortcrust, shoux

example of puff pastry

sausage rolls

example of shortcrust pastry

sausage rolls

example of choux pastry

eclair

three guidelines for making pastry

weigh ingredients, keep ingredients and utensils cold, handle as little as possible

function of baking blind

ensures pastry is fully cooked

baking blind

cooking pastry with no filling, beads so it doesn't expand, filling put in after

three guidelines for home baking

follow recipe step-by-step, don't overhandle ingredients, cook time accurately

why should you follow a recipe step-by-step?

no important stages are left out

why should you not overhandle ingredients?

causes baking to become dry

why should you cook time accurately?

food isn't under or overcooked