Familiarizing the Stages in Baking Process

• SCALING -all ingredients are measured.

• MIXING - ingredients are combined into smooth, uniform dough; the yeast and other ingredients are evenly distributed through the dough.

• BULK OR PRIMARY FERMENTATION - the dough is allowed to ferment.

• FOLDING - the purpose of this step is to degas the dough, and we do that for four reasons: to expel some of the carbon dioxide and avoid by that chocking the yeast.

• DIVIDING - the dough is divided or scaled into the desired individual portions.

• PRE-SHAPING OR ROUNDING - the portioned dough is loosely shaped into smooth, round balls.

• RESTING - the benching or resting lasts approximately 20 to 30 minutes and relaxes the gluten, making the final shaping of the dough easier.

• SHAPING AND PANNING - the dough is formed into its final shape and placed in the pan or mold that it will be baked in.

• PROOFING OR FINAL FERMENTATION - the dough goes through one final fermentation.

• BAKING - the dough is baked. The dough is often scored with a sharp knife prior to baking.

• COOLING - the loaves are cooled on racks that allow the air to circulate around them and prevent the crusts from becoming soggy.

• STORAGE - baked breads will stale most quickly at temperatures between 32°F and 50°F (0°C and 10°C) and therefore should never be placed in the refrigerator.

DEFINITION OF CAKE

CAKES - are the richest and sweetest of all baked products. Is a form of sweet dessert that is typically baked.

• BUTTER CAKES

  • are made from creamed butter, sugar, eggs, and flour. Baking powder is in many butter cakes, such as Victoria sponge.

• SPONGE CAKES

  • (foam cakes) are made from whipped eggs, sugar, and flour.

  • made without yeast.

  • French Genoise and sometimes called gateu; the French word for cake.

• COFFEE CAKE

  • serve with coffee or tea at breakfast or at a coffee break.

  • crumb topping called streusel or light glaze drizzle.

• BAKED FLOURLESS

  • include baked cheesecakes and flourless chocolate cakes.

  • ancient Greece

• BUTTER or OIL LAYER CAKES

  • most of the traditional cakes used as birthday cakes, etc.

  • sold as packaged cakes.

  • examples include, devil’s food cake, carrot cake, and banana bread.

• CHIFFON CKAES

  • are sponged cakes with vegetable oil, which adds moistness.

• YEAST CAKES

  • oldest and very similar to yeast bread.

  • very traditional in form, include such pastries as babka and stollen.

FAMILIARIZING THE METHODS OF MIXING CAKE

• BEATING - vigourously agitating foods to incorporate air or develop gluten.

• BLENDING - mixing two or more ingredients until evently distributed.

• CREAMING - vigourously combining softened fat and sugar while incorporating air

• CUTTING - incorporating solid fat into dry ingredients only until lumps of the desired size remains.

• FOLDING - very gently incorporating ingredients such as whipped cream or whipped eggs into dry ingredients, a batter or cream.

• STIRRING - gently mixing ingredients by hand until evenly blended.

• WHIPPING - beating vigorously to incorporate air.

DEFINING PASTRIES

• Pastries are baked products made of crust and usually with filling inside or on top of the crust.

• Pastry is a type of dough made with flour, water and shortening.

WHAT ARE THE DIFFERENT KINDS OF PASTRIES?

• Barquette - a small boat- shaped pastry shell with sweet filling.

• Tart - similar to pie except that it is made in a shallow, straight-sided pan often with fluted edges.

• Cream Puff - a round shell of pastry filled with custard or sweetened whipped cream.

• Pie - composed of sweet or savory fillings in baked crust.

• Pâte brisée (broken dough) - It is rich, flaky dough containing flour, salt, butter and ice water. In French, Pâte brisée means BROKEN PASTRY

There are two types of Pâte brisée

Flaky Pie Dough

Mealy Pie Dough

• Pâte sablée (sandy dough) - it is a French term which means SANDY DOUGH and is very sweet, crumbly short dough used from sweet tart and cookies.

• Pâte sucrée (sugar dough) - it is a French term for SWEET or SUGAR DOUGH.

What is Pastry Crust?

• PASTRY CRUST is a type of pastry often used for the base of a tart, quiche or pie. It does not puff up during baking because it usually contains no leavening agent.

FLOUR

• the best flour for pastry is all purpose flour.

SHORTENING

• it coats the particles of flour so water cannot penetrate them.

SALT

• it accentuate the other taste of ingredients.

LIQUIDS

• water is the most commonly used liquid in pastry dough.

Types of Pastry Filling

FRUIT FILLING

• consist of fruit, fruit juice, water sugar, spices and starch thickener.

CUSTARD FILLING OR SOFT

• contains eggs starch.

CHIFFON PIE FILLING

• this has a light and fluffy texture.

CREAM PIE FILLING

• this is the same as the pudding and pastry cream, the only difference is the cream fillings are made with cornstarch while the pastry cream can be made with flour or any other starch.

Take Note:

• FRESH FRUITS give top quality products but it requires a lot of flavors and is dependent on the season.

• FROZEN FRUITS is consists in quality and are always available. This kind should be defrosted.

Petit Fours,

• which simply means "small oven”.

• made out of cream and fruits.

• can be served as appetizers and as a full meal, depending on the circumstance