Transcript and is NOT baking.

CAKES & COOKIES
…to cook in dry heat in an oven.
The oven heats the air,
and the hot air cooks
the food.
Science principle: No lid is used during
baking. A lid would trap the moisture as it
was trying to evaporate. The evaporating
moisture would then collect on the inside
of the lid during condensation, and fall
back into the food. That is moist heat…and
is NOT baking.
Usually purchased
pre-sifted
+
Water and milk
are the most
common
Forms the shape of the product
Flour
• Proteins & starch make up
structure
• Gluten
• Types
- All-purpose, bread, cake, wholegrain
Leavening Agent
•
•
•
•
•
Air
Steam
Yeast
Baking soda
Baking powder
They do this by providing air, steam, or gas.
1. Yeast is a living organism, most
often used as a leavening agent in
breads; yeast is slow-acting
2. Baking soda is a quick-acting
leavening agent. It is only used when
acids are present…the most
common of which is “cream of
tartar”
3. Baking powder is the most common
of the quick-acting leavening agents.
It is a combination of soda and acid.
Quick-acting leavening agents are used in cakes and cookies.
Other Ingredients
•
•
•
•
Fats
Eggs
Sweeteners
Flavorings
Butter or margarine;
do NOT use soft
margarines for baking,
as they contain added
water
Solid shortening
Cooking oils; do not
substitute oils for solid fats
2 eggs whites can be substituted for 1 whole egg to reduce fat and calories.
Molasses
Brown sugar must be
packed
into
the
measuring cup. It is
an unrefined sugar
with a high moisture
content.
Powdered sugar is
also called
confectioners sugar.
Honey
Granulated
sugar is the
most common
sweetener in
baking.
Flavorings!
Ummm....Yum!
Nuts
Candies
Raisins or
flavored
chips
Extracts & flavorings
Fruits & vegetables
Batters & Doughs
•
•
•
•
Pour batter
Drop batter
Soft doughs
Stiff doughs
Most of the time, you wouldn’t even need a recipe to follow. For
most cakes and cookies, just follow standard baking procedure:
Use an electric mixer to save time!
Use medium speed on your mixer.
Air + egg whites = volume
Sifting eliminates
lumps and helps in
even distribution of
ingredients
Add 1/3 dry, then 1/3 wet…repeat ‘til all ingredients are used
An electric mixer at this point would break up the chips, raisins, nuts, etc.
A glass pan also retains more heat. If
using glass bakeware, you must lower
the oven temperature 25 degrees.
Glass is much easier to keep clean
than metal, so stays nicer looking
much longer. It does break if dropped,
however.
If you’re using metal bakeware, a
lighter colored metal is best. A
very dark metal is easier to
clean, but retains more heat and
can overcook the food easily.
Grease & flouring a pan is one way
of preparing it for baking a cake.
Apply grease to sides and bottom
of pan. Then add a scoop of flour,
shaking it all over the greasy pan
until the entire pan is dusted with
flour. Discard extra flour.
Aerosol cooking spray
can be used on pans;
avoid overspray; avoid
inhaling contents; is
especially good for
low-fat diets
If you are planning to remove the cake from the
pan in one piece, you might try lining the pan with
waxed paper.
Cut the paper to fit the pan
perfectly; you still need to grease and flour the
sides of the pan and perhaps even the paper.
Choose shaped, rolled,
refrigerator, filled, bar, or
drop
cookies…place
them on the cookie
sheet for baking.
Pour cake batter into
pan. Tap filled pan
firmly to settle the
batter and break air
bubbles.
Preheating the oven to the correct temperature is critical!
Adjust oven racks so you can bake in the middle of the
oven! If rack is too low, food gets too brown on the
bottom; if rack is too high, food gets too brown on top.
Cookies are removed
from
the
oven,
cooled for a couple
of minutes, removed
from the pans with a
spatula, and placed
on a wire rack for
cooling.
You will remove your cake from the
pan by a method called “inversion”
(placing a cooling rack on top of the
cake pan and flipping the two
together…the cake pan then lifts off
and leaves the cake sitting on the
rack). The cake will stay on a cooling
rack until completely cool before
icing.
1. A toothpick inserted in the center
will come out clean when
removed…if the cake is done.
2. A cake slightly pulls away from the
edge of the pan when it’s done.
3. Lightly tap your finger on the
surface of the cake. The indentation
your finger makes will pop back up
if the cake is done.
Cakes made without shortening, such as angel food cakes, and
brownies are foods that cannot be tested in those ways listed here.
Sometimes you just have to time the cakes very carefully.
Frying a hamburger or heating up a soup?
Assembling a casserole or preparing a sidedish?
… all that is “just cooking”.
Not everyone can bake successfully, and it takes time. That makes baking
something pretty special. It’s perfect for special occasions and gift-giving.