BASIC BAKING

Mrs. Rowena S. Pineda

 BAKING
 Food cooking method that uses
prolonged dry heat by convection,
rather than by thermal radiation.
 Normally in an oven, but also in hot
ashes or on hot stones.
 BREAD- the most common baked item
but there are other types of foods are
baked.
 Heat is gradually transferred from the
surface of cakes, cookies and breads
to their center.
 BAKER
 BAKER- a person who prepares
baked goods as a profession.
 BAKERY (BAKE SHOP)
 - is an establishment that produces
and sells flour-based food baked in an
oven such as bread, cakes, pasties
and pies. Some retail bakeries are
also cafes, serving coffee and tea to
customers who wish to consume the
baked goods on the premises.
 KNEAD
 Process in the making of bread or
pasta dough.
 Used to mix the ingredients and add
strength to the final product.
 Its importance lies in the mixing of
flour with water.
 KNEAD
 When these two ingredients are
combined and kneaded, the gliadin
and glutenin proteins in the flour
expand and form strands of gluten
which gives bread its texture.
 To aid gluten production, many
recipes use bread flour, which is
higher in protein than all-purpose
flour.
 KNEAD
 The kneading process warms and
stretches these gluten strands,
eventually creating a springy and
elastic dough.
 FERMENTATION
 Process by which yeast converts
sugar to carbon dioxide and alcohol.
 The carbon dioxide is trapped in the
bread by the gluten fibers thereby
raising the bread.
 PROOF
 Proofing also called proving, rarely
called blooming.
 Final dough-rise step before baking
and refers to a specific rest period
within the more generalized process
known as fermentation.
 Fermentation is a step in creating
yeast breads and baked goods where
the yeast is allowed to leaven the
dough.
 MAJOR
INGREDIENTS
IN BAKING
 7 MAJOR INGRIDIENTS IN BAKING
1. WHEAT FLOUR
2. WATER
3. MILK
4. SHORTENING
5. SUGAR
6. EGGS
7. LEAVENING AGENTS
 1. WHEAT FLOUR
 Cereal grain that is grown and harvested
for the creation of flour.
 Flour is created through the grinding and
shifting of harvested and cleaned wheat
plants.
 Flour is one of the primary ingredients in
the making of dough as well as batter.
 This gives baked items their structure
and body due to protein and starch
content in it.
 1. WHEAT FLOUR
In the Philippines, we have three
different kinds of wheat flour:
 Bread flour -sometimes called hand

or strong flour
 Cake flour -opposite of bread flour

and is considered soft or weak flour

 All-purpose flour -this is a

combination of both strong and soft

flour.
 2. WATER
 Considered the most inexpensive
ingredient when it comes to baking
since you can use water that comes
from your tap.
 Important in the creation of batter
and dough due to its ability to
convert flour protein into gluten.
 2. WATER
Three types of water:
 Soft water –water that has been

distilled, or if you want, you can use

clean rain water for this.
 Hard water –kind of water that

contains a normal amount of mineral

salts. You can usually get this from
your tap.
 Alkaline water –kind of water that has

sodium bicarbonate in it.

 3. MILK
 Used in the creation of baked
products.
 This comes from the mammary gland
of mammals.
 The most common producer of milk
worldwide is cattle, goats and sheep
in some regions.
 “unqualified milk”-phrase use in
baking when being told to use whole
cow’s milk.
 3. MILK
Kinds of Milk:
 Evaporated Milk- considered full

cream and with 40% of water

removed via evaporation.
Homogenized before it is canned.
 Dried Milk- sometimes known as

powdered milk, can be produced from

either cream or skimmed milk.
 3. MILK
Kinds of Milk:
 Skimmed Milk- milk with the fat

removed from it. The percentage of fat

in this milk is at a low of 0.1 to 0.3%
only. Liquid or powder form.
 Condensed Milk- made from cow’s milk

and is often sweetened. Produced by

evaporating cow’s milk and then sugar
at a ratio of 9:11 is added into
evaporated milk.
 4. SHORTENING
 Any kind of fat that is added to your
flour mixture.
 Used to help increase the tenderness
of your baked goods.
 It prevents the gluten strands from
sticking together during the mixing
process, making the gluten in the
dough or batter shorter that makes a
softer or tenderer product.
Different Kinds of
Shortening:
 DIFFERENT KINDS OF
SHORTENING:
1. BUTTER - great source of fat,
comes in a solid form that needs to
be chilled to retain its solid shape.
Contains different degrees of
Vitamins A and D. This is one of the
more expensive yet more flavorful
sources of fat for baking.
 Butter at Different
Temperatures

The temperature of butter is usually noted

in a recipe, as the temperature has a huge
impact on the consistency of the dough or
batter you make.
1. Melted butter. Melting butter is usually
reserved for cooking sauces or pan-frying
meats, although sometimes melted butter is
used in baking recipes, too. Melted butter is
helpful for adding small amounts of flavorful
moisture to dry ingredients, such as when
making a cookie or graham cracker crust.
2. Room temperature butter. Recipes call for room
temperature butter when the recipe requires
creaming butter and sugar. Creaming butter with
sugar incorporates air to help with the rising process
during baking. Room temperature butter should be
between 65°F and 70°F, a temperature that allows for
the maximum amount of air to be beaten into the
butter during creaming. This is also known as
“softened butter.”

3. Cold butter. Cold butter is used for some baking

applications, specifically pie crust. Using cold butter
means that the flour absorbs less of the butter to
create a flaky, crusty consistency in the pie crust.
 DIFFERENT KINDS OF
SHORTENING:
2. MARGARINE – often considered as
a lower – costing substitute for
butter, margarine is usually made of
a combination of vegetable oil, milk
and water. This also comes in solid
form, needing to be chilled to keep its
solid shape, much like butter.
 4. SHORTENING
Different Kinds of Shortening:

[Link] – this is taken solely from pig’s

fat and is also used in solid form. This
is considered almost pure fat and is
also called by others as cooking fat.
Lard has no other food value and is
primarily used for baking and
cooking.
 4. SHORTENING
Different Kinds of Shortening:

4. EDIBLE TALLOW– rendered from

cattle fats (usually beef or mutton),
and it is great for use in certain types
of dry breads as well as the creation
of crackers. Unrefined tallow is NOT
edible and is used primarily for
creating soap.
 4. SHORTENING
Different Kinds of Shortening:

5. VEGETABLE SHORTENING– made

from deodorized oils such as coconut,
soybean, corn, cotton seed and
others. Much like butter and
margarine, this comes in a solid form,
for this to retain its solid shortening
shape, it is hydrogenated.
 5. SUGAR
 Sweetening agent used in baking and
it comes in a variety of forms.

DIFFERENT KINDS OF SUGARS:

 GRANULATED SUGAR- also called

refined or table sugar. Usually made

from sugar beets or sugar cane and
is easily recognizable with its white
crystalline form.
 5. SUGAR
DIFFERENT KINDS OF SUGARS:
 BROWN SUGAR- comes in many different

shades of brown-from light to medium to

dark brown. Often coarse in consistency
and is rather sticky. One type of brown
sugar some people love to use in baking
is called muscovado. This kind of sugar is
used in baking when the product requires
a molasses like flavor and sticky
consistency.
 5. SUGAR
DIFFERENT KINDS OF SUGARS:
 POWDERED SUGAR- also called

confectioner’s sugar, made using

granulated sugar. Finest and whitest
form of sugar. Used for the creation
of frosting, and candies as well as
utilized for the decorative dusting of
various baked products.
 6. EGGS
 Used in cooking are unfertilized.
 Often used in cake production.

TIPS FOR DETERMINING FRESH EGGS:

 Check the eggshell. This should be

rough and not too fine.

 Put an egg in a bowl of water. Fresh

ones will sink to the bottom.

 Put an egg against the light. Fresh ones

will be clear and not dark

 7. LEAVENING AGENTS
 Leavener- is something that helps a
baked item to rise, or “leaven.
 Used to add some height and airiness

to your baked products.

a) Yeast
b) Baking powder
c) Baking soda
d) Cream of tartar
 Baking soda and baking powder
are considered chemical leaveners;
both of these ingredients react with
liquid and heat to produce gas
bubbles that promote rising. These
ingredients are vital in muffins,
biscuits and pancakes.
 . Yeast is not a chemical leavener
but naturally occurring bacteria, a
critical component to most breads,
and absent from flatbreads.

 Eggs also have leavening

properties, and are essential in
recipes like meringues and angel
food cakes where a light, fluffy or airy
texture is desired.
BASIC RULES OF
BAKING
 [Link] your recipe carefully
before starting:

Be sure you have all the ingredients

called for and that you understand
the recipe clearly.
 [Link] the do-it-right
attitude and habit.
Remember: If it is worth doing, it
is worth doing right! Baking
demands accuracy and care. Unlike
other kinds of cooking, such as soups
or stews, you cannot improvise or
substitute ingredients.
[Link] carry on another activity
while you are mixing a recipe.

Distractions, no matter how small,

lead to mistakes. Let the telephone
ring!
 [Link] good tools and
utensils:
 Assemble all the bowls, pans,
and utensils you will need on your
counter or work table before starting.
Use standard measuring cups and
spoons.
 [Link] Correct Pan Sizes:

Use the type of pan specified in the recipe. Recipes are

carefully calculated as to yield and changing the pan
size also alters the baking temperature and time.
Larger, shallower pans need increased heat; smaller,
deeper pans need decreased heat. The size of a baking
pan or dish is measured across the top of the container
from the inside edge to inside edge. The depth also is
measured on the inside of the pan or dish from the
bottom to the top of the rim.
 Prepare the pan carefully according to the recipe.
Place pans as near the center of the oven as
possible. Do not place pans directly over another and do
not crowd the oven (this makes for uneven baking)
6. Use top-quality ingredients
and assemble the ingredients
before starting:

You can't expect a first-rate

product using second-rate
ingredients. Be sure your ingredients
are fresh and of the finest quality. If
your recipe says the ingredient must
be room temperature, be sure it is
room temperature before proceeding.
 [Link] the quantities
correctly:

 This is a baking must! One common

cause of cooking failures is
inaccurate measurement of
ingredients. You can use the best
ingredients in the world, but if you do
not measure correctly, the recipe will
not come out properly. Also always
use level measurements (all
measurements in a recipe are level).
 Measuring Liquids:
 Use a glass measuring cup. The
glass permits you to see the level of
the liquid being measured. The cup
for liquids should have additional
space above the one-cup line, so that
a full cup can be accurately
measured without spilling. Check the
measurement at eye level.
 Measuring dry ingredients:
 Use standard individual cups. Lightly spoon
drying ingredients into correct cup size, heat
up, and level off with edge of spatula by
cutting across the top. Use measuring spoons
in this way too.
 Flour need not be sifted before measuring
unless recipe specifies it. Sifting flour onto a
sheet of wax paper instead of into a bowl
cuts down on dishwashing.
 Measure brown sugar by packing it firmly into
a measuring cup or into a measuring spoon.
 8. Mix Carefully:

 Each type of baking has difference

methods of performing the mixing.
Follow the recipe carefully.
 9. Use correct oven
temperatures:
 Use correct oven temperatures: Never
increase a cooking temperature because you
are in a hurry. Make sure the racks are placed
properly before heating the oven. If the recipe
calls for a preheated oven, preheat it! Preheat
at least 15 minutes before baking.
 Don't open the oven door prematurely. A draft
may cause your baked product to fall. You can
ruin a cake with a slow start in a cool oven
because the cake can rise too quickly and then
fall when the oven heat takes a spurt upward.
OVEN DO’S AND
DON’T’S
 Do make it a point to preheat your oven
to the right temperature to 10 to 15
minutes before you start baking.
 Do place your oven rack in the middle of
your oven to get the right heat distance.
 Do make sure that you use an oven
thermometer. This is to ensure that you
have the right baking temperature every
single time.
 Don’t leave spills on your oven floor
since these will burn when your oven is
used again.
 Don’t let your baking pans sit directly
on top of the other in your oven when
you are baking using 2 racks. Make
sure to space them in in a staggered
position so that heat will circulate
properly.
 Don’t let your baking pans touch the
sides of your oven.
 Don’t open your oven doors
continuously while baking since this
will reduce the heat within.
COOLING AND STORING
 When your bread is done baking,
remove it from pan immediately and
put it on its side on a wire rack to
cool.
 Keep baked products away from
drafts since these will cause
shrinkage.
 Before wrapping, storing or freezing ,
let the bread cool totally.
 For storing, choose covered tins that
have a few pin-hole sized openings
for properventilation.
 Bread that comes from the oven is
sterile, but if these are not cooled
enough before wrapping or storing,
condensation can cause the rapid
development of molds.
 Keep your bread box away from heat
sources. You should also keep it as
clean as possible by washing this out
once a week with solution made out
of baking soda and vinegar, then
rinsing this out and drying it
completely.
 Majority of breads can be frozen, but
have the tendency to dry out rapidly
after being thawed out.
 In humid, hot weather, you should
keep your bread refrigerated in a
plastic bag. This is to help prevent
molding.
 INGREDIENT CONTRIBUTION
1. YEAST - this is used to increase or
double the size of your dough.

2. SUGAR – helps sweeten your

products. It is also the food of the
yeast, helping in making your dough
rise.
 INGREDIENT CONTRIBUTION
3. FLOUR – this is the main ingredient
in baked products and is there
primarily for gluten development.

4. SHORTENING – help shortens the

protein strands in your doughto
make the end-product softer.
STANDARD PORTIONING OF BAKED
PRODUCTS
1. SCOOPING – you often use an ice-
cream scoop (spoon) for this
2. WEIGHING – each portion is weigh
on a scale
3. COUNTING
4. SLICING
 BAKING TIPS
 You did not need to measure butter in cups.
1 bar = 1 cup; ½ bar = ½ cup
1 bar= 16 Tablespoon
 When using shortening, press this firmly into
your measuring cup to remove air bubbles.
 In measuring liquid ingredients, always set
the measuring cup on a flat surface like a
table or counter, before you pour the liquid
in. you can then read the liquid’s
measurement by looking at the cup at eye
level.
 BAKING TIPS
 When the recipe needs milk, always
use the whole milk, or a combination
of evaporated milk and water in
equal portions.
 In adding leavening agents (like
baking powder and soda) and salt to
your flour, blend very well. This is to
ensure that these are evenly
distributed in the mixture.
 BAKING TIPS
 Don’t break the eggs directly into your
creamed mixture. Break each one into a
clean cup before adding. This is to ensure
that if an egg is stale, you won’t
accidentally mix it in, and won’t spoil your
batter.
 To prevent your dough from sticking to the
rolling surface, you need to dust it and your
rolling pin with some flour. You can also
choose to roll your dough between two
sheets of wax paper or plastic wrap.
 BAKING TIPS
 To create an even circle of dough, you
need to first flatten the ball of dough with
the palm of your hand. Then, starting
from the middle with the use of rolling
pin, roll out the dough to the sides.
 When measuring flour, do not pack and
do not tap the measuring cup when you
are leveling. Simply spoon the flour into
the measuring cup until it forms a mound,
then level off the excess with a spatula.
 BAKING TIPS
1. For brown sugar, you need to pack
this firmly. This is so that it retains
its shape when you turn it out.
2. Level off all dry ingredients that are
to be measured in measuring cups
with the use of a spatula.
 BASIC BAKING TECHNIQUES

Here you will find the essential

information you need for baking.
[Link] baking dishes and
pans
 Rub a piece of butter over the inside

of the dish with a paper towel,

making a thin, even coating.
 Sprinkle in some flour, then shake

and tilt the dish until it is coated. Turn

the dish upside down and tap out the
2. Sifting flour
Method 1: Put a sifter over a bowl,
add the flour and squeeze the handle
to force the flour through the mesh
screen.
Method 2: Put a fine-mesh sieve
over a bowl and add the flour. Hold
the sieve by the handle and gently
tap it against your other hand.
[Link] eggs
 Gently but firmly tap the middle of

the egg on the edge of a bowl to

crack the shell.
 Hold the egg over the bowl and pull

the shell halves apart, letting the egg

fall into the bowl.
[Link] butter and sugar
 Combine the butter and sugar in a bowl.

The butter should be slightly soft for the

best results.
 Using an electric mixer on medium

speed, beat the butter and sugar until

creamy, about 3 minutes.
 Every now and then, stop the mixer and

scrape down the sides of the bowl with a

rubber spatula.
5. Cutting butter into flour
Scatter the butter chunks over the flour. The
butter should be very cold for the best results.
Method 1: Using a pastry blender, make quick
chopping motions, pressing down firmly into
the butter.
Method 2: Using 2 table knives, cut through
the butter and flour by pulling the knives in
opposite directions.
The mixture is ready when it looks like coarse
crumbs with small pieces of butter still visible.
6. Rinsing fruits

Thoroughly rinse all fruits under cool

running water. Lay them on a paper
towel in an even layer to dry before
using.
7. Peeling fruits and vegetables

Hold the fruit steady on a cutting

board. Run a vegetable peeler down
the fruit and away from you.
Keep turning and peeling until all the
skin is removed.
8. Zesting citrus fruits
 Using short strokes, rub the citrus

fruit over the small holes of a box

grater, turning the fruit as you work.
 Rub off only the colored part of the

skin (the zest). Avoid the white part

underneath because it tastes bitter.
9. Juicing citrus fruits

Hold the fruit on its side on a cutting

board and cut it in half. Twist each
half over the cone of a juicer, and
then strain the juice through a fine-
mesh sieve.
10. Coring fruits
 Hold the fruit steady on a cutting board.

Using a sharp knife, cut down through

the center of the fruit at the stem.
 Put the fruit halves, cut side down, on the

cutting board. Cut each piece in half

lengthwise to make quarters.
 Turn 1 quarter of the fruit onto one side

and trim away the stem and core. Repeat

with the remaining 3 quarters.
11. Hulling (or coring)
strawberries
Easy method: Using a small, sharp
knife, cut across the top of the berry,
removing the stem.
Advanced method: Insert the tip of a
small, sharp knife near the stem and
turn the blade in a circle, removing
the stem.
Use the strawberries whole or cut
[Link] with puff pastry
 Thaw the frozen puff pastry

unopened in the refrigerator. Gently

unfold it on a lightly floured or
sugared surface.
 When not in use, keep the pastry

covered with a towel so it does not

dry out.
 Roll out the pastry with a rolling pin

on the lightly floured or sugared

13. Melting chocolate
 Put the chocolate into a heatproof bowl. Select a

saucepan in which the bowl will rest comfortably

on top. Fill the pan one-third full with water.
 Heat the water over medium heat until

steaming. Place the bowl on top. Make sure the

bowl does not touch the water.
 As the chocolate softens, stir it with a wooden

spoon until melted and smooth. Use a pot holder

or oven mitt and be careful of the hot steam!
14. Testing for doneness
 Using an oven mitt to steady the pan,

poke a wooden skewer or a toothpick into

the center of a baked cake or muffin and
then pull it straight out.
 If gooey batter is stuck to the toothpick,

the cake or muffin needs to bake longer.

 If no crumbs are clinging to the

toothpick, the cake or muffin is finished

baking.
15. Dusting with sugar
Put confectioners’ sugar in a fine-
mesh sieve. Move the sieve slowly
over the surface of the baked good
while tapping it gently against your
other hand.
16. Whipping cream
1. Using an electric mixer on low
speed, beat the cream. Increase the
speed to medium-high as the cream
thickens. It will take about 3 minutes.
2. Turn off the mixer and lift the
beaters. The cream is ready if it
stands in medium-firm peaks. Be
careful not to beat the cream too
long!