Foods Bread

following the recipe

All of the flour may not be used Depends on the humidity in the room and the weather May use more or less flour Add flour slowly

quick bread

Breads come in two major types: quick breads (such as biscuits and muffins) and yeast breads A bread leavened by agents that allow speedy baking

kneading

Kneading develops gluten, trapping gas and giving the dough structure Done by pushing, folding, and turning for 5 minutes or until dough is smooth and elastic

muffin method

Liquid ingredients are lightly mixed into dry ingredients to create a batter with a slightly coarse yet tender texture

baking soda

Mixed with an acid such as buttermilk, yogurt, or sour milk to make baked goods rise

baking powder

Mixture of baking soda and cream of tartar When mixed with a liquid and placed in heat, carbon dioxide is released to make products rise

proofing

Proofing = rising Fermentation: the yeast eats sugar and proofs by producing CO2 + Ethyl Alcohol After rising, the dough should double in size

leavening agents

Provide air, steam, or gas to help products rise

eggs

Provide strength, flavor, nutrients, color and air

cool rise method

Put small amount of oil in bottom of plastic bag Coat dough with oil (to prevent it from drying out) If using a baggie, do not tie tight because dough needs to rise Refrigerate overnight

shaping

Shape the dough into the shape you desire Round/square pizza crust Dinner rolls Bread sticks If you over-handle the dough (too much kneading/playing with), it will make it difficult to shape and roll-out (it will snap back)

fat

Solid and liquid fat Fat improves flavor, tenderness, keeping quality, and texture

yeast

living organism Creates rising of dough The leavening agent Two types: fresh (compressed cake) or dry

Baked goods

made by using flour, liquid, leavening agents, fat, sweeteners, eggs, and flavoring

gluten

the protein in flour: elastic substance created when protein in flour combines with liquid

biscuit method

Gives a flaky layering and is used to make biscuits, scones, and shortcakes Typically will cut in ingredients Use a higher ratio of flour to liquid Results in a dough consistency

pour batter

Have a liquid to dry ratio of 1:1 Pours in a steady stream Example: pancake batter

drop batter

Have a liquid to dry ratio of about 1:2 Example: muffin batters and cornbread batters

soft dough

Have a liquid to dry ratio of about 1:3 Stick significantly to surfaces Example: chocolate chip cookie dough

stiff dough

Have a liquid to dry ratio of about 1:8 Easy to work with (don't stick too much) Examples: pie crust; sugar cookie dough

liquid 2

Dissolves dry ingredients Develops gluten Activates yeast Liquid must be correct temperature 110-120ºF Too hot = kill yeast; no rising Too cold = won't activate; little to no rising

liquids

Dissolves ingredients, flavor, browning, nutrients

dough tips

Dough should be tender Dough should not stick Consistency similar to playdough Done when a pinched triangle or two fingers remain in the dough