pies
How does the temperature of water affect the growth of yeast?
Hot - kills the yeast, unleavened bread Cold - retards the growth, slows it down
What is the ripe test?
When the dough has doubled in volume, put your two fingers in the middle of the dough; if your imprint remains, the dough is ready to shape.
Why is it important not to over mix yeast dough?
When you overmix the batter, it crushes the air bubbles and ruins the fluffy texture.
How do you know when your rolls or yeast products are done?
by their color, light golden brown
Where should a yeast product be placed in the oven?
center of oven
How do you tell if a yeast product is baked thoroughly?
tap it, if it sounds hollow, then it is done
What is a wash?
typically a sheen of liquid brushed onto a yeast product to create the desired texture. Water= crisp crust Egg= glossy, shiny crust Butter= moistness
how do you know when the loaf of bread is ready to bake
when the dough has risen a 1/2 inch over top of bread pan
what is blind baking
Baking blind is the process of baking a pie crust or other pastry without the filling.
How do you shape a loaf of bread?
-roll out in a rectangle to remove air bubbles -roll up in jelly roll -pinch seam together -push in insides -karate chop and, tuck underneath -place in bread pan seam side down
Describe the amount of liquid to be used in baking pastries?
A minimum amount of cold water or liquids, such as milk, should be used. However, too little water in pastry causes the pastry to be crumbly and dry; too much, plus overmixing, develops too much gluten which causes a tough pastry.
Meringue
Are simply cream or chiffon pies covered with meringue.
What is the purpose of steam vents in baking a pie?
As the filling cooks, it produces steam, which gets released through the vents. If they aren't there, the filling will seep out of the pie in random spots and get all over the oven.
Problem and solution: Baking sheet or pan knocked in the oven, or before entering the oven; Baked in too hot an oven for too short a time.
Be careful when placing in the oven; Adjust baking temperature
Problem and solution: Butter/margarine too cold; Dough too soft;
Condition butter to 57-60 degrees F; Reduce water in the dough;
how do you store yeast breads
Covered container or bread box to prevent drying and loss of freshness. Refrigeration - retards spoilage by mold. Freeze.
Fruit
Fillings are made from cooked or uncooked fresh, frozen, cooked, canned or even dried fruit.
Cobblers/crisps
First cousins of pies, all have fruit fillings and are baked in either shallow or deep dishes with top crusts only.
What three things are needed for yeast to grow?
Food (sugar), warmth, moisture
Why do you need to be careful when adding the yeast to the dough?
If other ingredients are too hot when adding yeast, the yeast could be killed causing the bread to not rise. Should feel like a warm shower when your finger touches the water.
What is yeast?
Living microorganism - needs food, warmth and moisture in order to grow Fermentation is the production of Carbon Dioxide.
Main dish
Main-dish pie options include quiches with egg, vegetable and meat fillings. Our Sweet Spiced Pumpkin Empanadas are an example.
chouf problem and solution
Paste separates: It's very important that each egg be fully incorporated before you add the next so the paste won't separate. It can be a slow process.
chouf problem and solution contiuned
Puff collapses: If they are removed from the oven too soon, the structure of the shell has not solidified, and it will collapse. To check, a wooden skewer inserted into the center should come out dry. If wet and eggy, return to the oven as necessary. Remove when done and cool on a wire rack.
What is the difference between quick and yeast breads?
Quick breads - quick and easy to prepare, use baking powder or soda as leavening agent. Yeast breads - uses yeast, longer to prepare.
What are the three classes of yeast breads?
Rolls, loafs, doughnuts
What is scoring?
Scoring is the process of using a knife or scissors to create a pattern on a yeast product. Scoring helps develop a good quality loaf with an even appearance and crumb.
Cream
The filling is pre-made from a custard or mousse, spread in a previously baked pastry or crumb crust. coconut cream pie
Custard
The filling is uncooked custard poured over an unbaked bottom crust, without a top one. Both are baked together.
What is proofing?
The process by which carbon dioxide is produced in a yeast dough and the dough rises to double its original size.
Chiffon
The use of gelatin in their preparation distinguishes them from other types. the lemon chiffon
Why not use low-fat or fat-free fats in baking a pie?
Their water content is too high for pastry making.
Besides flour, what type of fats can be used to achieve a flaky pie crust?
Vegetable shortening, such as Crisco
What 2 components make up pies and pastries?
a thin pastry dough and the filling
what do you do immediately after the bread is out of the oven?
immediately remove from pan so it will not become soggy and sweat
custard filling "weeps" or separates
problem - filling overcooked, too many eggs, eggs overcooked solution - adjust cooking time, reduce egg content or add starch, reduce over temperature or baking time
runny filling
problem - insufficient starch, starch insufficiently cooked solution - adjust formula, cook longer
tough crust
problem - not enough fat, overmixing solution - adjust formula, adjust mixing technique
crumbly crust
problem - not enough liquid, not enough fat solution - adjust formulas
crust shrinks
problem - overmixing, overworking dough, not enough fat solution - adjust mixing technique, adjust rolling dough, adjust formula
lumpy cream filling
problem - starch not incorporated properly solution - blend starch with sugar before adding liquid; stir filling while cooking
soggy crust
problem - wrong dough used, oven temperature too low, not baked long enough solution - use mealier dough, adjust oven, adjust baking time
What is gluten?
protein found in wheat, barley, and rye
