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