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