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- 33. PRINCIPLES AND TECHNIQUESINBAKING BORCELLE CAKE Presented by: Angelica Baldono
- 34. PRINCIPLES OF BAKING These principles ensure that baked goods turn out with the right texture, flavor, and appearance.
- 35. 1. Accurate Measurement • Baking is highly dependent on exact measurements. Unlike cooking, where you can adjust flavors as you go, baking requires precise ingredient ratios for proper chemical reactions. • Use digital scales for dry ingredients and liquid measuring cups for wet ingredients.
- 36. 2. Function of Ingredients Each ingredient plays a specific role in the baking process: • Flour: Provides structure and stability through gluten formation. • Sugar: Adds sweetness, helps retain moisture, and aids in browning. • Eggs: Contribute to structure, moisture, and richness; also help with binding.
- 37. Cream of tartar: white, acidic powder, also known as potassium bitartrate or potassium hydrogen. used in baking to stabilize egg whites, prevent sugar crystallization, and activate baking soda • Fats (Butter, Oil, Shortening): Provide moisture, tenderness, and enhance flavor. • Leavening Agents (Baking Powder, Baking Soda, Yeast): Help baked goods rise by releasing gas, creating a light and airy texture.
- 38. 3. Proper Mixing Techniques • Mixing affects the final texture of baked goods. Over-mixing can develop too much gluten, leading to tough baked products, while under-mixing can result in lumps or uneven textures. • Different recipes require different mixing techniques (e.g., folding for airy batters, kneading for breads).
- 39. 4. Importance of Temperature Control • The temperature of ingredients and baking conditions significantly impacts the final product. • Room-temperature ingredients (like eggs and butter) blend more evenly. • Preheating the oven ensures consistent baking and proper rising. • Sudden temperature changes can cause cakes to collapse or pastries to be under-cooked.
- 40. 5. Baking Time and Doneness • Each baked good requires a specific baking time. Too long can lead to dryness, while too short can leave it raw in the center. • Signs of doneness: • Cakes: Insert a toothpick—if it comes out clean, it’s done. • Bread: Tap the bottom; it should sound hollow. • Cookies: Slightly golden edges but still soft in the middle (they continue baking as they cool).
- 42. Crack the shell, and use it to pass the yolk from one side to the other as the white drips down. If you're worried about food safety, wash the egg in warm water before cracking it. Eggs are easier to separate when cold. If you need help separating eggs, try one of the many types of egg separators you'll find in any kitchen store. Separating eggs 1.
- 43. melting at medium power in the microwave, in a heatproof container. should be heated for 1 1/2 to 2 minutes, depending on the power of your microwave. Chocolate can also be melted at low heat over a burner, in a double boiler set over simmering water, tightly covered so steam doesn't come in contact with it. 2. Melting chocolate / butter
- 45. A process of heating below boiling point in a double boiler, stirring occasionally the milk. 3. SCALDING
- 46. • Technique where flour is rubbed into a fat to make dishes such as shortcrust pastry, crumbles and scones. • Using your fingertips, rub the flour and butter together until the mixture resembles breadcrumbs. use of a pastry blender or two knives in a scissor like manner. This method cuts fat into small pieces, coating them with flour to form coarse, granular mixtures for pastries and biscuits. 4. Rubbing in / Cutting in
- 48. • 'Creaming' means combining sugar with a solid fat used in cake making. • Ensure the fat has softened to room temperature before you start. • Beat the fat with the sugar to a light and fluffy texture - start mixing quite slowly and, as the mixture becomes softer and well combined, you can mix faster. • As you beat it, the mixture should increase in volume and take on a paler color 5. Creaming
- 50. 6. Folding • Folding is to combine a light ingredient or mixture with a much heavier mixture while retaining as much air as possible. • This is a combination of cutting vertically into the mixture with a rubber scraper or spoon and turning over and over by gliding the spoon across the bottom of the mixing bowl at each turn.
- 52. This process separates coarse particles in the ingredients like lumps into flour and powdered sugar by passing these through a sieve. 7. Sifting
- 53. This is often done rotating a wooden spoon through a mixture as long as necessary until the ingredients combined. Over mixing may spoil the texture of many kinds of cakes and muffins. This method is usually used for batters and dough where vigorous mixing is unnecessary, as it avoids incorporating too much air or overdeveloping gluten. 8. Stirring
- 54. The ingredients are moved vigorously in a back and forth up and down and around motion until they are smooth. It could be done with a fork, wire whisk or electric food mixer. 9. Beating
- 55. Eggs and cream are usually whipped to fill them with air and make them thick and fluffy. in products such as whipped cream, meringue, and sponge cakes. 10. Whipping
- 57. Proofing: Allowing yeast dough to rise before baking, enhancing flavor and texture. • Fermentation: The yeast consumes sugar, producing carbon dioxide, which makes dough rise. • Example: Letting dough rest for 1- 2 hours allows yeast to develop, creating a soft and airy texture. 11. Proofing and Fermentation
- 59. • Kneading means working and stretching dough, either by hand or using an electric dough hook. • The process involves pressing, stretching, folding of doughs to develop gluten. This technique makes doughs smooth and elastic structure that traps gas and helps the dough rise. - Window pane test- the dough can stretch without tearing and you can see light through it, the gluten is well-developed, and the dough is ready. 12. Kneading - Dough
- 61. - Shaping - using your hands or a pastry cutter to style the product into desired shape (bread rolls) - Cutting - using a pastry cutter to cut out shapes (scones, biscuits) 13. Shaping and Cutting
- 63. The main purpose of lining a cake pan is to prevent the baked good from sticking." This will make it easier to remove the cake, ensuring your sweet treat stays intact. 14. Lining Pan
- 65. Preparing your baking pan properly before filling it can save a lot of heartbreak (and cookie-break). We recommend using a non-stick pan spray, for quick, effective coverage, but a thin coat of vegetable shortening also does the trick. 15. Greasing a pan
- 66. -Preheating the oven ensures consistent baking and proper rising. -Sudden temperature changes can cause cakes to collapse or pastries to be under-cooked. -Insert a toothpick—if it comes out clean, it’s done. 16. Baking Time and Doneness
- 67. Blind Baking: Pre-baking a crust before adding filling to prevent sogginess. • Docking: Poking small holes in dough to release trapped air and prevent bubbles. 17. Blind Baking and Docking
- 68. Glazing: Brushing baked goods with egg wash, milk, butter, or syrup to add shine and color. • Finishing: Dusting with sugar, adding icing, or decorating to enhance appearance. • Used in: Pastries, bread, danishes. 18. Glazing and Finishing
- 69. After you've removed a cookie sheet from the oven and transferred the baked cookies to a cooling rack, be sure the pan has cooled to room temperature before putting more cookie dough on it. Putting dough on hot pans will cause it to spread or lose its shape before it gets into the oven, increasing the risk of burned edges and flat cookies. 19. Baking in batches
- 70. 20. Cutting into bars Most brownies are baked in a square or rectangular pan. The simplest way to divide these brownies evenly is by cutting the sheet in half, then cutting the halves in half again.
- 71. A tall, narrow container with a heavy base is a great holder to steady and support the bag as you fill it, so your hands are free to put frosting or batter into the bag. A twist tie is a big help to keep the top of the bag closed, so icing doesn't back up onto your hand when you squeeze the bag. 21. Filling a pastry bag
- 72. Piping techniques involve using a piping bag and various tips to create designs and decorations on cakes, cupcakes, and other baked goods, and can include techniques like stars, swirls, lines, and more. 22. Piping
- 74. Activity
- 75. Evaluation