vi. vil vill, Ix. APPENDIX A APPENDIX B TABLE OF CONTENTS Ingredients and Equipment Breads ai Pies and Tarts. Cookies Cakes. a1 Creams, Custards, Mousses, Puddings, and Souffles...... 113 Buffet Pastries.... we 129 Frozen Desserts Plated Desserts Panghimagas NotesACKNOWLEDGMENT Writing this book is a dream come true for me and | believe that the Lord has guided me towards achieving this goal by surrounding me with people who continuously inspire me to persevere and to believe that | can bake (and write). To my family, thank you very much. Dad and Mom, thank you very much for being proud of every cake that | have done, for the kitchen that you have built for me, and for sending me to the best culinary schools. To my three kuyas, thank you very much for helping me out in every possible way. Kuya Franco, thank you for generously sharing your creative and drawing skills with me. You have made this book a work of art. To my four angels: Aina, Paoi, Maia, and Santi, thank you very much for always visiting me in my kitchen and for making me smile all the time. Yaya Gloria, thank you for taking care of me for 28 straight years. To my friends, specially Eloisa, Malou and Ryan, Tinee, Monic, Li8a, Andre, and the rest who have gone out of their way to visit me during the wee hours of the mofning just to check on me and to bring me a cup of coffee, thank you so much for reminding me to take a break and for being my number 1 customers (and guinea pigs!) To my suppliers, clients, and friends in the food industry; specially Tita Maur (for giving me my first few baking lessons), Tito Mike and Tito Boyd (for being my very first restaurant client), Vangie (for writing the winning article and for being my friend), Penk (for always having powdered sugar for me in times of need), Dorothy (for watching over me and helping me out with a lot of things), Dolly (for giving me an opportunity to be a part of your magazine), my OB Montessori College students and fellow faculty members (for touching my life in so many ways and for giving me a chance to touch so many lives as well), Ms. Joy Buensalido and Tanya, thank you for your faith in me. You serve as my inspiration to learn more things and to work towards perfection. To Amos Books, Inc., thank you for giving me the chance to write this book, for dealing with my *kakultan” (specially Jenny and Eton) and for your confidence in me. Lastly, | want to thank You, Lord and my God, for the gift of baking that You have given me, and for Your continuous guidance and unconditional love. This book is made for Your Greater Glory!(ern Res 10 Ba — = The frst and very importait step in baking is the preparation. After having read the recipe, you are now ready to check your pantry for the needed ingredients and your kitchen Utensils. This section of the book will concentrate on the various ingredients and the different kitchen equipment. The role of each ingredient in a recipe will be tackled and the usage of each tool will be cited here. Of course, accurate measurements are musts! Therefore, this chapter will also guide you towards mastering bath the English and the metric systems of measurement and their conversions. So, bring out your paper, pen, and calculator and let's begin! NGREDIENTS Ingredients are the main stars of a baked product. The secret to very good food lies in the proper handling of these ingredients and in the techniques used in combining, mixing, and cooking them. So, it is always an advantage to be familiar with every ingredient that you will use and its characteristics and function. Flour ie Flour is ground whole wheat with its bran and germ broken off. This is made possible by making the whole wheat go through a rollermill. It is aged so that the vitamins lost during the milling process, like thiamine and riboflavin, will be replaced. There are three kinds of flour used in the baking process, and they are made different by the way they were processed 1. Bread Flour. It contains 11.8% protein and has more gluten which, in effect, produces a tougher product. It is used in breads and sweet dough, like donuts and pate choux. 2. AllePurpose Flour. it contains 10.5% protein. This is made from whole or white flour. It also has less gluten and is commonly used in pie doughs, cookies, and others. 3. Cake Flour. It contains 7.5% protein. This produces the lightest product. It is used in cakes, light muffins, and others. Starches BR ‘Starches look like flour, but they have finer grains. Starches thicken and become firm when——S=sssssess ee Increttionts ant tquiprnor, oe heated. As they thicken and set, they absorb moisture which, in turn, causes the liquids to gel There are two kinds of starches used in baking or in the preparation of desserts and pastries. These starches differ in the way they set or gel. 1. Amylase. They are the best thickeners. a. Cornstarch. Itis first mixed with cold water or sugar before cooking. It reaches its maximum thickness at about 205°F. b. Wheat flour. Its finished product is cloudy. It contains more protein, which adds flavor to your baked product. When you are to substitute wheat flour for cornstarch, use 1/3 more of the amount suggested for cornstarch. Unlike cornstarch, wheat flour reaches its thickness at about 195°F. c. Arrowroot. It comes from the tropical plant maranta. It thickens better than cornstarch and reaches its maximum thickness at 195°. d. Tapioca. It comes from the cassava root and gives an undesirable texture, It comes in pearl form and reaches its maximum thickness at about 195°F. 2. Amylopectin. It sets clearer and looser. Waxy maize. It is used in fruit fillings. a b. Modified starches. They are artificially treated. c. Instant starches. They thicken with cold liquid. No cooking is needed here. ch Gums. Gum tragacanth is used in gum paste for modeling and decoration. Gum arabic is used to stabilize frozen desserts, Sugars iv Sugar is a sweetener which can also be called sucrose. It is the by-product of sugar cane. ‘Sugar, as used in baking, comes in different forms. But all of them contain the two molecules which make up sugar: glucose (dextrose) and levulose (fructose). Glucose is the least sweet and fructose is twice as sweet as glucose. 1. Sugar. This is processed sugar, which means molasses has already been removed from it. 2. Brown Sugar. This is refined white sugar mixed with refined molasses. This is normally packed when measured.Raw Sugar/Turbinado/Demerara. This is steamed, cleaned, and unwhitened sugar crystals. Maple Syrup. This is sugar that comes from the maple tree, Honey. This is a natural sweetener made by bees with 40% fructose and 30% glucose. This is 25% sweeter than sucrose and contains 15% water. Sugar can be substituted with honey. € xample: 1 ¢ sugar = 3/4 c + 2 T honey. 6. Com Syrup. This is derived from corn, The cornstarch is broken down by an acid and is transformed into sugar. Then vanilla and salt are added. 7. Glucose. This is also made from corn and is used in candy-making and sugar work. This prevents crystallization (solidifying of liquid suger) and is the least sweet of the sugars. * Inverted sugar. An acidtlke tartaric acid or cream of tartar is added to sucrose and this breaks the sucrose into two parts. Consequently, this will turn the sugar into liquid form and will retain moisture more effectively. Fats B@ Oils and fats are basically the same. The only difference is that oil is liquid while fat is solid. Oils usually come from vegetables. On the other hand, fats usually come from either animal or vegetable sources. Fats are used in making breads and quick breads, in deep+rying, and in lubrication. The different fats used in baking and pastry-making are the following: 1. Shortening. This is 100% fat. It is called shortening because it shortens the production of gluten! which, in effect, produces a more tender product. a. Regular. This is used in creaming when making icing, quick breads, and pie. b. High ratio. This is used for high-ratio cakes. It is called high ratio because it is. made for the purpose of being able to retain more liquid and sugar. Thi effect, makes the shelflife of a product longer and the cost cheaper. 2. Butter. This is 80% fat, 15% moisture, and 5% milk solids. Salt is added to butter as a preservative. It has a characteristic called “meltin-your-mouth" which differentiates butter from margarine. This is made from the milk of a cow. 3. Margarine. This is artificial butter made from a variety of hydrogenated oils. In margarine, fat is 85%, moisture is 10%, and milk solids are 5%. ‘Gluten isa substance made up of proteins present in wheat flour. It gives structure and strength to baked goods,