Techniques & Methods

Baking
MODULE NO. 2
 BASIC MIXING METHODS

Once the ingredients have been selected and measured, often the next step is to
mix them all together.

The general objectives in mixing batters and dough are:

1. Uniform distribution of ingredients;
2. Minimum loss of the leavening agent;
3. Optimum blending; and,
4. Development or prevention of gluten.

A.BEATING – to incorporate air in a mixture by mechanical agitation, using a spoon or

fork, whisk, rotary beater or electric mixer, means to vigorously agitate foods to
incorporate air or develop gluten. It also means to thoroughly combine ingredients
and incorporate air with rapid, circular motion. This may be done with a wooden
spoon, wire whisk, rotary egg beater, electric mixer or food processor.
·A. CREAMING – the process of stirring and beating a solid fat (butter, margarine or
shortening) so that it absorb air. Creamed fat will be soft, smooth, light and fluffy.
Creaming is the technique that requires the baker to beat butter and sugar
vigorously until they’re soft and creamy, using either an electric mixer or wooden
spoon. This aerates the mixture and gives it a mousse like texture. The eggs then
need to be incorporated slowly and steadily in order to prevent the mixture from
curdling and to give the cake a fine light texture. The purpose of creaming is to air
in the form of tiny bubbles, to act as a rising agent.

How to Cream with a Stand Mixer

It is important to start on low to medium-low speed until all ingredients
have been incorporated, then switch to medium to medium-high speed, making
sure to scrape the bowl down periodically to make sure all ingredients have been
mixed thoroughly.
To do:
1. Add the butter stick(s) to the mixing bowl of a stand mixer, fitted with a paddle
attachment. When the butter is still cold, but takes the imprint of a finger when
gently pressed, it is ready to be creamed.
If the butter is solid from the cold or your stand mixer is not powerful enough, you can
cut it into tablespoon sized pieces before using. Refrigerate the pieces briefly if too
warm or soft. Never use a microwave: it will melt it, even though it will look solid.

2. Beat the butter on low (or medium-low) until softened. It will take about 60 seconds
or less, depending on the amount.
When using a stand mixer, never go above medium speed, or the butter will
heat up. Stop and scrape the beaters and the sides and bottom of the bowl. If you run
the mixer at high speed for a few seconds, the butter will magically clear from the
mixer blades. Then, scrape the bowl

3. Add the sugar in a steady stream at the side of the bowl with the mixer on low.

4. Increase the mixer speed to medium and beat for 1 or 2 minutes until lighter in
yellow and somewhat aerated. Stop the beater blades, and with a large rubber
spatula, scrape the blades and the mixer bowl's sides and bottom.
5. Next, if it is a shortened cake, the (cold) eggs are added gradually in stages, with
the mixer on low. The yolks help emulsify and hold moisture within the formed air
cells and create a water-in-fat emulsion. After the eggs have been added, increase the
mixer speed to medium and beat the mixture for 2 minutes. (If the eggs are cold, the
batter will curdle slightly. It's ok. It will come together as the batter warms from the
beaters. ) Set the kitchen timer to help you keep track of the time. The mixture will
become fluffy and aerated. The butter and eggs are an excellent temperature. Notice
in the photo that it forms ridges on the side of the mixing bowl after the beaters pulls
through the mixture; the batter is tacky and not too warm so it sticks to the side of the
mixing bowl. The batter has become lighter in color as it takes on air bubbles and
SOMEWHAT fluffy, as well.

6. Then, starting with the flour and dry ingredients, add it with the liquid (cold milk)
alternately in stages. The mixture will curdle slightly from the cold milk, but will be
corrected with the addition of flour.
7. After completing the last addition of flour, stop the mixer, and scrape the side and
bottom of the bowl with a large rubber spatula. Then, let the mixer run for 30 seconds
on LOW. The batter should look mixed. Do NOT over mix. Remove the mixing bowl
from the mixer. With a large rubber spatula, give the batter ONE or TWO quick folds to
incorporate any stray flour or milk left at the sides and bottom of the bowl. Then,
STOP.

HOW TO CREAM BY HAND WITH A SPOON

Let the butter to sit at room temperature for an hour to soften, beat the butter first
to soften and then added sugar. Then beat it to light and fluffy mass.
For cold, hard butter, cut the butter into 1/2-inch pieces and place it with the sugar
in a mixing bowl set over barely simmering water.
Beat with a wooden spoon for several seconds until the butter softens.
Then set the bowl in a basin of cold water and beat for a minute or two until the
mixture is light, fluffy, and a pale ivory color.
A. CUTTING IN – mixing a fat and flour with the use of pastry blender or two knives in a
scissor-like manner; method that distributes solid fat throughout the dry ingredients
using a pastry blender, fork or two knives.

B. CUT AND FOLD – a combination of two motions; cutting vertically through the
mixture and turning over and over across the bottom of the mixing bowl at each turn.

C. FOLDING – the gentle combining of two or more mixtures (one of which is often
whipped egg whites or whipped cream) in a figure eight motion, using a spoon or
rubber spatula; a method of gently combining a heavier mixture with a more delicate
substance such as beaten egg whites or whipped cream without causing a loss of air.
When folding, a large metal spoon is the ideal tool because the thin edge cuts through
the mixture swiftly and cleanly, ingredients are folded to cut through the mixture and
cause minimum disturbance to the air bubbles. It is important not to beat the flour in
as this will cause trapped air to escape and reduce the volume of the mixture.
A.KNEADING – the pressing, folding and stretching of dough to develop gluten for
good bread structure; to fold, push and turn the dough or other mixture to produce a
smooth, elastic texture. Kneading dough is essential to making bread. Kneading
stretches the dough and develops the gluten, the springy stuff that gives bread its
texture. It also helps to uniformly distribute the gasses that are the byproduct of the
yeast‘s metabolism.

B.STIRRING – mixing ingredients with spoon, fork or spatula: to move spoon in circular
motion to incorporate ingredients. Usually refers to combining liquids or melted
ingredients. To stir ingredients cooking on the stove top, use a wooden spoon and stir
from the bottom of the pan to prevent scorching. String helps to cool a mixture and
evenly distribute the heat.

C. SIFTING – to separate coarse particles in the ingredients by passing through a sieve.

Air is incorporated through this method. Sifting means to pass usually dry ingredients
through a fine wire mesh so as to produce a uniform consistency and add air to dry
ingredients, such as flour
and catches any lumps or unwanted particles to be discarded. It is done by using a
flour sifter or by spooning the flour into a fine mesh food strainer and shaking or
tapping it over a bowl.

When a recipe says: 1 cup sifted, flour – it means sift and then measure. To do, sift flour
over measuring cup to measure. Or 1 cup flour, sifted – that means to measure and
then sift. Sifting is done to incorporate into the flour and removes any unwanted
particles.

A.WHIPPING – kind of beating eggs and cream to fill them with air and make them
thick and fluffy; to stir rapidly adding air to make light and fluffy in consistency.
Cream that is to be whipped needs to have a fat content of at least 36%. It is common
for cream to be sterilized and this makes the cream take longer to whip.

The Whipping Stages of Egg Whites

ü Foamy stage – the egg whites are just lightly whipped to a frothy but still fluid
consistency. They will consist of large bubbles on the surface that readily pop. The
foam will not hold any peaks when the whisk is lifted from it.
Soft peak stage – this means that the foam is moist, shiny and bright white. When the
whisk or beaters are lifted, the foam will form a dull peak, then pile softly or gently
curl over. It will also flow when the bowl is tilted.

Stiff peak stage – at this stage, the foam maintains its glossy sheen and holds an
upright peak when the whisk or beaters are lifted. It will not flow or will just barely
flow, when the bowl is tilted. At this point, the foam has reached its maximum
volume.

Over beaten stage – the egg whites are over beaten when the foam begins to look dry
and granular
Chap ter V : CO RE
CO MP ET EN C IES

A .P R E P A R E A N D P

R O D U C E B A K E R Y

PRODUCTS

BASIC YEAST-LEAVENED BREAD

These are breads leavened with a biological leavening agent like
yeast in any form (dried or compressed). It is a staple food made
from flour, shortening, leavening agent and other ingredients.

Types of Mixing Dough

1. Straight Dough Method- this method combines all the
ingredients together at one time to make the dough. The dough is
kneaded and set aside to rise.

2. Sponge Dough Method- this method mixes parts of the liquid,

flour and all of the yeast to make a soft mixture which is set aside to
rise until bubbly. Then the remaining ingredients are added and the
mixture is treated as straight dough.
 I O N O F B R E A D
CLASSIFICAT
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2. Yeast Bread

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 TYPES OF DOUGH
1. Lean Dough- composed only of the basic ingredients.
2. Rich Dough- composed of basic and other flavorings.

EXTERNAL CHARACTERISTICS OF A WELL-MADE

BASIC YEAST BREAD
BREAD
Shape- well portioned, rounded top
Size- large but not airy in proportion to weight
Color- even, rich golden brown
Crust- tender, crisp, even thickness, free from cracks

INTERNAL CHARACTERISTICS OF A WELL-

MADE BREAD
Color- creamy white, free from streaks
Grain- fine, thin walled cells evenly distributed
Texture- tender, soft, slightly moist
Flavor- wheaty, sweety, nutty
Basic Ingredients in Yeast Bread

1. Flour- this is the chief ingredient of yeast bread. It contains 2 proteins,

gliadin and gluten.

2. Yeast- this is the leavening agent. It is a microscopic plant which can cause
fermentation in sugar or flour to form CO2. The CO2 gas can expand the
gluten structure causing the bread to rise.

3. Salt- improves the flavor of the bread and controls the rate of yeast growth.

4. Sugar- breads can be made without sugar but a small amount of sugar is
ready source of food for yeast and speeds up yeast action.

5. Liquid- ingredients of bread is usually milk or water or both.

6.Shortening- makes bread tenderer and helps improve quality.