Basic Ingredients in Baking 1. Flour ~ primary ingredient of baked products a. Cake flour ~ It is otherwise known as soft wheat flour because of its low gluten content. It is best for baking cakes because of its lightness. b. All-purpose flour - Itis also called family or general purpose flour and is used for all kinds of baking © Bread flour ~ It is also called strong flour or hard flour and is best for baking breads. d. Pastry flour - This is also classified as soft wheat flour because of its low gluten content. It is used in baking cookies, pies, and biscuits. Nutritive Values of Flour © protein © riboflavin + niacin 2. Sugar Granulated sugar or fine granulated — Most commonly used sugar Also called table sugar b, Confectioner’s sugar or powdered sugar - fine, white sugar mixed with 3% cornstarch - used for preparing candies, desserts, sauce, frosting, toppings, cream filling, and icing ©. Brown sugar - Comes in three colors: light, medium, or dark brown Functions of Sugar It adds sweetness and flavor to baked products. It makes baked products fine and tender. s c. It provides the golden brown color of cakes and breads. d. Itserves as food for the yeast. It aids in foaming of eggs.1 Wie used in creaming of shortening BK Wincreanes tendemens a \d dough development Hh teatso adda volume to bread 1 [gives a richer color to the bread’ crust 3. Fats * butter © margarine Fanctions of Fat in Baking, 4 Itmakes baked products tender, moist, and rich. bo Itenhances flavor. © adds color to baked products 4. Leavening Agents a, Chemical leavening agent © baking powder © baking soda b. Physical leavening agent HUBE It incorporates air during creaming of fat and sugar behing 4, and foaming, of egg whites and sugar ; . Biological leavening agent - yeast; used for breads Functions of Leavening Agents a, They make cakes rise and add volume to breads or pastries. b. They make cakes light c. They make bread more palatable 5. Liquid Ingredients a, Water ~ most common and cheapest liquid ingredient b. Milk ~ evaporated milk is recommended for baking, Fruit juicesFunctions of Milk in Baking a. It gives nutritive quality to baked products. b. It contributes to texture and flavor. It gives golden brown color to the crust. d. Itgives a soft, velvety, and even-grained texture to bread e. It increases the volume of bread. It lessens the acidity of dough. Functions of Fruit Juices in Baking a. They add flavor to baked products. b. They add vitamins and minerals to the baked products. 6. Eggs use the same size of eggs. Functions of eggs in baking a. They serve as emulsifier of fat and liquid. b. They give flavor. They add nutritive value. They give structure to the baked product They act as leavening agent They give color to the crust. Fat in the egg serves as shortening Other Ingredients that Make Cakes More Flavorful 1, nuts 4. fresh fruits 2. dried fruits 3. flavoring such as vanilla 5. spices Terms Used in Baking Bake ~ to cook food by dry heat method using an oven Batter — a thin mixture of flour, liquid, and other ingredients that can be poured Beat - to make a mixture smooth by introducing air Caramelize - to heat sugar slowly to make a brown caramel-like substance ng into dry ingredients with a pastry blender, two knives, and two Cut in - to mix shorter forksCream ~ to rub one or two ingredients to make a soft fluffy mixture Cut and fold ~ to cut vertically through the mixture, then turn it over Dough ~ a mixture of flour, liquid leaveners, and seasoning that can be handled, rolled, and kneaded Fold in - to work with two ingredients very gently to retain air Frost - to apply icing Glaze - to dip candied fruit in confectioner’s glucose syrup to give it a clear and smooth finish Icing ~ sweet covering of cakes, pastries, and cookies Knead ~ stretching and folding the dough to develop the gluten Melt - to liquefy food by heating Stir to mix food in a container using a circular motion for u Sift - to separate coarse particles of the ingredients through a fine sieve Measuring ingredients A. Flour — Sift the flour. = Cake flour is spooned into the measuring cup then leveled off - The cup is dipped into the all-purpose flour until filled then leveled off with a spatula. ~ Don’t shake the measuring cup B. Sugar 1. White sugar = Fill the measuring cup until overflowing. Do not shake the cup. — Level off with a spatula 2. Brown sugar — Remove the lumps first then remove dirt. = Scoop into the measuring cup and pack compactly. Level the cup using a spatula ~ When the cup is inverted, the measured sugar retains its shape. ¢. Baking Powder and Baking Soda = Remove the lumps. — Dip the measuring spoon into the powder. = Level with spatula or back edge of the knife. Shortening Butter Liquid ingredients No need to measure; 1 bar of butter is equivalent to 1 c. Divide the bar of butter into two if 1/2. is needed. Divide into three if 1/3 ¢. isn Set the glass measuring cup on the table. Pour the liquids into the glass measuring cup up to measuring mark. Do not lift the glass while measuring. Read at eye level.