Lesson 4 - Baking Techniques in Bread and Pastry.pptx

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1. Lesson 4: BAKING TECHNIQUES Prepared by: Mr. Joshua B. Laxa

2. Adding Eggs Eggs must be evenly mixed with other ingredients. The following are some tips to consider: 1. When all of the baking ingredients are mixed, the next ingredient to be placed is egg. BASIC TECHNIQUES

3. 2. Add eggs one at a time . 3. Beat each egg thoroughly before adding the next one . 4. Scrape the sides of the bowl to ensure that the other ingredients are adequately added. BASIC TECHNIQUES

4. BEATING EGG WHITES 1. Make sure that the bowl and beaters are clean and grease-free. 2. Do not use plastic bowls. Use bowls made of stainless steel, ceramic, or glass. 3. Set room temperature before beating to make egg whites fluffier.

5. SIFTING DRY INGREDIENTS Sifting is the process of separating and ventilating food items in baking to ensure adequacy in measurement when weighing the items. The following are some tips to consider to sift dry ingredients ( Sokol , 2006)

6. SIFTING DRY INGREDIENTS 1. Push dry ingredients to a sifter to remove any lumps that may have formed during storage.

7. SIFTING DRY INGREDIENTS 2. If ingredients are to be weighed, sifting should be done after the weighing of the ingredients.

8. SIFTING DRY INGREDIENTS 3. Certain ingredients should be sifted more than others because they seem to get lumpy when packed in bags or bins during storage. These are flour, cocoa powder and confectioner’s sugar.

9. SIFTING DRY INGREDIENTS 4. When measuring by volume, it is necessary to sift dry ingredients first, as lumps may lead to inaccurate in measurements.

10. DETERMINING BOWL CAPACITY In preparing ingredients for baking, it is important to determine the actual capacity of your mixing bowl. To do this is to know first the best bowl attachment to use and the mixing method to be applied. There must be a room for agitation and volume increase.

11. CREAMING Refers to the process of blending several ingredients, fat, and sugar, for instance , until it is smooth, lighter, and fluffier. These steps must be follow:

12. Ensure that the fat softened to room temperature before starting. 01

13. Beat the fat with the sugar until it becomes light and fluffy texture. 02

14. Start mixing gradually. Once mixture becomes softer and well combined, mix them faster. 03

15. MIXING METHODS FOR PREPARING CRUST A. Pastry Method (Crust using solid fat).

16. 1. Measure all the ingredients accurately. Combine all the dry ingredients together preferably in a cold mixing bowl.

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18. 2 . Cut in the shortening into the mixture of flour and salt using two knives or pastry blender until small lumps the size of peas or cornmeal are formed.

19. 3. Measure and sprinkle ice cold water gradually over the mixture of flour and shortening. Shape your pastry dough into balls using your hand but avoid over handling the dough that may cause tough dough.

20. 4 . Set the dough aside for 30 minutes to one hour preferably in the refrigerator . This step is called resting the dough. This lets the flour become hydrated by giving the flour time to absorb the liquid. If the dough is too cold and firm to be rolled after resting in the refrigerator, allow it to come up to room temperature before rolling.

21. 5. Sprinkle flour on your working board and roll the pastry dough using your rolling pin starting from the center forming a round shape one inch larger from the size of your pie pan.

22. 6 . Unfold the pastry dough gently over the rolling pin and unroll over the cold pie plate. To avoid soggy bottom crust, you can apply or brush an egg wash over the crust.

23. 7. To avoid shrinkage, fill up the crust with enough filling up to the sides of the crust. Avoid stretching your dough. This might tear your bottom crust and may cause the filling to spill out of the crust and stick to the pie pan.

24. 8 . For a double crust pie, multiply the measurements of the ingredients into 2 and follow the steps from 1-4.

25. 9. Divide the dough into 2 and roll the second part over the bottom crust with fillings and cut it half inch bigger than the pie plate.

26. 10 . Fold and seal the edges using your finger or your fork to create attractive edge .

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28. Thank you!