Chapter 13 Home Baking

1. Chapter 13 Home Baking

2. Raising agent Bread soda Baking powder Yeast Gluten Rubbing-in method Creaming method Whisking method Melting method All-in-one method Shortcrust pastry Rich shortcrust Cheese pastry Choux pastry Flaky pastry Rough puff pastry Filo pastry 2

3. After completing this chapter and the homework, assignments and activities that accompany it, you should: Know and understand the guidelines for home baking and apply them while cooking at home or in practical class. Know the different types of raising agents that are commonly used in baking and understand how each one works. Know and understand the following methods of making bread and cakes and have used each method at home or in practical class: rubbing in, creaming, whisking, melting and all-in-one. Be able to line a round, square and Swiss roll tin properly. Know the different types of pastry available and know what dishes each is suitable for. Follow the guidelines for pastry making while making pastry dishes at home and in practical class. Know the advantages and disadvantages of using commercial cake mixes. Understand why we need food and be able to list the factors that influence our food choices Have a good understanding of each of the six nutrients in terms of their composition, classification, sources, functions in the body and their RDA Understand and be able to describe the effects of over-consumption of certain nutrients on the body - fat, sugar and vitamin/mineral supplements Know the nutrition related causes of the following deficiency diseases and be able to describe their symptoms - constipation and bowel disease, scurvy, rickets, neural tube defects, tooth decay, osteomalacia and osteoporosis, anaemia and goitre. Understand the term energy balance be able to describe how it can be maintained by the individual. 3

4. Home baking The main advantage of baking your own bread, cakes and biscuits is that you can control exactly what goes into them. Many commercially produced cakes and buns contain a high proportion of fat and sugar. It is possible to bake at home using less fat or unsaturated fat and less sugar too. 4 Essentials for Living, 3rd Edition

5. Guidelines for home baking Collect all ingredients. Make sure they are fresh (check expiry dates) and weigh them accurately. Collect all equipment and prepare tins. Arrange oven shelves, then set the oven temperature accurately and preheat fully (electric ovens: until the light goes off). Follow the recipe step by step and take care when adding the liquid to the dry ingredients. Do not over-handle dough and pastry. Time cooking accurately and know how to test baked products to see if they are cooked. Do not open the oven door unnecessarily. Baked products are usually cooled on a wire tray. Wash and dry equipment and work surfaces thoroughly. 5 Essentials for Living, 3rd Edition

6. Raising agents A raising agent is something that makes bread and cakes rise. There are four raising agents: Air Bread soda Baking powder Yeast 6 Essentials for Living, 3rd Edition

7. How raising agents work Air Air is introduced into the mixture by sieving, rubbing in, creaming or whisking. Once the mixture is heated, the hot air in the mixture rises, pushing the mixture up. A crust forms on top, which stops the mixture from collapsing when cool. • Bread soda and baking powder are raising agents that cause a chemical reaction in the mixture. • Bread soda is an alkali. When it is mixed with an acid liquid, it produces CO2. • Baking powder contains both an acid and an alkali. When liquid is added, CO2 is produced. 7 Essentials for Living, 3rd Edition

8. How raising agents work (cont’d) The CO2 produced pushes the mixture up. A crust forms in the oven, which keeps the mixture risen. Note: Once the acid and the alkali get wet, they begin producing CO2, so put the mix in the oven immediately. Yeast are living organisms used in bread making. When they are warm and moist (in bread dough), they produce CO2. Yeast dough rises before it goes into the oven. A crust then forms in the oven, keeping it in its risen state. 8 Essentials for Living, 3rd Edition

9. Gluten – its function in bread and cake making • Gluten is a protein found in wheat and other cereals. It has an important role in bread and cake making, although gluten-free products can also be made. • When gluten is moistened, it becomes stretchy and elastic. This allows the bread to rise well. • In the oven, the gluten sets when heated, forming a crust and keeping the bread risen. 9 Essentials for Living, 3rd Edition

10. Methods of making bread and cakes 1. Rubbing in 2. Creaming 3. Whisking 4. Melting 5. All-in-one 10 Essentials for Living, 3rd Edition

11. Tin preparation 11 Essentials for Living, 3rd Edition

12. Pastry Types of pastry and their uses Type Description Uses Tarts, pies, quiche, sausage rolls Shortcrust and wholemeal shortcrust Half the amount of fat to flour – just add water. Add wholemeal flour to make wholemeal pastry. Increases fibre content. Mince pies, sweet flans, pies, e.g. lemon meringue pie Rich shortcrust Shortcrust pastry is made rich by adding icing sugar and eggs. Cheese pastry Quiche Add grated cheese to shortcrust pastry. Choux pastry Éclairs and profiteroles Melt fat in water, add flour and cook for a few minutes, then gradually beat in egg. Spoon or pipe onto tin. Flaky, puff and rough puff Vol-au-vents, sausage rolls Special rolling and folding techniques are used to introduce air into the pastry. High in fat and very time consuming. Spring rolls Filo Very thin Greek pastry. 12 Essentials for Living, 3rd Edition

13. Pastry-making guidelines Handle pastry as little as possible. Weigh accurately. Keep everything cold. Introduce air. Roll lightly in one direction only on a lightly floured board. Turn pastry to prevent sticking. Do not stretch pastry. Allow pastry to relax in the fridge before rolling. Bake first in a hot preheated oven (220°C/gas 7), then reduce the heat to finish baking. 13 Essentials for Living, 3rd Edition

14. Commercial cake mixes Commercial cake mixes contain all the dry ingredients needed to make a cake. To make them up, you usually have to add wet ingredients, e.g. egg, milk or water. Follow the instructions on the packet. • Advantages: • Quick and easy to use • Useful for beginners • No waste • Disadvantages: • Expensive • Usually do not taste as good as products made from scratch • Photo on the front can be deceptive • Often high in sugar and salt and low in fibre • May contain additives 14 Essentials for Living, 3rd Edition

15. What are the main advantages of home baking? Outline six guidelines for home baking. Name four types of raising agent used in home baking. How does air work as a raising agent in home baking? How does baking powder work as a raising agent in home baking? How does bread soda work as a raising agent in home baking? 15 Essentials for Living, 3rd Edition

16. How does yeast work as a raising agent in home baking? What is gluten? Why is it important in home baking? Describe five methods of making bread and cakes. How would you prepare the tin for each of the following: (a) bread (b) pastry (c) a rich fruit cake? List four types of pastry and suggest one use for each one. Outline seven pastry-making guidelines. List three advantages and three disadvantages of commercial cake and bread mixes. 16 Essentials for Living, 3rd Edition

17. Assignment 28 Now test yourself at www.eTest.ie. 17 Essentials for Living, 3rd Edition