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Ingredient Basics
Common
Flour
When flour and liquid are mixed together, the gluten in
flour develops, or becomes strong and elastic.
- Gluten is a protein that affects the texture of a baked
product and helps determines the structure
- Over mixing will form too much gluten, which will lead
to a tough consistency with long narrow tunnels
Gluten is like a steel bridge, it provides the
support/structure for all other components of the
recipe
Leavening Agents
Leavening
Continue
Yeast: is an alive microorganism that
produces carbon dioxide gas as it grows.
Yeast requires food, liquid and warm
temperatures in order to act as a leavening
agent
Baking soda: leavening agent used with
acidic liquids, such as buttermilk, yogurt or
sour milk. Baking soda produces carbon
dioxide gas when activated by the acidic liquid
Baking powder: Made of baking soda and a
powered acid (ex: cream of tarter).
The amount of
liquid in relation to
the amount of flour
determines
whether a mixture
is a batter or a
dough. Batters
have more liquid
than doughs.
Quick Breads
Quick
Muffin Method
Muffin
Loaf Breads
Many
Biscuits
Biscuits
Cookies
Cookies continued
3. Rolled cookies: Also called cut-out cookie.
Are made from stiff dough that is rolled out
and cut out.
Ex: Sugar cookies
4. Molded cookies: Are formed by shaping the
dough by hand into balls. Can be rolled in nuts
or can be flatten with a fork before baking. Ex:
Peanut butter cookies
Cookies continued
5. Pressed cookies: Are made by
pushing dough through a cookie
press, which can create a variety
of shapes. Ex: Spritz cookies
6. Sliced cookies: Also called refrigerator
cookies. They are made by forming a soft
dough into a long roll and refrigerating it. When
roll is chilled and firm, cookies are sliced and
baked