Baked Products

Baked Products
1. Pies and Pastry
2. Quick Breads
3. Cakes
4. Cookies
5. Yeasts Bread
Pies and Pastry
Pie - are baked goods that
have crust and fillings.
Pastry – comes from the
word “paste” which refers to a
mixture of flour, liquid and
high amount of fat than
regular pie dough.
TYPES OF PIES
One crust pie – is a type of pie
that does not have a top crust.
Double crust pie – is made of
two crusts – the top and the
bottom crusts that seal around
the fillings
TYPES OF PIES
Turnovers –are individual pies
formed by folding the crust in
half over a filling.
Puff Pastry – is a rolled dough
formed from layers of fat in
between layers of dough.
TYPES OF PIE CRUST
Flaky crust – shortening is cut
into the flour until the size of a
peas so the flour is not completely
blended with the fat.(use for top
crust)
Mealy crust – the shortening is
incorporated into the flour more
thoroughly.(for bottom crust)
TYPES OF PIE CRUST
Flaky crust – shortening is cut
into the flour until the size of a
peas so the flour is not completely
blended with the fat.(use for top
crust)
Mealy crust – the shortening is
incorporated into the flour more
thoroughly.(for bottom crust)
Mixing method for preparing crust
PASTRY METHOD (crust using
solid fat).
1. Measure all ingredients accurately.
Combine all the dry ingredients
together preferably in a cold mixing
bowl.
2. Cut in the shortening into the mixture
of flour and salt using pastry blender
until small lumps are formed
Mixing method for preparing crust
PASTRY METHOD (crust using
solid fat).
3. Measure and sprinkle ice cold water
gradually over the mixture of flour
and shortening.
4. Set the dough aside for 30 minutes to
one hour preferably in refrigerator.
Mixing method for preparing crust

PASTRY METHOD (crust using

solid fat).
5. Sprinkle flour on your working board
and roll the pastry dough using your
rolling pin.
6. Unfold the pastry dough gently over
the rolling pin and unroll over the cold
pie plate.
Mixing method for preparing crust

PASTRY METHOD (crust using

solid fat).
7. While preparing the filling you can put
you crust in the refrigerator for 10-15
minutes.
8. To avoid shrinkage, fill up the crust
with enough fillingup to the side of
the crust.
Mixing method for preparing crust

PASTRY METHOD (crust using

solid fat).
9. For a double crust pie, multiply the
measurements of the ingredients
into 2 and follow the steps from 1-4.
10. Divide the dough into 2, and roll the
second part over the bottom crust.
Mixing method for preparing crust

PASTRY METHOD (crust using

solid fat).
11. Fold and seal the edges using your
finger or fork to create attractive
edge.
12. You can make a slit or holes with
design on the top crust to allow the
steam to escape
Mixing method for preparing crust
 OIL METHOD (crust using oil).
1. Measure all ingredients accurately.
Combine all the dry ingredients
together preferably in a cold mixing
bowl.
2. Combine the oil and water in a
container. Pour this gradually over
flour mixture.
Mixing method for preparing crust
 OIL METHOD (crust using
oil).
3. Shape into a ball.
4. Follow the same procedure as
steps 4 to 12(pastry method)
Quick Breads
 are quick and easy to make.
 they are easy to make
because it uses chemical
leavening agents that require
no fermentation
Quick Breads
Examples are:
muffins
biscuits
Pancakes
Sweetened loaves (banana
bread)
Mixing methods for Quick Breads

 Muffin Method
 Creaming Method
Muffin Method
1. Muffin method- Mix all dry
ingredients in one bowl and
make a well in the center.
2. Mix all liquid ingredients in
separate bowl and then
pour them in the dry
ingredient bowl.
Muffin Method
Liquidfat is used in this
mixing method.
The batter will look lumpy.
Be careful not to over mix.

3. Pourthe batter into the pan

and bake immediately.
 Creaming Method
1. Sift together all dry
ingredients (except sugar).
Set aside.
2. Combine the solid fat and
the sugar and mix or blend
thoroughly until the
mixture becomes light and
creamy.
 Creaming Method
3. Add the eggs one at a tine.
Cream well after each
addition before adding
more eggs.
4. Add the liquid ingredients
and stir lightly.
5. Pour the batter and bake
immediately.
Cookie
means “small cake” or
a small, flat baked
products.
in some countries, they
call this product biscuits
instead of cookies.
Basic Kinds of Cookies
1. Pressed cookies:
Are made by pushing
dough through a cookie
press, which can create
a variety of shapes.
Ex: Butter cookies
Basic Kinds of Cookies
2. Dropped cookies:
Made from soft dough
that is dropped from
teaspoon onto cookie
sheet. Ex: Chocolate
chip cookie
Basic Kinds of Cookies
3. Rolled cookies:
cookies that are rolled and
cut from stiff dough.
Variety of shapes either
hand cut or using a cookie
cutter.Ex: Christmas
cookies
Basic Kinds of 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
Basic Kinds of Cookies
5. Icebox or refrigerator
cookies: the rolls of
dough may be made in
advance and stored and
then it can be easily cut
and baked as needed.
Basic Kinds of Cookies
6. Sheet cookies:
commonly called bar
cookies. The batter is
baked in a shallow pan
and then cut into bars.
Ex. brownies and fudge
bars.
MIXING METHOD FOR COOKIES

1.One-stageMethod
2.Creaming Method
3.Sponge Method
ONE STAGE METHOD
1. Measure ingredients accurately.
Have all ingredients at room
temperature.
2. Place all ingredients in a mixing
bowl. Blend the ingredients
together by hand or with an
electric mixer at low speed.
3. Shape and bake.
CREAMING METHOD
1. Measure ingredients accurately.
Have all ingredients at room
temperature.
2. Place all the fat, sugar, and
spices in a mixing bowl. Cream
the ingredients by hand or with
an electric mixer at low speed.
3. Add the eggs and liquid, if any.
CREAMING METHOD
4. Sift in the flour and leavening.
Mix until just combined. Do not
overmix or gluten will develop.
5. Shape and bake.
SPONGE METHOD
1. Measure ingredients accurately.
Have all ingredients at room
temperature.
2. Whip the eggs (whole, yolks or
whites) and the sugar to the
proper stage: soft peak for
whites, thick and light for whole
eggs or yolks.
SPONGE METHOD

3. Fold in the remaining

ingredients as specified in the
recipe. Be careful not to overmix
or to deflate the eggs.

4. Shape and bake.

Cakes
Cakes • Similar to sweetened
loaves
• Richest and sweetest
type of baked products.
• High fat and sugar
content
3 Types of Cakes

1. Shortened (Butter Cakes)

2. Chiffon
3. Sponge Cakes
Shortened (butter cakes)
Contain a Solid Fat such as butter,
shortening, margarine.
Leavened by baking powder or baking soda

Examples: Basic chocolate or white cakes

Chiffon
 Cross between a shortened and
unshortened cake
 Contains fat (oil) like a shortened cake and
beaten egg whites like the unshortened
cake
 Example: cake rolls
Sponge cake is a combination
cake
• Cakes that
contain little
or no
shortening.
• Leavening
takes place
due to the air
trapped in the
beaten eggs.
Yeast Bread
 Bread is baked dough made of flour and
water and leavened by yeast.
 Other kinds of bread are produced with
the addition of other ingredients like
sugar, shortening, eggs, milk, and a
variety of flavorings.
 Breads can also have fillings like in the
case of Spanish bread, pan de coco or
asado bread.
STEPS IN BREAD MAKING
1. Preparation of ingredients
2. Mixing and kneading the dough
3. Fermentation
4. Punching
5. Make-up or shaping
6. Pan-proofing
7. Baking
8. Cooling and storing