2. Better flavour
Attractive appearance
Cheaper
No preservatives
You can control ingredients
Advantages of Home Baking
3. Ingredients for baking
Flour: usually wheat flour
because it contains gluten
Fat:
keeps bread fresh,
butter has the best flavour,
margarine is economical
4. Ingredients for baking
Sugar:
granulated or castor
sugar can be used for
sweetness,
brown sugar adds a
spicy flavour,
icing sugar is used for
decorating
Eggs:
should be fresh and at
room temperature used
to trap air
5. Ingredients for baking
Fruit: fresh or
dried used to add
flavour
Liquid: water,
milk, egg used to
make dough
6. Ingredients for baking
Raising agent:
makes product
light and spongy,
can be natural,
chemical or
biological
7. Raising Agents
Raising agents make bread and cakes rise in the oven
so that they have a spongy texture
Raising agents put a gas (air and/or CO2) in the
mixture
In the oven the heat makes the gas expand which
pushes up the mixture
The mixture is able to stretch because of the gluten
in the flour
After a while the heat in the oven sets the gluten so
that the mixture keeps the risen shape
8. Natural raising agent: Air
Used alone in sponge cakes and
pastry or with another raising
agent in other baked goods.
Air is put into mixtures by
(a) Sieving
(b) Rubbing fat into flour
(c) Creaming sugar and fat
(d) Whisking eggs with sugar
9. Chemical Raising Agents
These depend on a chemical reaction to make the gas
in the dough.
An alkali and an acid react to make a gas called
carbon dioxide (CO2)
Baking Powder + Milk = CO2
(Alkali + Acid ) + Moisture = Gas
Bread Soda + Buttermilk = CO2
Alkali + (Acid + Moisture) = CO2
10. Biological Raising Agent
Yeast
Tiny living organisms make
CO2 in the dough
In the oven the bubbles of
CO2 expand and pushes up
the dough, until the gluten
sets the dough
The heat also kills the cells
11. Oven temperature
Pre-heat oven to correct temperature
Too hot – outside burns inside still raw
Too cool – gas escapes – bread doesn’t rise
12. Rules for Home Baking
Prepare tins and oven shelves in advance.
Pre-heat oven.
Use fresh ingredients.
Weigh and follow recipe carefully.
Sieve to add air.
Add liquid carefully.
Handle as little as possible, knead lightly.
Once wet put in oven a.s.a.p.
Time carefully, avoid opening door.
Test for doneness.
Cool on wire tray.
13. Methods of baking
Method Used for
The rub-in method.
Fat rubbed into flour.
Scones,
yeast bread,
pastry
The creaming method.
Fat and sugar creamed.
Queen cakes
Madeira cakes
The all-in-one method.
All ingredients mixed together at once
Madeira cakes
Queen cakes
The whisking method
Sponge cake
Meringue
The melting method
Oatmeal biscuits
Ginger bread
14. Cake Mixes
Mixture of flour, fat, sugar, raising agent, salt and
additives sieved blended and packed.
When buying check expiry date and that its sealed,
store in cool place.
When using follow instructions when adding the liquid.
Advantages: Saves time & labour,
simple to use,
quick in emergencies.
Disadvantages: Expensive, contain additives, lack fibre,
too much salt & sugar
21. Pastry ingredients
Flour: plain flour only, self-raising flour makes pastry
soft.
Fat: Butter gives good flavour, hard margarine is
economical and lard makes pastry light and crispy. A
mixture of margarine and lard can be used.
Water: should be cold and added a little at a time to
make stiff dough.
Air: makes pastry rise, the more air in the pastry the
better, sieving, rubbing in, rolling and folding.
22. Rules for making pastry
Weigh accurately.
Keep ingredients and equipment cool.
Introduce air.
Avoid over-handling.
Use knife to mix.
Add water carefully.
Knead & roll lightly.
Relax pastry in fridge before baking.
Avoid stretching pastry.
Bake in hot oven so burst starch grains can soak up
melting fat.
23. Baking Blind
Baking a pastry case
without a filling e.g. for
quiche or a fruit flan.
The base of the case is
marked with a fork
Grease proof paper is
spread over the base and
weighted down with dried
beans.