http://k04.kn3.net/552604E18.jpg
http://www.recipe.com/images/pizza-dough-1-96704-ss.jpg
http://catholiclane.com/wp-content/uploads/chocolate-cake-batter.jpg
http://www.couponclippingcook.com/wp-content/uploads/2011/04/6-cake-batter-WEB.jpg
http://www.recipe.com/images/pizza-dough-1-96704-ss.jpg
http://catholiclane.com/wp-content/uploads/chocolate-cake-batter.jpg
http://www.couponclippingcook.com/wp-content/uploads/2011/04/6-cake-batter-WEB.jpg
The Basic 8 -
1 Flour -
Flour is important in baking because it's the building block that gives the structure. Wheat flour contains gluten which gives it the ability to stretch as needed in most bread. There are many different types of flour that can be used, depending on the needs.
ex. all-purpose, cake, whole-wheat, bread, corn or oat flour, etc.
http://www.google.ca/search?q=flour&safe
ex. all-purpose, cake, whole-wheat, bread, corn or oat flour, etc.
http://www.google.ca/search?q=flour&safe
2 Sweeteners -
Sweeteners add sweetness and flavor to a baked good. They add volume when they're creamed with other ingredients, and hold moisture from the liquid ingredients which makes the baked product last longer. Sweeteners also add color since the sugar turns brown when it's baked.
ex. sugars, or sweeteners substitutes like splenda or twin.
http://www.google.ca/search?q=sugar&safe
ex. sugars, or sweeteners substitutes like splenda or twin.
http://www.google.ca/search?q=sugar&safe
3 Eggs -
Eggs are useful in baked goods because they make the product tender. They also help by adding flavor, nutrients, forming the structure, providing liquid, and helping the fat and liquid stay combined.
You should always use a large egg unless the recipe says otherwise.
http://www.google.ca/search?q=eggs&safe
You should always use a large egg unless the recipe says otherwise.
http://www.google.ca/search?q=eggs&safe
4 Fat -
Fat is added to baked goods to add flavor and to tenderize. It adds volume when it's combined with other ingredients and it helps the gluten stretch which allows the bread to rise more. Fat also adds moisture and gives a good taste when the food is eaten.
http://www.google.ca/search?q=shortening+baking&safe
http://www.google.ca/search?q=shortening+baking&safe
5 Leavening Agents -
Leavening agents make the product rise. There are 4 basic leaveners :
1. Baking Powder - combination of an acid and a base
2. Baking Soda - base only
3. Yeast - requires heat and moisture to activate
4. Air - commonly incorporated through beating
http://bigbaketheory.com/2012/01/23/all-about-leavening/
1. Baking Powder - combination of an acid and a base
2. Baking Soda - base only
3. Yeast - requires heat and moisture to activate
4. Air - commonly incorporated through beating
http://bigbaketheory.com/2012/01/23/all-about-leavening/
6 Liquid -
Liquids are used in baking to add moisture. They help activate the leavening agents and improve the mouth feel of the finished product. Liquids improve the texture and the steam created helps to add volume.
ex. water, milk, juices.
http://www.google.ca/search?q=liquid+ingredients
ex. water, milk, juices.
http://www.google.ca/search?q=liquid+ingredients
7 Salt -
Salt is an important ingredients in baked goods. It provides flavor and enhances the flavor of other ingredients. In yeast dough, salt slows down the yeast fermentation which allows flavor to develop.
http://www.google.ca/search?q=salt&hl
http://www.google.ca/search?q=salt&hl
8 Flavorings -
Flavorings can include extracts like vanilla or lemon, Herbs and Spices like basil or oregano, and other ingredients like chocolate chips, nuts, coconut, etc.
http://www.google.ca/search?q=flavoring+like+herbs+and+spices&hl
http://www.google.ca/search?q=flavoring+like+herbs+and+spices&hl
Batters & Dough
Batters and dough are both mixtures of flour and water with other ingredients.
Batters -
A batter tends to have more liquid because it is much thinner than a dough. It tends to be mixed by using an electric mixer. A batter is used to make things like cookies, or it can be placed in a hot liquid to be fried.
http://media.tumblr.com/tumblr_m94g2ybZBu1qcasiw.jpg |
Dough -
A dough is thicker than a batter and it's kneaded with your hands to activate the yeast and for elasticity. Dough is mainly used to make things like breads.
http://sweetissassy.com/wp-content/uploads/PizzaDough.jpg http://www.differencebetween.com/difference-between-batter-and-vs-dough/ |