BAKING Flashcards
(16 cards)
Strengtheners
Ingridients that provide structure to baked goods. Flour, egg whites.
Fats/Shortenings
Specifically shortens the gluten strands. Provides flavor and texture. Butter and oil.
Leaveners
Ingridients that helped baked goods rise. ie. yeast, bp, bs
Thickeners
Ingredients that help thicken a product. Flour, startch
What is lamenent dough?
Has alternating thin layers of fat and dough, resuling in flaky, airy party. ie. Crossiant
How is lament dough made?
Made by locking in a sheet of butter that is hal the side of the dough rolled out. It is kind of like a butter pocket. You then roll out the dough and create layers by folding the dough upon itself. Countining to roll out, fold, and turn the dough several times to create the layers.
Identify two reasons is a good idea for dry ingridients.
Remove clumps, ensure mix is mised.
Tare
To zero out the scale when weighing ingredients.
Sifting
Passing dry ingridients through a wire mesh strainer
Cutting in method (Biscuit)
Use a pastry cutter to cut cold butter into dry ingridients
Creaming method
Mixing room temp or softened butter into sugar to create one homogenous mixture.
Quick breads
Breads that use chemical levaners to rise such as baking powder or baking soda
Straight dough method
Mixing all ingridients together at once for a yeasted dough
Enriched dough method
Mixing all ingrideints together EXCEPT the fat which mixed in at the end piece by piece.
Steep
Soaking dry ingrideints in hot liquid to extract the falvor of the in
