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Breakfast Cookery
Quick Breads
&
Breakfast Pastries
ChefMichaelScott
LeadInstructorAESCA
Boulder
Leavening: To lighten dough
Leavening agents
ChefMichaelScott
LeadInstructorAESCA
Boulder
• Biological = Yeast
• Chemical ...
Chemical Leavening
• Baking Soda + Tartaric Acid = Baking Powder
• Tartaric acid is Cream of Tartar, a by product of the w...
Baking Principles
High Altitude and Baking
• For every 2,500 ft. in elevation decrease the amount of chemical
leavening by...
Breakfast Pastries
• Danish; enriched & leavened laminated dough
• Combination of methods from puff pastry, croissant and ...
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32 breakfast cookery

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32 breakfast cookery

  1. 1. Breakfast Cookery Quick Breads & Breakfast Pastries ChefMichaelScott LeadInstructorAESCA Boulder
  2. 2. Leavening: To lighten dough Leavening agents ChefMichaelScott LeadInstructorAESCA Boulder • Biological = Yeast • Chemical = Baking Soda (Baking Powder) • Mechanical = using physical techniques
  3. 3. Chemical Leavening • Baking Soda + Tartaric Acid = Baking Powder • Tartaric acid is Cream of Tartar, a by product of the wine making process • Additional acid in recipe will help in leavening • Buttermilk • Sour cream • Double acting backing powder, activates when mixed with liquid and then again when heated. • Do not hold raw product with Chemical leavening overnight • Thoroughly mix Baking Powder with other dry ingredients to evenly distribute ChefMichaelScott LeadInstructorAESCA Boulder
  4. 4. Baking Principles High Altitude and Baking • For every 2,500 ft. in elevation decrease the amount of chemical leavening by 20% Mixing Methods for Batters Biscuit: makes a tender, flaky product. • Keep fat in small pieces • Do not over mix • Create layers Creaming; chewy to crunchy textures • Gently mix softened butter or shortening with sugar to dissolve • For cookies & brownies mostly Muffin; cake like texture • mix dry and wet ingredients separately then combine when ready to bake ChefMichaelScott LeadInstructorAESCA Boulder
  5. 5. Breakfast Pastries • Danish; enriched & leavened laminated dough • Combination of methods from puff pastry, croissant and brioche dough • Usually filled with fruit or cheese pastes just before baking. Techniques Folding; creating layers of fat and dough by folding Proofing; temperature and humidity controlled growth of yeast ChefMichaelScott LeadInstructorAESCA Boulder

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