BY THE END OF THE SLIDES YOU WILL GET TO KNOW THE TECHNIQUES USED IN BAKERY AND PASTRY

1. TECHNIQUES IN
BAKERY AND
PASTRY

2. TECHNIQUES OF PREPARING
BREAD
SIFTING
• SIEVING A POWDERED INGREDIENTS FROM A SIEVE TO SEPRATE IMPURITIES
• ALSO HELP TO MIX INGREDIENTS
• FOR EXAMPLE: MIXING OF RAISING AGENT WITH FLOUR
SIFTING OF COCOA POWDER WITH FLOUR

3. AUTOLYSIS
• ALLOWING THE DOUGH TO REST IN COOL TEMPERATURE FOR AT LEAST HALF AN
HOUR
• TO MAKE AN AUTOLYSE, COMBINE THE FLOUR AND WATER AS MENTIONED AND
KNEAD IT FOR 2-3 MINUTES. NOW COVER THE DOUGH AND ALLOW IT TO CHILL
IN REFRIGERATER A MINIMUM OF 30 MIN TO A MAXIMUM OF 12 HOURS

4. KNEADING
• MECHANICAL PROCESS WHERE DRY INGREDIENTS SUCH AS FLOUR AND WATER
MIXED TOGETHER TOFORM DOUGH
• COMMON TYPE OF KNEADING
-SOFT KNEADING METHOD: MIXED FOR SHORT PERIOD OF TIME
-IMPROVED KNEADING METHOD: KNEADED AT SLOW TO MODERATE SPEED TO
DEVLOP THE FLAVOURS IN IT AND TO DEVLOP THE GLUTEN SLOWLY
-INTENSE KNEADING METHOD: KNEADED AT HIGH SPEED TO DEVLOP ELASTICITY
AND GLUTEN

5. PROOVING
• PROCESS WHEREBY THE YEAST IS ALLOWED TO REACT WITH SUGAR PRESENT IN
THE FLOUR TO PRODUCE CARBON DI OXIDE WHICH HELP THE DOUGH RISE

6. SHAPING
• DIVIDED PIECES OF DOUGH ARE SHAPED IN THE FORM OF LOAF OR ROLLS
• PANNING: MEANS TO SHAPE THE BREAD AND PUT IN A PAN

7. BAKING
• BAKING IS A COOKING PRINCIPLE THAT IS APPLIED TO BAKERY, CONFECTIONARY
AND PATISSERIE WHICH ARE ESSENTALLY FLOUR-BASED PRODUCTS
• COOKED FOOD BY SURROUNDING THEM WITH DRY HEAT

8. SCORING
• MAKING SLIT IN THE HAND MOULDED BREAD LOAF WITH A SHARP KNIFE OR A
BLADE
• A SHARP BLADE CALLED LAME IS USED FOR THIS PURPOSE

9. TECHNIQUES RELATED TO PASTRY
MAKING
CREAMING
• MECHANICAL AERATION BY MIXING FAT AND SUGAR TO
A FLUFFY MASS
• MIXING CAN BE MECHANICAL AS WELL AS MANUAL

10. WHISKING
• SIMILAR TO CREAMING. IT USES FAST MOVEMENT TO
INCORPORATE MAXIMUM AIR INTO LIQUID
INGREDIENTS, ACHIEVING FOAM
• IF AN ACID SUCH AS LEMON JUICE IS ADDED ,
IT HELP STABALISE THE FOAM

11. RUBBING-IN
• MIXING FAT WITH DRY INGREDIENTS WITH FINGERTIPS TO RESEMBLE A BREAD
CRUMB TEXTURE
• FAT DURING BAKING MELTS GIVING OFF STEAM WHICH MAKES THE PASTRY
EXPAND AND RISE

12. FOLDING-IN
• METHOD OF COMBINING OTHER INGREDIENTS INTO THE AERATED MIXTURE SO
THAT THER IS LITTLE REDUCTION IN LIGHTNESS OR VOLUME

13. DOCKING
• MAKING HOLES IN PASTRY GOODS TO ALLOW THE STEAM TO ESCAPE DURING
BAKING PROCESS
• PREVENT THE PASTRY TO PUFF UP

14. BLIND BAKING
• PROCESS OF BAKING EMPTY PASTRY SHELLS THAT WOULD BE USED FOR ANY
FILLING TO MAKE PIE OR TART

15. PINNING OR ROLLING
• ROLLING DOUGH OR PASTRY TO THE THICKNESS AND SIZE REQUIRED
• MAINTAIN EVEN THICKNESS
• NEVER STRETCH THE PASTRY AS IT WILL CAUSE IT TO SHRINK AND LOSE ITS SHAPE
DURING COOKING

16. • PIPING
• PROCESS OF FORCING AND PIPING VARIOUS MIXTURES THROUGH A PIPING BAG
• FITTED WITH A PIPING NOZZLE TO ACHIEVE CERTAIN DECORATIVE EFFECTS

17. LAMINATING
• INCORPORATION OF FAT BETWEEN THE LAYERS OF DOUGH AND THIS IS THE BASE
OF PREPARING CROISSANTS AND PUFF PASTRY
• CHILLED FAT BLOCK IS PLACED BETWEEN THE ROLLED DOUGH AND IS ENCASED
WITHIN THE DOUGH

18. ICING
• COVERING WITH SOME FILLING OR WHIPPED CREAM AND DECORATED AND
GARNISHED WITH FRUITS
• CAKE IS ICED ON A CAKE TURN TABLE ALSO KNOWN AS LAZY SUZANNE AND A
FLAT PALETTE KNIFE

19. THANK YOU
COMPILED BY
CHEF MOHD ABDULLAH