basic baking equipment's, tool's and ingredients

1. BASIC BAKING
GIOVANNI M. CORTEZ and JEMUEL LAO-AT

2. WHAT IS BASIC BAKING?
Basic baking refers to the fundamental techniques
and principles involved in preparing a wide variety
of baked goods, including bread, pastries, cakes,
cookies, and more. It encompasses a range of skills
such as measuring ingredients accurately, mixing,
kneading, shaping, and baking to create delicious
and well-textured finished products.

3. The principles of basic baking
• 1. Measuring accurately: Baking is a science, and accurate measurements
are crucial to achieving the desired results. Use measuring cups and spoons,
or a kitchen scale, to ensure that you're using the correct amount of each
ingredient.
• 2. Understanding the role of each ingredient: Each ingredient in a recipe
serves a specific purpose. Flour provides structure, sugar adds sweetness,
butter adds moisture and flavor, and eggs help to bind the ingredients
together. Understanding the role of each ingredient will help you make
informed substitutions and adjustments when necessary.
• 3. Mixing properly: Overmixing can result in tough, dense baked goods,
while undermixing can leave pockets of dry ingredients. Follow the recipe's
mixing instructions carefully, whether it's creaming butter and sugar,
folding in ingredients gently, or mixing until just combined.

4. The principles of basic baking
• 4. Following baking times and temperatures -Oven temperatures and
baking times can vary widely depending on the recipe and your oven. Use
an oven thermometer to ensure that your oven is at the correct
temperature, and follow the recipe's baking times closely.
• 5. Using proper techniques -Basic baking techniques include creaming
butter and sugar until light and fluffy, sifting dry ingredients to remove
lumps, and using a spatula to scrape down the sides of the bowl during
mixing.These techniques help to ensure that your baked goods turn out
light, fluffy, and moist.
• 6. Learning from mistakes -Baking is a learning process, and mistakes are
inevitable. Don't be discouraged if your first few attempts don't turn out
perfectly - instead, use your mistakes as opportunities to learn and improve
your skills. Keep a record of what worked well and what didn't, and adjust
your recipes accordingly.

5. BASIC INGRIDIENTS OF BAKING
•Flour
•Sugar
•Fat
•Liquid
•Leavening agents
•Salt
•Flavorings

6. •1. Flour
-Flour provides
structure and helps to hold
the baked goods together.
Different types of flour,
such as all-purpose, bread,
cake, and pastry flour, have
different protein contents
and are used for different
types of baked goods.

7. •2. Sugar
-Sugar adds sweetness
and helps to create
moisture in baked goods.
Different types of sugar,
such as granulated, brown,
and powdered sugar, are
used for different purposes.

8. •3. Fat
-Fat adds moisture and
richness to baked goods.
Common fats used in
baking include butter,
shortening, and oil.

9. •4. Liquid
-Liquid helps to
moisten the batter or dough
and allows the other
ingredients to combine
properly. Common liquids
used in baking include milk,
water, and eggs.

10. •5. Leavening agents
-Leavening agents
help the baked goods rise
and become light and fluffy.
Common leavening agents
used in baking include
baking powder, baking
soda, and yeast.

11. •6. Salt
-Salt enhances the
flavor of the other
ingredients and helps to
balance the sweetness.

12. •7. Flavorings
-Flavorings such as vanilla
extract, cocoa powder,
spices, and citrus zest are
added to the batter or
dough to add flavor and
aroma to the baked goods.

13. Here are some common tools used in basic baking
•Mixing bowls
•Measuring cups and spoons
•Spatulas
•Whisks
•Sieves or strainers
•Rolling pins
•Pastry brushes
•Baking sheets
•Cooling racks

14. •Mixing bowls
-Mixing bowls come in
various sizes and materials,
such as glass, stainless
steel, or plastic.They are
used to mix the ingredients
together, whether by hand
or with an electric mixer.

15. •Measuring cups and
spoons
-Accurate
measurements are crucial in
baking, so measuring cups
and spoons are essential
tools.They come in sets
with different capacities for
measuring dry and liquid
ingredients.

16. • Spatulas
-Spatulas are used to
scrape down the sides of the
mixing bowl to ensure that all
the ingredients are
incorporated evenly.They also
help to spread the batter or
dough into the pan or onto the
baking sheet.

17. •Whisks
-Whisks are used to
combine the wet
ingredients, such as eggs
and milk, before adding
them to the dry ingredients.
They also help to break up
any lumps in the batter or
dough.

18. •Sieves or strainers
-Sieves or strainers are
used to sift dry ingredients,
such as flour and powdered
sugar, to remove any lumps
and ensure that they are
evenly distributed
throughout the batter or
dough.

19. •Rolling pins
-Rolling pins are used
to roll out dough for
cookies, biscuits, and pie
crusts.They come in various
materials, such as wood,
marble, or silicone.

20. •Pastry brushes
-Pastry brushes are
used to brush liquid onto
dough or pastry before
baking, such as egg wash or
melted butter.They also
help to spread jam or
preserves onto baked goods
before adding a top layer.

21. •Baking sheets
-Baking sheets are
used to bake cookies,
biscuits, and other small
baked goods evenly and
prevent them from sticking
to the pan.They come in
various materials, such as
aluminum, silicone, or non-
stick coating.

22. •Cooling racks
-Cooling racks help to
prevent baked goods from
becoming soggy on the
bottom by allowing air to
circulate around them as
they cool.They also help to
prevent them from sticking
together if they're stacked
on top of each other while
cooling.